Veggie-Lover’s Meatza

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Veggie Lovers Meatza

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!

Veggie-Lover's Meatza
Serves: 8-12 servings
  • 3 pounds ground meat
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground ginger
  • 1 dash ground cinnamon
  • ½ cup of your favorite AIP-friendly "tomato" sauce or BBQ sauce
  • ½ zucchini, sliced
  • ½ yellow squash, sliced
  • 4 ounces mushrooms, sliced
  • 3 ounces olives, sliced
  1. Preheat the oven to 350 degrees F.
  2. Combine the ground meat and spices and mix well.
  3. 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.
  4. Bake for 10 minutes or until cooked through.
  5. Transfer to a pizza stone or a wire rack on top of a baking sheet.
  6. Add the sauce and toppings, then return to the oven for 10 minutes or until the toppings are cooked.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Shelley says

    This may be the best thing I’ve seen all week! Wow. I’m so on board with meatza.

  • Sophie Van Tiggelen says

    This looks delicious! Such a clever idea to use meat for the “crust” 🙂

  • Lucie Richter says

    Excited to try this out. Can I freeze leftovers? For how long? Best to freeze w or without toppings?

    • Christina Feindel says

      Leftovers should keep for about a month in the freezer if properly handled. How well the toppings freeze depends what toppings you use–for example, bacon tends to get soggy when thawed and reheated.

  • Casey says

    Could you use any combination of meats? I have some chicken livers, beef and pork loin right now, could I use all of those? Thanks!

  • Britney says

    Do you have to make the AIP friendly tomato sauce? Or can you buy it somewhere?

    • Mickey Trescott says

      Britney, it is most affordable to make, but I believe a few brands have AIP-compliant “nomato” sauces on the market (I haven’t tried any personally, which is why I am not naming brand names, but I know they are out there!).

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