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You know I always tell you the truth, so here’s a confession for you: my ideal Friday night is pizza on the couch in front of a movie that requires only, like, 30% of my brain cells (or I also like to snuggle up to my umpteenth viewing of When Harry Met Sally… or Jane Eyre).
Here’s another truth: I’ve had gluten-free pizza delivered from lots of pizza joints in Austin – gluten-free, not grain-free, so it still falls into “treat” territory – and you know what? This Meatza is better. It’s cheese free, grain free, garbage free, and AWESOME.
This Mexican variety is one of the options included in Well Fed, and it’s a recipe I contributed to U.S. Wellness Meats as their Featured Chef this month. This recipe is wildly versatile. The Meatza pictured here is topped with salsa, green peppers, onions, and avocado – a handful of sliced olives or some chopped scallion tops would also be brilliant, and if you’re into the whole meat-on-meat approach, a sprinkling of some chorizo would also be muy badass.
So here you go: Mexican Meatza! Just in time for Friday night movie watching and Sunday football viewing.
Prep 15 min | Bake 30 min | Makes two 6-inch individual meatzas | Whole30 compliant
1 pound ground beef
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, crushed
1/2 to 3/4 cup of your favorite salsa
Green bell pepper, cut into thin strips
Red onion, cut into thin strips
garnish: fresh lime, chopped fresh cilantro
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.
Make the crust. Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.
Assemble your meatza. Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.
Garnish your meatza. Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.
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That looks seriously muy badass. I’m making that! Thanks.
I love pizza and its one of the things I miss the MOST!!! Especially NJ Style pizza.
I always wanted to try one of these meat crusts. I will definitely be making this weekend.
This sounds/looks wonderful! I can see some roasted red peppers, caramelized onions, maybe some artichoke hearts….NOM!
You, honestly, havent failed me yet!!! We have well over a foot of snowin the backyard, school has been cancelled all week & my hubby is in Thailand on business! THIS is tonight’s dinner… my boys are going to love me! =). Thank you!!!!
I just made this last night for the second time and it is amazing! I’m on week 3 of Whole30 and this dish really takes away that pizza craving. My boyfriend told me it’s one of the best dishes I have ever made!
We love it and I am absolutely loving your cookbook!!
I made the meatza for the first time last night!! My husband was a little skeptical at first but then went up for seconds 🙂
Looks easy & great! I can see such possibilites. I just ordered your cookbook a couple of days ago & am so excited to get it. Don’t know why I waited so long to order; my daughter has it and loves it.
YES! I was wondering what to do with all these avocados I have in the fridge. Mexican meatza pie tomorrow! 😀
PS: I hosted a dinner party for four on Sunday that was comprised ENTIRELY of recipes from Well Fed. They were all WOWed by the food and are still talking about it today! Thanks for being such a wonderful resource for clean and tasty eating!
MER! That’s so awesome. Glad you and your dinner party guests enjoyed the food… and well done on getting non-paleo peeps to enjoy healthy food. YAY!
Is there a salsa recipe that you would recommend ? I’ve tried a couple and don’t think either would be great for this. Don’t have a good organic grocery where I live, so buying something without additives is unlikely. Thanks! 🙂
I just bought a local brand in the produce dept. of our regular grocery store, so I don’t have a recommendation for you. Sorry! My only advice is read labels and find one that has no garbage — not much help, I know.
If you have any local salsa-makers that are stocked in your regular grocery, check out theirs first… less likely to be full of junk. Around here we have a super “home-made in a jar” called Senor Stan’s.
Costco carries Emerald Valley organic medium-hot salsa, at least it’s here in the Pacific Northwest. It was created in Eugene, Oregon, so you have to be pretty sure it’s a health food. Gluten free and meets paleo guidelines. Really really really flavorful.
Just received your cookbook from Amazon and we are now very well fed! Will be trying this recipe this weekend. Thanks!
My favorite collision – Italian and Mexican. Mangi! – Coma!
Made this last night using El Pato enchilada sauce instead of salsa and added black olives. What a fun and yummy dinner idea. Thanks Mel.
