How to Make Low-Carb Pizza: Meatza Recipe
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I may joke around and tell the world’s best dad jokes but when it comes to pizza, I don’t play. That’s why when I was asked for a low-carb pizza recipe for the 1,000th time, I decided to make a pizza that a) didn’t suck, b) was low-carb but not sky-high in fat and calories, and c) didn’t suck.
It was challenging, but by George, I think I’ve done it. With 134g of protein and 78g of fat, we almost made it to a 2:1 protein to fat ratio, which is great when compared to most other low-carb pizza recipes.
The problem with pizza, even protein-packed pizza, is it’s high in all three macronutrients. This equates to a high-calorie bomb that’s hard to fit in any reasonable dietary budget. Luckily, you can make slight modifications to bring one macro group down in one way or another.
You could use cauliflower to make a crust, drastically reducing carbs, but I understand the feelings of disdain towards a cauliflower crust. Or even if you don’t mind the cauliflower, you’d like to get a bit more protein and fat for a lower carb diet. That’s where a meatza comes in. In today’s recipe, we’ll be using ground chicken, an egg, and parmesan cheese as our crust. Get ready to (meat) sweat!
Low-Carb Pizza Ingredients
You could go with any ground meat, but chicken seems to work the best for my taste buds. Since I’m not a true low-carb or keto dieter, I opted for turkey pepperoni and fat-free cheese to keep the fat and calories a bit lower. Feel free to use full-fat cheese and thick cuts of pork pepperoni. Yum.
You can use any toppings you want, but I’d highly encourage the Peppadew peppers. If you’re unfamiliar, these are the sweet red peppers on the top left corner of the cutting board above. They are amazing!
And finally, if you roll your crust very thin, you’ll have a lot of surface area to cover. You may want to add another serving of cheese and an additional tablespoon of tomato paste.
Low-Carb Pizza Recipe: Meatza Crust
A lower calorie low-carb pizza recipe with roughly 17 grams of protein, 10 grams of fat, and only one gram of carbs per slice.
- 16 oz Ground Chicken or your choice of ground meat
- 1/2 C Shredded Parmesan Cheese
- 1 Egg
Sauce, Cheese, and Toppings
- 2 Tbsp Tomato Paste I used the Italian seasoned option
- 1/2 C Fat-Free Mozzarella Cheese
- 1 serving Turkey Pepperoni
- 1/2 C Bell Peppers sliced
- 1/4 C Peppadew Peppers
- 1 Jalapeno Pepper
- 1 pinch Crushed Red Pepper
Preheat oven to 450 degrees F and line a baking sheet or pizza stone with parchment paper.
Mix ground meat, parmesan cheese, and egg together in a large bowl. Spread your meatza dough as thinly as possible on your baking sheet, using a rolling pin or spatula to flatten it out.
Bake for 10-12 minutes.
While your meatza crust is in the oven, prep your toppings. If you're making a plain cheese pizza, question your life choices then chill for 10-12 minutes.
Remove your meatza dough from the oven and soak up any excess juices with a paper towel. Using the parchment paper (using a second sheet may help), flip the crust over if you'd like a crispier crust. This step isn't 100% necessary, as most come out crispy enough without flipping. Try both.
Reduce oven temperature to 350 degrees.
After you've made the tough choice of flipping or not flipping your dough, spread the tomato paste evenly across the dough's surface using a rubber spatula or butter knife. Sprinkle your cheese, pepperoni, and other toppings with love and care.
Bake for another 12-15 minutes at the reduced temperature or until your cheese is golden brown and toppings are fully cooked. If your crust is thicker, you might want to add an extra 3-5 minutes to ensure your crust is cooked through.
Per 1/8 Slice: 160 Calories | 16.8P | 1.3C | 9.8F -- Entire Pizza: 1,280 Calories | 134P | 10C | 78F
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