Paleo Meatza Pizza

Paleo Italian Meatza (Gluten-Free, Whole30)

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, Whole30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Calories 395 kcal


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


  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

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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.