We’re going back in time again people. In the vault. Back to May. When I first started posting recipes and taking pictures with my phone. The phone I had dropped multiple times while intoxicated in college, standing on top of a bar. That’s a far plunge for a phone. Anyways, meatza is like pizza. But the crust is made out of meat, duh. And even though it doesn’t look quite as appetizing as pizza, it legit smells like real pizza. It’s epic. My friend Jaelyn told me just a couple weeks ago that her and her bf made a crust out of bacon and it was the greatest thing she’s ever tasted. I envy her life.

I failed with athleticism once again this weekend. What the f*ck is wrong with me?! I now wish my parents would have forced me into sports as a child. But for real, if I would have played sports growing up, I would have been considered a “cool kid” in high school and then went on to fit in with people in the park playing volleyball in the park. Instead, I sit on the side lines, staring at others as they walk by, since I’m not drinking either. I must look like the BIGGEST bore. Such a shame. I swear I’m not a total bore. Kind of.

But my failure with athleticism came in the form of riding a bike on Saturday. Sarah and I had to ride bikes from the park to my house, which is NOT far, and I managed to fall off my bike 1 minute into the ride….in front of multiple men….in the middle of the street. I scraped my knee like a child. Cars had to stop. I looked dumb, end of story.

I’m literally never going to get a date. I’m being dramatic. Or just realistic.

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Leftovers: Meatza My Way

  • Yield: 3-6 1x


  • 1lb ground beef
  • 1lb ground pork
  • 2 eggs
  • 23 cups marinara-no sugar added or pizza sauce
  • 1 container mushrooms, sliced
  • 1/2 zucchini, chopped
  • 1/2 onion, roughly sliced
  • 56 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • fresh basil, to garnish


  1. Preheat your oven to 350 degrees.
  2. Pull out a large mixing bowl and add your beef, pork and eggs and mix well to combine.
  3. Now add in all your spices to your meat mixture: garlic and onion powder, oregano, parsley, and thyme and thoroughly mix the spices in with the meat.
  4. Now grab a 9 x 13 glass baking dish and throw your ball of meat into the dish and press down until meat is the same thickness throughout.
  5. Bake for 15 minutes.
  6. While the meat is baking, chop your veggies to get them all ready to plop on top of your meatza.
  7. Once the meat is done cooking, pull it out of the oven, top with the rest of the ingredients: marinara, veggies, and garlic. Also add salt and pepper to your preference.
  8. Put back in the oven for 5 minutes.
  9. Once the the veggies are cooked a bit, turn on your broiler and cook for about 5-7 minutes or until veggies look cooked to perfection!
  10. Now eat! Careful, it’s hot hot!! Great for leftovers!

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  1. Katie says:

    Boo yah, making this tonight. It looks so easy, and how have I never considered meat as a crust?? I’ve tried almond flour and thought about trying .. omg total brain fart, that white veggie that kind of looks like broccoli, ahh why can’t I think of it??? Anyway, thanks for sharing!

  2. AmandaB says:

    This was incredible….. My boyfriend smiled the whole time he was eating he meatza. So a huge thank you all the way from South Africa! Props!!!

  3. Katie Milton says:


    I love this recipe! Actually, I am totally in love with all your meatza variations! I tried my meatza the other night and totally fell in love with how easy it was and how yummy. I am definitely adding it to the “staple” foods list and can’t wait to play around with this concept and leftovers. YUM!


  4. Melissa says:

    I tried to make this last night. It was looking spectacular after I added the toppings and put it back in the oven. It was back in and after turning the temp up the glass pan exploded! Glass everywhere… 🙁 Apparently Pyrex are not supposed to be used with the broiler!

    1. juli says:

      Oh no!!! That’s awful :(:(

  5. Krista says:

    I would definitely NOT recommend putting any glasses dishes under the broiler, big no-no as Melissa has pointed out. Probably a better idea to use an aluminum cake pan. I’ll be trying it this way tonight and will keep you posted.

    1. Krista says:

      Here’s my update on the metal cake pan instead of Pyrex. Obviously a better idea from the safety stand point. I think because the metal doesn’t conduct heat as well as the glass it takes longer. I don’t know how long I ended up leaving it in total but it was definitely WAY longer than the recipe. When I make meatloaf in a metal loaf pan it’s 1 hr or so at 350 degrees. I usually use 1.5lbs of beef for that. I think I will plan to allow 1 hr next time and hoepfully it will take less time. In the end, this was SUPER tasty! I made some cashew “cheese” for the top and added red pepper flakes. We LOVE spicy!

  6. katy perice says:

    I tried this recipe and did not understand why the meat came out so greasy and runny? The onions did not cook enough, are you sure there is not a type in the recipe? Anyways, I love the website even though some of your recipes are hit and miss.

    1. juli says:

      hey katy, the grease is coming from the percentage of fat in your meat. so say it’s an 80/20 meat, a lot more fat will render out from the meat. BUT fat is what gives the meat flavor. so if you pour out the fat, you can remove the grease from the pan. with the onions, feel free to cook them before you put them on the meatza if more cooked onions are your preference!