Gluten Free Pizza (Meatza)

Homeamde Grain Free and Gluten Free Pizza with a Meat Crust-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!

Homeamde Grain Free and Gluten Free Pizza with a Meat Crust-Meatza

2 votes


Gluten Free Pizza (Meatza)




Yield 6 +

Upside down pizza with a meat crust is a more filling and gluten and grain free way to make pizza.


  • 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.)


  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

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

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Reader Comments

  1. 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. 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. 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 🙂

    • So glad you enjoyed this. I like the way your husband thinks! A barbecue chicken pizza sounds really good… might try that one next. Thanks for reading!

  4. 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. 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.

    • I’ve heard of this but not tried it… sounds great though!

      • Yes! Cauliflower pizza crust is great, I made some when I started gluten free. So filling too!

  6. 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.

    • Thats a good idea… I’ve never tried, but it might work! I do like
      using the meat for the crust though, just for the protein, but the
      coconut crust would be something to try… let me know if you do!

    • That sounds like a good idea. I’ll have to give that a shot.

  7. 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. 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. 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. 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. So it just sit in the grease that cooks out of it?

    • Drain off the grease, and blot with a paper towel. This pizza is so good. I use Italian sausage for the “crust”,then put on a little tomato sauce, mozz. cheese and pepperoni. Thin slices of onions and bell pepper. Put back in the oven til brown and bubbly.????

  12. 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!!!

  13. What is a broiler? I live in Australia and keep seeing this word used.. Is it the grill? The top bit of the oven?

    • The broiler function of an oven is when the top part gets really really hot.

    • 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.

  14. Oh my goodness! That pizza was absolutely delicious!! Thank you for this fabulous recipe! Yum!

  15. 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.

  16. 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!

  17. 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.

    • 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. 🙂

      • 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.

  18. 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!

  19. This was absolutely fabulous! And so easy to make. Thank you!

  20. Yummy! Made it today! Easy and delicious. Anxious to see what my daughters think of it! My Italian husband had one bite, but needs more to decide! Thank you very much!

  21. Um, how is hamburger healthier for you then, you know, bread? I mean meat has cholesterol, fat, and doctors all tell you it should be a once in a while thing, and pizza crust has grains, good carbs, very little fat(or no fat depending on how you make it) and no cholesterol. That stuff clogs your arteries, gluten does nothing unless you have celiac disease, and carbs are just the bodies best way of getting energy.

  22. Hi and welcome! I have written several posts on why grains are unhealthy even if you don’t have celiac’s (, and how fat from good sources is actually healthy to consume (,,, and how cholesterol actually affects your health… hint: it isn’t the way you think! (
    I hope these posts are enlightening. There is a lot of misinformation out there!

  23. What kind of cheese do you get? I can’t find organic mozzarella or parm without cellulose gum.

  24. Have you ever tried mixing in liver?

  25. 1st I can’t believe I forgot I had this recipe! I will definitely be making this as I really like the idea of the protein. And since I buy only Grass-Fed, Grass-Finished Beef I don’t have to worry about any of the fat since it is all good for me – Of course I never have very much fat since I buy the leanest.

    Now I just have to wait til the meat thaws – I buy a bunch & freeze it. (mainly ground beef, can’t afford those steaks 🙁 🙁 :(((((((((((

  26. Easy to make, and I didn’t add a ton of veggies, but spinach would have been good. I wasn’t able to get it as solid as the picture, and I set off the fire alarm with the broiler oi! However, it was a filling meal! One slice lasted me half of the day! My family enjoyed it as well! Definitely a good crust alternative!

  27. Can you make it ahead of time and freeze? How about freezing leftovers?

    • You could freeze but I would wait to add the cheese until time to reheat 🙂

  28. Maybe I just missed something because I didn’t see any other comments about this, but the ingredients listed show 1/4 cup of Parmesan cheese, but the directions state 2 T of Parmesan in the crust. Should I use the whole 1/4 cup in the crust, or is some reserved for topping?

      • Great! And thanks for responding so quickly – I’m making this tonight.