MEATZAMEATZA! (Remember that old school Little Caesar’s commercial?!) Whoever came up with this idea was a genius. I (and every other human trying to eat grain-free) am always trying to come up with new ways to eliminate as much grain as possible in my meals. Whether that means wrapping everything in lettuce, replacing your pasta with veggie noodles, or scraping the toppings off a sandwich bun… Paleo peeps are great at nixing the offending grains while still managing to keep it delicious.
This meatza crust recipe will save you from eating glutenous mystery pizza crusts and offer a clean platform to build an any-topping-you-want pizza. It’s insanely easy and insanely delicious! You can use ground Italian or hot sausage, ground beef, pork, turkey, chicken, or a mixture of them! You could even add chopped or ground cured meats (pepperoni, ham, bacon, etc.) INTO the crust or simply use them as a topping.
The trick to this “crust” is pressing it a good bit wider and thinner than you think it should be. The meatza crust will shrink quite a bit will cooking and you don’t want a miniature meatza pizza! Well… maybe you do. Hell, I don’t know yo’ life!!! (That would be extremely cute, though… mini meatzas!!!!!) All I know is you should give this bad boy a try. I’d love to hear all of your fun crust/topping combinations. Plus, you’d be surprised to see the difference in people’s pizza topping preferences… Some people get freakin’ WILD with their toppings!
- 1 lb ground sausage, beef, chicken, turkey (or a mixture of whatever you like - you could even add in chopped or ground ham, pepperoni, bacon, anchovy)
- 1 small onion, diced
- 2 cloves garlic, minced
- ½ tsp sea salt (omit if using sausage)
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ⅛ tsp dried rosemary
- Preheat oven to 375.
- Thoroughly mix all ingredients together and thinly press onto a parchment lined round 12 inch pizza pan - meatza crust will shrink a bit while cooking - I press mine pretty thin.
- Place crust in oven for 10-12 mins. Drain grease.
- Place desired toppings on meatza "crust" (i.e. sauce (+ link to veggie-packed marinara sauce), cheese, meat, raw veggies) and bake for another 10-15 mins until toppings are melted/cooked.
- *Don't be afraid to top your pizza as you normally would. Double meat never hurt no one! (well, maybe it's contributed to a few heart attacks, but, hey - that's all hearsay!) ;) Pepperoni, cheese, & tomato sauce go perfectly well on a ground beef crust. Pineapple, ham, cheese, & tomato sauce is great on a ground pork crust! Or, you could use an italian or hot sausage crust and just top with sauce, cheese, and veggies - or go Margherita-style, like I did! Now, girrrrrl, go get yo Meatza on!