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close up shot of keto meatza garnished with more parmesan cheese and fresh oregano beside a bowl of tomato sauce

Keto Meatza

  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 40 minutes
  • Yield: 4 slices 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


This Keto Meatza is gluten-free, grain-free, nut-free, and can be made and served in just 40 minutes. If you eat a low-carb diet, are craving pizza, but aren’t a fan of fathead dough, try this! The crust is made with a combination of ground pork and spices and is entirely flourless.


Optional Garnish:

  • 1 tbsp de-stemmed fresh oregano


  1. Preheat oven to 425 degrees.
  2. To a mixing bowl, add ground pork, Italian seasoning, red pepper flakes, salt, and pepper and mix together until well-combined.
  3. 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.
  4. 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.
  5. 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.
  6. Remove baking sheet from oven and allow pizza to cool slightly before cutting into slices. Serve with sprinkle of fresh oregano on top.

Recipe Notes:

Ground Pork Substitution: 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 Substitution: A combination of dried basil and dried oregano can be subbed in for Italian Seasoning.

Pizza Sauce Substitution: 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 Substitution: Shredded white cheddar, Monterey Jack, or Colby Jack would be your best options in place of shredded mozzarella.

White Mushrooms Substitution: 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 Substitution: Shredded Parmesan is a great substitute for grated. You can also choose to altogether omit this ingredient.

Dried Oregano Substitution: Italian Seasoning and/or dried basil can be used in place of dried oregano in this recipe.

Fresh Oregano Substitution: You can use fresh basil instead of fresh oregano.

Making This Recipe Dairy-Free: 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.

Refrigerator Storage: 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.

Net Carbs: This recipe contains 3.6 grams of net carbs per serving. The serving size is 2 slices and the recipe yields 4 slices. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

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