With a delicious meaty crust and lots of cheesy goodness, you won’t miss the carbs when you bite into a slice of piping hot, meat-crust pizza (aka meatza).
I have many recipes for low carb pizza – coconut flour crust pizza and cauliflower crust pizza are the best. If you want an even lower carb count, or less fiber (some don’t do well on lots of fiber), meat crust pizza – meatza – is a tasty option.
I usually make mini meatzas, but today I felt like making a “real” pizza and cutting it into slices. If you flatten the meat well, and bake it long enough, you can even eat this meatza with your hands, if you’re so inclined.
Meatza is delicious. Admittedly it’s a very different experience than biting into warm dough. But biting into well-seasoned, crisp meat topped with bubbly, melted cheese is wonderful too – it’s just a different kind of wonderful.
- Olive oil spray
- 1 lb. lean ground beef (85/15)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 cup marinara sauce (I used rao's arrabbiata)
- 1 cup (4oz) shredded mozzarella
- 1 oz pepperoni slices
- ¼ cup sliced black olives
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and spray it with olive oil.
- On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (1/8-inch thick is good).
- Sprinkle the ground beef with black pepper, garlic powder, oregano and red pepper flakes.
- Bake until fully cooked, about 15 minutes.
- Remove the meat from the oven and switch the oven to broil.
- Sprinkle the cheese evenly on the meat. Top with your choice of toppings – I used pepperoni and black olives. Broil just until cheese is melted, 1-2 minutes.
- Allow the meatza to rest 10 minutes before cutting and serving.