The Free Motion Quilting Project: Not Pizza, Meatza!

Thursday, January 13, 2011

Not Pizza, Meatza!

Josh here for Recipe Thursday. Today we're featuring a recipe that's a little different. And before you say, "Please, for all that's good and decent in the culinary spectrum, not another pizza substitute!" I'll tell you right now there is no almond flour, cauliflower, spinach mash, or questionable textured soy protein so prevalent in alternative vegan foods.

And you won't believe me until you try this yourself, but I actually prefer this to real pizza.

This modified recipe comes to us from Justin Owings, a practitioner of paleolithic eating. This is essentially Atkins (high protein, minimal carbs, no grains or sugars) with a basis on evolution and the hypothesis that agricultured grains are not something we should be eating.


1/2 cup grated Parmesan cheese
1/2 tsp salt
1 tsp caraway seeds (Justin states you cannot skip this ingredient and I zealously agree)
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp coarse ground pepper
1 tsp red pepper flakes (optional)
1 lbs ground beef
1 lb ground hot Italian sausage
2 eggs
Tomato sauce (bottled or homemade*)
Grated mozzarella cheese
Toppings of your choice

Preheat oven to 450.

In a large mixing bowl fully mix ground beef and sausage together. Crack eggs and incorporate. Add all seasonings and grated Parmesan cheese.

Slam meat mixture into a cooking pan at least 2 inches high. Pound meat flat until it touches edges. It's okay if the meat doesn't reach all the way to the edge.

Put pan in oven and cook for 8-10 minutes, browning meat. Remove pan and remove fat. Also use a paper towel to dab out fat and additional grease. The meat "crust" will have shrunk, but that's okay.

Pour a layer of tomato sauce over crust. Then add pepperoni, if using, then a thick layer of mozzarella, then any additional toppings (or another layer of pepperoni). For toppings we use onions, green pepper, mushrooms, and radishes. Grate some mozzarella over the top.

Turn oven to 500 or to broil. Return meatsa to oven and cook for 5 or so minutes, watching continually. The meatsa will be done with the cheese starts to turn golden.

* Homemade Tomato Sauce

1 22 oz can chef's cut tomatoes with basil (you could also use crushed tomatoes or tomato puree in a pinch--Cento brand is my favorite)
1/4 cup dry red wine
6-8 fresh basil leaves, roughly torn
1/3 cup fresh parsely, minced
1/4 tsp salt
1/4 tsp black pepper
4 cloves of garlic, minced
Olive oil

Heat pan and add olive oil. Saute garlic for no more than a minute, not letting brown. Pour in wine. Pour tomatoes. Add basil and parsley and salt and pepper. Simmer for at least an hour, skimming the foam and scum from the top every 15 minutes. I keep the empty can next to the stove for the skim.
If you're a fan of meatloaf, you'll love this. And hopefully if you're a fan of pizza, you'll love it too. A slice or two of this will definitely fill you up. And it's a fun recipe, something different to try.



  1. This sounds perfect for my family! Thank you so much! Since my husband has gone low-carb, I've only been able to make my homemade pizza when he's away on a trip. I'm sure he'll appreciate this a lot!

  2. What a great recipe, Josh! I type this as I'm eating homemade pizza and loving every bite of my fresh baked (at home!) crust, but this recipe is intriguing. I'd love to see a picture of a slice out of the pan to get a full appreciation for all the layers.

    Also, I'd love to make a variation that called for incorporating your Cajun Scrunch. Can you make any recommendations?

  3. Hey Jenny! I'll be sure to take a cross-section picture of a slice next time we make it. It has the consistency of deep dish pizza, and the dual layers of cheese add to the depth. Interestingly enough, it cuts well and easily and holds together even better than real pizza. We usually cut it in rectangles.

    I think you could just add the Cajun Scrunch seasoning with the other spices. It shouldn't clash with the caraway seeds as cayenne pepper, garlic powder, and oregano are already in there--that would be the only concern, that and the red pepper flakes so it wouldn't turn out too hot. Maybe start with a tsp? It should turn out great.

    The original recipe called for WAY too much salt. I couldn't believe it. Plus he added garlic salt on top of it too, which is mostly sodium.

  4. We love meatza at my house. And you are doesn't take much.

  5. Leah, I'm iced in here in Atlanta and wanted to make spaghetti and meatballs for supper. However, I was out of bottled sauce. I took your recipe and made the best pasta sauce I've ever had. And I'm very excited about getting the right pan and making a meatsa!! Good recipe any way you make it!

  6. This sounds yummy - plan to try it soon.

  7. It's seams very good!!!! this pizza is very tasty this looks really tasty pizza.!
    Let me tell you this beacouse i'm an expert !!!!
    from Italy

  8. It sounds good, but I'd maybe manage a small serve and thats it. My diet consists of vegetarian all but 1 or 2 days a week and carbs are my friend. Too much protein, especially red meat protein makes me ill. Wierd huh... I definately couldn't do an Atkins diet.

    I'd maybe turn this into a lasagne style dish, halve the meat and add pasta sheets. Actually a lasagne add pizza toppings like capsicum, pineapple, etc might be excellent.

    I am very interested in experimenting with caraway seeds too. I don't think I've used them in cooking before.

  9. Hello! One of my friends sent me over to your site for this recipe. We have really been into meatizza lately and recipe looks really good! Have to give it a try.


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