I was reading this post and the dog, who was snoozing beside my chair, suddenly sat up and started wagging her tail. I realized she was staring at the picture of the meatza on the screen, and going “rrrrrrrrrrr”. Translated from dog I think that means “Yum. Make for supper, please.” So I guess that means the meatza is border collie approved.
OMG. I totally want to put that on a sticker on the front of Well Fed… “Whole30- and Border Collie-approved.”
What a great idea! Thanks for posting, so many ideas of different variations are now bouncing around in my head! Thanks, can’t wait to try!
Thanks, everyone, for your comments. I’m glad y’all are excited about this recipe. Have fun with it!
I found a pizza crust recipe awhile back that uses shredded eggplant, egg and almond flour. When I get a hankering for pizza I throw this together and chow down! Nothing like a good cheat that’s not really cheating!!
looks fantastic! I’ve done one with turkey before, but I need to try the beef!
Have you seen the recipe for cauliflower pizza? The crust is made from cauliflower.
All of the cauliflower recipes I’ve seen include cheese, which is a no-no for me and Whole30. It’s on my list to experiment but since the Meatza crust is so good, I haven’t gotten to it yet.
So, I have to recap my “Well Fed” week:
Saturday: started Whole30 (it will actually be a “Whole14,” since my 50th birthday party is next Saturday)
Tuesday: Well Fed arrived in my mailbox
Thursday: Had read Well Fed cover to cover
Friday: Hit the local Penzey’s to stock up on spices (you gotta try the Sunny Spain blend – really good on salmon)
Saturday: Picked up the 1/2 grass fed beef that we ordered before Christmas, along with 3 dz. free range eggs from The Egg Lady.
Saturday night: MEATZA! And kiwis, raspberries, whipped coconut milk, almonds and coconut chips. What a meal!!!
Mel, thank you for sharing your passion for food with us and contributing to our “Well Fedness.”
I adore that you’ve had a “Well Fed Week.” Fantastic!
Thanks for the tip on Sunny Spain from Penzeys! I’ll give it a try.
Happy eating and cooking! (I want an Egg Lady.)
Yep. I’ve had this meatza pie three times this weekend. Alas, I’m outta ground beef. I even made one for my totally non-paleo sister last night, and she was skeptical, but I think she loved it! Thanks for continuing to post your fun recipes, Mel!
You can have an Egg Lady (or Guy.) Just search for “eggs” in the “farm and garden” section of Austin craigslist. They’re waiting for your call!
Just wanted to say (again) how brilliant Well Fed is. I too had a dinner party this past weekend and made recipes exclusively from, or inspired by, WELL FED. Most of our guests are doing the Whole 30 challenge right now (as am I), and as each dish was placed on the table, their reaction was the same: “Wait! THAT’S PALEO?!?!” The zucchini noodles were a huge hit, and the coconut milk whipped cream that played a prominent role in dessert was practically licked out of the bowl by more than one guest. People were clammering for seconds and passing around your cookbook like it contained the secrets to the universe (which is kind of does). Everyone was inspired and totally WELL FED.
I think I’ve made at least half the recipes by now, and by the end of the 30 days I’m sure I will have made all of them. My favorite so far is the zucchini noodles. I think my husband’s favorite is the shepherd’s pie. We both love the fried apples, although I had to invoke your authority to prevent the addition of extra bacon:
HUBBY: (Reading ingredient list) “One piece of bacon?! We should put more bacon in. That’d be awesome.”
ME: “Mel said you were going to want to do that, but we can’t. Mel says no.”
HUBBY: (In dejected voice) “Okay.”
Had I not invoked your presence, he would have totally overrode me and put in five pieces of bacon. For two apples. 🙂 Thanks for thinking up awesome recipes AND crucial tips!
This is my favorite story EVER. “Mel says no.”
If only the rest of the world followed that, I would be happy forever.
“Mel says no.”
I’m so glad that Well Fed help you throw a successful dinner party. AWESOME!
Thanks so much for taking the time to let me know. This made my day. XO.
