Pepperoni and Black Olive Meatza Keto Pizza

For many people, one of the hardest parts of going low carb or Keto is giving up pizza. If you have made the very wise decision to adopt a low-carb lifestyle, with its many short and long term health benefits, do not despair! You do not have to live without pizza to reap the rewards of going low carb.

Meatza to the rescue! 😀

Meatza is a low carb version of pizza that is so delicious, so satisfying, and so easy to make. And there’s no inflammatory flour products! Win-win-win-win. We make this pizza pretty much every week, and it’s on the table in less than 30 minutes, start to finish.

Cliff Notes version: Just press the ground meat of your choice into a regular glass pie pan, bake for a few minutes, add sauce, toppings, and cheese (optional), and bake until warmed through and cheese is melted, and voila!

Here are the details:



  • 1 pound of ground meat of your choice: ground sausage, beef, bison, pork, turkey, chicken, etc. (if you are using plain ground meat/poultry, vs. an already-seasoned mixture like ground sausage, you might want to add some seasonings to the meat at the start, such as Italian herbs, salt, pepper, garlic powder, onion powder, etc.)

Our favorite for our weekly pizza is this Beeler’s sausage; it’s delicious as is, no added seasonings needed, so it makes the meatza-making very quick and easy:


  • 1/2 cup of pizza sauce – Rao’s is a great choice as it’s very low carb (only 2g per 1/4 cup), and one jar is good for a few pizzas; Rao’s also makes a whole line of delicious low-carb tomato sauces that you can find at Sprouts and other natural foods stores
  • 1 1/2 cups shredded cheese (one 6oz bag) – we especially like Organic Valley’s Italian blend
  • Toppings of your choice! Some keto/low-carb-friendly topping choices include:
    • pepperoni
    • olives – green or black (green are much lower carb than black)
    • mushrooms (any type)
    • marinated artichoke hearts
    • peppers – green, red or hot
    • chopped cooked greens (spinach, kale, collards, chard)
    • chopped cooked broccoli or asparagus
    • fresh herbs (basil, parsley, oregano, etc.)


Preheat oven to 350°F.

Split the one pound of ground meat into two halves, one half just slightly larger than the other.

Take the smaller half and press it into the bottom of a 9″ pie pan with your fingers, until it is a fairly even thickness over the whole bottom of the pie pan.

Then take the remaining (larger) half of the ground meat and split it into four roughly equal chunks.

Roll each chunk between your hands, making into a rope roughly 5-6″ long or so (doesn’t need to be exact at all).

Press each meat rope into the side of the pie pan, overlapping slightly where they join so there are no gaps or holes. Once the sides and bottom are covered with a layer of ground meat, smush things around a bit as needed to make it a fairly even layer all around. Again, it doesn’t need to be anywhere near exact!

Place meat-lined pie pan in preheated oven and bake for 10 minutes.

Note: The meat will shrink considerably while it’s baking; this is normal.

After 10 minutes, pull meat crust out of oven (leave oven on)

Spread the pizza sauce (or pesto) onto the baked meat crust.

Add shredded cheese (if using), spreading out into fairly even layer.

Add toppings of choice. Here we have one of our favorites, pepperoni and black olives:

Put the assembled meatza into the oven to bake for another 10-20 minutes until it is hot and bubbly, and the cheese is melted.

Let set for a few minutes before serving, and enjoy!!