Follow us 261.1k
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
Nutritional values (per 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
Toppings
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat. When the meat crust is cooked, remove it from the oven and spread the pesto sauce on top.
- Add half of the mozzarella cheese and all of the spinach and mushroom mixture.
- 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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat. When the meat crust is cooked, remove it from the oven and spread the pesto sauce on top.
- Add half of the mozzarella cheese and all of the spinach and mushroom mixture.
- 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.
Nutrition (1 small meatza)
Calories529kcal
Net Carbs3.8g
Carbohydrates6g
Protein30.2g
Fat42.9g
Saturated Fat17.6g
Fiber2.2g
Sugar0.9g
Sodium816mg
Magnesium93mg
Potassium921mg
Detailed nutritional breakdown (per serving (1 small meatza)
| Total per serving (1 small meatza |
| 3.8 g | 30.2 g | 42.9 g | 529 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 21.5 g | 25 g | 318 kcal |
| Basil, dried |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Spinach, fresh |
| 0.7 g | 1.4 g | 0.2 g | 12 kcal |
| Mushrooms, wild, fresh |
| 0.8 g | 0.9 g | 0.3 g | 8 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.4 g | 5.9 g | 4.9 g | 74 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Basil & Macadamia Pesto (KetoDiet blog) |
| 0.3 g | 0.2 g | 5 g | 46 kcal |
Do you like this recipe? Share it with your friends!
