Meatzza Recipe (Meat-Crust Pizza)

Meatzza is ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won't miss the doughy crust!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Resting time 5

Total Time 35

Servings servings

Calories 334kcal

1 pound lean ground beef 85/15
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
½ cup pizza sauce
1 cup shredded mozzarella 4 ounces
Your choice of toppings not included in nutrition info

Preheat the oven to 400°F. Line a 14-inch rimmed, non-perforated pizza pan with a circle of high-heat-resistant parchment paper. You can also use a rimmed baking sheet lined with parchment paper and make the pizza a bit smaller in diameter.
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good). I use a rolling pin to roll it as thin as I can, then use my fingers to spread it evenly so that it covers the entire pan.
Sprinkle the ground beef with kosher salt, black pepper, garlic powder, oregano, and red pepper flakes.
Bake the meat crust in the preheated oven until fully cooked. If rolled thin, this should take about 10 minutes.
Remove the pan from the oven and switch the oven to broil. By now, the meat crust has shrunk and is sitting in a pool of cooking liquids. Carefully transfer it, using two wide spatulas, to a foil-lined, rimmed baking sheet.
Spread the meat crust with pizza sauce, then sprinkle the cheese evenly on top. Add your toppings. Return the meatzza to the oven and broil just until the cheese is melted, 1-2 minutes. You can also bake in the 400°F oven for 5 more minutes instead of broiling, but I like how broiling crisps the meaty edges.
Allow the meatzza to rest for 5 minutes before cutting it into 8 triangles and serving.

The nutrition info doesn't include additional toppings.
It’s important to make the meat crust as thin as possible. I use a 14-inch rimmed, non-perforated pizza pan. I place the meat on top, cover it with a piece of parchment paper, and use a rolling pin to roll it very thin.
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.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. The cold leftovers are also good, by the way. Just like cold leftover pizza.
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.