I’ve been talking about this one for a while with my clients, on Facebook when I first posted the pics, Twitter, etc. and I must say that it is probably one of THE BEST dishes I have ever put in my mouth. Seriously I don’t think I want to eat traditional pizza as we know it ever again after tasting and experiencing this delectable.  So now, without further ado, I give you one of my Finest Eating Pleasures: Meatza.  Oh and by the way, this is a certified primal food and 100% grainfree. Enjoy!

Source: Justin Owings Blog Thanks Justin!

1. Pre-heat the oven to 450 degrees.
2. Use a 12×17 rectangular pan or 2 cooking stones as seen in my pictures.  If you don’t have the cooking stones you can use any pan, but it is best if it has raised edges.
3. In a small bowl, mix the following ingredients together:
   • 1/2 cup grated Parmesan cheese (or Parm-Romano blend)
   • 1 tsp caraway seeds
   • 1 tsp freshly ground black pepper
   • 1 tsp oregano
   • 2-3 cloves of fresh garlic or 1 tsp of garlic powder

Once you get this mixture all set up put it to the side for now.

1. In a large bowl mix together 2 lbs. grass-fed ground beef and 2 eggs.  Next toss in your seasoning mix.
2. Make sure you do this in the exact order because the egg will be really runny, as eggs are, and can cause theseasoning mix to clump together.  This is precisely why we need to pre-mix the seasonings. Ok next, since your hands are all covered in the beef at this point, all you have to do is just pout in the seasonings.
3. Take the mix of beef and plop it onto your pan or baking stone and flatten it out. Note: You should be able to just about cover a 12×17 pan with the mixture or you can make 2 smaller round pizzas as displayed in the picture.
4. With your oven pre-heated, throw it in there for about 10 minutes.

While it’s in the oven the best thing to do during your wait is to sauté up your chosen toppings.  You can do a variety of peppers, mushrooms, onions, or anything else that sounds good.  We used a tri-color blend of peppers for one and then for our other one we tossed on spinach, artichoke hearts, and portabello mushrooms.  Also the best and healthiest means of sautéing is with unrefined Coconut oil (which is a medium chain fat that is extremely health beneficial for you in that it will directly help you lose stored fat and is anti-bacterial, anti-viral, and anti-fungal) or pasture butter from grass-fed cows. You can get that at Whole Foods, Fruitful Yield, Woodman’s, Sprouts, and most stores like that.

Once your 10 minute wait is done, take the crust out of the oven and then set the oven to Broil which will only take a few minutes at this point cause the oven is already hot.

Once you see your “crust” for the first time you’ll notice the size has shrunk a bit and that some excess fat has collected. Just drain off the fat to keep the crust less slippery for your toppings. You can even pat it down with a paper towel before putting on the toppings.

Ok so after the crust is done and prepared ready for toppings, toss em on.  For the red sauce I like to use organic, low sodium spaghetti sauce as a base for my toppings and then a toss on a nice thick layer of shredded raw cheddar cheese.

When the broiler heats up, toss the Meatza back in the oven until the cheese is done. Keep a VERY close eye on it at this point cause it won’t be long at all. After it’s done, sit back, savor your first bite, and enjoy with good company of friends and family! Oh and take a pic and post it on Facebook and my comment section below to tell me how it was.