Low Carb Meat and Veggie Crust Pizza
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
Equipment
Ingredients
- 2 lbs ground meat of choice
- 1 lb gold potatoes, peel + diced
- 1 large zucchini, diced
- 10 oz mushrooms, diced
- 1 red bell pepper, diced
- 1 large onion, diced
- 2 eggs
- 1/2 cup marinara sauce
- 1 tbs tomato paste
- 1/4 cup olive oil
- 1 cup 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 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. 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.
Nutrition
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
Another winner! I used ground beef and pork sausage. Mine came out very wet/juicy, maybe due to the types of meat I used, and I tried to tilt the pan and drain it or sop it up before adding cheese. Nevertheless, it was still delicious! I used my chopper to get everything all the same size and prep went super quick. Oh, I added fresh garlic to the mix (about 6 cloves).
Can you substitute cauliflower for the potatoes?
Hi Pat, yes – that should work!
My daughter is allergic to eggs.
What would be a good sub in this recipe so she could enjoy it too?
Thanks
Liz D
Hi Liz, maybe try more cheese to bind!
I mixed 1lb of ground turkey with 1lb of ground chicken instead of ground beef. Enjoyed it and have many meals to freeze. Thank you!
Hi Jo Ann, glad you liked the recipe and thanks for sharing your version – super helpful for everyone!
I made this and will do it again tomorrow sure is on rotation meals thank you for sharing
Delicious! I used cauliflower instead of potatoes. 🤤
Hi Stacie, that’s such a great substitute! I need to try that next time!
Hi Stella, would omitting the regular potatoes with sweet potatoes be weird? Thank you kindly!
HI Amy, not at all! I love the idea!
My family LOVED it! Next time I think I’ll try a thin layer of marinara baked on top before the cheese is added. Can’t wait to try more of your recipes. Thanks!
Hi Tricia, so glad it was enjoyed by the whole family! Thanks for the great feedback!