Meat “Crust” Pizza; It’s Meatza!

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
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
The Pre Cooked "Crust"

Here’s how it looks after 10 minutes at 450.

Cooked Crust
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
Ready for the Broiler
And Its Meatza
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.

Join Over 5,000 Subscribers!

Get exclusive content sent directly to your inbox.

Please enter a valid email address.
Something went wrong. Please check your entries and try again.

Richard Nikoley

I started writing Free The Animal in late 2003 as just a little thing to try. 20 years later, turns out I've written over 5,000 posts. I blog what I wish...from diet, health, philosophy, politics, social antagonism, adventure travel, expat living, location and time independent—while you sleep— income by geoarbitrage, and food pics. I intended to travel the world "homeless," but the Covidiocy Panicdemic squashed that. I became an American expat living in Thailand. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. ... I leave the toilet seat up. Read More


  1. Grok on September 30, 2009 at 15:36

    I did a bunch of pizza creations/experimenting a while back.

    • Richard Nikoley on September 30, 2009 at 16:04

      Those are some very nice creations. Which is your favorite?

      • Grok on September 30, 2009 at 16:26

        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 😉

  2. mike on September 30, 2009 at 15:58

    find that if you use ground up chicken breast it gets nice and crispy crunchy

    • mike on September 30, 2009 at 15:59

      o castlegrok has it covered

      • Grok on September 30, 2009 at 16:22

        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 🙂

  3. Arthur Guinness Was a Man « Lauren Warnes « John's Blog on September 30, 2009 at 14:31

    […] Meat “Crust” Pizza; It's Meatza! | Free The Animal […]

  4. monicahughes on September 30, 2009 at 17:05

    Ha. I like seeing how the meat shrinks.

  5. Krys on September 30, 2009 at 17:15

    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!

  6. mandorla on September 30, 2009 at 17:30

    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!

  7. Justin Tuck French Fries Catsup on September 30, 2009 at 16:04

    […] Meat “Crust” Pizza; It's Meatza! | Free The Animal […]

  8. Aaron Blaisdell on September 30, 2009 at 16:28

    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!

  9. Her Royal Hoboness on October 1, 2009 at 08:49

    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. 🙁

  10. Her Royal Hoboness on October 1, 2009 at 08:51

    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. 🙁

  11. yummyg on October 1, 2009 at 11:30

    YUM! I'm going to try this one! Thanks!

  12. Christoph Dollis on October 2, 2009 at 23:18


    Or more accurately not sweet, but nice.

  13. Paleo Newbie on October 2, 2009 at 18:50

    I Love the meatza!

  14. Anna Adamson on October 2, 2009 at 22:24

    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!

  15. Andy on December 20, 2009 at 15:51

    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!

  16. […] 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. […]

  17. justin on February 11, 2010 at 06:21


    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!

  18. I Love Your Body – Adverbial Warfare on March 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. […]

  19. Bob Garon on March 18, 2010 at 10:27

    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. 🙂

    Bob Garon

  20. Darryl on May 8, 2010 at 15:27

    Definitely gonna have to make me one of those. 🙂 looks fantastic!

  21. peterlepaysan on May 20, 2010 at 03:43

    I am intrigued. Looking at these entries (and links) we are basically
    looking at a very thin rolled out meat loaf, with assorted toppings.

    We are looking at flattened meat patties, rissoles, ‘burgers with assorted toppings.

    Love it!

    Being an unfortunate peasant deep down in the south pacific ocean we have to have our free range, grass fed animals killed and butchered locally.

    This can lead to an over supply of minced ( I think yanks say ground) meat.

    We have become very adept at variations of meat loaf, patties, rissoles, skinless sausages, meat balls,
    kofta etc. etc.

    This “meatza ” thingy adds another possibility. Thank you.

    The possibilities with this are interesting. Those of us who make meat loaves rissoles etc will have
    flavourings added to the basic meat mix. Now just imagine an already well flavoured “base” with base covered with interesting toppings. Wow!

    Most of the readers will probably already know that if one puts minced (ok ground) meat through a blender or food processor one gets sausage meat. No additives , no fillers!

    Now one of these sausage mixes as a base could be interesting.

  22. WVUDave on June 3, 2010 at 06:49

    I’d like to see a recipe for meatza, but Buffalo Chicken/Chicken Wing Flavored. Ground Chicken crust, buffalo sauce and cheese?

  23. CrossFit Intrepid » Behold… the Meatza! on June 10, 2010 at 06:07

    […] no attempt to utilize a flour alternative and instead meat forms the crust. I first heard about the meatza from a blog by Richard Nikoley called “Free the Animal”. One of his readers further […]

  24. […] is really cool. You remember meatza, right? Well, one of the readers here, Paul Merino too the idea on over to a restaurant he […]

  25. […] on my menu testing board MEATZA. I’m serious. Check it out, this is some serious […]

  26. […] Meatza, or some other pizza replacement. […]

  27. Thurs Sep 2 on September 1, 2010 at 18:28

    […] Meatza. This is the best recipe I’ve come across in a while. If Cavemen lived on the Jersey Sh… Posted in Uncategorized […]

Leave a Comment

You must be logged in to post a comment.