Meatza II


This is a new Meatza recipe I just tried and it was incredible! We loved it and my kids asked for seconds! The secret is to make the meat “crust” like an Italian sausage meatball with caraway seeds and other spices. I’ve offered some topping suggestions here, but you can use whatever toppings you like!



3 t sea salt
1 t caraway seeds
1 t oregano
1 t garlic salt
1 t pepper
1 t red pepper flakes
2 lb grass fed ground beef
  pastured eggs
1⁄2 c grated parmesan cheese (optional)
14 oz pizza sauce
8 oz shredded mozzarella cheese
16 slices epperoni
 cremini mushrooms, sliced
1⁄2  onion, diced
 tomato, sliced
Source: time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes


Preheat oven to 450 degrees.

Combine all spices in a small bowl and set aside.

Combine ground beef and egg in large bowl with your hands. Add parmesan cheese and mix well, then add spices and mix well. Put meat mixture in 12 x 17 foil-lined pan. Spread out with hands until flat and smooth. Bake for 10-20 minutes until done and no longer pink.

While Meatza is in the oven, saute mushrooms and onion in a little bit of coconut oil until tender.

Remove Meatza from oven. It will have shrunk considerably. Drain off grease. Set oven to Broil on high and allow to heat up.

Top with pepperoni, then sauce, then cheese, then mushrooms and onions, then tomatoes.

Broil for 5 minutes or so until cheese is melted and bubbly.

Let stand for several minutes before slicing.

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