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Meatza, oh meatza.
I had no idea how delicious Meatza would be until I tried it. I had been making fat head dough pizza bases for a while and decided to do a meatza for a change. Wow.
Super low in carbs and extremely filling, meatza is now a staple in my house.
I do it two ways. For dinner I usually make one large Meatza that I then serve just like a pizza. But I also love using good quality Angus burgers to make individual mini Meatzas which are perfect for packing in to lunch boxes, for portioning out, or let’s be honest when I’m time poor.
If you would like to do this, make sure you check the nutritional information on the burger packaging, as fillers can add carbs. I like to make sure that my burgers are no more than 2 grams of carbs each.
This recipe lists the ingredients required for one large Meatza, but just split the base into for or eight portions for mini Meatzas. Enjoy!
Hands-on Overall
Serving size 1 mini meatza
Nutritional values (per 1 mini meatza)
Net carbs4.1 grams
Protein30.4 grams
Fat37.2 grams
Calories483 kcal
Calories from carbs 3%, protein 26%, fat 71%
Total carbs5.3 gramsFiber1.1 gramsSugars2.5 gramsSaturated fat15.4 gramsSodium460 mg(20% RDA)Magnesium35 mg(9% RDA)Potassium510 mg(26% EMR)
Ingredients (makes 8 mini meatzas)
Pizza base:
- 1 kg ground beef (2.2 lb)
- 1 large egg
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 sea salt, or to taste
- 1/2 tsp pepper, or to taste
Pizza topping:
- 1/2 cup sugar-free pizza sauce or Homemade Marinara Sauce (120 g/ 4.2 oz)
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 1/2 cup sliced white mushrooms (100 g/ 3.5 oz)
- 1 medium red onion, sliced (100 g/ 3.5 oz)
- 1 tbsp fresh oregano or 1 tsp dried oregano
- 1 pack fresh mozzarella (125 g/ 4.4 oz)
- 1 cup grated mozzarella (113 g/ 4 oz)
- 2 tbsp melted ghee or duck fat (30 ml)
- Optional: serve with leafy greens such as spinach, arugula or watercress
Instructions
- Preheat your oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Shape the beef into small and flat burgers, or make one large meatza base.
- Cut the pepper, mushroom and red onion into small strips or bite sized pieces and place in a mixing bowl. Melt the ghee and pour over the vegetables.
- Toss to coat well and then tip out onto a large lined tray. Spread in a single layer and place in oven to roast for 30 minutes.
- While the vegetables roast, place all of the meatza base ingredients into a bowl and thoroughly combine.
- On a large lined tray, either spread the meat base out into a single large pizza base, or create eight individual patties, or four small bases. Place in the oven and bake for 20 minutes.
- Remove from oven but leave it turned on. On each meatza, spread a layer of the pizza sauce. Top with fresh mozzarella slices and then place a mound of roasted vegetables on each meatza.
- Finish off by topping with grated mozzarella and a sprinkle of fresh oregano. Bake for 15 minutes.
- Store in the refrigerator, in a covered container, for up to five days.
- They can be frozen, with layers of freezer paper between each one.
Roasted Vegetable Meatza
Step by Step
Ingredients
- 1 kg ground beef (2.2 lb)
- 1 large egg
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 sea salt, or to taste
- 1/2 tsp pepper, or to taste
- 1/2 cup sugar-free pizza sauce or Homemade Marinara Sauce (120 g/ 4.2 oz)
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 1/2 cup sliced white mushrooms (100 g/ 3.5 oz)
- 1 medium red onion, sliced (100 g/ 3.5 oz)
- 1 tbsp fresh oregano or 1 tsp dried oregano
- 1 pack fresh mozzarella (125 g/ 4.4 oz)
- 1 cup grated mozzarella (113 g/ 4 oz)
- 2 tbsp melted ghee or duck fat (30 ml)
- Optional: serve with leafy greens such as spinach, arugula or watercress
Instructions
- Preheat your oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Shape the beef into small and flat burgers, or make one large meatza base.
- Cut the pepper, mushroom and red onion into small strips or bite sized pieces and place in a mixing bowl. Melt the ghee and pour over the vegetables.
- Toss to coat well and then tip out onto a large lined tray. Spread in a single layer and place in oven to roast for 30 minutes.
- While the vegetables roast, place all of the meatza base ingredients into a bowl and thoroughly combine.
- On a large lined tray, either spread the meat base out into a single large pizza base, or create eight individual patties, or four small bases. Place in the oven and bake for 20 minutes.
- Remove from oven but leave it turned on. On each meatza, spread a layer of the pizza sauce. Top with fresh mozzarella slices and then place a mound of roasted vegetables on each meatza.
- Finish off by topping with grated mozzarella and a sprinkle of fresh oregano. Bake for 15 minutes.
- Store in the refrigerator, in a covered container, for up to five days.
- They can be frozen, with layers of freezer paper between each one.
Nutrition (per serving, 1 mini meatza)
Calories483kcal
Net Carbs4.1g
Carbohydrates5.3g
Protein30.4g
Fat37.2g
Saturated Fat15.4g
Fiber1.1g
Sugar2.5g
Sodium460mg
Magnesium35mg
Potassium510mg
Detailed nutritional breakdown (per 1 mini meatza)
| Total per 1 mini meatza |
| 4.1 g | 30.4 g | 37.2 g | 483 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 21.5 g | 25 g | 318 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Garlic powder, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Italian seasoning (mixed herbs) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Marinara sauce |
| 0.7 g | 0.2 g | 2.4 g | 25 kcal |
| Peppers, red bell, fresh |
| 0.6 g | 0.1 g | 0 g | 5 kcal |
| Mushrooms (white), fresh |
| 0.3 g | 0.4 g | 0 g | 3 kcal |
| Onion, red, fresh |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Oregano, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Mozzarella cheese, fresh (for salads) |
| 0.4 g | 3.8 g | 2.5 g | 40 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.8 g | 3.4 g | 2.8 g | 42 kcal |
| Ghee |
| 0 g | 0 g | 3.8 g | 34 kcal |
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