In a large bowl mix together all the ingredients for the meatza crust. Form the meat into a ball and place in the center of two long pieces of parchment paper. Use a rolling pin to roll the dough into a thin rectangle about the size of your cookie/baking sheet. (The meat will shrink as it cooks so your pizza will not remain that size.)Use baking/parchment paper to move the meat to your cookie sheet. Remove the top layer of baking/parchment paper, but leave the bottom layer of paper on so that the meat doesn't stick to the pan.
Bake the meat crust for 15-20 minutes or until the meat starts getting crispy. Remove the crust from the oven, drain any liquid then turn the crust over and bake for another 5-10 minutes so that the other side gets crisp too.
Next add your tomato paste/sauce, cheese, and toppings to the pizza and bake for a few more minutes until the cheese is melted. If you are using fresh herbs wait to add the fresh herbs until after you've baked the toppings. The herbs will wilt in the oven.
Finally remove the meatza from the oven. Add your fresh herbs, cut, and serve the pizza with a side salad or roasted vegetables.
Notes: Nutrition panel shows meatza base values only.All toppings are optional and will vary to your preferences for vegetables and sauces.To make better choices for your carb tolerance, see these posts: