So here's my attempt at "Meatza," which I mentioned a couple of posts ago, and where you'll find the basic recipe.
Meatza Makings
I used two pounds of 80/20 ground beef I had in the freezer. I also had the idea to create an edge, to keep in toppings. See the recipe for the other ingredients in the "crust."
The Pre Cooked "Crust"
Here's how it looks after 10 minutes at 450.
Cooked "Crust"
I used standard Pizza sauce from Trader Joe's, and do notice that the veggies should be sauteed, which I did in lard rather than olive oil. I used mushrooms, green pepper, and very thinly sliced onion, which I did not sauté.
Ready for the Broiler
And Its Meatza
We all liked it very much, and I liked it better than the various paleo crust recipes I've tried, like cauliflower and such. Also, this was very easy and quick to make. To my mind, this is sort of like a good meatloaf you eat like pizza.
It's definitely worth a go.
You might also like
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Bacon, Cheddar, Cheeseburger Meatza
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Primal Chicken Pot Pie with Cauliflower Crust
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Another Go at Cauliflower Crust Pizza — La Reine
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Making Cauliflower-Crust Pizza
Please spread the word
I did a bunch of pizza creations/experimenting a while back.
http://castlegrok.com/tag/pizza/
find that if you use ground up chicken breast it gets nice and crispy crunchy
o castlegrok has it covered
Those are some very nice creations. Which is your favorite?
Being a huge pizza consumer (in another life) I've done LOTS of experimenting. I usually thing I'm being cutting edge or innovative until I stumble across something online a while later.
Richard's deep dish version here looks really good. Maybe I'll do a deep dish version with Elk burger next time
Wow, that's a tough one. I love pizza, so they're all my favorites!
Surprisingly, the Zucchini one was really good.
P.S. You DISQUS is really finicky. It eats comments and loads funny most of the time.
P.P.S Keep up the good work
I've made cauliflower crust pizza a few times, which I like but it's a lot of work and take a lot of cheese. I made the almond flour crust pizza once a couple of weeks ago and it was okay but to almond floury and my family didn't care for it that much.
Time to give the good ol' meatza a try!
Arthur Guinness Was a Man « Lauren Warnes « John's Blog // Sep 30, 2009 at 14:31
[...] Meat “Crust” Pizza; It's Meatza! | Free The Animal [...]
Ha. I like seeing how the meat shrinks.
Looks yummy! I got the recipe from your site link a few days ago and plan on trying it this weekend. Way easier than some of the other options out there that I have been experiementing with!.Cheers!
I usually make a pastry-type pizza base with ground almonds, butter and an egg white, pre baked. We like the look of your meatza though, and will give it a go this weekend. Thanks!
Justin Tuck French Fries Catsup // Sep 30, 2009 at 16:04
[...] Meat “Crust” Pizza; It's Meatza! | Free The Animal [...]
Wow! possibly one of the most creative low-carb dishes I have ever stumbled upon.
Seems yummy…and fatty…but works on the low-carb diet I'm sure. I love pasta way too much though to even try. 
Wow! possibly one of the most creative low-carb dishes I have ever stumbled upon.
Seems yummy…and fatty…but works on the low-carb diet I'm sure. I love pasta way too much though to even try. 
YUM! I'm going to try this one! Thanks!
I Love the meatza!
This is great! I made it tonight in a cast iron frying pan. Used leftover swiss chard, mushrooms,2 kinds of salami,sauteed red onions, sliced red and green peppers, and one sliced jalepeno pepper as toppings with tomato paste based sauce, and tons of cheese, both on the bottom and on top. It shrank less than the photo on your site I think. Anyway, two slices and I was totally FULL!
Sweet.
Or more accurately not sweet, but nice.
I finally got around to doing this tonight. Big win!
Base “crust” recipe needs about 100% more herbs/salt/pepper for my taste, but structurally and overall impact-wise, this is awesome.
Toppings for mine were roasted red peppers and caramelized onions, some higher-end pizza sauce, and 5-cheese pizza blend on top. Yum!
Bacon, Cheddar, Cheeseburger Meatza | Free The Animal // Feb 5, 2010 at 13:45
[...] process of making a Meatza is right here in this previous post. In this case, it was inspired by a pizza I used to order from one of the pizza places years back. [...]
Richard,
Just published my take on the meatza, which is really to say how I’m using my Italian grandfather’s meatball recipe for the crust. You can check it out here:
Meatza! Meatza!
I Love Your Body – Adverbial Warfare // Mar 3, 2010 at 15:35
[...] I cocked an eyebrow and asked with mock insinuation. “Is there something you want to share with me?” Of course, we both knew it was a remnant of that magical time early in our relationship, when he would buy me panties and negligees and I would buy him wine guides and waffle makers as we wooed each other on our way to the altar. Now, I get the residual Free Panty offers, and he gets delicious home-cooked meals featuring carb-free fare like pan-fried giblets and meatza. [...]
Just posted an awesome Meatza recipe on my blog too. This stuff is sooooooooooooooo stinkin good!!! Honestly I think its one of the absolute BEST Fine Eating Pleasures I’ve ever put in my mouth.
Thanks,
Bob Garon
http://BobGaronTraining.com