Recipe – the best grain-free pizza: meatza!

Do you miss pizza? But you’re trying to avoid grains to reduce your carbohydrate intake or to avoid gluten and some anti-nutrients? Here’s a healthy, filling, Paleo- or Primal-friendly and nutrient-rich pizza that will make you forget everything you knew about the original Italian pizza. It’s called a meatza because, as you might have guessed it, the dough is made of meat!



This recipe is very easy to make and you can customize it endlessly to fit your personal preferences (or to use whatever ingredients you have in your fridge).

Here’s how I made my meatza. And, as always, the taste of your meatza depends on the quality of your ingredients so choose wisely.

Meatza recipe
{yields 2-3 servings}

1 lb (454 g ) grass-fed ground beef (in Toronto, I get mine from Urban Rancher GTA)
1/4-1/2 cup (60-125 ml) organic tomato sauce (I buy it in a glass jar to avoid the BPAs and other chemicals that can easily leach from cans)
1 medium onion (I bought organic but it’s not as crucial to buy organic because it’s low on the list of contaminated produce)
3 big leaves organic kale, chopped without the stem (always buy organic kale because it’s heavily contaminated with pesticides; organic spinach works too)
5-6 medium mushrooms (I bought organic but conventional mushrooms are relatively clean)
3 cloves garlic (I buy organic because I feel like it tastes better)
3-4 slices of bacon (ideally from pastured pork, as natural as you can find)
2.5 oz (75 g) of grated cheese of your choice (ideally from an organic source and/or grass-fed cows; I choose L’Ancêtre in Canada)
unrefined salt (I prefer the taste and nutrition of pink Himalayan salt) and black pepper to taste

Preparation of the crust:

  1. Preheat the oven at 350°F.
  2. In a large bowl, mix the ground beef with salt and pepper to taste.
  3. Spread the ground beef on a lined baking sheet, as thinly as possible.
  4. Bake the meat crust in the oven for about 10-12 minutes or until fully cooked.

Preparation of the garnish:

  1. While the crust is cooking, cook your bacon in a skillet. Turn as needed. Once cooked, put on a plate to cool down before cutting into small pieces.
  2. In another skillet, cook your sliced onion in some fat (coconut oil, ghee, bacon fat) until translucent. Add the onions and kale and stir a few minutes. You can also use these ingredients raw if you don’t mind having them al dente on your pizza but I prefer them well-cooked.

Preparation of the meatza:

  1. Spread your tomato sauce over your cooked meat crust.
  2. Add your cooked vegetable garnish. I added raw minced garlic on top.
  3. Sprinkle with grated cheese. 
  4. Put the meatza in the oven and bake for about 5 minutes. Everything is cooked at this point, this is just to allow the ingredients to settle together and the cheese to melt.
  5. Once the cheese is melt, put the meatza under the grill for an extra 2-3 minutes or until your meatza is golden (be careful not to burn it!).
  6. Enjoy!


Make it nightshade-free: Use pesto or olive tapenade instead of the tomato sauce.

Make it dairy-free: Just don’t add any cheese, all the ingredients make this pizza worth to eat even without it! 🙂

Make it low-FODMAP: Use pesto instead of the tomato sauce and omit the onions and garlic. Choose cheddar or aged cheese to keep the pizza lactose-free. More info about FODMAPs here.

Make it vegetarian: sorry guys but you’ll have to say goodbye to the crust! lol I have a cauliflower pizza crust recipe in my cookbook DHwRF that might be a great grain-free and gluten-free vegetarian alternative for you. 😉