Keto Pepperoni Meatza with BBQ Bacon Topping

Very tasty, no crust. Just meat, cheese, and stuff that makes your mouth water.

Most people think of pizza and immediately imagine crust. Bread, dough, carbs, whatever you wanna call it. But if you’re rolling with keto or just tired of the bloated-after-a-slice feeling, there’s a better way. It’s called meatza. Sounds silly, tastes like a punch of flavor straight to the tastebuds.

This ain’t your average pizza. There’s no flour. No cauliflower. Just meat on meat on cheese with bacon that’s glazed in smoky BBQ and enough pepperoni to shut down cravings.

Let’s get straight into it. No sales pitch. Just food you’ll be thinking about tomorrow too.

What Is Meatza?

Meatza is exactly what it sounds like. A pizza made with meat as the base. Think of the crust being replaced with seasoned ground beef (or sausage, or turkey if that’s your thing). The toppings stay the same: sauce, cheese, more meat, veggies if you’re feeling it. It’s heavy, filling, and somehow still low carb.

This version? It’s got a smoky BBQ bacon topping that might be the best decision you make this week.

What You’ll Need

For the Base (The “Crust”)

• 1½ pounds ground beef (80/20 works great)
• 1 egg
• ½ cup grated parmesan
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• ½ tsp black pepper
• Salt to taste

For the BBQ Bacon Topping

• 6 slices thick-cut bacon
• 2 tbsp sugar-free BBQ sauce (Stubb’s or make your own)
• ½ tsp smoked paprika
• Dash of chili powder (optional if you like heat)

For the Rest

• ½ cup sugar-free pizza sauce or marinara
• 1½ cups shredded mozzarella
• 20–30 slices pepperoni (depending on how wild you’re feeling)
• A handful of fresh basil (optional but dang it smells good)
• Red pepper flakes (optional)

Step-by-Step That Won’t Stress You Out

1. Preheat and Prep

Crank your oven up to 400°F (about 200°C). Line a baking sheet with parchment paper. Don’t skip the parchment unless you want a greasy cleanup situation.

2. Build the Base

In a bowl, mix your ground beef with the egg, parmesan, and spices. Use your hands. It’s messy but better that way. Press the meat mixture into a big circle or rectangle, whatever shape your heart desires—on the baking sheet. Around ½ inch thick works best.

This is your “crust.” It’ll shrink a bit as it cooks, so don’t make it too thin.

3. Bake the Crust

Throw it in the oven for about 15-18 minutes. You’re not looking for crispy edges yet, just want it firm and mostly cooked through. You’ll see some fat bubbling up, don’t panic, that’s normal.

Pull it out and drain the grease. You can blot it with paper towels or tilt the tray carefully to pour it off.

4. BBQ Bacon Time

While your crust bakes, fry up the bacon in a skillet. Don’t get it too crispy—you’ll bake it again later. Once cooked, chop it up into bite-sized pieces. Toss it in a bowl with your BBQ sauce, smoked paprika, and a pinch of chili powder. Let that flavor soak in.

5. Sauce and Load It Up

Spread your pizza sauce on the meat base. Don’t drown it, just enough for a good layer. Then go heavy on that mozzarella. Sprinkle the BBQ bacon bits evenly, then add all the pepperoni. And we’re not rationing here, go full send on the toppings.

6. Back in the Oven

Slide it back into the oven for 10–12 minutes, or until the cheese is melted, bubbly, and starting to brown at the edges. If you want extra crisp, turn on the broiler for the last 2 minutes, but keep your eyes on it so you don’t scorch your masterpiece.

7. Rest and Serve

Let it cool for about 5 minutes before slicing. It helps it hold together better. Top with fresh basil if you want to feel fancy, or a pinch of red pepper flakes if you like spice.

Real Talk: How It Tastes

The beef base is juicy and savory, think giant meatball meets burger. The cheese melts into every bite. Then the bacon hits with that BBQ zing, and the pepperoni adds the greasy-spicy finish that makes pizza what it is. You won’t miss crust. Not even a little bit.

This thing is heavy. One or two slices is enough for most folks, which means leftovers hit just as hard the next day. Great for lunch, lazy dinners, or cutting into squares and pretending they’re appetizers.

Personal Tip From My Kitchen

I made this for a group of friends, half of them weren’t even keto. Didn’t tell them. Just called it “meat crust pizza.” They ate the whole tray, asked for the recipe, and didn’t even notice the crust was gone. That’s how you know it hits right.

Also, if you’re into meal prepping, double the meat base and freeze one. It bakes great from frozen or can sit in the fridge for two days easy.

Add-Ons That Work (But Only If You Want)

• Sautéed mushrooms
• Bell peppers
• Jalapeños
• Black olives
• Extra cheese (obviously)

Just toss ‘em on before your final bake. But try it once without—let the BBQ bacon shine.

Homemade Sugar-Free BBQ Sauce (If You Want to Flex)

Don’t like store-bought stuff? Here’s a quick sauce that works like a charm:

• 1/2 cup tomato paste
• 1/4 cup apple cider vinegar
• 2 tbsp mustard
• 1 tbsp Worcestershire (watch the carbs)
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1–2 tbsp erythritol or monk fruit sweetener
• Salt and pepper to taste

Mix it up in a pan, simmer for 10 minutes, done. Tastes better the next day too.

Nutritional Ballpark (Per Slice if You Cut into 8)

• Calories: Around 320
• Protein: 22g
• Fat: 24g
• Carbs: 3–4g (mostly from sauce and bacon glaze)

This isn’t a low-fat meal. This is a feel-full-and-happy-for-hours meal. Perfect for keto, lazy low carb, or anyone who wants pizza without the nap afterward.

Conclusion

You don’t need a food blog setup to pull this off. No sourdough starter, no spiralizer. Just real stuff you’ve probably already got, baked into a pizza that actually leaves you full.

If you’re on keto and tired of eating eggs for dinner, make this. If you’re not on keto but want to trick your body into thinking it just had cheat food, make this. If you’ve got friends who swear by crust, don’t even tell them it’s meatza. Watch them scarf it down. Then smirk.

Meatza’s not just a gimmick. It’s comfort food with zero regret.

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