If you’ve ever stared at a pizza and thought, “What if the crust was… more meat?” this is your sign. Meatza is the high-protein, low-carb, unapologetically bold answer to your pizza cravings. It’s meatloaf dressed like pizza, and yes, it’s as ridiculous and delicious as it sounds.
Zero flour, no weird almond crusts, just savory, cheesy joy. You’ll make it once and then wonder why you ever put toppings on bread in the first place.
The Secret Behind This Recipe
At its core, Meatza replaces the dough with a seasoned meat base—think giant burger or meatloaf pressed flat—then baked until set. That’s the “crust.” From there, you layer on sauce, cheese, and toppings like a normal pizza.
The genius? All the pizza satisfaction with a fraction of the carbs. The trick to perfect Meatza is moisture control. Ground meats release fat and water. So we build structure with egg and grated parmesan, add flavor with herbs, and pre-bake the base before topping. Par-baking = no soggy slice.
A quick broil at the end delivers that bubbling, caramelized cheese moment you’re here for.
Shopping List – Ingredients
- For the Meat Crust
- 1.5 lbs (680 g) ground beef (80–85% lean) or a mix of beef and pork
- 1 large egg
- 1/2 cup finely grated parmesan cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- For the Toppings
- 1/2–3/4 cup sugar-free marinara or pizza sauce
- 1.5 cups shredded mozzarella cheese
- 1/4 cup sliced pepperoni or cooked Italian sausage (optional)
- 1/2 cup sliced mushrooms
- 1/4 red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 2 tbsp sliced black olives
- Fresh basil or parsley, chopped (for garnish)
- For Finishing
- 1–2 tbsp olive oil (light drizzle)
- Pinch of flaky salt and extra oregano (optional)
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or use a pizza pan. Lightly oil the parchment to prevent sticking.
Yes, even with parchment.
- Mix the meat base: In a large bowl, combine ground meat, egg, parmesan, garlic, onion powder, oregano, basil, red pepper, salt, and pepper. Mix gently with your hands until just combined. Don’t overwork or it’ll turn dense.
- Form the crust: Transfer the mixture to the prepared pan and press into a large circle or rectangle about 1/2 inch thick. Create a slight lip around the edge to hold toppings like a real crust.
Kind of satisfying, honestly.
- Par-bake: Bake for 12–15 minutes until the meat is mostly cooked and the edges begin to brown. Carefully drain off excess fat from the pan. Pat the top with a paper towel to remove surface moisture.
- Sauce it up: Spread the sugar-free marinara evenly over the meat base, leaving a small border.
Don’t flood it—too much sauce equals soggy center.
- Cheese + toppings: Sprinkle mozzarella over the sauce, then add pepperoni, mushrooms, onions, bell peppers, and olives. Finish with a tiny drizzle of olive oil and a pinch of oregano.
- Final bake: Return to the oven for 8–10 minutes until the cheese melts and bubbles. For extra color, broil on high for 1–2 minutes.
Watch closely—there’s a fine line between golden and “whoops.”
- Rest and slice: Let the Meatza rest 5–7 minutes so the juices settle. Garnish with fresh basil or parsley. Slice into 8 pieces and serve hot.
Storage Instructions
- Fridge: Cool completely, then store slices in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly and freeze up to 2 months.
Reheat from frozen at 375°F (190°C) for 12–15 minutes.
- Reheating: Best in a toaster oven or air fryer at 375°F for 5–7 minutes. Microwave works, but the texture won’t be as crisp—still good for a desk lunch, IMO.
Why This is Good for You
- Low-carb, high-protein: Meatza delivers the pizza experience while keeping net carbs minimal—great for keto, low-carb, or anyone dodging a post-pizza nap.
- Steady energy: Protein and fat help keep blood sugar stable, so you’ll feel satisfied longer. No carb crash, no snack scavenger hunt an hour later.
- Micronutrient boost: Tomatoes, mushrooms, peppers, and olives bring antioxidants, potassium, and fiber.
It’s basically a sneaky salad on a meat base. Kind of.
- Customizable fats: Choose leaner meat or higher-fat blends based on your macro goals. Add more cheese or keep it light—it’s flexible.
Avoid These Mistakes
- Skipping the par-bake: If you don’t pre-cook the meat crust, you’ll get soggy slices and pooled fat.
Hard pass.
- Too much sauce: It’s tempting. Don’t do it. Use just enough to coat—about 1/2 cup on a medium Meatza.
