These Paleo Meatza Pies will rekindle your love of pizza!
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.
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!
Make these Paleo Meatza Pizza recipes to help rekindle your love of pizza when you're eating gluten-free. Packed with protein and veggies!
Preheat the oven to 400F.
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.
Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
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.
My recipes are all in a meal planner. Check it out!
Make these Paleo Meatza Pizza recipes to help rekindle your love of pizza when you're eating gluten-free. Packed with protein and veggies!
Preheat the oven to 400F.
My recipes are all in a meal planner. Check it out!
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28 Responses
Thanks for the shout out! Both of these recipes look SO good! We’re on an elimination diet that excludes tomatoes right now, and I’m SO craving some sun-dried tomatoes right about now 🙂
Awwww it’s my pleasure…you were my inspiration! They are quite yummy. Hopefully you’ll be able to have them again soon! p.s. when does Well Fed 2 come out?
October 22! Can I send you an advance copy? You’re on my “wish list for reviews.”
Abso-freaking-lutely!! I would be honored. Onnnnnly tiny detail…I’m in the UK right now until the end of November if the int’l shipping is too much.
I’m glad to send it to you in the UK, or… I can email you the PDF now and send you a printed book when you’re back home. Let me know your preference. XO
Awww that’s amazing! I’ll email you with the details! Thanks Melissa…you’re tops!
have you ever tried this with turkey as the crust?
Hi Brandi…not yet but I suspect that the turkey breast (the 99% fat free type) would make a really tough crust. In that case, I might mix the turkey with another ground meat with a bit higher fat content.
Hi!!! I did with ground turkey, actually only with Turkey every time and it works wonderfully… I love it 🙂
That sounds like a delicious swap! 🙂
so PINNED!!!…Love BOTH RIFFS…..Thinking, seriously about a HAWAIIAN MEATZA …with Canadian Bacon, Pineapple…and…?!!….
Thank you from a primal person across the pond in France!
Hi Donna…how about some BBQ-inspired sauce? That would be tasty, I think. You’re welcome!! Thanks for stopping by 🙂 Where in France are you from?
Barbecue-inspired sauce…sounds scrumptious and just “the ticket”!…Currently dwelling in Lyon and the Jura (French/Swiss border near Geneva)…as work demands!…Unabashed fan of your magnificent blog..and witty posts! Thank you for getting back to me, and have a wonderful week!
So, I must confess – I’ve never made my own Meatza! This might be the one the post that finally gets me on board. Looks delish! And for the record, I am so down with the previous suggestions of BBQ sauce/chicken and Hawaiian. Two of my all time favorite pizza combos.
Haha! Now’s the time, girlie! I challenge you to a meatza throwdown (or something like that) 😉 I’ll bet you can invent something totally drool-worthy!
Hi there! I’m pretty new to Paleo (and cooking consistently for that matter). Love your website! How about a meatza with pesto or a white sauce? I want to make it and be able to enjoy it for a few days so I don’t think your avocado pesto would work although it sounds divine! Thanks, Steph!!!
Hi Theresa! I totally agree…the avocado pesto wouldn’t work very well (something about hot avocado doesn’t sit well with me). I’m game to trying your suggestions…you’ve inspired me to try something new!
I think bacon would be a nice topping for meatza! I am to try this soon. Thanks!
YUM!! I think you are right, Jeanmarie!
If you cant do night shades (tomatoes, peppers) is there a substitiutionn you can use for tomato sauce?
Hi Cameron…how about something like a Paleo version of pesto? http://www.againstallgrain.com/2013/04/05/dairy-free-pesto-sauce/
I sometimes used canned pumpkin instead of tomato sauce in recipes. Cook it a bit to thicken up first. It’s a different taste to be sure but sometimes works a charm.
I am looking at the recipes on this site and most of the ingredients are blank. Am I missing something?
Hi Margaret. Would you please give me an example? I am viewing this recipe right now, and I see everything listed. Some of the ingredients are in red and underlined. Can you see that? I’ve not gotten this comment before, so I’m trying to figure it out.
Do you use two 8″ pie pans per recipe?
Yes, that’s correct.
I will be trying this recipe. It makes so much more sense than slaving over a crust that some people don’t eat anyway!
Woohoo!! Hope it hits all the right notes!