Posted by Meatzza is ideal for those on a low-carb or keto diet. With a delicious meaty base and lots of cheesy goodness, you won’t miss the doughy crust!
PREPRATION TIME:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Resting time: 5 minutes
- Total Time: 35 minutes
Ingredients
- 1 lb. lean ground beef 85/15
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ cup pizza sauce (I use Rao’s)
- 1 cup shredded mozzarella (4 oz)
- Your choice of toppings (not included in nutrition info)
Instructions:
-
Preheat your oven to 400 degrees F. Line a 14-inch rimmed, non-perforated pizza pan with a circle of high-heat-resistant parchment paper. You can also use a rimmed baking sheet lined with parchment and make the pizza a bit smaller in diameter.
-
On the prepared baking sheet, flatten the ground beef into a very thin, large circle – make it as thin as you can (⅛-inch thick is good). I use a rolling pin to roll it as thin as I can, then use my fingers to spread it evenly so that it covers the entire pan.
-
Sprinkle the ground beef with kosher salt, black pepper, garlic powder, oregano, and red pepper flakes.
-
Bake the meat crust in the preheated oven until fully cooked. If rolled thin, this should take about 10 minutes.
-
Remove the pan from the oven and switch the oven to broil. By now, the meat crust has shrunk and is sitting in a pool of cooking liquids. Carefully transfer it, using two wide spatulas, to a foil-lined rimmed baking sheet.
-
Spread the meat base with pizza sauce, then sprinkle the cheese evenly on top. Add your toppings. Return to the oven and broil just until the cheese is melted, 1-2 minutes. You can also bake in the 400F oven for 5 more minutes instead of broiling, but I do like the way broiling crisps up the meaty edges.
-
Allow the meatzza to rest for 5 minutes before cutting it into 8 triangles and serving.
Notes
Nutrition info doesn’t include toppings.
It’s important to make the meat crust as thin as possible. I use a Wilton brand 14-inch rimmed, non-perforated pizza pan to spread the meat out. I cover it with a piece of parchment paper and use a rolling pin to roll it very thin.
I then bake it in the pizza pan. Since the pizza pan is rimmed but still pretty shallow, I line the oven rack with foil just in case some of the cooking juices spill over. So far I haven’t had any issues, but in terms of oven safety, you might decide it’s best to make the crust a little thicker and use a rimmed baking sheet, which is deeper than a pizza pan.
The meat crust shrinks quite a bit as it bakes. I roll it to fit a 14-inch pizza pan, and after 10 minutes in the oven, it shrinks to 9 inches. At this point, it sits in the pizza pan in a pool of cooking juices, so I carefully transfer it, using two wide spatulas, to a foil-lined rimmed baking sheet.
Nutrition per Serving
Serving: 0.25pizza | Calories: 334kcal | Carbohydrates: 2g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Sodium: 572mg | Fiber: 0.5g | Sugar: 1g
