My Meatza is adapted from Richard Nikoley’s original recipes. I love the taste of pizza and this hits the spot. It’s also a blast to make, especially when you can tell people you made a meat crust.
I began with 1 lb. of ground grass-fed beef (90/10) and 1 lb of ground bison (90/10) mixed together.
The meat was layered into a large cookie sheet and a “lip” was created on the edges. I sprinkled a mixture of “Italian Seasoning” on top of the “crust.”
The “crust” went into a 450 degree oven for ten minutes. As you can see it shrank down a bit.
I then topped the meat with organic pizza sauce, shredded mozzarella, canadian bacon, and salami.
This went back into the oven until everything melted, then I fired up the broiler to crisp up the salami nicely.
I cut up the end result and tried it out on my parents….they loved it and really appreciated the great crust.
The meatza provides all the flavors of pizza in a primal vehicle.
And good luck eating more than two pieces of meat crust pizza. Give it a try and let me know how you decide to top it.