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Meatza pie is pizza night with a ground beef crust seasoned like Italian sausage — wedge-shaped slices you eat with your hands, no grain required. A quick tomato sauce simmers with garlic and pizza seasoning while broccoli, peppers, olives, and spinach pile on top. Two little 6-inch meatzas and a movie on the couch: perfect Friday night.
Pro Tips
- Press the meat crust evenly with damp hands to an even thickness. Uneven crust cooks at different rates and browns unevenly at the edges.
- Par-bake the crusts and let them cool before saucing. This keeps the finished meatza firm enough to slice into proper wedges.
- Leave a 1/2-inch border of sauce-free crust at the edge — it keeps the sauce contained and gives you a handle for each slice.
- Steam-sauté the vegetable toppings first if they are raw. The final 10-15 minute bake warms the pizza but won't cook hard vegetables through.
Frequently Asked Questions
How many meatzas does this recipe make?
Two 6-inch meatzas — serve one per person for dinner, or cut into small squares in a 13x9 pan for portable party food.
Can I use ground turkey for the crust?
Yes, though the Italian sausage seasoning was designed for beef. Any ground meat works with a well-seasoned crust.
Is meatza pie paleo?
Yes — the crust is seasoned ground beef and the sauce is tomato paste with garlic and herbs. No cheese, no grains, no sugar.
What toppings work on meatza?
Steam-sautéed broccoli and peppers, black olives, and fresh spinach are the recipe's picks. Keep toppings light so the meat crust carries the slice.
Recipe Card
Ingredients
Method
- TOPPINGS:
- 1/4 cup steam-sautéed broccoli (p. 33)
- 1/4 cup steam-sautéed bell pepper strips
- 10 black olives, pitted and sliced a handful of fresh baby spinach leaves
- Instead of individual round pizzas, use a 13x9-inch pan.
- Cut it into small squares for portable party food.
- 1.
- Preheat the oven to 400F.
- Mix the ground beef and Italian sausage seasoning until combined.
- 2. Make the meat crust.
- Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan.
- Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness.
- Repeat with the other piece of “crust. ” Bake for 10–15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the crusts from the oven and allow them to cool in the pan.
- 3. Make the pizza sauce.
- Heat a small saucepan over low heat, then add the olive oil, garlic, and pizza seasoning, stirring with a wooden spoon until fragrant, about 20 seconds.
- Add the tomato paste and stir until combined, then stir in the water.
- Bring to a boil, then simmer for 5 minutes until thickened.
- Set aside.
- 4. Make your meatza.
- Cover a large baking sheet with parchment paper or aluminum foil, and place the meat crusts on the baking sheet.
- Spread about 1/4 cup of sauce on each meat crust, leaving a 1/2-inch border around the edges.
- Arrange the vegetables on top, pressing them gently into the sauce. Pop the pizza back into the oven for 10–15 minutes, until hot and browned to your liking.
- 5. Bonus!
- Drizzle each pizza with 1 teaspoon of extra-virgin olive oil when it comes out of the oven.
