Ever heard of meatzza (meatza or meatzaa)? It's a protein filled pizza that is gluten and grain free! A perfect way to have pizza night while eating healthy!
If you're like me, you love to dip your pizza in ranch dressing! Try this Dairy Free Ranch Dressing, it's clean and delicious!
- Ground beef
- Pizza Sauce
That's it! There's way less ingredients in meatzza than in a regular pizza crust.
First, pre-heat the oven to 400 degrees Fahrenheit. Mix the ground beef and spices with your hands thoroughly.
Then spread the meat out over a baking tray. It will shrink as it cooks, so really spread it out, aiming for ¼-1/2 inch thickness. You can do a rectangle shape or a circular shape, both are shown below.
Next, bake the crust for 10 minutes, then drain the excess liquid.
Now it's time to top the pizza! Go crazy with whatever you'd like!
Put the topped meatzza back in the oven and cook just a few minutes until everything is heated through and the cheese (if using) is melted.
- Ground beef: Try Italian Sausage instead! This really gives it meat lovers vibes.
- Red Pizza Sauce: Try white sauce, pesto, or BBQ sauce! So many options here.
This recipe is really suitable for so many dietary needs, be that Whole30, Keto, gluten free, etc. Doing keto? Add cheese. Whole30? Make sure the sauce has no added sugar, and definitely skip the cheese!
Whatever your favorite type of pizza is, you can make it with meatzza!
- BBQ Chicken: Use ground chicken as the crust, and top with BBQ sauce and red onions.
- Mashed Potato Pizza: Don't knock it till you try it! Even if you're not a huge fan of "regular" pizza topped with mashed potatoes, you very well may like this variation!
- Salad Pizza: It turns out pizza CAN be quite healthy! Top the meatzaa crust with lettuce plus your favorite salad toppings!
Side note-need some fun sauces? Check out The New Primal! (affiliate link) They have two varieties of BBQ sauce, 3 levels of buffalo sauce, and more! Use code THECLEANHAPPYLIFE for 15% off!
All that you really NEED is a baking tray, and possibly a cutting board and knife if you have to prep any toppings.
Some people can't stand touching raw meat with their hands, so if this is you, you'll also want a rolling pin and parchment paper!
Get a large piece of parchment paper, fold it in half, then place the meat in the middle. Use the rolling pin to spread it out.
This recipe stores very well in an airtight container in the fridge.
You could also wrap it in saran wrap, but I prefer airtight containers so it's less waste and more environmentally friendly.
Because it's meat based, I recommend only keeping it in the fridge for up to 3 days.
Try to be as even as possible when spreading out the gound beef! It you have sections that are thinner than others, it will create holes when cooked.
My other tip is about reheating. It's best reheated in the oven. The microwave dries it out too much.
Meatzaa is made of ground meat instead of traditional wheat flour! Therefore, it has absolutely no grains or gluten in the crust.
You cook MeatZZa basically the same as any regular pizza: First bake the crust, then add the toppings, then bake it again!
Meatzaa is a pizza variation where the crust is made of ground meat and spices. There is no bread like crust here, simply meat!
- 1 Baking Tray
- Parchment Paper optional
- Rolling Pin optional
- 1.5 lb ground beef
- 2 Tbsp. Italian seasoning
- pizza toppings see above for ideas
- Preheat the oven to 450F degrees.
- Thoroughly mix together the ground beef and seasoning.
- On a large baking tray, spread the meat out to ¼-1/2 inch thickness. Try to keep it even or else it will create holes when it cooks.
- Bake in the oven for roughly 10 minutes. Remove and drain the excess liquid.
- Top with sauce and toppings.
- Bake for 2-5 minutes or until toppings are ready, enjoy!
- Cook meat to a minimum temperature of 165 degrees Fahrenheit.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temp for an extended period of time.
Did you try this recipe for Meatzza? If so, leave me a review below! It goes a long way in supporting me, and I appreciate it! Feel free to ask me any questions related to the recipe below as well!