0

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Did my meatza come out right?

Answered on August 19, 2014
Created October 07, 2012 at 1:02 PM

So I made a meatza the other day with no cheese and it came out more like meatloaf with sauce and veggies on top. Is that right?

Just to be clear- I wasn't really expecting pizza! HAHA

7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 10:22 PM

I can't do dairy or peppers, but good ideas! Thank you!

0382fa263de4c83328dc34a56e25437f

(4238)

on October 08, 2012
at 05:49 PM

I personally wouldn't worry about whether or not something comes out "right." (Actually, I'm not sure there is one "right" way to do a meatza.) But then, I just made a disaster of my paleo chile rellenos last night and did a quick conversion to "paleo chile relleno casserole" instead and it was so effing awesome I called it a major win.

7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 12:30 AM

It was good- just tasted like meatloaf and I thought I must've made the beef too thick or something??

7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 12:30 AM

Oh OK! yes, I didn't do it so thin in a cookie pan!

0382fa263de4c83328dc34a56e25437f

(4238)

on October 07, 2012
at 03:22 PM

Actually, I was making a different point -- if it was tasty, it came out right.

Medium avatar

(310)

on October 07, 2012
at 01:35 PM

I agree, post your recipe, I've been meaning to try a meatza sometime.

32d059a467e99a4fc83201407a4a238d

on October 07, 2012
at 01:20 PM

Curious too, I'm to make a meatza without cheese for the first time today. I know it tastes delicious WITH cheese, but I figure it's best to cut out the overpriced, pasteurized crap I was using...

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5 Answers

best answer

0
B6721db1255c79e518364439a57241a8

on October 07, 2012
at 04:30 PM

Meatza is great... just make sure u flatten it thin in the cookie pan... bake it the drain.. I make my own home made sauce then top it with your topping. Bake till warm...

7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 12:30 AM

Oh OK! yes, I didn't do it so thin in a cookie pan!

1
77877f762c40637911396daa19b53094

(78467)

on October 07, 2012
at 11:18 PM

Huh. Sounds like a lot of effort. I just dump everything that would top a pizza into a pan and warm it up and eat it.

1
0382fa263de4c83328dc34a56e25437f

on October 07, 2012
at 01:17 PM

How did it taste? :)

32d059a467e99a4fc83201407a4a238d

on October 07, 2012
at 01:20 PM

Curious too, I'm to make a meatza without cheese for the first time today. I know it tastes delicious WITH cheese, but I figure it's best to cut out the overpriced, pasteurized crap I was using...

0382fa263de4c83328dc34a56e25437f

(4238)

on October 08, 2012
at 05:49 PM

I personally wouldn't worry about whether or not something comes out "right." (Actually, I'm not sure there is one "right" way to do a meatza.) But then, I just made a disaster of my paleo chile rellenos last night and did a quick conversion to "paleo chile relleno casserole" instead and it was so effing awesome I called it a major win.

0382fa263de4c83328dc34a56e25437f

(4238)

on October 07, 2012
at 03:22 PM

Actually, I was making a different point -- if it was tasty, it came out right.

Medium avatar

(310)

on October 07, 2012
at 01:35 PM

I agree, post your recipe, I've been meaning to try a meatza sometime.

7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 12:30 AM

It was good- just tasted like meatloaf and I thought I must've made the beef too thick or something??

0
903ec3680326394ef7eb61d5a6b94364

(178)

on October 08, 2012
at 01:16 PM

lol! agree with dumping it all in and baking it!

but I would try finger food like this: take nitrate free pepperoni, add raw cheese, and a topping of choice - olive, peppers; broil it

7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 10:22 PM

I can't do dairy or peppers, but good ideas! Thank you!

0
7dab2d8c97e44d8d0c298e5c9d5d75bc

(641)

on October 08, 2012
at 12:29 AM

I made it in a casserole dish and the "crust" was about 3/4" thick. I mixed the 1 lb of ground beef with 1 tbsp flaxseed and 3 tablespoons water, because I'm allergic to eggs (autoimmune paleo!) and seasonings (garlic, italian seasoning). Then I baked it at 425 degrees for ~30 minutes. I added some sauce and broccoli on top, baked it til the broccoli was brown, and called it good.

I don't know what I was going for. It was good, but it was basically meatloaf with sauce and broccoli. I still "cheated" because I am trying to stay off nightshades to see if I have any improvements.

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