Was excited but it was not great. The topping was good but the meat crust was awful. Tasteless. I thought there would be more than enough salt with the saltines and pizza topping and cheese but it just lacked flavor. I'll still eat it but I really don't want to. lol...other than the topping.

I never heard of that. Well you know now to kick up the seasoning next time.

Was the meat browned before cooking it? I don't think that's one I remember, must have missed that one in the 60's ;0) You made me think of one I've made but not for years that was a flour tortilla for the pizza crust that was good. Became puffy and crispy in the oven. I wonder if I could dredge up that recipe, I haven't seen it in some time.

I'm sorry you were disappointed in your dinner.

Morz8, no the meat wasn't browned before baking it.

You don't mention tomato sauce. I think adding that (or tomatoes) would add some flavor.

Yeah, I'd throw a jar of pizza sauce on that and eat it. :)

It sounds good.

We make tortilla pizzas here. They are pretty tasty.

I remember my Dad making that dish. I think you really have to season the meat well. I tried to make it years ago but couldn't duplicate it. He used sauce and parm and maybe mushrooms.

There was pizza sauce on it. Didn't help the meat crust.

Old friend of mine told me she makes this pizza too, her mom's old recipe. Will get the recipe from her and maybe try it again someday. She puts Italian breadcrumbs and other things in the crust.

I looked it up and found a recipe that calls for the meat to be cooked. I think that adds flavour. You could make a sandwich out of the meat pie and add mustard or other tangy sauces to the bread or lettuce if you're going breadless. :)

No-dough-meat-crust-pizza

I remember making this back in the 70s. My daughter and I both liked it.

I "think" if you brown and thoroughly drain the meat first and add cheese to it (I'd try parm), then it may become something that resembles a crust.

I had never heard of a mock pizza. My sister loved making "mock" dishes haha. I make a tortilla pizza at least once a week for lunch or dinner. Perfect size for one

Our mock pizza is on an English Muffin.

I use the large taco shells ( flour) for mine. I love them.

Wouldnt adding bread crumbs or any other flour product defeat the purpose of having a 'crust'? Or is it just not having to make a dough? Our local grocery store sells fresh pizza dough in a bag. You just have to leave it at room temp for a bout 30 minutes and then roll or press into a pan.

It's basically supposed to be a meatloaf shaped like a pizza with "pizza" toppings. So I would add the things you would for a meat loaf, breadcrumbs or oats along with an an egg, some chopped, green bell pepper and or/ onion. Whatever you like to season your meatloaf with.

There are other mock pizzas that are done casserole style. You would brown your meat with seasoning then top it with pizza topping and bake in a casserole.

These old recipes have nothing to do with carbs. They didn't really worry about such things until Stillman and later Aktins came along. ;-)