I am going to start the whole 30 challenge soon but I want to do some prep work first. I plan on using your cookbook as my “bible” but you mention that almost all recipes are whole 30 approved. Do you know which ones wouldn’t count so that I can avoid those just during the 30 days?
Hey, Lori! Congrats on taking on a Whole30. You’re going to feel awesome!
There is only one recipe that’s not Whole30 approved. It’s the Peach Crisp in the fruit section. All of the ingredients are Whole30 compliant, but it’s very dessert-y and uses nut flour and dates for sweetener, so it breaks the spirit of the Whole30… which is designed to help break old eating patterns.
Everything else is 100% good to go on Whole30.
Thanks so much for your quick response! I am excited to get started:)
LOVED this! I saw the other version in your new cookbook and we used pizza sauce instead of salsa. We steamed-sauteed broccoli, red bell pepper, red onion. We bought (as close to paleo) small pepperoni slices and little bit of cheese… Mmm it was fabulous! This is a new staple food in our house! Thank you!!
YAY! That’s the original and is still among my favorites, but it’s been really fun playing with the variations.
Glad you like it!
I have recently gone gluten-free.
I made this tonight and it was fabulous! Even my husband who is usually immediately suspicious of anything new, really enjoyed it and said he would definitely like to have it again… Wow, I was blown away.
My daughter and her husband are into Cross-fit and paleo and their son is gluten-free and dairy free. So I am always looking for recipes to share with her. This is a definite winner…..
Hi, Nancy! Thanks for stopping by to let me know you liked the Meatza. I love that your family is paleo and gluten-free. AWESOME!
We had this for dinner last week and loved it! Thanks for another great recipe!
Only made 1 because I was not sure how it could turn out…my husband took a bite and said “hmm I see you only made one”. Next time I’ll make him one!
Check out this twist I found somewhere? instead of putting in a pie tin asd transfering to baking pan, just form and cook in a 10″ cast iron pan, its all in one, take out after 10-15 mins add toppings and return pan and meatza to oven to cook with toppings, one pan to clean 🙂
BRILLIANT! Thank you for sharing.
Just made my first meatza and my mouth is still watering. Your melicious recipies will definately make my lifestyle change enjoyable…thanks!
Thank for letting me know! I’m really glad you liked the meatza and that the recipes are keeping your taste buds happy.
just made this tonight. in love! thank you!
WOOT! I love that you’re in love 😉
Delish! (and that was with forgetting the avacado, which can only make it even better!).
I started eating Paleo by default when cutting out foods that upset my digestive system or affected my blood sugar (I’m 24 years old, thin and insulin resistant – thank you Western diet!).
I started researching recipes and found there was a name for the diet I’ve adopted and searched “Paleo recipes” and found you! This website is a goldmine and I’ll definitely be getting the book.
I can’t WAIT to try the meatza!! I love making my own salsa so this will be a blast. Thank you for sharing your creative talents. I’ve been very strict with my diet but I’ve no imagination whatsoever and was getting bored of stir-fry and turkey burgers… Lol
YAY! I’m glad you found me.
Congratulations on making the switch to an anti-inflammatory diet. You’re so smart to do it as such a young age — good for you!
Hope you have lots of fun with my recipes. Stay in touch and keep us posted on how you’re doing!
Thank you! This was the most amazing recipe =)
YAY! Glad you liked it!
I know this if off topic but I’m looking into starting my own weblog and was wondering what all is required to get setup? I’m assuming having a blog like yours would cost a pretty penny?
I’m not very web savvy so I’m not 100% sure. Any recommendations or advice would be greatly appreciated. Many thanks
Start with WordPress or Blogger.com. It’s an easy out-of-the-box solution to get started. Then if you want to grow and be independent of 3rd-party platforms, you can go to a WordPress installation with a web host and get your own URL.
I started with Blogger.com — very easy to get started with lots of options to customize.
This looks great, but I have a question. In your pics your meatza looks pretty crusty (nicely baked), but when I make things such as a meatloaf in the oven the meat gets watery. How come yours is so crispy?
