Keto Meatza swaps the pizza crust for a thin, seasoned layer of ground pork that crisps at the edges and holds every topping with no flour anywhere in it. Italian seasoning, red pepper flakes, salt, and pepper mix right into the meat, which gets rolled into an even layer between two sheets of parchment and shaped into a rectangle by hand. The crust bakes for 10 minutes and gets blotted before the pizza sauce, shredded mozzarella, chopped mushrooms, parmesan, and oregano go on. Everything goes back in until the cheese melts, and about a minute under the broiler turns it bubbly and golden. The whole thing comes together on a single baking sheet in about 40 minutes.
Meatza is a fantastic recipe option for those times you are craving pizza and don’t want to order out, if you’re following a low-carb diet, or if you’re just hoping to try cooking something new!
Instead of bread-based crust, we’re using ground meat. If you’re not totally sold on that idea, trust me that this works and tastes SO good.
Why you’ll love this recipe
- Can be made and served in less than 40 minutes! Just 20 minutes of prep time is required, followed by 18 minutes in the oven.
- Each serving contains minimal grams of net carbs, making it perfect for enjoying on a low-carb diet
- Flavorful and will satisfy your pizza cravings
How to make this pork crust keto pizza recipe
Preheat oven to 425 degrees.
To a mixing bowl, add ground pork, Italian seasoning, red pepper flakes, salt, and pepper and mix together until well-combined.
Rip off two even-sized pieces of parchment paper and transfer ground pork mixture on top of one piece of parchment paper.
Then place the other piece of parchment paper atop the meat.
Using a rolling pin, roll meat until it is an even layer.
Remove and discard the top piece of parchment paper before, using hands, forming meat into a rectangle.
Carefully slide a baking sheet beneath parchment paper and transfer baking sheet to oven to bake for 10 minutes, rotating baking sheet halfway through baking time.
Remove pan from oven and carefully pour grease from baking sheet into a can or jar to discard. Using paper towels, blot excess grease off of meat.
Scoop and spread tomato sauce into even layer atop meat crust.
Sprinkle ¼ cup shredded mozzarella atop tomato sauce.
Top with chopped mushrooms, grated parmesan, and dried oregano.
Sprinkle remaining ¼ cup shredded mozzarella on top.
Return baking sheet to oven and bake until shredded mozzarella is melted, bubbly and golden. Then remove from oven, allow meatza to cool slightly before cutting into pieces.
Serve with a sprinkle of grated parmesan and if preferred, garnish it with fresh oregano. Enjoy!
Ingredient substitutions for low carb meat pizza
- Ground Pork: Ground beef or ground chicken can be used on their own here in place of ground pork or use a combination of those ground meats.
- Italian Seasoning: A combination of dried basil and dried oregano can be subbed in for Italian Seasoning.
- Pizza Sauce: Rao’s Homemade Pizza Sauce has a low-carb content and tastes delicious. You can likely find it in your local grocery store, otherwise, it is available for sale on Amazon. If you don’t want to use their pizza sauce, their marinara sauce (specifically the “Sensitive” variety of their marinara sauce) will work as a base. If you can’t find Rao’s brand, any other jarred marinara will technically work, but the carb content will likely be higher. If you use marinara sauce instead of pizza sauce, I would recommend adding some tomato paste to thicken it slightly, and potentially some additional spices.
- Shredded Mozzarella Cheese: Shredded white cheddar, Monterey Jack, or Colby Jack would be your best options in place of shredded mozzarella.
- White Mushrooms: You can omit these if you’d prefer. You can also choose to add your own low-carb vegetables as a topping. Just be sure to not overdo it and add too many vegetables, otherwise, they won’t cook through during the bake time.
- Grated Parmesan Cheese: Shredded Parmesan is a great substitute for grated. You can also choose to altogether omit this ingredient.
- Dried Oregano: Italian Seasoning and/or dried basil can be used in place of dried oregano in this recipe.
- Fresh Oregano: You can use fresh basil instead of fresh oregano.
FAQs
Is this pizza gluten-free?
Yes! It is. Since we’re using a meat-based crust, there are ingredients containing gluten required here.
Can this recipe be made dairy-free?
Yes, you can omit all of the cheese from the recipe and the pizza will still work. Just note, however, that the ingredients may not stick as well to the crust if you don’t use the shredded mozzarella cheese that the recipe calls for.
How to store the meatzza in the refrigerator after baking?
Store cooked meatza in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 425 degrees until warmed throughout.
Do you have any low-carb pizza recipes with bread crust?
Yep! I have a nut-free keto pizza crust recipe that you can add your own toppings too and a recipe for nut-free keto taco pizza. (And, I also have another crustless pizza recipe – this zucchini pizza casserole!)
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Keto Meatza
Ingredients
- 1 pound ground pork
- 1 Tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese, divided
- 2 ounces white mushrooms, finely chopped
- 3 Tablespoons grated parmesan cheese
- ½ teaspoon dried oregano
Optional Garnish:
- 1 Tablespoon de-stemmed fresh oregano
Instructions
- Preheat oven to 425 degrees.
- To a mixing bowl, add ground pork, Italian seasoning, red pepper flakes, salt, and pepper and mix together until well-combined.
- Rip off two even-sized pieces of parchment paper and transfer ground pork mixture to top of one piece of parchment paper and place other piece of parchment paper atop meat. Using a rolling pin, roll meat until it is an even layer. Remove and discard the top piece of parchment paper before, using hands, forming meat into a rectangle. Carefully slide a baking sheet beneath parchment paper and transfer baking sheet to oven to bake for 10 minutes, rotating baking sheet halfway through baking time.
- Remove pan from oven and carefully pour grease from baking sheet into a can or jar to discard. Using paper towels, blot excess grease off of meat.
- Scoop and spread tomato sauce into even layer atop meat crust. Sprinkle ¼ cup (28g) shredded mozzarella atop tomato sauce. Top with chopped mushrooms, grated parmesan, and dried oregano before sprinkling remaining ¼ cup (28g) shredded mozzarella atop. Return baking sheet to oven and bake until shredded mozzarella is melted, about 7-10 minutes, before turning oven broiler on and broiling until cheese is bubbly and golden, about 1 additional minute.
- Remove baking sheet from oven and allow pizza to cool slightly before cutting into slices. Serve with sprinkle of fresh oregano on top.
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