• Paleo Meatza Pies

    These Paleo Meatza Pies will rekindle your love of pizza!

    Paleo Meatza Pies | stupideasypaleo.com

    One of my favorite portmanteaus (two words smashed together to make a new one, like bromance and spork), paleo meatza is like pizza but with a meaty crust.

    Now, I definitely can’t take credit for dreaming up the concept of meatza (drat!), and one of my Paleo heroines, Melissa of The Clothes Make the Girl, along with other bloggers like PaleOMG and Civilized Caveman have all posted their interpretations.

    And behold, mine.

    I was absolutely longing for something with Mediterranean flair. Thoughts of tangy sundried tomatoes, luscious kalamata olives, and peppery basil materialized in my mind.

    In the end, I made two versions of paleo metaza – Italian and Greek – and the ingredients for both are below. Feel free to sub out anything you don’t like or add anything you do. Your imagination is the only limiter.

    Know what would be killer? A ground chicken paleo meatza crust with Paleo BBQ sauce, red onion, pineapple and cilantro! YUM!

    Incomparable Italian Paleo Meatza Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 2
     
    Ingredients
    • For the Crust:
    • 1 lb. (454 g) lean ground beef
    • 2 tbsp mixed dried herbs (any kind really...I used an oregano, thyme, parsley mix)
    • 1 tbsp fresh basil chopped (or 1 tsp dried basil)
    • 1 garlic clove, minced
    • ½ tsp salt
    • ½ tsp black pepper
    • Suggested toppings (about ½ cup of each topping should be plenty):
    • Tomato sauce
    • Red bell pepper, sliced
    • Sundried tomatoes, sliced
    • Artichoke hearts (canned or packed in oil), chopped
    • Olives, any kind, sliced
    • Arugula leaves
    • Fresh basil for garnish
    Instructions
    1. Preheat the oven to 400F (204C).
    2. In a large bowl, mix the crust ingredients - ground beef, dried herbs, basil, garlic, salt and pepper.
    3. Divide the meat in half. Press half the meat into an 8" round pie pan*. Repeat with the other half.
    4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
    5. Now it's time to do the toppings. I added the tomato sauce and red pepper first, then popped it back in for another 5 minutes to soften those up. Then, I took out the crust, added the rest of the toppings - arugula leaves, sundried tomatoes, artichokes and olives - and chopped it into 4 pieces while it was on a cutting board.
    6. Mangia!
    Notes
    No pie pan? Use any baking dish you'd like. You could even do a 13" x 9" rectangular pan to make one big meatza. Use what you've got!

    Equipment needed:
    Knife
    Cutting board
    Large bowl
    Round pie pan

     
    My Big Fat Greek Paleo Meatza Recipe
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 2
     
    Ingredients
    • 1 lb (454 g) ground lamb
    • 2 tbsp mixed dried herbs (any kind really...I used an oregano, thyme, parsley mix)
    • 1 tbsp fresh dill, chopped (or 1 teaspoon dried dill)
    • 1 garlic clove, minced
    • ½ tsp salt
    • ½ tsp black pepper
    • Suggested toppings (about ½ cup of each topping should be plenty)
    • Green bell pepper, sliced
    • English cucumber, chopped
    • Cherry tomatoes, halved
    • Red onion, very thinly sliced
    • Olives, any kind, sliced
    • Arugula leaves
    • For the Dressing
    • 3 tbsp olive oil
    • 1 tbsp red or white wine vinegar
    • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
    • Pinch of salt and pepper
    Instructions
    1. Preheat the oven to 400F (204C).
    2. In a large bowl, mix the crust ingredients - ground lamb, dried herbs, dill, garlic, salt and pepper.
    3. Divide the meat in half. Press half the meat into an 8" round pie pan*. Repeat with the other half.
    4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
    5. Now it's time to do the toppings. I added the green bell pepper first, then popped it back in for another 5 minutes to soften it up. Then, I took out the crust, added the rest of the toppings - arugula leaves, cucumber, tomato, red onion and olives - and chopped it into 4 pieces while it was on a cutting board. Drizzle with the dressing before serving.
    Notes
    No pie pan? Use any baking dish you'd like. You could even do a 13" x 9" rectangular pan to make one big meatza. Use what you've got!

    Equipment needed:
    Knife
    Cutting board
    Large bowl
    Round pie pan

    What’s your favorite paleo meatza flavor combination?

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    37 thoughts on “Paleo Meatza Pies

      1. Awwww it’s my pleasure…you were my inspiration! They are quite yummy. Hopefully you’ll be able to have them again soon! p.s. when does Well Fed 2 come out?

          1. Abso-freaking-lutely!! I would be honored. Onnnnnly tiny detail…I’m in the UK right now until the end of November if the int’l shipping is too much.

      1. Hi Brandi…not yet but I suspect that the turkey breast (the 99% fat free type) would make a really tough crust. In that case, I might mix the turkey with another ground meat with a bit higher fat content.

    1. so PINNED!!!…Love BOTH RIFFS…..Thinking, seriously about a HAWAIIAN MEATZA …with Canadian Bacon, Pineapple…and…?!!….

      Thank you from a primal person across the pond in France!

      1. Hi Donna…how about some BBQ-inspired sauce? That would be tasty, I think. You’re welcome!! Thanks for stopping by 🙂 Where in France are you from?

        1. Barbecue-inspired sauce…sounds scrumptious and just “the ticket”!…Currently dwelling in Lyon and the Jura (French/Swiss border near Geneva)…as work demands!…Unabashed fan of your magnificent blog..and witty posts! Thank you for getting back to me, and have a wonderful week!

    2. So, I must confess – I’ve never made my own Meatza! This might be the one the post that finally gets me on board. Looks delish! And for the record, I am so down with the previous suggestions of BBQ sauce/chicken and Hawaiian. Two of my all time favorite pizza combos.

      1. Haha! Now’s the time, girlie! I challenge you to a meatza throwdown (or something like that) 😉 I’ll bet you can invent something totally drool-worthy!

    3. Hi there! I’m pretty new to Paleo (and cooking consistently for that matter). Love your website! How about a meatza with pesto or a white sauce? I want to make it and be able to enjoy it for a few days so I don’t think your avocado pesto would work although it sounds divine! Thanks, Steph!!!

      1. Hi Theresa! I totally agree…the avocado pesto wouldn’t work very well (something about hot avocado doesn’t sit well with me). I’m game to trying your suggestions…you’ve inspired me to try something new!

      1. Hi Margaret. Would you please give me an example? I am viewing this recipe right now, and I see everything listed. Some of the ingredients are in red and underlined. Can you see that? I’ve not gotten this comment before, so I’m trying to figure it out.

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