Yesterday I auditioned the popular Keto Meatza Pizza. It’s an interesting thing! The ground meat crust is held together with eggs and cheese. After baking the crust, you can eat it out of hand (there’s no need for fork or knife). Toppings can vary widely. I topped mine with sauteed spinach, a salted garden tomato, and a handful of shredded mozzarella cheese. Here’s the step-by-step recipe:
First, crack 2 eggs into a large bowl…
And beat them to smithereens.
To the eggs, beat in 1/2 cup finely-grated Parmesan or Asiago cheese…
2 teaspoons Italian seasoning…
And 1 teaspoon garlic powder, plus a pinch each of salt and freshly-ground black pepper.
Then add 2 pounds of ground meat — ground beef is common, but I used ground chicken…
And mix everything together.
Lightly coat a large baking sheet with non-stick spray, add the meat mixture, and press the meat into a rectangle that is roughly 9 inches wide and 13 inches long. Bake at 450°F until done — 20-25 minutes.
While the crust is baking, slice up a tomato or two.
Related post: How I Plant and Grow Tomatoes
Arrange the slices on paper towels, and lightly sprinkle them with kosher salt. Let the tomatoes drain for 10-15 minutes…
And then blot their tops with paper towels. These salted and drained tomato slices will taste extra tomato-y!
Also, saute 3 big handfuls of baby spinach leaves. I sauteed my leaves in a tablespoon of olive oil, and seasoned them with salt and black pepper.
Retrieve the crust from the oven, and drain off any accumulated fat.
Top the crust with the sauteed greens…
The wonderful tomato slices…
And a handful of shredded mozzarella cheese. Adjust the oven rack to the upper third position, and set the oven to “broil.”
Broil the pizza until the cheese melts and turns spotty brown — about 1 minute.
Then dive right in! Although I thought this Keto Meatza Pizza needed a layer of tomato sauce and maybe some strips of fresh basil, my husband thought the “pie” was divine as is. And neither of us could complain about the carb count: Approximately 4 grams per slice.
Meatza Pizza invites all kinds of variations. You could, for instance, use ground beef for the crust, and substitute low-carb tomato sauce for the fresh, sliced tomatoes. Let your taste buds be your guide!
Hungry for more? Get my email updates.
Here’s the printable:
Keto Meatza Pizza
- 2 eggs
- 1/2 cup finely-grated Parmesan or Asiago cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and freshly-ground pepper to taste
- 2 pounds ground chicken (or beef)
- 1 or 2 fresh, ripe tomatoes, sliced
- 1 tablespoon olive oil
- Baby spinach leaves -- 3 large handfuls
- 1 cup (or slightly more) shredded Mozarella cheese
- Adjust oven racks to the center and upper third positions; preheat oven to 450°F. Beat the eggs in a large bowl. Then beat in the Parmesan or Asiago cheese, the Italian seasoning, garlic powder, and salt and pepper. Add the ground meat, and mix by hand until well-combined.
- Coat a large baking sheet with vegetable spray. Add the meat mixture, and press it out to form a rough 9x13-inch rectangle. Bake on the center rack in the preheated oven until done -- 20-25 minutes. Drain off fat.
- While the meat "crust" is baking, put the tomato slices on a double thickness of paper towels. Dust each slice with a small sprinkling of salt, and let drain for 10-15 minutes. Then blot the tops with another paper towel.
- Add the olive oil to a skillet over medium heat. Add the spinach leaves, and saute just until the leaves wilt -- about 4 minutes.
- Remove the crust from the oven, and set the oven to "broil." Top the crust with the sauteed spinach, salted tomato slices, and the Mozzarella cheese. Broil on the upper rack until the cheese melts and turns spotty brown -- about 1 minute.