Veggie-Lover’s Meatza

at a glance
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
5 — Votes 2 votes

Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).

This veggie-lover’s meatza uses ground meat for the crust, a spicy mayo for sauce, and an abundance of veggies for topping! It’s an easy dinner that everyone can get behind.

Veggie-Lover's Meatza

I need to ask your forgiveness, my friend. You see, I have been making a version of this “veggie-lover’s meatza” for YEARS (and years) …but I never shared the recipe. I honestly *thought* that I had a “meatza” recipe here on the blog …but alas, I was wrong. I can’t believe I kept this from you!

So, what’s is a meatza? It’s a little like an inside-out pizza! Ground meat is used for the “crust” and then toppings are applied as you like. I’ve tried several varieties, but my favorite meatza “crust” is a mixture of half ground pork and half ground beef. I have tried variations in every other direction, but really love this combination. It results in awesome flavor!

For pizza sauce, I like to alternate between a pesto and a spicy mayo (shown here). I’ve found that a red sauce is just a little too watery.

Because all my protein is in the crust of a meatza, I like to add LOTS of veggies to the top! My favorite veggies include mushrooms, onions, olives, peppers, and (the best part) whole peeled tomatoes from a can that I cut into big hunks.

Veggie-Lover's Meatza

Veggie-Lover's Meatza

Veggie-Lover's Meatza

Veggie-Lover's Meatza

To pull this meatza together, spread the seasoned ground meat out on a parchment paper-lined baking sheet (with walls!!) in as *thin* of a disc as you can. Know that the “crust” will shrink considerably as it cooks, so spread! Bake the crust until it’s done. It’s important to use a baking sheet with walls because the meat will release a lot of liquid as it cooks. Once cooked, carefully pour off the liquid and then top as you like.

This spicy mayo sauce looks a LOT like cheese and it’s totally delicious. You can either cheat (like I do) and use the Primal Kitchen Foods Chipotle Mayo or you can add some paprika + cayenne + lemon to a bit of mayo.

This meatza is such a fun way to mix up dinner and satisfy my craving for pizza! It keeps me away from ordering takeout, makes a delicous meal, and my hubby is ALWAYS happy. I hope you enjoy!

Veggie-Lover's Meatza

Veggie-Lover's Meatza

By: Amber Goulden
5 — Votes 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 servings
This veggie-lover’s meatza uses ground meat for the crust, a spicy mayo for sauce, and an abundance of veggies for topping! It’s an easy dinner that everyone can get behind.

Ingredients  

For the Meatza:

For the Toppings:

  • 1/4 cup chipotle lime mayo
  • 1, 28 ounce can whole peeled tomatoes drained and chopped into 1/2 inch pieces
  • 1 cup sliced baby bella mushrooms
  • 2 tablespoons sliced black olives

Instructions

  • Preheat the oven to 375 F.
  • Combine the ground pork, beef, and seasonings in a medium-sized bowl, then mix with hands until well-combined.
  • Line a large, rimmed baking sheet with parchment paper, then spread the meat mixture into an even circle. Bake for 15 minutes.
  • Remove the meatza from the oven after 15 minutes and spread the chipotle lime mayo evenly over it, then top with tomatoes, mushrooms, and black olives. Return to the oven to bake for an additional 15 minutes.
  • Let the meatza cool for 5 minutes, then slice and serve!

Nutrition Information

Nutrition Facts
Veggie-Lover's Meatza
Amount per Serving
Calories
487
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
16
g
Cholesterol
 
112
mg
37
%
Sodium
 
778
mg
34
%
Potassium
 
748
mg
21
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
197
IU
4
%
Vitamin C
 
13
mg
16
%
Calcium
 
85
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

Show us!

Did You Make This Recipe?

Share a photo and tag us! We can’t wait to see what you make!

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kate says

    Kate —  04/30/2018 At 09:05

    Brilliant idea! I can’t wait to try this. Thank you.

  2. Phoebe says

    Phoebe —  04/30/2018 At 10:19

    I’ve never heard of a meatza. What a clever idea! Looking forward to trying this one out. Thank you!

  3. Amie says

    Amie —  05/01/2018 At 15:09

    Making this tonight! Ill let you know how it goes!

    • AMIE says

      AMIE —  05/03/2018 At 12:19

      This was awesome! I couldn’t find any clean ground pork at my local grocery store so I made some from pork shoulder. I also made my own chipotle mayo by adding Chipotle’s in adobo aauce, lime juice and lime zest. Came out perfect. Thanks for something delicious, fun and different!

  4. Alyssa says

    Alyssa —  05/20/2018 At 20:08

    My meatza released a lot of liquid/ fat during cooking. One way to get around this could be to bake as described, but transfer to a rack on a sheet pan for the last 5-10 min. Or I might add 1tsp – 1Tbsp coconut flour to the crust to absorb the liquid. Excited to try it!

  5. Preston Coldewey says

    Preston Coldewey —  07/26/2021 At 13:24

    5 stars
    Very good

    • Brandi Schilhab says

      Brandi Schilhab —  07/26/2021 At 15:23

      I’m so glad!