Pepperoni Meatzza

Pepperoni meatzza is a pizza recipe with a crust made of ground beef (tastes like a meatball!) and all the toppings you’d find on traditional pizza – tomato sauce, mozzarella cheese, and slices of pepperoni! For anyone eating low carb, gluten free, or just looking for something different, this meatzza recipe is for you! 

Pepperoni Meatzza Recipe! It's a low carb recipe with ground beef, sauce, cheese, and pepperoni! Add a few herbs and spices, and you've got a delicious meat pizza!

Is there a good and decent way to tell you that I made you a meatzza?

Or am I just feeling a little strange about having made an entire pie out of meat, and then topping it with meat? Also cheese

Pepperoni Meatzza Recipe! It's a low carb recipe with ground beef, sauce, cheese, and pepperoni! Add a few herbs and spices, and you've got a delicious meat pizza!

If you’re a meat eater, I wouldn’t call it unhealthy — even though it looks more over-the-top than the hot dogs fried in butter that my mother makes.

Think of it like a pizza burger. Or a big cheesy meatball.

Here’s the deal: if you’re considerate about the ingredients you buy — well-sourced, grass-fed beef, tomato sauce with as few additives as possible, high quality pepperoni, and fresh mozzarella — and if you’re mindful of your portion, a meatzza may very well be one of the happiest ways we’ve ever used ground beef, outside of tacos.

I’ve seen this idea floating around, and while some may be turned off by the forthrightness of all this meat, I dig it. The crust is essentially a meatball. It’s covered in tomato sauce and topped with soft slices of fresh mozzarella and spicy pepperoni. In short, it’s a few of my favorite things in one pan.

Pepperoni Meatzza Recipe! A low carb pizza recipe made with ground beef topped with fresh mozzarella and pepperoni. It's like big meatball with cheese and sauce - so good!

Now, there are 2 general problems that you’ll encounter when make a meatzza: the shrinking and the grease.

pepperoni meatzza

Yes, the pizza you see spread above shrinks significantly. That pan (above) is 12″, and doesn’t it look like such a sizable pie? I thought the same. The cold hard truth, though, is that when you pull that meatzza out of the oven, fully baked, it will likely fall somewhere between 8- and 9-inches. And there will be a pool of grease around it. It’s OK; we all wonder what the hell we’re going to do with the grease. Just let the pizza rest for a few minutes, drain off the drippings, slice, and serve. I’m sorry you even had to do that.

Pepperoni Meatzza Recipe - Here's a low carb pizza recipe with ground beef, sauce, cheese, and pepperoni! Add a few herbs and spices, and that's it! Pepperoni Meatzza!

The recipe I riffed off of belongs to Nigella Lawson. If I’ve been able to put together one bit of coherent judgment from seeing her on TV all these years, it’s that she’s so remarkably poised, so firm and true to herself. Her recipes are unapologetic, decadent but without the fuss. The meatzza fits right in.

Make it. Put a kale caesar salad on the side so that you can feel like you’re really taking charge of your health.

Pepperoni Meatzza Recipe! It's a low carb recipe with ground beef, sauce, cheese, and pepperoni! Add a few herbs and spices, and you've got a delicious meat pizza!

Pepperoni Meatzza

Pepperoni meatzza is a pizza recipe with a crust made of ground beef (tastes like a meatball!) and all the toppings you'd find on traditional pizza - tomato sauce, mozzarella cheese, and slices of pepperoni! For anyone eating low carb, gluten free, or just looking for something different, this meatzza recipe is for you! 
Prep Time10 minutes
Cook Time25 minutes
rest5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: gluten free pepperoni pizza, homemade pizza recipe, layered pepperoni pizza dip, low carb pizza recipe, pepperoni meatzza
Servings: 4 servings
Calories: 390kcal


  • 1 pound ground beef sirloin 90% lean
  • 3 tablespoons grated Parmesan cheese
  • cup Italian-seasoned bread crumbs or gluten-free bread crumbs
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 large egg lightly beaten
  • ½ cup tomato sauce I use plain, canned tomatoes, but you can use your favorite jarred version
  • 4 ounces ½ of a large ball fresh mozzarella, sliced
  • 14 or so slices pepperoni I like Applegate Farm brand
  • Fresh basil chopped, for serving


