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 delicious. But if you want an even lower carb count or perhaps less fiber, meatzza (meat-crust pizza) is an excellent option. It’s great for getting all those yummy pizza flavors without overdoing the carbs. And 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
Recipe Card
Ground beef: I use lean ground beef, 85/15. I strongly recommend against using a leaner mix, as it would be too dry. To season: Kosher salt, black pepper, garlic powder, dried oregano, and red pepper flakes. Pizza 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 also use pre-cooked vegetables such as roasted peppers and sauteed mushrooms.
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. Flatten the ground beef into a thin circle on a rimmed, non-perforated pizza pan (or a sheet pan) and sprinkle it with salt, pepper, and spices. Bake the meat crust for 10 minutes at 400°F. Top it with pizza sauce, shredded cheese, and your desired toppings. Broil the meatzza 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 standard sheet pan, 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. You can also freeze the leftovers. Slice the pizza, then freeze the slices for up to three months in freezer bags, separated with wax paper if stacked.
