A low‑carb, protein-packed twist on pizza night—a savory beef crust topped with gooey cheese and classic pepperoni, delivering all the flavor of pizza without the carbs.

Why You’ll Love This Recipe

  • Perfect for keto and low-carb diets: Replaces traditional dough with a flavorful beef crust.
  • High in protein and satisfying: Lean ground beef forms the hearty base.
  • Crunchy crust, melty toppings: Beef gets crispy on the edges while the cheese bubbles to perfection.
  • Customizable: Easily swap toppings or add extra cheese, veggies, or spices.

Beef Crust Pizza (Meatza Recipe)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 450 g lean ground beef
  • 2 large eggs
  • ½ cup parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup pizza sauce
  • 1 cup mozzarella cheese
  • 20 pepperoni slices

Directions

  1. Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
  2. In a bowl, mix ground beef, eggs, Parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
  3. Spread the beef mixture on the parchment-lined sheet into a thin, even circle or rectangle—as thin as possible since it will shrink.
  4. Bake for 25 minutes until golden and firm. Let rest for 5 minutes to set.
  5. Increase oven to 425 °F (220 °C).
  6. Spread pizza sauce over the beef crust. Top with mozzarella and pepperoni.
  7. Bake another 10 minutes until cheese is melted and bubbly. Optionally broil 1–2 minutes—watch carefully to prevent burning.
  8. Let cool slightly, slice, and enjoy your crispy, cheesy meatza!

Servings and timing

  • Servings: 2–4 (depending on portion size)
  • Prep time: 10 minutes
  • First bake: 25 minutes
  • Toppings & second bake: 10 minutes (plus optional broil)
  • Total time: ~45 minutes

Variations

  • Extra veggies: Add sliced mushrooms, bell peppers, spinach, or onions under the cheese layer.
  • Spicy kick: Sprinkle red pepper flakes or use spicy pepperoni to add heat.
  • Meat lovers: Add cooked sausage, bacon bits, or ground pork on top.
  • Herbal twist: Garnish with fresh basil, oregano, or red pepper flakes after baking.
  • Cheesy upgrade: Mix in shredded cheddar or provolone with mozzarella for richer melt.

Storage/Reheating

  • Refrigerate: Store leftover meatza in an airtight container for up to 3 days.
  • Reheat: Warm in the oven at 350 °F (175 °C) for 8–10 minutes, or use an air fryer for a crisp edge.
  • Frozen: Freeze fully baked slices in sealed bags for up to 2 months. Reheat from frozen in the oven or air fryer.

Beef Crust Pizza (Meatza Recipe)

FAQs

1. Can I use a different meat for the crust?

Yes—ground turkey or chicken works, but they’re leaner and may require a bit of oil or extra egg to bind.

2. How thin should the crust be?

Aim for about 1/4-inch (6 mm); thinner cooks crispier, but thicker takes longer to set.

3. Why does the crust shrink?

Meat condenses as it cooks. Press it as evenly and thinly as possible to account for shrinkage.

4. Can I make this dairy-free?

Omit Parmesan in the crust and use dairy-free cheese alternatives under toppings.

5. Can I prep the crust ahead of time?

Make the crust up to a day ahead and refrigerate. Add toppings just before the final bake.

6. How do I prevent soggy crust?

Let the crust bake fully until firm, and cool briefly before adding sauce and cheese.

7. Is this recipe gluten-free?

Yes—there’s no traditional flour-based dough, so it’s naturally gluten-free.

8. Can I add more sauce?

Yes, but excess sauce may make the crust less crisp. Use a thin, even layer.

9. How do I get extra crispy edges?

Bake on a preheated baking sheet or pizza stone and finish with a burst of broil.

10. Can I cut calories by reducing cheese?

Absolutely—use less cheese or opt for a part-skim variety to lower fat and calories.

Conclusion

This Beef Crust Pizza is a satisfying and clever way to enjoy pizza flavors while staying low on carbs. With a crispy meat base, classic toppings, and a cheesy finish, it’s a delightful weeknight treat or weekend indulgence. Mix it up and enjoy every delicious slice!

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Beef Crust Pizza (Meatza Recipe)

Beef Crust Pizza (Meatza Recipe)


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  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 2–4 servings
  • Diet: Gluten Free

Description

A low-carb, protein-packed “meatza” featuring a crispy beef crust loaded with gooey mozzarella, classic pepperoni, and rich pizza sauce—perfect for keto pizza night.


Ingredients

450 g lean ground beef

2 large eggs

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

½ cup pizza sauce

1 cup shredded mozzarella cheese

20 pepperoni slices


Instructions

  1. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
  2. In a bowl, combine ground beef, eggs, Parmesan, garlic powder, Italian seasoning, salt, and pepper until evenly mixed.
  3. Pat the beef mixture onto the prepared sheet into a thin, even rectangle or circle (~¼-inch thick).
  4. Bake 25 minutes, until the edges are golden and the crust is firm. Let rest 5 minutes.
  5. Increase oven to 425 °F (220 °C). Spread pizza sauce over crust, then top with mozzarella and pepperoni.
  6. Bake 10 more minutes until cheese is bubbly. For extra crispness, broil 1–2 minutes—watch closely.
  7. Remove, let cool briefly, slice into pieces, and serve.

Notes

  • Press the beef out as thinly as possible to account for shrinkage and ensure a crispy edge.
  • Make the crust up to 24 hrs ahead and refrigerate; add sauce and toppings just before rebaking.
  • Reheat leftovers in a hot oven or air fryer at 350 °F for 8–10 minutes to restore crispness.
  • Omit Parmesan and use dairy-free cheese alternatives for a lactose-free version.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/4 pizza
  • Calories: 450
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 1g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 40mg

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