Meatza My Way!

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Who needs pizza when you can have Meatza!!?? Oh helllllls yeah, this meal was delicious! This meal is SUPER easy to make and you can transform it into any concoction you want. Asian Meatza? Weird, but awesome! Mexican Meatza? Yes, please! Buffalo Chicken Meatza? Genius (I literally just thought of that, i’m good).

You don’t need to follow my ingredients list though, you can put any kind of toppings you want on it! I don’t have children, nor do I want them, BUT I bet this would be an awesome meal to make at home with the kids! They could make their own meatzas and put whatever toppings they wanted on top! And if you are a dairy eater, feel free to top this Meatza off with some raw cheeses (just don’t use the creepy fake stuff). I usually eat a bit of dairy, but cut it our this month for the Whole30. It would make it even better than it was!

Meatza My Way!

5.0 rating
5 reviews
TOTAL

INGREDIENTS :

  • 1lb ground beef--I used Grass Fed Beef
  • 1lb ground pork
  • 2 eggs
  • 2-3 cups marinara-no sugar added**
  • 1 container mushrooms
  • 1 zucchini
  • 1/2 onion, roughly sliced
  • 5-6 garlic cloves, pressed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • basil, to garnish

DIRECTIONS :

  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 11 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.
  8. Put back in the oven for 10 minutes.
  9. Once the the veggies are cooked a bit, turn on your broiler and cook for about 5-7 minutes.
  10. Now eat! Careful, it's hot hot!! Great for leftovers!

by

INGREDIENTS :

  • 1lb ground beef--I used Grass Fed Beef
  • 1lb ground pork
  • 2 eggs
  • 2-3 cups marinara-no sugar added**
  • 1 container mushrooms
  • 1 zucchini
  • 1/2 onion, roughly sliced
  • 5-6 garlic cloves, pressed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • basil, to garnish

DIRECTIONS :

  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 11 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.
  8. Put back in the oven for 10 minutes.
  9. Once the the veggies are cooked a bit, turn on your broiler and cook for about 5-7 minutes.
  10. Now eat! Careful, it's hot hot!! Great for leftovers!

by

Grocery List Helper:

  • Grass Fed Beef: On sale at Sunflower Market for $3.99/lb
  • Ground Pork: I found mine at King Soopers
  • All veggies: Zucchini on sale at King Soopers, bought the rest there as well
  • Spices: If you don’t have these in the spice cabinet already, either buy the Kroger brand at King Soopers OR just get the exact amount you need at Sunflower Market in their make-your-own-baggy spice area! I do this a lot for spices I know I won’t need much of…genius!
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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23 thoughts on “Meatza My Way!”

  1. i made this tonight!!! delicious, again! substituted italian sausage for the pork .. . next time I won't, b/c it was saltier than I would have liked. I can't wait to make this again.

  2. Elyse Cordonier

    I have been “going paleo” for about 3 months now and my meals have been pretty boring. Just stumbled across your website…it is amazing! I just made the meatza…delicious, so much flavor! All your recipes look so good!

  3. I know you remade this, with awesome pictures might I add, but I wanted to see the orig. I used to make buffalo sweet potato pizza and the above post got me thinking if we combined your buff chicken genius idea with my sweet potates, we could have one dang good meatza. I’ll try this asap and report back!

    also made the ketchup the other day…tomato explosion. you warned me, I did not listen…

  4. Just made this, and it smells delicious (haven’t tried it yet), but a lot of liquid released from the meat. I had to drain it a couple of times–is this normal, or did I do something weird to my meatza?

    1. I think I figured it out–I salted the ground meat before cooking. I’ll bet that’s why it released so much liquid. Still tasted delicious, though!

  5. Honestly, the thought of eating a pizza with a “meat crust” wasn’t exactly mouthwatering at first… because pizza is one thing I miss most since going Paleo…but I am always up for new recipes. OMG this was delicious and the husband loved it too!! Thanks!!!

  6. Your recipe sounds DELISIOUS!!! I’d love to try it but it’s impossible to find a no-sugar-added sauce n my country 🙁 I tried making my own but wasn’t extremely pleased with the results. Could you recommend some sauce recipe that I could use here too pls? Will be MUCH obliged!!!

  7. PERFECT for RPG night! I am also planning to make buffalo cauliflower. (I hope dredging the cauliflower in arrowroot starch works!)

  8. So i attempted to make this tonight. It came out very good, but there was alot of liquid after adding all my veggies and how thick should the meat crust be?

  9. I can’t wait to try this recipe, but everytime I try to make meatza, my meat shrinks up from losing fat while baking. Do you run into the same issue? If so, what could you do to prevent that?

  10. We love love love this recipe. We have a lot of favorites from your site, but just tried this one recently. Sooooo good! Buffalo chicken meatza in the oven now!

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