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. 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?
What can be used instead of tomato mariners and paste?
should I oil the pan first or use parchment paper?
I love everything about you .You are very nice lady just like your beautiful Recipies.
Thank you.
Had to sub cabbage for the potatoes – that made extra juice we drained off. My keto husband LOVED it! Can we freeze the leftovers?
Will only 1lb of meat work in this recipe?
I have several baking sheet sizes. What size did you use? Thank you for all your GREAT recipes! They are always a hit at my house!
I used two 18×13 pans for a full batch. (So a half batch, one of these pans would be perfect). A 1″ rim is necessary so the mix doesn’t spill out before it sets up in baking.
Are the potatoes a necessary part of your recipe? Can they be omitted and not replaced with another ingredient or are you using the starch from the potatoes to help find the mixture for serving?
Hi Leo, you can replace them with other veggies.
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).
what kind of Chopper do you own mine kind of mushes things up
really good. We precooked the meat about to the half way point and drained the grease. The remaining meat finished with everything else and produced just enough fat. Also, we used just over a cup of marinara. Cooked at 415 for an hour. Turned oven off and added cheese…at least 3 cups.
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!
Hi Liz I have an egg allergy also. There is a product at the grocery store called just egg. You will find it in the cooler. You use 3 tablespoons in a recipe for each egg. It doesn’t change the taste or the cooking time. This product changed my life. You can use it to replace any eggs in any recipe.
Just use one TB cornstarch or potato starch in 3 TB water for each egg. This works because the purpose of the egg is as a binder, and cornstarch will serve that purpose in this recipe.
You can use flax egg
1 Tbsp ground flax seeds/ coffee grinder
3 Tbsp water let set for a few min to thicken.
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!