by lydia on May 28, 2011

Meatza! Meatza! This crazy, yet brilliant, concoction is basically revolutionary for those who cannot tolerate gluten, do not eat a lot of carbs/starches and just plain old love their meat anyway! I finally got the gall up to try this when a friend said she had and her kids loved it! I personally hadn’t had pizza in a LONG time, since the last time when I tried a packaged gluten free pizza crust mix and it sat like lead in my gut after I ate it. Ew! Oh wait, and then there was the time I tried a coconut flour crust, and yeah that was pretty lame too! Trying to recreate a good pizza crust that is gluten free and healthy is basically, in my opinion, a joke. That’s where Meatza comes in. How can you screw up with meat? Well, you really can’t. You do have to wrap your mind around the fact that it’s not traditional pizza, nah, it’s really rather blazingly obvious!

My biggest fear in making this was passing it off on the kids, as with any new dish I try. To my surprise they all ate it the first time I made it, and even liked it. There were some concerns and questions and hesitencies for sure, but they wanted their ice cream afterwards, so needless to say they rather quickly opened their minds. The second time I made this dish, there were some grumbles, rather loud ones too. I reminded them that they enjoyed it the last time, but someone said, ‘why can’t we just have ‘normal’ pizza?’  I could have rambled on, but chose to just be somewhat militant about it.  ‘You are just gonna eat what I make and that’s that!’  I declared, cause as you know this momma ain’t playing games no more!  ( I do believe the threat of not getting dessert again was the real clincher though!)

Thankfully, they embraced this meal and even liked it, yet again! It’s a new victory in this crazy gluten-free, no starch eating household, much like the victory of successfully convincing them to eat hot dogs and hamburgers without buns. Anyway, for those of you who choose to exclude gluten/grains/starches from your diet as well, you’ve just gotta try Meatza!




  • Makes 1 small pizza
  • 1 lb grass fed ground beef
  • 1 pastured egg (optional)
  • 1/2 cup grated parmesan, plus more for topping
  • 1 teaspoon garlic powder, or a few cloves, minced
  • 1 teaspoon dried oregano, basil and parsley
  • a pinch of crushed red pepper flakes (optional)
  • sea salt
  • Homemade Sauce (recipe follows)
  • 1/2 pound shredded whole milk mozzarella
  • toppings of your choice
  • 2 jars organic tomato paste
  • homemade chicken or beef stock (or water if these are not available)
  • dried oregano, basil, parsley, garlic powder onion powder
  • sea salt


  1. Preheat oven to 450.
  2. In a bowl mix together the meat, egg, parmesan cheese and seasonings.
  3. Place meat mixture between two pieces of parchment paper and roll out to fit the pan you will be using. I used a large jelly roll pan. Try to roll it out as thin as possible to fit your pan since it will shrink up during baking.
  4. Place the pan in the preheated oven for 10 minutes.
  5. While the crust is cooking go ahead and make your pizza sauce and prepare your toppings.
  6. When the crust is done, top with sauce, cheese and toppings and bake for another 8-10 minutes or until the cheese is melted and slightly golden.
  7. Homemade Pizza Sauce
  8. Makes enough for several pizzas
  9. In a small bowl with a wire whisk mix together tomato paste and stock until you have the consistency you want, it should be very thick still. Add in seasonings and taste, adjust as needed.
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The beauty of this pizza is that it is far more filling than regular pizza, so a little goes a long way. It also makes great leftovers! And hey, even if you don’t need to exclude gluten, you may want to try this out anyhow!

This post contributed to Real Food Wednesdays.

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LydiaLydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health From The Inside Out in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest. Sign up for the Divine Health From The Inside Out newsletter! Pick up a copy of Lydia’s eBook; ‘Divine Dinners: Gluten-Free, Nourishing, Family-Friendly Meals’.

Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today to get started as well as to learn more about what she has to offer you!

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{ 4 comments… read them below or add one }

Julie May 28, 2011 at 10:04 am

Sounds great! I will try. The other day I made a lasagna using zucchini strips (used my zyliss mandolin) in place of the pasta. Worked like a charm. Your pizza sounds mighty tasty. Thanks for the great idea.


lydia May 28, 2011 at 10:08 am

Sure thing Julie ~ Your lasagna sounds mighty good too!


Natasha @ Saved by the Egg Timer June 1, 2011 at 5:48 pm

I am going to try this tonight! I just love anything pizza, I am pretty sure my teenage through 8 yr old kids will like this. But I am not going to openly explain the crust until someone says something, lol!


Carol Ann June 8, 2013 at 6:59 am

Sounds great! My Mom used to make a pie with ground beef crust, just beef and chopped onions pressed into a pie pan, filled with sweet corn then covered with chopped tomatoes and beef stock. Bake at 350F.
For those who don’t want/can’t have corn another veg could be used.


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