This is a great alternative to pizza and can be made to be low-FODMAP and/or Whole30-compliant

Ingredients (for the base/crust):
1 lb beef
1 lb pork, sausage, chicken, turkey, etc. (be careful of added sugar in sausage)
1 tsp Italian Herb Mix
1 TBS each garlic infused olive oil and onion infused olive oil (if making low-FODMAP). Use minced garlic + onion OR garlic + onion powder if not low-FODMAP.
Salt + Pepper

Ingredients (for the sauce):
Whole30-compliant tomato sauce (like Cucina Antica) OR
1 14.5oz can fire-roasted diced tomatoes (I used Muir Glen Organic)
1 tsp Italian Herb Mix
1 TBS Arrowroot Powder (to thicken)
Salt + Pepper
1 TBS Whole30-compliant barbecue sauce (optional). I used The New Primal Classic BBQ Sauce. If low-FODMAP (and not doing Whole30), use FODY barbecue sauce.

To make Hawaiian-Style, top with pineapple chunks (in juice, not syrup), chopped prosciutto/ham (if on Whole30, use Applegate prosciutto), no-sugar added crumbled bacon ( I make a batch of Pederson Farms or no-sugar added Applegate Bacon and add it after the Meatza is done cooking).

To make Italian-Style:
Use Ground Turkey as the base, Primal Kitchen Ranch as the sauce, prosciutto (Applegate Farms), spinach or arugula, Pepperonchinis (Divina), sliced tomatoes, crumbled bacon on top.

To make Supreme-Style, top with Whole30-compliant pepperoni, sliced green peppers, sliced mushrooms, and sliced red onion.

1. Preheat oven to 450F
2. Place meat ingredients on a large rimmed baking sheet, add oil and/or spices and mix with your hands, leaving the meat not thoroughly incorporated, but getting the spices and oil throughout. Flatten out the meat mixture to 1/4" thickness.
3. Put meat crust into the preheated oven and bake for 15 minutes. When done cooking, pour off excess grease accumulated in the baking sheet.
4. While the crust is pre-baking, put the can of diced tomatoes and remaining ingredients for the sauce in a medium saucepan over medium heat. Stir to incorporate arrowroot powder. Stir occasionally, allowing the mixture to thicken.
5. Add the sauce on top of the meat crust and spread to edges, leaving a small border. Add desired toppings
6. Bake the Meatza for an additional 10 minutes to heat the toppings. Cut and serve.