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Keto Roasted Vegetable Meatza

4.5 stars, average of 22 ratings

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Meatza, oh meatza.

I had no idea how delicious Meatza would be until I tried it. I had been making fat head dough pizza bases for a while and decided to do a meatza for a change. Wow.

Super low in carbs and extremely filling, meatza is now a staple in my house.

I do it two ways. For dinner I usually make one large Meatza that I then serve just like a pizza. But I also love using good quality Angus burgers to make individual mini Meatzas which are perfect for packing in to lunch boxes, for portioning out, or let’s be honest when I’m time poor.

If you would like to do this, make sure you check the nutritional information on the burger packaging, as fillers can add carbs. I like to make sure that my burgers are no more than 2 grams of carbs each.

This recipe lists the ingredients required for one large Meatza, but just split the base into for or eight portions for mini Meatzas. Enjoy!

Hands-on Overall

Serving size 1 mini meatza

Allergy information for Keto Roasted Vegetable Meatza

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free

Nutritional values (per serving, 1 mini meatza)

Net carbs4.1 grams
Protein30.4 grams
Fat37.2 grams
Calories483 kcal
Calories from carbs 3%, protein 26%, fat 71%
Total carbs5.3 gramsFiber1.1 gramsSugars2.5 gramsSaturated fat15.4 gramsSodium460 mg(20% RDA)Magnesium35 mg(9% RDA)Potassium510 mg(26% EMR)

Ingredients (makes 8 mini meatzas)

Pizza base:
  • 1 kg ground beef (2.2 lb)
  • 1 large egg
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1/2 sea salt, or to taste
  • 1/2 tsp pepper, or to taste
Pizza topping:
  • 1/2 cup sugar-free pizza sauce or Homemade Marinara Sauce (120 g/ 4.2 oz)
  • 1 medium red bell pepper (120 g/ 4.2 oz)
  • 1/2 cup sliced white mushrooms (100 g/ 3.5 oz)
  • 1 medium red onion, sliced (100 g/ 3.5 oz)
  • 1 tbsp fresh oregano or 1 tsp dried oregano
  • 1 pack fresh mozzarella (125 g/ 4.4 oz)
  • 1 cup grated mozzarella (113 g/ 4 oz)
  • 2 tbsp melted ghee or duck fat (30 ml)
  • Optional: serve with leafy greens such as spinach, arugula or watercress


  1. Preheat your oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Shape the beef into small and flat burgers, or make one large meatza base. Keto Roasted Vegetable Meatza
  2. Cut the pepper, mushroom and red onion into small strips or bite sized pieces and place in a mixing bowl. Melt the ghee and pour over the vegetables.
  3. Toss to coat well and then tip out onto a large lined tray. Spread in a single layer and place in oven to roast for 30 minutes.
    Keto Roasted Vegetable Meatza
  4. While the vegetables roast, place all of the meatza base ingredients into a bowl and thoroughly combine.
  5. On a large lined tray, either spread the meat base out into a single large pizza base, or create eight individual patties, or four small bases. Place in the oven and bake for 20 minutes.
    Keto Roasted Vegetable Meatza
  6. Remove from oven but leave it turned on. On each meatza, spread a layer of the pizza sauce. Top with fresh mozzarella slices and then place a mound of roasted vegetables on each meatza.
    Keto Roasted Vegetable Meatza
  7. Finish off by topping with grated mozzarella and a sprinkle of fresh oregano. Bake for 15 minutes.
    Keto Roasted Vegetable Meatza
  8. Store in the refrigerator, in a covered container, for up to five days.
    Keto Roasted Vegetable Meatza
  9. They can be frozen, with layers of freezer paper between each one.
    Keto Roasted Vegetable Meatza

Ingredient nutritional breakdown (per serving, 1 mini meatza)

Net carbsProteinFatCalories
Beef, minced (ground), raw, grass-fed
0 g21.5 g25 g318 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0 g0.8 g0.6 g9 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Italian seasoning (mixed herbs)
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Marinara sauce
0.7 g0.2 g2.4 g25 kcal
Peppers, red bell, fresh
0.6 g0.1 g0 g5 kcal
Mushrooms (white), fresh
0.3 g0.4 g0 g3 kcal
Onion, red, fresh
0.8 g0.2 g0 g5 kcal
Oregano, fresh
0.1 g0 g0 g1 kcal
Mozzarella cheese, fresh (for salads)
0.4 g3.8 g2.5 g40 kcal
Mozzarella cheese (low moisture, for pizza)
0.8 g3.4 g2.8 g42 kcal
0 g0 g3.8 g34 kcal
Total per serving, 1 mini meatza
4.1 g30.4 g37.2 g483 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (9)

Hey Naomi, thanks for sharing. I haven't tried Meatza either but I plan to do that this weekend, hopefully. I've already bookmarked your website.

What size pan would you use if making one large Meatza?

Hi Cathy, I'd just bake it in a large tray. It shouldn't reach the edges so the bigger the better 😊

Wow I can't wait to make the meatza with the roasted vegetables look scrumptious.

Thank you Deborah!

Made the roasted vegetable meatza for dinner AMAZING, so tasty and filling. Will definitely being making them again.

Kym, thank you for your lovely feedback!

What should the oven temp be if not fan assisted?

If you have a conventional oven, you will need to add about 20 C, so instead of 200 C, set it to 220 C (430 F). I hope this helps!