Preheat oven to 400 degrees. Position rack in the oven in the middle.
Meatza Crust
Choice of 2-3 lbs of meat (or 4-6 c cooked riced cauliflower-moisture squeezed out) depending on how thick you want your meatza pizza (I prefer ground turkey but you can do ground beef, sausage, chicken or a combo of two or more)
Choice of fresh or dried herbs or simply italian seasoning (I am very generous in this flavoring and add 2 T of fresh oregano, basil, parsley or whatever else I have on hand)
........chopped fresh herbs or add dried and mix in the meat with your hands
Whisk 2 eggs for 2 lbs and 3 eggs for 3 lbs of meat
1/2 c parmesan cheese is optional to add to the meat
mix all of the above together with your hands....do not over-mix
spread on a pizza pan or cookie sheet with edges along the side of 1/2 to 1" all around the pan
Bake for 15-25 minutes depending on meat choice....may need to soak fat off of crust with paper towels
Remove pizza and now the fun begins!
Meatza Toppings
Choice of sauce---1-2 cups depending on how saucy you want it (fresh tomato pizza sauce or alfredo or pesto or combo of one or more).....spread all over your meatza crust
Choice of toppings.....go veggie style or traditional pepperoni or a combo (I love to caramelized red onion----slice them think or chop and place in a skillet on medium....cook until desired caramelization)
Choice of cheese---2 cups likely (traditional mozzarella is my favorite)
Can switch cheese and veggie/meat topping and place the veggie/meat on top of the cheese for a meatza twist
Place back in the oven and bake 10-20 minutes until desired brownness.....rest 5 minutes before slicing......enjoy!!
evolved over time by Char & Lori
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