If juice accumulates in the pan during the first baking, take it out of the oven and CAREFULLY pour it off. Also, the second baking is on a baking sheet, so there’s usually liquid accumulation and during that second baking is when the edges get crispy.
Hey there, I think your site might be having browser compatibility issues.
When I look at your website in Chrome, it looks fine but when opening in Internet Explorer,
it has some overlapping. I just wanted to give you a quick heads up!
Other then that, superb blog!
Yum! I will have to try this out! Check out my Paleo Beef Enchiladas! 🙂 http://busypaleomom.com/beef-enchiladas/
Being from Central Texas, I’m always wary of recipes claiming to have “Mexican” flavor…because I’m totally spoiled on TexMex – which is Yummazing!! So seeing that you’re from Austin makes me feel a little better. Definitely have to try this one! Thanks!!
Looks like a flat meatloaf… I’m just saying. Looks amazing and Im gonna make and EAT IT!!!
Great friggin’ idea…
I have made this several times. My kids (especially my teenage son) love it!
What do you think about subbing turkey for ground beef?
That should taste really good!
Wow is all I can say. I made it with ground chicken and it was amazing. I just ordered her book. Can’t wait for more like this….
Now THIS is my kind of PIZZA!!
any suggestions on what to serve as a side dish with this meal?
I usually serve raw veggies alongside: strips of red bell pepper, jicama, carrots… it’s also good with cauliflower rice.
we had it with roasted cauliflower. very yummy! my 4yr old thought it was too spicy at first but the avocado and lime toned it down. thanks for the good eats!
If you forgot the salsa can you use tomato paste, or sauce?
Yes! Tomato sauce or paste seasoned with a little cumin and chili powder would be great!
Our family of 6 LOVE all of your recipes. Honestly, I think I make something of yours everyday!!! Carnitas….sunshine sauce….pad thai….all make mama a happy camper.
My 13 year old son said this is the favorite meal EVER!!!!
One addition to the recipe….please mention it shrinks!!! I made two pounds worth and next time will double it.
Mel, you honestly rock!!!!
My girlfriend and I started low carb living and we both miss pizza and Mexican food the most. We made this recipe yesterday and it was awesome! My red onion was spoiled so I used yellow and will probably use it again. I also sprinkled some cheese over the top :). My only suggestion is to not skip out on the lime garnish, it really completes it!
Thanks for letting me know you liked it!
Question about the ground beef. Does it have to be raw? Can you use left-over ground beef that has already been cooked to make this?
If the ground beef is cooked in a thin, patty shape, you can just top it with sauce and veggies… but if it’s been browned in a pan and broken up into little chunks, it won’t work because it won’t stick together to make the “crust.”
Starting a new tradition – Saturday night is Meatza night! Made the one in Well Fed tonight – next week will be Mexican! Thanks!
That’s a fun, tasty weekend, right there!
This looks GOOOOD! What do you mean by ‘cover only the bottom of the pan’? I’m still a newby at all of this so I’m sorry if it’s a silly question!
I mean: don’t push the meat up the sides like a pie crust, it should just be on the bottom of the pan.
This was amazing! I missed pizza SOOOO bad!
Glad you liked it! You might want to try this one, too: http://meljoulwan.com/2010/02/16/dinner-and-a-movie%E2%84%A2-meatza-pie-and-the-vancouver-olympics/ Enjoy!
I loved the recipe! Since I am on AIP, I can’t do any of the spices, except for garlic and onion. A way to make it more AIP friendly is by adding garlic, onion, cilantro, and lime juice as flavoring.
Another thing is that “ole” is not a Mexican expression. It’s a peninsular Spanish expression. While Spain colonized Mexico, they are completely different cultures. The title as it stands is the equivalent of saying “Yorkshire pudding, yehaw!”.
I would greatly appreciate it if you could change the title to something more culturally appropriate, like “Mexican Meatza– ¡ORALE!” If you need more suggestions, I’ll be happy to lend you a hand!
I bet this would be great with some nutritional yeast.