My cookbook is here! 
This pizza is packed with protein and vegetables and you won’t even miss the bread!
We could not get over how delicious this turned out. A great way to increase the protein on any meal and still keep those pizza vibes going strong. Bonus is always the more vegetables the better it comes out.
If you like this recipe you will love my Low Carb Roasted Veggie Pizza or my Broccoli Crust Pizza or my Cauliflower Crust Pizza!
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Meat + Veggie Crust Pizza
This meat + veggie crust pizza is packed with protein and vegetables and you won’t even miss the bread!
Equipment
Ingredients
- 2 lbs (0.91 kg) ground meat, of choice
- 1 lb gold potatoes,, peel + diced
- 1 large zucchini, , diced
- 10 oz (283.5 g) mushrooms,, diced
- 1 red bell pepper,, diced
- 1 large onion,, diced
- 2 eggs
- 1/2 cup (122.5 g) marinara sauce
- 1 tbs tomato paste
- 1/4 cup (59.15 ml) olive oil
- 1 cup (236.59 ml) low sodium chicken broth
- 1 tsp each paprika, dried herb blend
- 3/4 tsp each garlic powder, onion powder
- salt and pepper, to taste
- 2 cups (224 g) shredded mozzarella cheese
Instructions
- Preheat oven to 400℉. Add all of the ingredients (except the mozzarella), to your large rimmed baking sheet. Combine everything with your hands to fully incorporate. Spread the mixture out evenly and drizzle lightly with some olive oil on top. Bake for 30 minutes then bump up the temperature to 425℉ and bake for another 20 minutes or until golden on top. If there is any excess liquid released, please blot it away with some paper towels. Remove the tray from the oven and sprinkle on the shredded mozzarella cheese. Place back in the oven until cheese has melted.
- Garnish with chili pepper flakes and fresh basil.
Notes
Nutritional Info provided is for Ground Beef. You can also use Ground Turkey, Ground Chicken, Ground Pork, etc.
If you don’t have chicken broth, you can sub in water.
Calories: 391kcal, Carbohydrates: 16g, Protein: 36g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 133mg, Sodium: 373mg, Potassium: 1004mg, Fiber: 3g, Sugar: 4g, Vitamin A: 432IU, Vitamin C: 22mg, Calcium: 181mg, Iron: 4mg
Did you make this recipe?Please let us know by leaving a star rating and review!
I am looking forward to making this. But I would like to mix everything in a large bowl first because of the eggs and then transfer this to a large cookie sheet. I feel if I don’t and try to mix on the sheet, I won’t get the eggs incorporated well enough.
Sure, you can do that!
I’m making it right now. I just oven to 425, 14 minutes to go. I didn’t use potaotes since I try to keep carbs to a minimum. I used red onions, brocolli, crushed garlic and italian turkey sausage for the meat option. I can’t wait to try it
BRILLIANT
thank nyou!
This is the first of your recipes I tried and I am addicted!! I am trying to do low carb and low sugar and love pizza!! This hit the spot!! I’ve made it twice now and it will be a staple at my house!! Please keep sharing your amazing dishes!!
This is a monthly staple in our household!! We have also made it with leftover rice instead of potato and added broccoli before. All amazing!
Hi Tayla, Sounds yummy with the rice! Thanks for sharing your feedback with us!!
I made this dish a few days back. I am so bad at making meat loaf but this worked out so nicely. I didn’t put the chicken stock in because it felt it was going to be too wet and it turned out great. My husband and kids loved it and so did I. Will certainly be making it again. Thank you!
I just made this and my family loved it!!!
Will make it again.
Hi Mari, I’m so glad it was a winner for your family! Thank you for the kind feedback!
Making this right now. I will leave an update after dinner.
I just made this and my family loved it!!!
Will make it again.
Tried this, I halved the portions.
It came out great! Tastes just like a mince lasagna, just without the pasta, so good! Will definitely make it again.
Hi Mohini, I agree, it does taste like mince lasagna! Thanks for the positive feedback!
This recipe sounds Amazing! I am going to have to try it. Question tho, how many servings for the extra large sheet pan? I don’t see it in the list. I have to watch my potassium and I would love to have a bite or two, but my husband doesn’t watch anything and I know he will love this. Thanks for such wonderful recipes!
Fantastic. I used low-fat ground turkey, Rampicante squash (very low water), double mushrooms, (had to leave out bell peppers because of allergy), two large garlic cloves thinly sliced, and all the other ingredients listed in the recipe. For seasoning, along with the garlic and onion powders, 2 tsp Italian seasoning and 2 tsp whole fennel seeds to provide an Italian sweet sausage taste, plus 2 TB soy sauce for added umami since I wasn’t using beef.
Wow! It’s delicious! And there is no way we could each eat 1/8th, it was so filling. This is definitely a keeper! Thanks so much.
HI Darcie, That’s so awesome of you to come back and share your feedback with us! It will be super helpful to many!
Made tonight- did not use the potatoes, but added 1/2 more zucchini and 1/2 more peppers.
Was delicious and husband enjoyed the presentation with the fresh basil leaves and red pepper flakes. Thank you, Stella!
I meal prepped it this week using 93/7 ground turkey and it was DELICIOUS! I will adjust the cooking time because ground turkey is leaner and could be drier if cook too long.
the whole family loved this recipe! thank you so much!
Hi Jennifer, I’m so glad it was a winner with the family! Thank you for the kind feedback too!
Do you have a smaller recipe for this?
Can you substitute sweet potatoes for white potatoes in this recipe?