Rethink Pizza Night: My Farm-Style Meat Crust Method

Meat-Based Pizza Crust: A Flexible, Flavorful Approach

By Scott Haase, Farmer and Co-Owner at Grass Fed Cattle Co.

Cooking and curiosity about nutrition led me back to farming. At 20, working part-time in a downtown Mankato kitchen, I caught a glimpse of the alchemy behind great food — turning simple ingredients into something worth gathering around.

"This isn't a strict recipe. It's an invitation to experiment."

If you need exact measurements and steps, this might not feel comfortable — unless you're open to a small risk. The stakes? Just dinner, not a major life decision. The chances of complete disaster? Slim.

Relax. Get curious. Let's make something great together!

Why Meat-Based Pizza?

For nearly 10 years, I've been refining meat-based crusts. Done right, they’re light, crispy, and satisfyingly real — not "healthy substitutes" but simply good food.

The method adapts easily:

  • Gluten-free

  • Low-carb

  • Paleo

  • Carnivore

It welcomes your needs — without feeling like a compromise.

Ingredients

  • Meat: 1 lb ground beef, pork (plain or seasoned), or chicken

  • Eggs (or eggs blended with cottage cheese)

  • Mozzarella cheese

  • Gluten-free flour: arrowroot, almond, rice, or legume

  • Seasonings: oregano, basil, or your favorites

  • Salt

  • Optional:

    • Riced cauliflower (well-drained)

    • A touch of sweetness (sugar, honey, or xylitol)

Guiding idea: Anything that binds ingredients or creates tiny bubbles while baking is fair game.

Credit Where It's Due: Steak and Butter Gal

Steak and Butter Gal inspired part of this. Her carnivore pizza technique uses a simple batter: 4 eggs blended with one container of cottage cheese.

I often adapt it with 1–2 eggs.
Find her great recipes here:
➡️ Steak and Butter Gal YouTube »
➡️ Steak and Butter Gal Instagram »

The Process

Preheat Your Oven

Set it to 450°F.

Build the "Dough"

  • Thaw meat fully.

  • If using, blend cottage cheese and eggs into a smooth batter. Add to the meat.

  • Shred about ¼ of an 8 oz mozzarella package into the bowl.

  • Season and salt to taste.

  • Mix by hand or with a fork.

Adjust with Flour

Add flour gradually.

Aim for a consistency just sticky enough that it clings to fingers.
Sprinkle a dusting of flour as you form a ball — use less, keep it lighter.

"Sprinkle, don't overload. Lighter dough = better bubbles."

(Cornmeal can also work well for dusting.)

Shape It

  • Flatten dough inside the bowl first.

  • Turn it onto a lightly greased or parchment-lined sheet pan.

  • Shape by hand or gently roll (rolling pin or wine bottle works).

  • Some use parchment over the top to press it smoother.

If using a pizza stone: Beware of fat runoff — stones can crack. (It happened to me.)

Bake the Crust (Round 1)

Bake 15–25 minutes at 450°F, until set and starting to brown.

  • Midway, drizzle with olive oil if desired.

  • Shake the pan; if it sticks slightly, loosen edges with a flat spatula.

  • Peek underneath to check crispness.

Add Toppings

Top it your way:

  • Tomato sauce, white sauce, pesto

  • Cheese, meats, veggies, pineapple (no judgment)

I prep toppings while the crust is baking.

Final Bake

Bake topped pizza another 10–20 minutes — until cheese melts and edges turn golden.

Cool slightly before slicing. (It helps everything set and makes it easier to share.)

final thoughts

"Each time you make it, your instincts get sharper — and your pizza gets better."

Hope this sparks some ideas for meals you’ll be proud to share.
Enjoy the freedom, the nourishment — and the fun of making it your own.

Tony Wells