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Introducing Meatza — perhaps my most favorite take on a grain-free pizza yet. This recipe comes courtesy of Cara Faus, of Health, Home, & Happiness. Cara included it in this month’s Grain-Free Meal Plan. If you’re looking for grain-free, kid-approved meals that will please your spouse without breaking your budget, be sure to check out Cara’s Grain-Free Meal Plan. Thanks, Cara, for the Meatza recipe!
What exactly is Meatza? Well, use your imagination and you just might figure it out! A “meatza” is a grain-free pizza with a meaty crust. Because let’s face it: what we really, really, love about pizza is the well-seasoned sauce, the savory vegetables, and the salty, fatty meats. A meatza is a convenient and downright tasty way to get all your favorites, but without the hassle of refined flours, yeasty doughs, or anything even almost resembling gluten.
Meatza Recipe for Grain-Free Pizza
Meatza Recipe: The Players
- 5 pounds grass-fed ground beef (where to find grass-fed beef)
- 1 ¼ teaspoons ground black pepper
- 1 ¼ teaspoons sea salt, ground (where to find a REAL sea salt)
- 2 teaspoons Italian seasoning
- 3-6 cloves garlic, crushed
- 1 ¼ cups tomato sauce
- 1 onion, diced
- 1-2 zucchini or summer squash, thinly sliced (or the vegetables of your choice)
- 2 tomatoes, sliced into rounds (or the vegetables of your choice)
- 5 cups shredded Monterey Jack cheese (optional)
(where to find bulk, organic, non-irradiated herbs & spices)
Meatza Recipe: The How-To
1) Preheat oven to 400F. Mix ground beef, pepper, salt, seasoning, and garlic. On a cookie sheet or in a large glass dish pat meat into a ‘pizza crust’.
2) Top with tomato sauce and vegetables, then top with cheese.
3) Bake at 400 degrees for 30 minutes or until the meat is cooked through and cheese is melted. Allow to cool for 5 minutes then slice into wedges or squares.
4) ENJOY! (And perhaps best of all: Save the leftovers for lunch the next day. YUM.)
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I know what we are having tonight
Ciao, Pavil
I love me some meatza!
Had one last night!
it’s kind of like having moussaka instead of lasagnaa
YUM!!!
Yup, love meatza! The sauce, cheese, and toppings give it that pizza flavor, though purists will miss the crunch that a good pizza crust has. I still eat meatza with a knife and fork, though some do eat it with their hands.
wow that sounds absolutely delicious
This sounds awesome, but does it really take 5 pounds of meat? That seems like an awfully large amount.
We love meatza! I just recently also came across a taco version- YUM!
OH!!! I gotta look at this. I MISS pizza! Son will have to wait, maybe, for lack of dairy, but I am gonna!
5 lbs of grass fed beef = about 40-50 bucks. thatsa one expensive pizza!
@Golden Cindy — Where are you buying your beef? I pay $2.89/lb for my grass-fed beef direct from a local rancher.
asheville NC
Ours is about $4 a lb here.
It’s $6-7 at the stores, here, but we, too, buy ours from a farmer…we pay $2.99/lb in Georgia.
I live in GA too, where do you buy your grassfed beef for $2.99/lb?? I’ve been paying over $6/lb…
That’s direct.
I’ve seen grassfed ground beef as high as $6/lb at the stores here, but I’ve never seen it as high as $8-$10/lb for the GROUND stuff.
$6-7 here too in SC when I can find it.
@Golden Cindy…I was thinking the same thing! Not everyone has direct access to grass-fed beef direct from a “local” rancher…
Hmm… I was just thinking of how much I miss pizza today. I’ll have to give this a try when I can have tomatoes again…
@Golden Cindy — At least it’s a whole lot more FILLING than a normal pizza!
RoseAnn, you could always substitute the tomato sauce with pesto or another yummy sauce.
It gets as high at $7.79/lb in stores here. Not able to get it direct year round here….. and even so, you usually have to buy a portion, which also isn’t always possible. When we make it, we firgure a pound per person.
@Sherrie in Georgia, where do you get your ground beef? I am in Georgia also and looking into sources.
hi yea, it sounds delish. i’m gonna try it with less poundage. it’s $8# direct too, here, at least that I’ve checked.
$2.98 is AMAZING.
Holly Garrett Chitwood — we get our meat from Capes Sausage Company in Covington. It’s $2.99 for ground beef, and they also have waiting lists for cows (1/4, 1/2, etc). We’ve been using them for about a year now…much cheaper AND better than the prices at Publix and Kroger. We don’t have Whole Foods or Trader Joe’s down in Middle Georgia.
Yeah, at the store, it’s about $8 a lb, jumped up $2 in a week!
Thanks Sherrie, I am in South Metro Atlanta, but don’t have those stores either. I have ordered from White Oak Pastures, but their ground beef is $5.99. Trying to find sources closer to home.
5lbs is a lot of meat! I wonder if this freezes well? It should, I would think. I’ve been trying to come up with some easy freezer meals.
It is a lot of meat! Unless you have a big family or company over, you won’t be able to eat this in one sitting. Yes, this freezes quite well.
lucky duckies!
Have you ever had a pizza crust made from eggs, zucchini and almond flour? So delicious!
Our farmer supplies 5 oz patties of delicious grass fed ground beef- perfect for mini meatza’s
This is genius! I can eat meatza, even while on the sugar detox!!!!! Thank you!
sweet meatza goodness drooool
I get my grass fed beef direct from the farmer in OK and its about $5-6 a lb for ground. I haven’t EVER seen it in the stores around me.
Now if only my son, who should be eating gluten-free, liked meat. I’m going to have to try this anyways.
LOL, great description! I make this all the time, along with Pizza Stew in the crockpot! I have 3 kids, including a teen and an about-to-be teen and a little straggler, and they just chow down on this stuff! The oldest is a starter on a competitive football team, and this really fuels him! Along with kombucha.
Would love that Pizza stew recipe?
Every other recipe I’ve seen for Meatza always bakes the meat crust first and that is the way I started making it. I think the reason is that the crust shrinks a lot and there is a considerable about of “stuff” that cooks out and pools on top of the meat. It is then recommended to scrap that off before adding the toppings and then put it back in the oven. I certainly would rather just do it all in one step and I do think I tried that once and it didn’t turn out right. Have you had no trouble with extra stuff cooking out of the crust that you don’t want?
I also have made Meatza in individual “personal” pans since everyone in my family likes to do their own toppings. Just another option.
You’re right that the meat crust “shrinks” — kinda the same way a hamburger patty does. I just cook it in a jelly roll pan instead of a pizza pie pan. It’s deep enough to catch any pooling liquids that cook out of the “crust.”
I made it today and it juiced out all over the place. I must have used too much sauce. I probably would cook the meat crust first next time, drain any liquid, then add toppings and broil it. Sure tastes good! But mine looks more like a soup.
“without breaking your budget”, hack hack, not in my city (Boise). 5 lbs of meat? I think not… back to my yummy spelt herb pizza crust…
Well, this obviously makes 5 lbs worth of dinner & lunch — in other words several meals. Seems quite affordable when you look at it that way…
I made eggplant pizza crust tonight. Next week is Meatza!
Love this idea!
What size pan do you use for this?
Those of you paying so much for your ground beef might want to consider ordering from US wellness meats. It’s $6/lb but they have TONS of other great stuff too…
http://www.grasslandbeef.com/Detail.bok?no=523