Meatzza Recipe Meat Crust Pizza

With a delicious meaty base and lots of cheesy goodness, you won’t miss the doughy crust! I have many recipes for low-carb pizza 🍕. Coconut flour crust pizza and cauliflower pizza crust are great, especially the coconut flour crust. But if you want an even lower carb count, or perhaps less fiber, meat-crust pizza is an excellent option. It’s great for getting all those yummy pizza flavors without overdoing it on carbs. Anb if you flatten the meat well and bake it long enough, you can eat this meaty keto pizza with your hands, if you’re so inclined. Just like real pizza!

Ingredients

You’ll only need a few simple ingredients to make this tasty keto pizza. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Ground beef: I use lean ground beef, 85/15. I strongly recommend against using a leaner mix, as it would be very dry. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the crust could end up too salty. Spices: Garlic powder, dried oregano, and red pepper flakes. Make sure they are fresh! A stale spice can easily ruin a dish. Marinara sauce: Try to use a sugar-free brand such as Rao’s. Shredded mozzarella cheese: I use pre-shredded part-skim mozzarella. You can also use one of the blends marked as “Italian blend.” Toppings of your choice: I often use pepperoni and/or black olives. You can use also pre-cooked vegetables such as bell peppers and mushrooms.

Instructions

Expert tips

It’s important to make the meat crust as thin as possible. I use a Wilton brand 14-inch rimmed, non-perforated pizza pan to spread the meat out. I cover it with a piece of parchment paper and use a rolling pin to roll it very thin, as shown in the video. Shape the pizza. Flatten the ground beef into a thin circle on a rimmed non-perforated pizza pan (or on a large baking sheet) and sprinkle it with salt, pepper, and spices. Bake it. Bake the meat for 10 minutes at 400°F. Add toppings. Top the meat crust with pizza sauce, shredded cheese, and your desired toppings. Broil. Broil the pizza briefly, just to melt the cheese. Let it cool slightly before cutting into triangles. I then bake it in the pizza pan. Since the pizza pan is rimmed but still pretty shallow, I line the oven rack with foil just in case some of the cooking juices spill over. So far I haven’t had any issues, but in terms of oven safety, you might decide it’s best to make the crust a little thicker and use a rimmed baking sheet, which is deeper than a pizza pan. The meat crust shrinks quite a bit as it bakes. I roll it to fit a 14-inch pizza pan, and after 10 minutes in the oven, it shrinks to 9 inches. At this point, it sits in the pizza pan in a pool of cooking juices, so I carefully transfer it, using two wide spatulas, to a foil-lined rimmed baking sheet.

Frequently asked questions

Variations

A nice variation on the basic recipe is to make mini pizzas, topping cooked 4-oz beef patties with cheese and toppings, and briefly broiling them. I would say, however, that it’s not as good as making a large meatzza, because the meat crust is a bit too thick when you make the mini ones.

Serving suggestions

I love serving this rich meat-crust pizza with a simple salad. So I often serve it with an arugula salad, tomato salad, or cucumber salad.

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power. Cold leftovers are also good, by the way. Just like cold leftover pizza. 😍 Whether it’s safe or not is up to you to decide, but here are some good tips.

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