  • Preheat the oven to 400º F.
  • In a large bowl, use your hands to combine the beef, Parmesan, bread crumbs, garlic powder, oregano, basil, salt, and egg. Be careful not to overwork the mixture -- just lightly mix it together, or the meat will become too dense and the end result will be tough.
  • Add the meat to a large 10- or 12-inch skillet or baking dish, pressing the mixture lightly with your fingers to cover the bottom like a pizza crust.
  • Spread the tomato sauce evenly over the top of the meat crust, leaving a ½-inch border all around. Arrange the mozzarella slices on top, and then the pepperoni, and bake until the meat is cooked through and the cheese is melted, about 25 minutes.
  • Remove from the oven and let it sit for 5 minutes. Drain the grease and drippings, then transfer to a serving plate, top it with fresh basil, and cut into wedges as you would a pizza. Serve hot.


Adapted from Nigella Lawson


Serving: 1g | Calories: 390kcal | Carbohydrates: 9.7g | Protein: 35.4g | Fat: 22.5g | Fiber: 0.8g | Sugar: 2.3g

OH! Before I go — I took the ALS ice bucket challenge and ruined one special lady pug’s life in the process:



34 thoughts on “Pepperoni Meatzza

  1. Cinnamon Vogue

    HA HA HA. Ice bucket challenge. Looking real cute Andie.

    I wasn’t enamored of the Meatzza but warmed up to it when I saw you used Oregano and Basil. And of course the presentation finally got me hooked. By the way, great find on the Applegate brand. They have really good meats looks like. Must remember.

  2. Mandi

    If you top it with lots of veggies, I don’t see why the meatzza couldn’t be healthier than a regular pizza!

    I’d be a carnivore if I could get away with it. I’m practically drooling.

    Pug in a blanket!

  3. Morgan

    Eating less carbs has it’s perks! I’ve been wanting to try this. I’m still obsessing over spaghetti squash and meatball bakes. But cutting the squash is a BIIIIITCH. This would be so much easier. Skip the middle, difficult and fussy man! Can’t wait.

      1. Morgan

        Oh, this is exciting! Does it still turn out well? I love the roasty yumminess on the outside when I cut it prior to baking, can I still get that somehow?

  4. Hootie

    I love you for this! I never knew a meatzza was a thing until today until I saw it on another Instagram users photo and then I saw that you made us one! So excited to do this :) loved your ice bucket challenge too

    1. Amanda June

      CeCe, how needlessly unkind a comment. You claim to have been a longtime follower so I’m not sure if you’ve simply forgotten that Andie has always posted some pretty decadent recipes and shown that you can include real, not-so-light foods as part of a lifestyle of moderation and enjoyment and maintenance. Speaking of which, don’t know if you’ve noticed that despite some recent fluctuation she’s still maintained most of a huge weight loss over the last decade or so? An amazing accomplishment, I think it’s less than 3% of people who lose more than 10% of their body weight will maintain that after the first few years. I guess you can probably tell I’m speaking as a fellow “mostly”-maintainer. :) Anyway, CeCe, don’t know what prompted your animosity but I wish you the best in your journey.

      Andie, you look great and you’re still doing just fine and you’re still inspiring a whole bunch of us. Keep being oh so brave.

    2. Sam

      There is nothing wrong with indulging now and then. It’s the key to a balanced life! Plus, this homemade meatzza (made with quality ingredients) is soo much healthier than any processed food or fast food out there! Also CeCe, did you not see Andie’s ice bucket challenge video? She looks skinny, happy, and gorgeous!

    3. Selita Sprunger

      wow Cece, judgemental much? You are in fact incorrect…that recipe, if you don’t use breadcrumbs, becomes low carb and actually not bad for you at all!

    1. Laurel

      Cece- I wonder if you realize that your comments come off as very rude and malicious. Perhaps, it’s best to only write what you are brave enough to say to someone face to face. Or maybe you would say this type of thing to someone’s face? In which case, I have lost all respect.

      1. CeCe

        Well, the trouble is, Andie has put herself out there for anyone to see. At one time, I found her blog comforting, inspiring, loving, interesting. Since the posts have dropped off significantly, I’ve lost all of those things. Now that she has gained, for her to stop posting about the reality of it is…so disappointing. As someone who was always about healthy eating as a lifestyle, it would indeed be incredibly disappointing to see her turning to such a faddish diet as low carb to lose the weight. Hence the potential loss of respect.

        P.S. Save your white-knighting for another day. My comments aren’t malicious. Just truthful.

