In a large bowl, combine all meat crust ingredients.
Divide meat in half and spread into two 8- to 9-inch round pie pans. Spread evenly so that the meat spans the entire pan.
Place in oven for 15 minutes.
While the meat is cooking, chop and prepare topping ingredients. I chose the ingredients listed above, but feel free to get creative here.
Take out the two meatzas and let them cool in the pan (do not turn off the oven).
Spread parchment paper or tin foil over a cookie sheet and place meatzas on top.
Add tomato sauce and non-avocado ingredients to each meatza and put back in the oven for 8 to 10 minutes. Make sure to monitor – this time may vary slightly depending on toppings.
Once the meatzas are done cooking, top them with herbs.