There’s no reason pizza night has to be full of carbs, and if you want something different than cauliflower crust or fathead dough, I have you covered! This Meatza with Italian Sausage, Bell Pepper, Onion, and Olives shows that you can get a fully satisfying pizza experience without the crust. In this recipe, the meat IS the crust!
It’s a little ironic that my favorite pizza toppings are literally just red sauce and cheese. Ok, and basil too. Or sometimes if I’m feeling really wild and crazy I’ll go for mushrooms (YUM). But meat on my pizza just usually isn’t my thing.
Enter the Meatza, which is basically a meat-lovers dream pizza, and I love it!
I don’t know the origin of Meatza (can anyone help? If so, please leave a comment below), but the first time I made it was about 10 years ago. I used one of Melissa Joulwan‘s recipes from her Well Fed cookbooks. (Side Note: Her recipes are killer, even if you’re not paleo!) And I’ve been making different versions of Meatza ever since.
Meatza aka Meat Pizza Recipe
When you make Meatza, the crust is whatever ground meat you like, topped with whatever toppings you like. It’s basically just a huge, thin hamburger that’s baked with pizza toppings!
In its simplest form, Meatza crust is just ground meat. However, you can add any seasonings you want, such as:
- Salt and black pepper
- Worcestershire sauce
- Coconut aminos
- Ground spices, such as cumin, paprika, etc.
- Minced herbs, like rosemary, thyme, etc.
- Minced garlic
- Grated onion
Pro Tip: I like to use Italian turkey sausage to make Meatza because it’s already seasoned! Just look for one that doesn’t have sugar added.
The sky is the limit when it comes to Meatza toppings! Here are a few ideas:
- Red sauce
- White sauce (similar to alfredo sauce, or just spread on ricotta cheese and some garlic sauteed in olive oil)
- Bell pepper
- Banana pepper
Pro Tip: If you add veggies that have a lot of water (such as mushrooms and/or bell peppers), slice them very thinly or quickly saute them first before topping the Meatza.
How to Make Meatza:
Think of Meatza as a big, thin burger that’s topped with pizza toppings. It’s so easy to make!
- Spread 1 pound of ground meat out into a circle on a large baking sheet lined with parchment paper.
- Bake at 400F until fully cooked, about 20 minutes. Use a paper towel to gently blot off any liquid.
- Top with cheese, veggies, or whatever your favorite pizza toppings are!
- Bake at 425F until the cheese is melted, about 5 minutes.
- If desired, briefly broil to brown the cheese in spots (stay with it, this can happen fast!).
(See the recipe card below for detailed instructions.)
Ground Beef Pizza
There are two types of ground beef pizza that I know of: 1) Meatza made with ground beef as the meat base, and 2) regular pizza made with browned ground beef as a topping.
Pro Tip: If you want to add ground beef as a topping for any pizza, be sure to brown it first!
Chicken Crust Pizza
Low carb chicken crust pizza is similar to Meatza, but made with some form of chicken as the base! A few different types of chicken will work:
- Shredded chicken (perfect use for leftovers!) to make this Low Carb Chicken Pizza Crust
- Ground chicken thigh to make this Best Low Carb Chicken Pizza Crust
- Ground chicken to make this Chicken Crust Pizza
- Canned chicken to make this Quick Chicken Crust Parmesan Pizza
What Other Meat Can I Use For Meatza?
Whatever meat you use, make sure it’s ground! Here are a few options:
- Sausage (I like Italian turkey sausage because I don’t have to add any seasonings!)
Crustless Pizza – Low Carb Pizza
So, what is crustless pizza? Is it pizza that uses cheese or meat instead of crust as the base? Or is it pizza that uses a crust-like substitution to replace the crust? For example, fathead dough or cauliflower crust.
One thing is for sure, the point of crustless pizza and low carb pizza is to reduce the carbs without sacrificing flavor!
There are a lot of crustless pizza and low carb pizza options. No matter what your taste preferences are, you’re sure to find one you like.
Here are a few crustless pizza and low carb pizza options:
- 3 Cheese Keto Fathead Pizza Crust
- Low Carb Deconstructed Pizza Casserole
- Zucchini Pizza Bites
- 2 Ingredient Crustless Pizza
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Meatza with Italian Sausage, Bell Pepper, Onion, and Olives
- Preheat the oven to 400F.
- Spread the sausage out to a circle about 10 inches in diameter on a large baking tray. Bake until fully cooked, about 20 minutes. Gently blot off excess liquid once cooked.
- Turn the oven up to 425F.
- Spread the pizza sauce on top of the cooked meat. Sprinkle on the cheese. Top with the green bell pepper, red onion, and olives.
- Bake until the cheese is melted, about 5 minutes at 425F.
- You can run it briefly under the broiler after that if you want the cheese to brown in spots.
- Serve warm.
- Net Carbs: 10g per serving
- I like to use Italian turkey sausage to make Meatza because it’s already seasoned! Just look for one that doesn’t have sugar added.
- To use veggies that have a lot of water (such as mushrooms and/or bell peppers) as a topping, slice them very thinly or quickly saute them first.
- If you want to add ground beef as a topping for any pizza, be sure to brown it first!
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!