        1. Andie Mitchell Post author


          Thank you for being a long time supporter. I appreciate your interest and feedback. The recipe I posted can easily be incorporated into a healthy, balanced, inclusive lifestyle. Although it is higher in calories than many of my recipes, it’s also high in protein and fat — and generally very satiating when eaten in a reasonable serving.

          I have gained weight from my lowest point but I can assure you it isn’t from eating meatzza. My issues with emotional and binge eating will be a lifelong battle. I’ve been able to make some really significant and lasting change in my life, but unfortunately, I think it’ll always be a struggle. I write really personally about it here:

          I am so glad that you have derived comfort, inspiration, and love from my blog. When I started this, I wasn’t even sure anyone would ever be on the other end to read it. To know that people have followed along, and in some way been affected by my journey, is unbelievably meaningful to me. If the journey ends for you here, that is ok. Thank you for being with me over the past four years.


          1. Lindsay

            Andie. I love you. Sorry if that is too weird and forward. You embody the true meaning of grace, humility, and … man, I don’t even have words. I am holding my tongue right now, reading certain things. You are a gem, and I am so, so, SO excited to read your book. I already know it speaks my truth. So many of our truths. Sending you all my best, strangerfriend … Big hugs from this expat in South Korea. <3

        2. Shannon

          Oh my goodness. This post is so rude! Andie answered you graciously and exemplifies class and grace. Just because someone “puts themselves out there” doesn’t give you the right to be malicious and rude, even though you call this “truth.” The TRUTH is that weight loss is an extremely personal and individual thing, and if someone posts a picture of any one particular type of food, that doesn’t and couldn’t paint a picture of their entire diet. The one thing I have learned in my life is not to ASSUME I know what some other adult is doing or thinking, because you truly do. not. know. I pray that you stop being so judgmental and spend more time looking inward at yourself.

        3. Joyce

          I’m a bit late to this cece, but diabetics, to get the best numbers are encouraged t eat low-carb high fat. You need to get busy and study the new reports abut fat . You speak with an ignorant and bashing mind. For me this IS healthy! Portion control is what it is all about. So sorry that you are so unhappy. THANKS FOR THE RECIPE!

  5. Sue

    Hi Andie!
    Loved your ice bucket challenge and I think you look so happy and healthy! I am gonna make the meatzza soon for me & my guy! looks nummy!
    Know you are loved by many and I just feel like giving you a huge hug right now.<3

  6. Lauren

    Andie, thank you.
    I’ve been overweight, lost weight and now am normal weight and it’s amazing how people on the outside can be so mean and condescending. You don’t deserve to hear such horrible things. And at the end of the day, those words hurt no matter what. Keep your chin up.
    I saw your TED talks and loved it. Your inspirational words were beautiful and true. Thank you. Keep on being you. You’re fabulous just as you are.

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  8. Eric Daniells

    WOW! A meatzza!? I always thought pizza was off limits, but I suppose if you’re cutting out all the dough that gives empty calories and fat, it can really work, AND taste good! I’m going to make this the next meal and wow the entire family!!!

  9. Mary

    Yum! This is a great go-to for pizza. I always feel horribly bloated even when I eat one slice of regular pizza. I wonder how ground turkey would hold up as an alternative…

    So glad to see your recent posts. :)

  10. LN

    Give my thanks to your little pug for participating in the Ice Bucket Challenge. So sweet of both of you for supporting such a worthy cause. That pizza looks delicious.

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  12. LizB

    We made this for dinner on Sunday and it was DELICIOUS. I bought a skillet grill pan just for the occasion, I’ve been wanting one for a while and this gave me the excuse I needed to just go make the purchase. DH was happy that I bought something and used it IN THE SAME DAY, and for SUCH A WORTHY CAUSE. (His words, not mine, and yes he was speaking in ALL CAPS!!) Anyhow, thanks for the great recipe. And ditto what everyone else said about you being so awesome and gracious to that less-than-polite commenter. I wish I had your grace!

  13. Sophie

    wow…the meatzza looks delicious and sooo tempting. i’ll try it for my family. i’ll bet the meatzza won’t last till a minute. thanks for sharing this great recipe!

  14. Misty

    So glad to have found you again, Andie – you still have an amazing way of telling truth that sometimes hurts. I have been making meatzza’s, and in an attempt to minimize the shrinking, poke holes with a fork all through the meat crust, while raw. Don’t get me wrong, it still shrinks…but not as much as you would think.

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