Paleo Meatza

paleo meatza


A Paleo Meatza is pretty straightforward: Replace the doughy pizza crust with a meat, cut out the cheese, and load up on the fresh veggies and herbs. Gluten-intolerant or low-carb eaters that also miss pizza can also get into this meatza and add load up on the fresh veggie toppings. There are so many possible variations depending on your tastes and availability of ingredients, as with any pizza.

Makes 4 servings


9×13 Baking Dish or larger


1lb Ground Beef
1lb Ground Pork
12oz. Bacon
2 Eggs
2 1/2 Marinara
8oz. Button mushrooms
1/2 Zucchini
1/2 Red Onion
5 Garlic cloves
2t Oregano
1t Thyme
Salt & Pepper
Fresh Basil leaves


Cook and drain bacon then roughly chop.

Preheat oven to 350.

Line your baking dish with parchment paper, allowing some to drape over the sides.

Rough chop mushroom and onion.

Peel and mince garlic.


In a large mixing bowl, add your beef, pork, and eggs. Mix well by hand until evenly combined.

Add oregano and thyme to meat mixture. Mix thoroughly to combine the spices with the meat.

To your baking dish, add meat mixture and press down until meat is the same thickness throughout.

Bake for about 15 minutes, until meat is no longer red.

Remove baking dish from the oven and gently scrape excess grease off the top and drain excess fat drippings.

Top meat with marinara, leaving about 1” around the edges unsauced to create a crust.

Top Meatza with bacon, veggies, and garlic. Sprinkle with salt, pepper, and other herbs/spices to your preference.

Return baking dish to the oven for 5 more minutes.

Once the veggies are cooked a bit, turn on your broiler and cook for about 7 minutes, until your veggies are nicely roasted.


Let Meatza cool for about 5 minutes.

Top with hand-ripped basil leaves.

Slice like a traditional pizza and eat immediately.


The Paleo Diet does not allow for cheese, but you can add some good quality Mozzarella or raw cheese.

When spreading your meat before cooking, create a small raised lip all around for a meatier ‘crust’.


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