This was inspired by one of Dana Carpender's recipes from one of her fabulous cookbooks. But as I can't following directions very well.. and also, I think hers calls for sausage meat and I just used ground pork... ANYWAY.



If you click on the photo, I've put the (more or less) recipe in the flickr caption! Enjoy. And yes - it was loooovely.....

This was delicioso! I had 4 little squares and I was full. If it had been a wheatza, I would have eaten the entire thing!

Yay! Glad you liked it! It's brilliant cold. I also made one the other day with ground turkey for the base and it was even better! Just a suggestion!

Cold meatza was great too! I don't think poultry would make a better difference to me. I don't really like it.

<----That's funny though!

I went and bought the ingredients for this this today. Thanks for the recipe.

Cool! Let me know how it turns out. I'm itching for new ideas for toppings - I was thinking of making a rocket and walnut pesto to spread on top.

Hmm. That might be dinner tonight!

It was good! Though next time I will make the "crust" thinner. My husband said it was as good as a regular deep dish.

I made the crust with half Italian, half ground pork.
Toppings were:
pepperoni
mushrooms
red bell pepper
red onion
and more Italian sausage

Thanks for the idea! I'm baking this as I type but using my Italian meatball recipe for the "crust".

I made a Meatza with ground beef as the "crust" last week. It was really good and filling. I'm making one again tonight to bring for lunches.

made it for supper. LOVE it so much better than the other low carb options. Thanks so much. I used ground beef and seasoned it a little with pasta seasoning and garlic powder.

I've made the Meatza version, but pressed down the ground beef too much, so that is was quite dense as a crust.

Cleochatra has posted a new pizza crust version with Chicken and Mozzarella cheese which lightens the taste and provides a nice new variety:
http://yourlighterside.com/low-carb...dish-pan-pizza/

just subscribing

Good idea.

DH and I looove Meatza! We have it at least once a week. I use 1/2 beef, 1/2 Italian sausage like Becky does. I press the meat out to the edges of a 16" pan(lined with parchment)and it shrinks to a very dense 12"-13" crust, about 1/2" thick.
The usual toppings are pepperoni, black olives and roasted red pepper on top of homemade sauce and 2 cups of shredded mozzarella.