Paleo Meatza Pizza

My Big Fat Greek Paleo Meatza

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

Course Main Course
Cuisine Gluten-Free, Paleo
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 561 kcal


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


  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

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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.