Content Library Recipes Vegetable Meatza Pie with Pesto Sauce

Vegetable Meatza Pie with Pesto Sauce

8 servings

Today my friend and colleague, Dr. Amy Myers, is sharing her comforting Meatza Pie recipe with us. Now you can satisfy your pizza cravings without any guilt! The grass-fed meats that form the crust are rich in zinc which strengthens the immune system and nourishes the gut. 

Vegetable Meatza Pie with Pesto Sauce Easy Healthy Recipe


  • Crust:

  • 1 pound ground grass-fed bison
  • 1 pound ground grass-fed beef
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoon sea salt

  • Toppings:

  • 6 minced garlic cloves
  • 1/2 diced red onion
  • 4 ounces mushrooms
  • 1/2 zucchini
  • Pesto to taste - check out Amy’s recipe for Dino Kale Pesto
  • Additional toppings (optional): shredded carrots, broccoli, cauliflower, mushrooms, asparagus, basil


Step 1

Preheat oven to 350°F.

Step 2

Make the crust. Place the bison and ground beef into a large mixing bowl and add the remaining crust ingredients. Mix until thoroughly com- bined.

Step 3

Line a baking sheet with parchment paper and spread the mixture on the baking sheet to make one large crust or two evenly sized crusts.

Step 4

Place the baking sheet into the oven and bake for 15 minutes.

Step 5

Remove the crust from the oven and evenly spread the pesto over the crust(s). Then place your toppings of choice onto the crust(s).

Step 6

Put the pizza(s) back in the oven and cook until vegetables are crisp and the meat is fully cooked - about 15 to 20 more minutes.

Step 7

Cut into wedges and serve while hot!

Nutritional Information

Nutritional analysis per serving: Calories 310, Fat 21 g, Protein 27 g, carbohydrate 4 g, Sodium 82 mg

Back to Content Library