Who says you have to give up pizza on a low-carb diet? This incredible Keto Meatza recipe is here to prove that you can have it all! We’re ditching the traditional flour crust for a rich, savory base made from cream cheese and parmesan. Topped with a zesty combination of ground beef and chorizo, this dish is packed with flavor, not carbs. It’s a hearty, satisfying meal that the whole family will devour, whether you serve it hot from the oven or enjoy it cold the next day.
Ingredients
• For the Crust
• 8 oz / 225g cream cheese, softened to room temperature
• ¼ cup / 25g grated Parmesan cheese
• 2 large eggs
• 1 tsp garlic powder
• Salt and black pepper, to taste
• For the Topping
• ½ lb / 225g ground beef
• 1 chorizo sausage, casing removed (approx. 4 oz / 115g)
• ½ cup / 120ml low-carb tomato sauce
• 1 cup / 112g shredded mozzarella cheese
• ½ tsp cumin
• ¼ tsp dried basil
• ½ tsp Italian seasoning
• ¼ tsp turmeric
Instructions
1. Directions
2. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or a round pizza pan with butter.
3. In a medium bowl, combine the softened cream cheese, grated Parmesan, eggs, garlic powder, salt, and pepper. Use a hand mixer to blend until the mixture is completely smooth.
4. Pour the mixture into your prepared pan. Use a spatula to spread it into an even, thin layer to form the crust. Bake for 12-15 minutes, or until the crust is set and the edges are lightly golden.
5. While the crust bakes, heat a large skillet over medium-high heat. Add the ground beef and chorizo, breaking it up with a spoon. Cook until browned, then drain off any excess grease.
6. Stir the cumin, basil, Italian seasoning, and turmeric into the cooked meat. Cook for another minute to toast the spices, then set aside.
7. Once the crust is done, remove it from the oven and let it cool for 10 minutes. This helps it firm up.
8. Spread the low-carb tomato sauce evenly over the crust. Sprinkle with the shredded mozzarella cheese, then top with the seasoned meat mixture.
9. Return the meatza to the oven and bake for 10 more minutes. Then, switch the oven to a high broil and cook for 2-5 minutes, watching carefully, until the cheese is bubbly and golden brown.
10. Let the meatza rest for a few minutes before slicing and serving. This allows it to set, making it easier to cut.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 145
• Fat: 12g
• Net Carbs: 1g
• Protein: 9g
Pro Tips
• For a firmer, less greasy crust, pat the surface with a paper towel after its initial bake to absorb any excess oil before adding toppings.
• Don’t be afraid to customize! Swap the beef and chorizo for other low-carb favorites like pepperoni, sliced mushrooms, olives, or bell peppers.
• Make this recipe even quicker by preparing the crust and the meat topping ahead of time. Store them separately in the refrigerator for up to 2 days, then simply assemble and bake when you’re ready to eat.
• For a perfectly crisp edge, consider baking your crust on a parchment-lined baking sheet instead of a greased pan. It makes for easier removal and cleanup.
FAQ
Q: Can I use different toppings on this Keto Meatza
A: Absolutely! The recipe is highly customizable. You can swap the ground beef and chorizo for other low-carb friendly toppings like pepperoni, sliced mushrooms, olives, or bell peppers to suit your taste.
Q: How do I store leftover meatza
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated in the oven or microwave until warm.
Q: Why is my meatza crust not crispy like regular pizza
A: This crust is made from a base of cream cheese and eggs, which creates a rich, firm, and savory base rather than a crispy, flour-based one. For a firmer crust, be sure to pat it with a paper towel after the initial bake to absorb excess oil.
Q: Can I prepare this meatza recipe in advance
A: Yes, to save time you can prepare the crust and the meat topping ahead of time. Store them separately in the refrigerator for up to 2 days, then simply assemble and bake when you’re ready to eat.
