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Keto Italian Meatza

4.6 stars, average of 15 ratings

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Recipe originally shared by my friend Brenda at Sugar-Free Mom.

What is a meatza? It's a pizza where the crust is made with ground meat instead of a regular pizza crust. I used spinach & mushroom topping and if you prefer something more traditional, you can try pepperoni & cheese instead.

Here are even more recipes from the KetoDiet Cookbook:

Hands-on Overall

Serving size serving (1 small meatza

Allergy information for Keto Italian Meatza

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, serving (1 small meatza)

Net carbs3.8 grams
Protein30.2 grams
Fat42.9 grams
Calories529 kcal
Calories from carbs 3%, protein 23%, fat 74%
Total carbs6 gramsFiber2.2 gramsSugars0.9 gramsSaturated fat17.6 gramsSodium816 mg(35% RDA)Magnesium93 mg(23% RDA)Potassium921 mg(46% EMR)

Ingredients (makes 4 servings)

Meatza base:
  • 500 g ground beef (1.1 lb)
  • 1 tsp each dried oregano and basil
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 2 cups wild mushrooms (200 g/ 7.1 oz) or 1/2 cup dried porcini mushrooms (50 g/ 1.8 oz), soaked
  • 2 tbsp ghee (30 ml)
  • 2 cloves garlic, crushed
  • 1 large package spinach, fresh (200 g/ 7.1 oz) or frozen and defrosted (220 g/ 7.7 oz)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp any pesto (30 ml)
  • 3/4 cup shredded mozzarella cheese (100 g/ 3.5 oz)


  1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). In a bowl, combine the ground beef, oregano, basil, salt, and black pepper and mix well.
  2. You can either make one large pizza or 4 individual/ mini pizzas (which are easy to freeze for later). Using your hands, form the pizza “crust,” making it about half an inch (1 cm) thick. Place on a baking sheet lined with parchment paper.
  3. Place in the oven and cook for 10 minutes. Meanwhile, prepare the toppings. Wash and slice the mushrooms. If you are using dried mushrooms, soak them for at least 15 minutes before adding to the pan. Wash and dry the spinach if using fresh.
  4. Heat a large pan greased with the ghee and add the crushed garlic. Cook for one minute. Add the mushrooms and cook for 5 minutes, stirring frequently.
  5. Toss in the fresh spinach and cook for one more minute. Season with salt and black pepper to taste. If you’re using frozen spinach, make sure it’s defrosted and squeeze any excess water out before cooking.
  6. Remove the pan from the heat. When the meat crust is cooked, remove it from the oven and spread the pesto sauce on top.
  7. Add half of the mozzarella cheese and all of the spinach and mushroom mixture.
  8. Finish with the remaining mozzarella cheese and return to the oven for 5 minutes or until the cheese is melted. Store in the fridge for up to 4 days or freeze for up to 3 months.

Ingredient nutritional breakdown (per serving, serving (1 small meatza)

Net carbsProteinFatCalories
Beef, minced (ground), raw, grass-fed
0 g21.5 g25 g318 kcal
Basil, dried
0 g0.1 g0 g1 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Spinach, fresh
0.7 g1.4 g0.2 g12 kcal
Mushrooms, wild, fresh
0.8 g0.9 g0.3 g8 kcal
Mozzarella cheese (low moisture, for pizza)
1.4 g5.9 g4.9 g74 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
0 g0 g7.5 g68 kcal
Basil & Macadamia Pesto (KetoDiet blog)
0.3 g0.2 g5 g46 kcal
Total per serving, serving (1 small meatza
3.8 g30.2 g42.9 g529 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

These are delicious, quick and easy! I made them as individual meatzas so I can freeze a couple as suggested. Thank you, Martina. : )
I love The KetoDiet Cookbook! : )  I've made several of the recipes and each one is flavourful and delicious. The layout of each recipe, beautiful picture and nutritional info makes it easy to follow. Thanks for including alternative ingredients as well.

Thank you so much Shirley! 😊

Made this last night with your suggestion to use pepperoni topping (not a fan of spinach) and loved it!! Made the meat extra crispy and then added the topping. I'm definitely making this again 😊

Thank you Stephanie! 😊