Meatza
Forget the crust—this Meatza delivers big pizza energy with zero refined carbs. A seasoned ground beef base gets baked to perfection and topped with melty mozzarella, sautéed mushrooms, cherry tomatoes, spinach, and marinated artichokes. It’s fresh, filling, and loaded with flavor.
4
Serving size
40
Beef
Keto-Friendly
Detox
Ingredients
For the Meatza:
Fresh:
1.5 lb grass-fed ground beef
1 egg
1/2 small red onion, finely chopped
1/2 cup crushed pork rinds (Pork King linked in items below/shop)
1 cup cherry tomatoes, thinly sliced
1 cup mushrooms, sliced
1 cup fresh spinach, torn
½ cup marinated artichokes, chopped if large
1 cup fresh mozzarella, sliced or shredded
Fresh basil, chopped (for topping)
Staple:
1 tablespoon olive oil
1½ tablespoons Italian seasoning
1½ teaspoons sea salt (Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 teaspoon crushed red pepper (for topping)
For the Dipping Sauce:
Fresh:
Juice of 1 lime
Staple:
2 tablespoons avocado mayo
2 tablespoons balsamic vinegar
½ teaspoon garlic powder
½ teaspoon sea salt (Redmond Real Salt)
¼ teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeCook the Meat Crust (15–18 minutes):
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, egg, onion, pork rinds, 1 tablespoon Italian seasoning, 1 teaspoon sea salt, and ½ teaspoon black pepper.
3. Mix until well combined.
4. Press the mixture into a flat circle about ½ inch thick on a baking sheet or round pizza pan — like a pizza crust.
5. Bake for 15–18 minutes, until browned and cooked through. Remove from oven and drain excess fat if needed (drain into a glass bowl and discard later).
Sauté the Veggies (8 minutes):
6. While the crust bakes, heat olive oil in a small skillet over medium heat.
7. Add mushrooms and artichokes. Season with a pinch of salt and pepper.
8. Sauté for 6–8 minutes, until mushrooms soften and begin to brown.
Top & Bake Again (8–10 minutes):
9. Top cooked meat crust with mozzarella, cherry tomatoes, sautéed mushrooms and artichokes, spinach, and remaining ½ tablespoon Italian seasoning.
10. Return to oven for 8–10 minutes, until cheese is melted and golden.
Make the Dipping Sauce (2 minutes):
11. Ina small bowl, whisk together mayo, balsamic vinegar, lime juice, garlic powder, salt, and black pepper until smooth.
Serve & Enjoy:
12. Let the meatza cool slightly before slicing.
13. Garnish with chopped fresh basil and crushed red pepper.
14. Serve with a generous spoonful of dipping sauce on the side.
Total Macros:
Calories: 370
Protein: 27g
Carbs: 4.5g
Net carbs: ~3g)
Fat: 26g
Nutrition Facts:
Grass-Fed Ground Beef (1.5 lbs):
A protein powerhouse with 21g of protein per 3 oz
Rich in B12 and iron, which support energy and brain health
Grass-fed = more omega-3s and CLA, a fatty acid linked to reduced body fat and inflammation
Crushed Pork Rinds (1/2 cup):
Zero carbs + extra crunch = win-win
High in collagen, which supports skin elasticity and joint health
Surprisingly rich in protein (yes, really)
Mozzarella Cheese (1 cup):
Provides calcium and phosphorus for strong bones
Contains conjugated linoleic acid (CLA), which may help reduce fat mass
Melty, gooey, and naturally low in carbs
Cherry Tomatoes (1 cup):
Bursting with lycopene, an antioxidant that supports skin health and reduces oxidative stress
Each tomato is basically a bite-sized vitamin C shot
Spinach (1 cup):
Rich in iron, magnesium, and folate
Contains plant-based compounds that support eye health (zeaxanthin + lutein = plant sunglasses)
You’re basically eating leafy green superpowers
Marinated Artichokes (1/2 cup):
High in fiber, which helps digestion and balances blood sugar
One of the most antioxidant-rich veggies—yep, right up therewith kale
Gut-loving + flavorful = the ultimate multitasker
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