Keto Roasted Vegetable Meatza

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!

Step-by-step

1. 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.

   

2. 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.

3. 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.

   

4. While the vegetables roast, place all of the meatza base ingredients into a bowl and thoroughly combine.

5. 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.

   

6. 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.

   

7. Finish off by topping with grated mozzarella and a sprinkle of fresh oregano. Bake for 15 minutes.

   

8. Store in the refrigerator, in a covered container, for up to five days.

   

9. They can be frozen, with layers of freezer paper between each one.

   

Recipe

Keto Roasted Vegetable Meatza

★★★★★4.5 (22 ratings)

This almost zero-carb pizza is topped with roasted onion, mushrooms and pepper. Enjoy the best of pizza with ...

Hands on

15m

Overall

1h

Servings

8

4.1 g

Net carbs

30.4 g

Protein

37.2 g

Fat

483

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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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

1. 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.

2. 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.

3. 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.

4. While the vegetables roast, place all of the meatza base ingredients into a bowl and thoroughly combine.

5. 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.

6. 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.

7. Finish off by topping with grated mozzarella and a sprinkle of fresh oregano. Bake for 15 minutes.

8. Store in the refrigerator, in a covered container, for up to five days.

9. They can be frozen, with layers of freezer paper between each one.

Nutrition per serving, 1 mini meatza

Carbs 3%Protein 26%Fat 71% of calories

Net carbs

4.1 g

Total carbs

5.3 g

Fiber

1.1 g

Sugars

2.5 g

Protein

30.4 g

Fat

37.2 g

Saturated fat

15.4 g

Calories

483 kcal

Sodium

460 mg · 20% RDA

Magnesium

35 mg · 8.84% RDA

Potassium

510 mg · 25.5% EMR

Nutrition by ingredient

Per 1 mini meatza	Net carbs	Protein	Fat	kcal
Beef, minced (ground), raw, grass-fed	0 g	21.5 g	25 g	318
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.8 g	0.6 g	9
Garlic powder, spices	0.2 g	0.1 g	0 g	1
Italian seasoning (mixed herbs)	0.1 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Marinara sauce	0.7 g	0.2 g	2.4 g	25
Peppers, red bell, fresh	0.6 g	0.1 g	0 g	5
Mushrooms (white), fresh	0.3 g	0.4 g	0 g	3
Onion, red, fresh	0.8 g	0.2 g	0 g	5
Oregano, fresh	0.1 g	0 g	0 g	1
Mozzarella cheese, fresh (for salads)	0.4 g	3.8 g	2.5 g	40
Mozzarella cheese (low moisture, for pizza)	0.8 g	3.4 g	2.8 g	42
Ghee	0 g	0 g	3.8 g	34
Total	4.1 g	30.4 g	37.2 g	483

Serving size 1 mini meatza

• Gluten free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Shellfish free