Pepperoni Meatza — the ultimate low-carb pizza swap! Instead of a flour crust, this recipe uses seasoned ground beef as the base. Baked to perfection, then topped with marinara, gooey mozzarella, and crisp pepperoni. It’s cheesy, hearty, and keto-friendly — perfect for satisfying pizza cravings without the carbs.
See the full recipe below π
This Pepperoni Meatza was born out of my family’s love for pizza nights — but without the carbs. Using ground beef as the crust keeps it juicy, hearty, and keto-friendly. The first time I served it, no one missed the bread! It’s now a go-to recipe in my kitchen when we want comfort food with zero guilt.
π§Ύ Ingredients (Serves 4)
- 1 lb (450 g) ground beef (85% lean)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 20 slices pepperoni
π¨π³ Instructions — Step by Step
- Preheat oven: Heat to 200°C / 400°F. Line a baking sheet with parchment paper.
- Mix crust: In a bowl, combine beef, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
- Form base: Shape mixture into a round crust about 1/2 inch thick.
- Bake crust: Bake 12–15 minutes until cooked through and edges brown.
- Drain: Remove excess grease carefully.
- Top: Spread marinara, add mozzarella and pepperoni slices.
- Melt: Return to oven for 5 minutes until cheese bubbles.
- Line with parchment: Makes lifting the meatza easier and reduces sticking.
- Drain grease: This step is key to prevent sogginess.
- Cheese barrier: Adding a thin cheese layer before toppings helps keep crust firm.
- Customize toppings: Use olives, mushrooms, or spinach for variety.
π Nutrition Info (per serving — 4 servings)
- Calories: ~320 kcal
- Fat: ~25 g
- Protein: ~22 g
- Net Carbs: ~2 g
*Nutrition is estimated. Calculate using your own ingredients for accuracy.*
π₯ Why this recipe works for keto
Instead of a carb-heavy crust, this recipe uses ground beef and Parmesan for the base. This keeps carbs very low while packing in protein and healthy fats. Topped with sugar-free marinara, mozzarella, and pepperoni, you get all the flavors of pizza with only a fraction of the carbs.
π Variations & Add-ins
- Spicy: Add chili flakes or jalapeΓ±os before baking.
- Cheesy: Mix 1/2 cup shredded cheddar into the crust for extra flavor.
- Veggie-loaded: Add sautΓ©ed mushrooms, spinach, or bell peppers as toppings.
- Chicken swap: Use ground chicken or turkey for a lighter version.
π§ Storage Tips
Store leftovers in an airtight container in the refrigerator for 3 days. Reheat in the oven at 180°C / 350°F for 8–10 minutes until warm. Freeze slices for up to 1 month; thaw overnight in the fridge before reheating.
This Meatza is my go-to recipe for movie nights. I love cutting it into wedges and serving it with a side salad. It feels indulgent but fits perfectly into a keto lifestyle. If you make it, tag me on Instagram — I’d love to see your version!
- π§ Email: 99ketocrave@gmail.com
- πΈ Instagram: @99ketocrave
- π Facebook: Keto Crave Community
- π Pinterest: Keto Crave Pins