Gluten-free, paleo and carnivore folks, rejoice: you can finally join the pizza party! Enter the “meatza.” This keto, crustless pizza features a base from breakfast sausage, topped with runny eggs, soft spinach, smokey bacon, and bold, creamy Primal Kitchen Unsweetened White Pizza Sauce as a swap-in for cheese. Enjoy this pizza for a bold brunch or for a flavorful dinner...however you slice it, it’s sure to be a winner!
Stay tuned after this keto meatza pizza recipe to read on about tasty toppings and other options for your no-crust pizza.
What is a Meatza Pizza?
Call it a carnivore pizza: this meat-based pie swaps doughy crust for ground beef or sausage for a paleo-friendly slice. This new trend has been taking over the internet, with savory, smokey flavor to boot. Popularized by pizza chains, you can make meatza at home with your favorite high-quality ingredients. With a meat base, this slice is naturally lower in carbohydrates, a big plus for folks pursuing a keto diet.
Lower Carb Topping Options for Your Meatza Pie
We made our meatza with a “breakfast twist,” using savory AM sausage as the base and topping our slice with all the morning classics. Go more classic and top with cheese (mozzarella or parmesan are classics, but you can try halloumi or feta for a more festive topper), or veggies like grilled onions, mushrooms, kale or jalapeños. Try Primal Kitchen Unsweetened Red Pizza sauce for classic, robust flavor.
More Pies to Try
Feeling saucy? The pie’s the limit with these creative, lower-carb slices made with Primal Kitchen products and your favorite comfort-food toppings.
Time: 30 minutes
¾ pound of Breakfast Sausage
¼ cup of Primal Kitchen No-Dairy White Pizza Sauce
½ cup of spinach, washed and sautéed
2 strips of bacon, cooked and crumbled into pieces
Italian seasoning to taste
Preheat the oven to 450 degrees fahrenheit.
Lay a piece of parchment paper on a pizza dish.
Roll out the breakfast sausage onto the parchment, using your hands to flatten it out.
You can also lay another piece of parchment paper on top and use a rolling pin to continue to flatten the sausage out.
Bake the “crust” for 10 minutes.
Remove the sausage from the oven, and drain any excess grease. Lay the sausage crust on a fresh piece of parchment paper.
Sop up any extra grease leftover on top with a paper towel.
Spread an even layer of white pizza sauce.
Layer the sauteéd spinach on top. The spinach wild hold the sauce on the pizza, especially when laid near the edges of the sauce.
Take two eggs and place them in the center of the pizza.
Place the crumbled bacon pieces on top of the pizza.
Sprinkle Italian seasoning to your desired preferences on top, and bake for about 10 minutes at 450 degrees.
Nutrition information calculated using Cronometer.
Calories 400, Carbs 6 grams, Fat 35 grams, Protein 18 grams