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The meat “crust” on this pizza works surprisingly well. If you spread it thin, it won’t overpower the whole pizza or taste like a hunk of meatloaf.

Be sure to add a lot of toppings and cheese so you don’t end up with glorified meatloaf.

  • 1/2 cup grated Parmesan cheese
  • 3 tsp salt
  • 1 tsp caraway seeds
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 1 tsp coarse ground pepper
  • 1 tsp red pepper flakes
  • 1.5-2 lbs. ground beef
  • 2 eggs
  • Pizza toppings (any veggies you like)
  • 1 small jar pizza sauce
  • 8 oz. shredded mozzarella cheese
  • Extra Parmesan cheese, optional

Combine the spices in a small bowl, set aside. In a large mixing bowl, combine the meat and eggs. Add the seasonings and Parmesan cheese to the meat and mix it all together.

Turn the meat mix out onto a large baking pan. Spread the meat thin for your crust. Bake at 350 degrees for about 10 minutes.

While the crust is cooking, do a quick saute of any veggies that need a little cooking (onion, green pepper, broccoli, etc.). The topped pizza won’t be in the oven long enough to cook them.

Once the crust is done, drain the extra grease that cooked out of it. Cover the crust with pizza sauce, your veggies, and the cheeses. Be sure to cover it all the way to the edges, unlike in the photo. Put the pizza under the broiler until the cheese is melted and starting to brown up, then let it rest for a couple minutes before you cut it up.

Adapted from Justin Owings Blog