Have you ever heard of Meatza? If you haven’t been following the Paleo diet for long, I don’t think you would have.
What’s Meatza? you ask. Well it’s meat + pizza. Get rid of the glutenous crust and replace it with meat, add your favorite toppings and you’ve got yourself a Paleo pizza…now just call it Meatza and you’re set! :)
A long time ago Jeff came across the idea, while we were both still working our day jobs. He was intrigued by the concept so he emailed me right away. Although we’re both big fans of my Primal Pizza, a Paleo Meatza Recipe sounded so unique, I just had to give it a try.
I whipped up this Paleo Meatza recipe, and at the time we were still including cheese in our diet regularly so I added two different varieties, but that’s definitely not required. You can create so many different varieties once you have your meatza crust done, definitely change up the toppings and create your own!
Although I’ve made meatza many many times, the first night I made this recipe I also made a gluten-free vegetarian pizza to serve just in case my meatza didn’t turn out. ;)
Where to find Pre-Made Meatza in Chicago!
Turns out you can now order Meatza at Lou Malnati’s! We gave it a try with the Paleo Chicago Meetup group but it’s quite the secret since it’s not reaaallly listed on the menu. So you have to be in the know, and now you’ve joined the club of knowledgable meatza members so just ask for the crustless pizza and you’ll get a delicious meat-crust Paleo pizza at any Lou Malnati’s location.
I’m personally not a fan of Lou’s, I’m more of a Giordano’s deep-dish fan (if we’re gonna splurge on some non-paleo pizza) but I have to say Lou’s meatza was pretty damn good… and filling too!
More About This Meatza Recipe
My Paleo Meatza recipe includes 2 pounds of ground beef and almost a half pound of chorizo, so this makes for quite the hardy meal! More of a thick crust, rather than thin, but delicious regardless.
- 2 lbs grass-fed ground beef
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1 egg
- 1/2 cup freshly grated parmesan cheese, (optional)
- 3/4 teaspoon sea salt
- 1/4 teaspoon coarse ground black pepper
- 6 ounces tomato paste, canned
- 7 1/2 ounces chorizo
- 5-7 fresh basil leaves
- 2-3 slices of green pepper
- 2-3 slices of red pepper
- fresh thinly sliced mozzarella cheese, (optional)
- 1 green onion, sliced
- oregano, to taste
- Pre-heat the oven to 450°F.
- Combine ground beef, onion, garlic, egg, salt, pepper (and parmesan cheese, if using) in a large sized mixing bowl. Using both hands, dig in and blend until well combined (don't forget to remove your rings). :)
- Lay a sheet of parchment paper across a pizza stone or rimmed baking sheet. Pour the beef mixture onto the parchment paper and using your hands, flatten the meat as thinly as possible. Once you've done as much as you can with your hands, wrap a wooden rolling pin with parchment paper and roll the meat, avoiding tearing. If you want to go the extra mile and really make it look perfect, use a butter knife to trim any excess meat around the edges so the circle or rectangle is how you'd like to present it. Set the excess meat aside to cook for a snack. Note: The meat crust will shrink once cooked.
- Bake for 10 minutes.
- While the "crust" is baking cook the chorizo in a skillet.
- Remove the meat from the oven, be carefully of the juices. With a paper towel soak up the juices then use the parchment paper to help you flip the crust.
- Drop the oven to down 350°F.
- Spread tomato paste around the crust followed by the chorizo, basil leaves and slices of red & green pepper.
- Top with thin slices of mozzarella cheese a sprinkling of green onion and dried oregano and pop back in the oven.
- Cook for 10 minutes or until the cheese is slightly browned.
- Cut slices and serve.
- Enjoy! :)