Very tasty, no crust. Only meat, cheese and things that make your mouth water into water.

Most people think of pizza and immediately imagine crust. Bread, dough, carbohydrates, whatever you want to call it. But if you roll with keto or just the feeling of the bloated after-a-slice feeling, there is a better way. It means Mining. Sounds silly, tastes of taste directly up to the taste buds.

This is not average pizza. There is no flour. No cauliflower. Only meat on meat on cheese with bacon, which is glazed in a smoky grill and enough pepperoni to close the desire.

Let us go straight into it. No sales talk. Just eat that you will think of tomorrow.

What is MEATZA?

MEATZA is exactly what it sounds. A meat pizza as a base. Think of the crust that is replaced by experienced beef wood meat (or sausage or turkey) if that is your thing). The toppings remain the same: sauce, cheese, more meat, vegetables when they feel. It is difficult, filled and somehow still low carbohydrate.

This version? It has a smoky BBQ bacon that could be the best decision you make this week.

What you need

For the base (the “crust”)

• 1 ½ pound beef meat (80/20 works great)
• 1 egg
• ½ cup of grated parmesan
• 1 teaspoon garlic powder
• 1 TL onion powder
• 1 teaspoon dried oregano
• ½ tl black pepper
• Salt to taste

For the BBQ -hookoping mopping

• 6 slices thickly cut bacon
• 2 tablespoons of sugar-free BBQ sauce (Stubbs or your own)
• ½ teaspoon smoked peppers
• Dash chilipulver (optional if you like warmth)

For the rest

• ½ cup of sugar -free pizza sauce or marinara
• 1½ cups reduced Mozzarella
• 20–30 slices pepperoni (depending on how wild you feel)
• A handful of fresh basil (optional, but it smells good)
• Red pepper flakes (optional)

Step-by-step that she does not emphasize

1. Preheat and prepare

Turn your oven to 400 ° F (approx. 200 ° C). Line a baking sheet with parchment paper. Do not skip the parchment unless you want a greasy cleaning situation.

2. Build the base

Mix your beef meat with egg, parmesan and spices in a bowl. Use your hands. It is chaotic, but better in this way. Press the meat mixture into a large circle or rectangle, regardless of your heart – on the baking sheet. About ½ inch thick works best.

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

3. Bake the crust

Throw it into the oven for about 15 to 18 minutes. They are not yet looking for crispy edges, only want to firmly and mostly cooked. You will see bubbling fat, don’t panic, that’s normal.

Pull it out and let the fat off. You can put it with paper towels or carefully tilt the tray to tear it down.

4. BBQ bacon time

While your crust bakes, you fry the bacon in a pan. Do not understand it too crispy – you will bake it again later. Cooked once, chop it into bite -sized pieces. Throw it into a bowl with your BBQ sauce, smoked peppers and a pinch of chilipulver. Let this taste penetrate.

5. Sauce and upload it

Spread your pizza sauce on the meat base. Do not drown it just enough for a good layer. Then they are difficult to go to this mozzarella. Sprinkle the BBQ bacon bits evenly and then add all pepperoni. And we don’t ration here, go full and send the toppings.

6. Back in the oven

Push it back into the oven for 10 to 12 minutes or until the cheese has melted, bubble and start to brown on the edges. If you want extra crispy, turn on the broiler in the last 2 minutes, but keep an eye on it so that you do not sink your masterpiece.

7. Rest and serve

Let it cool about 5 minutes before cutting. It helps to keep it together better. Top with fresh basil if you want to feel chic or a pinch of red pepper flakes if you like spice.

Real talk: How it tastes

The beef base is juicy and hearty. The cheese melts in every bit. Then the bacon hits this BBQ Zing, and the pepperoni adds the greasy, spicy finish to make pizza what it is. You will not miss crust. Not even a little.

This thing is difficult. One or two slices are sufficient for most people, which means that remnants are just as hard hit the next day. Ideal for lunch, lazy dinner or in squares and pretend that you are starters.

Personal tip from my kitchen

I did this for a group of friends, half of them were not even keto. I didn’t tell you. I just mentioned it as “meat crust -pizza”. They ate the whole tray, asked about the recipe and didn’t even notice that the crust was gone. So you know that it hits properly.

Even if you are preparing the meal, double the meat base and freeze you. It bakes great from frozen or can sit in the fridge for two days.

Add-ons that work (but only if you want)

• Fry mushrooms
• paprika
• Jalapeños
• Black olives
• Additional cheese (obviously)

Just throw them on before your last baking. But try it without – let the BBQ bacon shine.

Homemade sugar -free grill sauce (if you want to bend)

Don’t you like things bought in the shop? Here is a short sauce that works like a magic:

• 1/2 cup of tomato paste
• 1/4 cup of apple cider vinegar
• 2 tablespoons of mustard
• 1 tablespoon of Worcestershire (watch the carbohydrates)
• 1 teaspoon smoked peppers
• 1 TL onion powder
• 1–2 tablespoons of erythritol or monk fruit sweetener
• Salt and pepper taste

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

Nutritional baseball stadium (per disc when cutting out in 8)

• Calories: Approximately 320
• protein: 22g
• Fat: 24g
• Carbohydrates: 3–4g (mainly from sauce and bacon glaze)

This is not a high -fat food. This is a Feel full of hours Have a good meal. Perfect for keto, lazy carbohydrates or someone who then wants to pizza without nap.

Diploma

You don’t need food blog setup to do this. No sourdough starter, no spiralizer. Only real things that you probably already have baked into a pizza that actually leaves you full.

If you are keto and are fed up with eating eggs for dinner, do this. If you are not on keto but want to make your body to think that he simply has cheats, do this. If you have friends who swear by crust, don’t even tell you that it is meza. Watch how to send it. Then grin.

MEATZA is not just a gimmick. It is comfort food without regret.

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