Meatza Pizza (Gluten-Free)

These Paleo Meatza Pies will rekindle your love of pizza!

What is Meatza?

One of my favorite portmanteaus (two words smashed together to make a new one, like bromance and spork), paleo meatza is like pizza but with a meaty crust.

Now, I definitely can’t take credit for dreaming up the concept of meatza (drat!), and one of my Paleo heroines, Melissa of The Clothes Make the Girl, along with other bloggers like PaleOMG and Civilized Caveman have all posted their interpretations.

And behold, mine.

I was absolutely longing for something with Mediterranean flair. Thoughts of tangy sundried tomatoes, luscious kalamata olives, and peppery basil materialized in my mind.

My Favorite Meatza Flavors

In the end, I made two versions of paleo metaza – Italian and Greek – and the ingredients for both are below. Feel free to sub out anything you don’t like or add anything you do. Your imagination is the only limiter.

Know what would be killer? A ground chicken paleo meatza crust with BBQ sauce, red onion, pineapple and cilantro! YUM!

Paleo Italian Meatza (Gluten-Free, Whole30)

Course: Main Course

Cuisine: Gluten-Free, Paleo, Whole30

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 3

Calories: 395 kcal

Author: Steph Gaudreau

Make these Paleo Meatza Pizza recipes to help rekindle your love of pizza when you're eating gluten-free. Packed with protein and veggies! 

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Ingredients

For the crust:

• 1 lb ground beef
• 2 tbsp dried Italian herbs
• 1 tbsp fresh basil chopped (or 1 tsp dried basil)
• 1 clove garlic finely chopped
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper

Suggested toppings (about 1/2 cup each):

• Tomato sauce
• Sun-dried tomatoes sliced
• Artichoke hearts chopped
• Olives sliced
• Arugula leaves
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400F.

2. In a large bowl, mix the crust ingredients – ground beef, dried herbs, basil, garlic, salt and pepper. Divide the meat in half. Press half the meat into an 8″ round pie pan or onto a parchment-lined sheet tray. Repeat with the other half.
   

3. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.

4. Now it’s time to do the toppings. I added the tomato sauce and red pepper first, then popped it back in for another 5 minutes to soften those up. Then, I took out the crust, added the rest of the toppings – arugula leaves, sun-dried tomatoes, artichokes and olives – and chopped it into 4 pieces while it was on a cutting board.
   

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts

Paleo Italian Meatza (Gluten-Free, Whole30)

Amount Per Serving

Calories 395 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 11g55%

Cholesterol 107mg36%

Sodium 489mg20%

Potassium 450mg13%

Carbohydrates 2g1%

Fiber 1g4%

Protein 26g52%

Vitamin A 105IU2%

Vitamin C 0.3mg0%

Calcium 80mg8%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

My Big Fat Greek Paleo Meatza

Course: Main Course

Cuisine: Gluten-Free, Paleo

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 3

Calories: 561 kcal

Author: Steph Gaudreau

Make these Paleo Meatza Pizza recipes to help rekindle your love of pizza when you're eating gluten-free. Packed with protein and veggies!

Print

Ingredients

For the crust:

• 1 lb ground lamb
• 2 tbsp mixed dried herbs
• 1 tbsp fresh dill chopped (or 1 teaspoon dried dill)
• 1 garlic clove minced
• 1/2 tsp salt
• 1/2 tsp black pepper

Suggested toppings (about 1/2 cup each):

• Green bell pepper sliced
• English cucumber chopped
• Cherry tomatoes halved
• Red onion very thinly sliced
• Olives any kind, sliced
• Arugula leaves

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red or white wine vinegar
• 1 tbsp fresh dill chopped (or 1 tsp dried dill)
• Pinch of salt and pepper

Instructions

1. Preheat the oven to 400F.

2. In a large bowl, mix the crust ingredients – ground lamb, dried herbs, dill, garlic, salt and pepper.
3. Divide the meat in half. Press half the meat into an 8″ round pie pan*. Repeat with the other half.
4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
5. Now it’s time to do the toppings. I added the green bell pepper first, then popped it back in for another 5 minutes to soften it up. Then, I took out the crust, added the rest of the toppings – arugula leaves, cucumber, tomato, red onion and olives – and chopped it into 4 pieces while it was on a cutting board. Drizzle with the dressing before serving.

Recipe Notes

My recipes are all in a meal planner. Check it out!

Nutrition Facts

My Big Fat Greek Paleo Meatza

Amount Per Serving

Calories 561 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 17g85%

Cholesterol 110mg37%

Sodium 479mg20%

Potassium 358mg10%

Carbohydrates 2g1%

Fiber 1g4%

Protein 25g50%

Vitamin A 110IU2%

Vitamin C 1.7mg2%

Calcium 78mg8%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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