Pizza Meatballs

Pizza meatballs. Because that's all the good things in life in one delicious bite. Except this baked version is easy to make, AIP and allergen free, too.




  1. MIX: Add the bacon to the bowl of your food processor and pulse until it is finely chopped but not pasty in texture. Coming close to the texture of ground meat is what you want. Add the ground pork to the bowl, then roughly chop the olives and add those too. Add all the remaining ingredients and then pulse until the mixture is combined and you can see the olives are evenly distributed throughout.
  2. ROLL: Preheat the oven to 350 F / 175 C. Line a baking sheet with parchment paper or foil if you choose, then get ready to start rolling your meatballs! If you would like little pizza bites, use a 2 tbs / 30 ml measuring cup and if you’d like larger meatballs, use a 1/4 cup / 60 ml measuring cup to portion out equally sized meatballs. Use whichever sized scoop you like, leveling off the top with your finger, then roll into evenly sized balls and drop onto your baking tray. If you like, you could also make these in mini muffin tins instead of a baking tray.
  3. BAKE: Pop the baking tray into the oven and cook for 15 minutes for the smaller pizza bites or 20 minutes for pizza meatballs.
  4. SERVE: These are delicious hot or cold. Pair with Dairy Free Cheese Sauce, Coconut Free Cheese Sauce or Four Greens Pesto for dipping!


Nutritional yeast is absolutely a-ok on the AIP and has nothing to do with the yeast that causes candida overgrowth. That said, if you have problems with yeast or fermented foods in general, you will want to avoid it, so you can simply leave it out of the recipe.