Mexican Meatza Recipe

Ever wondered what a paleo pizza might look like?

A while back, I was browsing Chowstalker for ground beef recipes and came across some recipes for paleo pizza or meatza {traditional pizza crust is replaced by a thin layer of seasoned ground beef}. I knew right away that I wanted to try it, but I wasn’t doing dairy at the time so I put it off.

The opportunity to make a meatza presented itself one night when I found myself without a plan for dinner. Some friends not only agreed to be my guinea pigs but also volunteered to keep track of the boys while I made it. I used this recipe with a change or two.

That first paleo pizza was awesome, but far from perfect. The most important thing I learned is that it’s important to make sure your “crust” {layer of meat} is VERY thin or the finished meatza might be too rich. Also, a serving of meatza is significantly smaller than a serving of pizza. Keeping both of these in mind could possibly save you a bit of gastric distress {if you’re prone to that kind of thing}.

Since Sal hadn’t had the opportunity to try a paleo pizza {and was totally curious}, I decided to make him one for Sunday dinner, but I wanted to change it up from the first one {which was more traditional with pepperoni, olives, mushrooms, and onions}. I remembered I had some homemade taco seasoning in the pantry and that’s where the idea for Mexican Meatza was born.

This would be an great option for a weeknight meal because it cooks up pretty fast. Just be sure to prep your toppings in advance so you’re ready to throw them all on after your “crust” is cooked. I hope you love this as much as we do!