photo courtesy of freetheanimal.com

Monday evening during Becky’s birthday dinner, someone brought up the topic of meatza. I figured you would all appreciate the recipe for this thing of beauty and I look forward to hearing how your creations turn out. It should be noted that due to the inclusion of cheese, this is a Primal and not a Paleo recipe. If you’re unclear on the differences between the two, brush up on this previous post. Of course you can exclude the cheese, but what’s the fun in that?

Admittedly, pizza was one of my all-time favorite cheat foods. That is, until I excluded gluten from my diet and found out how horrible I felt when I had a gluten-filled cheat day. I still love the taste though and have tried the gluten-free pizzas out there. The problem is that they still have a very high carb crust so they’re definitely not fit for day-to-day eating. Enter the meatza — where you now have the best of both worlds. A gluten-free, low-carb pizza alternative that you could have without it even being a cheat from your normal plan!

The key to a pizza is the crust, and that is where the meatza differs. There’s no attempt to utilize a flour alternative and instead meat forms the crust. I first heard about the meatza from a blog by Richard Nikoley called “Free the Animal”. One of his readers further tweaked the crust ingredients by using a passed-down recipe for meatballs. If you take a look around Richard’s blog, you’ll find a few different ideas for meatza recipes.

If for some reason you don’t want to do a beef crust, I even saw Robb Wolf’s gym, Norcal S&C, posted a recipe for a chicken meatza. Give one (or all) a try and let us know how they turn out!

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