Gluten Free Pizza (Meatza)

Healthy Homemade Meatza Gluten Free Pizza (Meatza)

Healthy eating doesn’t have to mean forgetting Pizza forever. This gluten free pizza recipe tastes like regular Pizza but is much more filling and protein packed. The basic idea is that instead of a flour crust, you use ground beef and spices instead. The texture is amazingly similar, and this “Meatza” is great cold for breakfast the next morning (that reminds me of college!).

Try this delicious recipe, and let me know what you think!

Ingredients

  • 2 lbs ground beef
  • 2 eggs
  • Seasonings of choice (I suggest basil, oregano, garlic, salt, pepper and other herbs)
  • Meat topping of choice (optional- I’ve used scrambled sausage, bacon, ham, leftover chicken, etc.)
  • ½ lb Mozzarella cheese
  • ¼ cup Parmesan Cheese
  • Jar or Pasta/Pizza sauce
  • Chopped veggies of choice (onion, bell pepper, spinach, olives, mushrooms, etc.)

Meatza ingredients Gluten Free Pizza (Meatza)

Instructions

  1. Preheat oven to 450 degrees
  2. In medium bowl, mix 2 lbs ground beef with eggs and 2 T Parmesan cheese and any desired spices
  3. Mix well by hand until incorporated
  4. Spread onto greased cookie sheet (must have a lip on the sides)
  5. Roll or press the meat onto the bottom of the cookie sheet by hand. Once oven has preheated, put meat on cookie sheet into oven and cook about ten minutes until browned and most moisture has cooked off. It will reduce in size quite a bit! Just make sure it is cooked enough, you want it pretty solid.
  6. Remove from oven and put oven on broil
  7. Spread pasta/pizza sauce over “crust” then top with veggies, meat then mozzarella. I recommend putting some very thinly sliced onions on the top (uncooked) which brown nicely and add a nice crunch.
  8. Put back into oven under broiler and watch closely. It will only need to cook 4-5 minutes. Cook until cheese is lightly brown and bubbly.
  9. Remove, let cool 3 minutes, slice and serve. This is also really good cold for lunch the next day (or breakfast!) It has a similar texture to real pizza and tastes better, in my opinion.
  10. Serve with Salad

Ever tried “Meatza”? What do you think about it? Share below!

Reader Comments

  1. says

    I made this for lunch/dinner tonight–forgot the eggs AND parmesan in the meat crust. grrr. The crust held together just fine, but it was a closer kin to meatloaf than pizza crust. The kids (3 and 4.5) love love loved it, and asked for more than I had left to give! We used red and green bell peppers, purple onion, mushrooms, and pepperoni plus mozzarella on top. I had black olives ready to go on top, but forgot those too! I must have been in a hurry, hee hee.

  2. Abby says

    All I can say is…yummy! This definitely satisfied my craving for pizza. I used half ground beef and half sausage for the “crust” then topped with mushrooms, onions, and spinach. Perfect with a salad!

  3. Dee says

    Made this last night and it was great! Used a mixture of ground beef and ground turkey and topped it with fresh spinach, green peppers and onions, along with the red sauce and cheese. My husband had an idea – instead of using red sauce you could use no-sugar BBQ sauce or an alfredo sauce and play around with the toppings. Just wanted to pass it along as this is a great base and you could do alot of different stuff with it. Love your recipes :)

  4. Veronica says

    Just made this tonight and loved it. I had the same idea about BBQ chicken pizza. Will try that next! It’s amazing how I can usually eat 3 pieces of pizza, but only 1 piece of Meatza. I will also cut the recipe in half next time since our two little ones are still very little… Thanks for the great idea!

  5. Desiree says

    Have you ever tried cauliflower pizza crust? 1c Riced cauliflower, 1c mozzarella, garlic and 1 egg. Press onto a cookie sheet to about 1/4 inch thick and bake at 450 for 20-25 minutes. It will start to look burnt, but it’s not. It tastes like the most delicious cheesy chewy pizza crust you’ve ever had! Also makes amazing cheesesticks and “lasagna”! It tends to stick to even well greased foil though, so I find it works best to make the crust ahead of time, let it cool completely and then peel it off before making the pizza.

  6. Sherry England says

    could you use the coconut flour biscuit recipe and spread it out on a pizza pan and cook for 8-10 min. Take out and parm, cheese, toppings and cheese to finish.Put it under broiler for a few minutes til cheese is lightly browned.

  7. Christy Hampton says

    This reminds me of my mom’s steak pizza. She would take a cheap piece of steak (that would otherwise be too tough to eat), seared on both sides, and dump sauce and pizza toppings on it.

    I LOVE meat, so I’ll definitely be getting this a try (although I’m still unsure of how to get rid of all grains – I just switched over to rice only.

  8. Maryalice says

    Just made this and it is awesome! I need to make a few changes as I used a pizza pan which wasn’t big enough and I need to get the more expensive hamburg as mine shrunk quite a bit but it was still soooo good. I will be incorporating this recipe into my meals. Katie … you rock!!!

  9. Rebekah says

    I made this for dinner tonight. I used a mix of beef and turkey in a jelly roll pan. It didn’t shrink too much, maybe a couple of inches in each direction, but it was still plenty big! We had just olives, cheese, and sauce and it tasted great! I liked being able to pick it up to eat it. Thanks for such a great recipe!

  10. Jody Courtney says

    Another successful recipe! I made this for my no-carbing hubby who is a meat-lovers pizza lover. He’s so happy and so I am. You rock!

  11. Sharon says

    My doctor just put me on a low carb, no dairy, gluten free diet – any ideas for the cheese substitutions? This is all new to me.
    Thank you!!!

    • Rachel says

      The Broiler is an oven function, where only the top element comes on and is generally very hot, like 500 degrees farenheit or more :) You use it to quickly brown the top of your food if you like.

  12. JD says

    I’ve tried homemade pizza sauce before and can’t seem to get anywhere near the taste of commercial pizza sauce which is almost always made with soybean oil. Fortunately I’ve found 2 brands that have no soybean oil, Classico and the one at Trader Joe’s (called Trader Giotti’s Fat Free Pizza Sauce, which unfortunately tastes no better than my homemade stuff).

    So I recently tried this. It was really good, however I think I would prefer a thinner crust so next time I think I’ll try just one pound of ground beef.

  13. Katie says

    I made this the other night and it was delicious! However, there was quite a bit of grease after the initial 10 minutes, so I patted it with paper towels and tried to drain some out in the sink. How do you tackle this issue? Thanks!

  14. Aga says

    I’m going to make this tonight! We all love meat, and my son (13 months) will eat everything. Just hope the crust will be soft enough for him to chew on… He has just 6 teeth.

    • Layla says

      My 11 month old loved it and did not have any trouble chewing. He has 8 teeth, so there isn’t that much of a difference. My son eats anything that is put in front of him. :-)

      • Agn says

        He ate it with his 6 teeth and liked it :) he really loves food. My daughter, 3,5 yrs ate just the crust, she likes meat, but topping was a fail for her.

  15. Annie says

    I’ve made several of these and they are totally yummy. I’m now off night shades because of autoimmune (Hashimoto’s ) and related inflammation. So tomorrow I’m going to make a meatza pizza using basil pesto sauce instead of a tomato based (nightshade) sauce. I’ll let y’all know how it turns out, but I bet it’ll be good!

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