Incomparable Italian Paleo Meatza Recipe

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Serves Serves 2


    For the Crust

    • 1 lb. (454 g) lean ground beef
    • 2 tbsp mixed dried herbs (any kind really…I used an oregano, thyme, parsley mix)
    • 1 tbsp fresh basil chopped (or 1 tsp dried basil)
    • 1 garlic clove, minced
    • 1/2 tsp salt
    • 1/2 tsp black pepper

    Suggested toppings (about 1/2 cup of each topping should be plenty)

    • Tomato sauce
    • Red bell pepper, sliced
    • Sundried tomatoes, sliced
    • Artichoke hearts (canned or packed in oil), chopped
    • Olives, any kind, sliced
    • Arugula leaves
    • Fresh basil for garnish


    1. Preheat the oven to 400F (204C).
    2. In a large bowl, mix the crust ingredients – ground beef, dried herbs, basil, garlic, salt and pepper.
    3. Divide the meat in half. Press half the meat into an 8″ round pie pan*. Repeat with the other half.
    4. Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
    5. Now it’s time to do the toppings. I added the tomato sauce and red pepper first, then popped it back in for another 5 minutes to soften those up. Then, I took out the crust, added the rest of the toppings – arugula leaves, sundried tomatoes, artichokes and olives – and chopped it into 4 pieces while it was on a cutting board.
    6. Mangia!


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