- Overmixing the meat: Kneading turns the base rubbery.
Combine until just uniform, then stop.
- Using super-lean meat without binders: If you go 93% lean or higher, increase egg or add 1–2 tbsp almond flour to help structure.
- Cutting too soon: Resting lets the cheese set and juices redistribute. Slice early, and you’ll regret it.
Mix It Up
- BBQ Bacon Meatza: Swap marinara for sugar-free BBQ sauce, add cheddar, bacon crumbles, and green onions.
- Mediterranean: Use feta, olives, artichokes, red onion, spinach, and a drizzle of garlic oil post-bake.
- Supreme: Pepperoni, sausage, mushrooms, onions, peppers, olives. Go big or go home.
- Buffalo Chicken: Use ground chicken for the base, top with buffalo sauce, mozzarella, and blue cheese crumbles.
- Pesto Caprese: Skip sauce, brush pesto on the par-baked crust, add mozzarella and tomato slices; finish with balsamic glaze (sugar-free) and basil.
- Herb upgrades: Add fresh minced rosemary or thyme to the meat for extra aroma.
FAQ
Can I make Meatza without eggs?
Yes.
The egg helps bind, but you can omit it if you increase the parmesan slightly and press the meat firmly. For extra structure, add 1–2 tbsp almond flour or ground pork rinds.
What meat blend works best?
An 80/20 beef or a mix of beef and pork gives the best flavor and moisture. Pure turkey or chicken works, but it’s lean—add extra parmesan and don’t overcook or it’ll dry out.
Is store-bought marinara okay for keto?
Totally, as long as it’s sugar-free or “no added sugar.” Check the label—some sauces sneak in 6–10g sugar per serving.
Aim for 3g net carbs or less per 1/2 cup.
Can I cook this in an air fryer?
If your basket fits a flat layer, yes. Air fry the crust at 380°F (193°C) for 10–12 minutes, drain, add toppings, then cook 4–6 more minutes. Keep an eye on cheese browning—air fryers move fast.
How do I prevent shrinking?
Press the meat evenly and dock the surface with a fork a few times before baking.
Using a rimmed pan helps contain edges, and par-baking at a consistent temperature reduces curl.
What about dairy-free?
Use a dairy-free cheese that melts well and swap parmesan with nutritional yeast in the crust. Flavor won’t be identical, but it’s still a solid, cheesy, pizza-adjacent win.
How many servings and macros?
This recipe makes about 8 slices. Macros vary with toppings, but a typical slice lands roughly around 250–320 calories, 18–24g protein, 18–22g fat, and 2–4g net carbs.
FYI: pepperoni nudges fat up.
The Bottom Line
Meatza is the cheat code for pizza cravings without the carb hangover. It’s fast, crowd-pleasing, and wildly flexible—more like a method than a rigid recipe. Master the par-bake, keep sauce modest, and finish hot for that crispy-cheesy payoff.
Whether you’re keto, low-carb, or just a flavor maximalist, this “pizza-meatloaf baby” hits every craving with zero compromise.
King Arthur Keto Pizza Crust Mix: Low Carb Delight with 1g Net Carbs per Serving - Easy to Make, Crisp & Chewy 10.25 oz Mix for Two 12 in Crusts - Perfect...
Features
| Part Number | KNG06017 |
| Model | KNG06017 |
| Release Date | 2022-06-01T00:00:01Z |
| Size | 10.25 Ounce (Pack of 1) |
- Keto-Friendly: Enjoy a delicious pizza crust with only 1g net carbs per serving, perfect for maintaining your low carb lifestyle while satisfying your pizza cravings - ideal for keto food dieters and those watching their carbohydrate intake
- Versatile Mix: Each 10.25 oz package makes two 12 in pizza crusts, allowing you to create multiple pizzas or experiment with different toppings - perfect for family dinners or entertaining guests with dietary restrictions
- Easy Preparation: Follow the simple recipe on the box to form pizza dough to create crisp and chewy pizza crusts in no time - our mix streamlines the process, making it convenient for both novice and experienced bakers to achieve perfect results
- Quality Ingredients: Crafted by King Arthur, a trusted name in baking since 1790, this pizza crust mix is made with high-quality, carefully selected ingredients to ensure exceptional taste and texture in every bite
- Trusted Brand: King Arthur Baking Company, founded in 1790, is America's oldest flour company. As a 100% Employee-Owned business, we're committed to providing the highest quality baking products and inspiring recipes for our customers