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!
Gluten-Free Pizza (Meatza) Recipe
- 2 lbs ground beef
- 2 eggs
- ¼ cup Parmesan cheese (grated, divided)
- 1 tsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup pizza sauce
- ½ cup nitrate-free pepperoni (or ham, cooked chicken or sausage, optional)
- ½ cup onion (thinly sliced)
- ½ cup bell pepper (thinly sliced)
- ½ cup mushrooms (sliced)
- ¼ cup black olives (sliced)
- 1 cup fresh spinach
- 2 cups mozzarella cheese (shredded)
- Preheat oven to 450°F.
- Grease a rimmed baking sheet with coconut oil and set aside.
- In medium bowl, mix together the ground beef with eggs, 2 tablespoons of the Parmesan cheese, and all the spices.
- Mix well by hand until incorporated.
- Spread onto the prepared baking sheet.
- Roll or press the meat onto the bottom of the cookie sheet by hand.
- Put meat into the preheated oven and cook about 10 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.
- Remove the meat from the oven and switch the oven to broil.
- Spread the pizza sauce over the meat “crust” then top with the pepperoni or other meat if using, sliced veggies, mozzarella and remaining Parmesan cheese.
- Put back into the oven under the broiler and watch closely. It will only need to cook until the cheese is melted and bubbly, about 4-5 minutes.
- Remove, let cool 3 minutes, slice, and serve.
- You can use a mix of Italian sausage and ground beef for the base if you'd like.
- Use whatever pizza veggies for topping you prefer. I recommend putting some very thinly sliced onions on the top of the mozzarella which brown nicely and add a nice crunch.
Ever tried “Meatza”? What do you think about it? Share below!
Discussion (45 Comments)
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!
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!
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!!!
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.
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.
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!
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!
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!
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!
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.