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You might think that a pizza without crust, cheese, or tomato sauce is pointless. I guess I agree–you can hardly call a crustless, cheeseless, sauceless dish a “pizza” no matter what it looks like. Enter “meatza”! Meatza replaces crust with a thin layer of seasoned meat upon which you can add your favorite sauce and toppings. For those of us on the autoimmune protocol, it is a fun and healthy way to enjoy something like everyone’s favorite finger food. I’ve served it at game nights to perplexed but delighted guests with nary a complaint. I use my own homemade nomato sauce for this recipe, but any aip-friendly alternative (such as the nomato sauce or BBQ sauce from Mickey’s book or Sarah Ballantyne’s barbecue sauce) works as well. You could also try cauliflower-based gravy!
- Preheat the oven to 350 degrees F.
- Combine the ground meat and spices and mix well.
- Line a rimmed baking sheet with parchment paper or a silicone liner. Spread the meat over the sheet, flattening it evenly to about ¼ inch.
- Bake for 10 minutes or until cooked through.
- Transfer to a pizza stone or a wire rack on top of a baking sheet.
- Add the sauce and toppings, then return to the oven for 10 minutes or until the toppings are cooked.