Vegetable Meatza Pie with Arugula Pesto Sauce (AIP, Paleo)

Course Meat/Poultry/Fish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Servings
Author Dr. Amy Myers



  • 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


  • 6 minced garlic cloves
  • 1/2 diced red onion
  • 4 ounces mushrooms
  • 1/2 zucchini
  • Pesto to taste
  • Additional toppings : shredded carrots optional, broccoli, cauliflower, mushrooms, asparagus, basil


  1. Preheat oven to 350°F.
  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.
  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.
  4. Place the baking sheet into the oven and bake for 15 minutes.
  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).
  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.
  7. Cut into wedges and serve while hot!

Recipe Notes

Nutritional analysis per serving calories 310 • fat 21 g • protein 27 g • carbohydrate 4 g • sodium 82 mg