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!
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
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. 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.
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
Looking for more?
Are the vegetables raw or do I have to cook them before I put them on the pizza?
They are all uncooked. they will cook in the oven…
This was delicious! While my hubby ate takeout pizza, I ate this and didn’t miss out on anything!
Hi Deborah, so glad you liked the recipe! Thanks for trying it and I hope you can get your hubby to try it too one day! <3
I was so excited to try this. Unfortunately, it was somewhat disappointing. I used 93/7 ground beef and there still was way too much liquid. Even after cooking for an hour, there was still a puddle on top. I had to sop it up and put it back in the oven, but it still didn’t brown because it was so wet. Very off-putting. Also, 2 cups of cheese is definitely not enough. It did taste ok, but wouldn’t make again.
(I loved your stuffed pepper soup recipe, however)
Hi Michelle, so sorry the recipe didn’t work out for you!!
Made this last night with 2 lb. of ground bison. Mixed all the ingredients in a bowl then spread it into a large cookie sheet. It was absolutely delicious! Will make this again!
HI Carrie, thanks for sharing your kind feedback and I’m so glad you enjoyed the recipe! Cheers!
I love ❤️
Watching your videos!!
Thanks so much Patricia! <3
I made this tonight for myself and a friend. I did try to cut back due to it just being two people. This is a lot of meat. I also had to pour off a lot of liquid. I didn’t get a pizza feel nor taste. I was more of a meat pie. I can say it was an experience. I’m sorry to say I won’t go through it again.
HI susan, so sorry the recipe was not to your liking! The meat will release liquid but with the one hour time in the oven, mine got soaked in by the meat or evaporated. Its a necessary component of the recipe so that it doesnt dry out. And yes this recipe serves a lot more than two.
The liquid that is released from meat is mostly fat and won’t evaporate. You need to sop it up as with your “low carb veggie pizza” which I made and is delicious! But even with that recipe. The veggies release lots of liquid so you really have to sop up most of the liquid.
This was delicious! Thanks Stella for the recipe. My husband and son loved it, too. I also loved that there were no carbs:)
Hi Carole, glad you and your family enjoyed!
what is Paprika dried herb mix? 1 tsp each?
Hi Joy, its paprika and dried herb mix. two separate items/ingredients
ουαου τι καταπληκτικό φαγητό!!!!!Στελλα λατρεύω τις συνταγές σου
Can I freeze the leftovers? It is so delicious!
Thanks
HI April, yes, absolutely!
wow thank you fir sharing I made its wonderful I will last for few day
Hi Debora, THat’s awesome I’m so glad you liked it! I just had a few reheated slices last night!
For those asking about not using potatoes I would sub in cauliflower rice.
How does the potatoes in this make it low carb?
Hi Bob, its less in carbs than a bread crust pizza. I did not say zero carbs. If you don’t like the potatoes, sub in more mushrooms!
if I might ask, I have to watch sodium so is that 374 mg per serving or per the whole sheet? i do appreciate your recipes that don’t use a lot of salt.
Hi Trudy, I want to preface this by saying I am not a nutritionist. I simply plug in the ingredients and amounts of each and the calculator does its job. You can use water instead of the chicken broth. You can use grated tomatoes instead of the marinara. Hope this helps!
thank you Stella, so the nutrition counts that you get are for the whole sheet or are the results per serving? I didnt see a serving count on the recipe but may have missed it. thank you
At the top of all her recipes, the number of servings are listed. The nutritional information that is calculated are per serving.
You can look for small clues to help you figure that out, like knowing two pounds of meat will be waaaay more calories than what is listed on the serving information.
What happens if I omit the potatoes?
HI Kim, will work, just sub in more veggies or use a smaller baking sheet. enjoy!
Do you think I could do this as a thin firmy pressed layer in the bottom of a large metal lasagna pan instead??
HI Teresa, that’s literally what’s going on here… I’m not sure what your question is???
Ok, I was just wondering. I’ve had sheet pan recipes go awry in deeper dishes, such as a traditional lasagna pan. Thanks for replying!
Good question! It might just have a harder time browning with those high sides.