Meatza
Chef Jay
Rated 5.0 stars by 1 users
Category
Low Carb Meals
Cuisine
Italian-American
Author:
Chef Jay
Servings
4
Prep Time
12 minutes
Cook Time
20-25 minutes
Hey there, it’s Chef Jay! 🍕🔥 Craving pizza but keeping things low-carb and high-flavor? Let’s make a Meatza — yeah, that’s right — a pizza with a sausage crust. No dough, no problem! We’re taking seasoned Italian sausage, smooshing it down to form the “crust,” and baking it until it’s golden and sizzling. Then we pile on the good stuff: melty mozzarella, crispy pepperoni, sautéed mushrooms, and sweet bell peppers. A quick trip back in the oven, a sprinkle of fresh herbs, and boom — dinner’s ready.It’s cheesy, meaty, and totally bun-free. Keto-friendly, weeknight-approved, and built for flavor lovers. 🍄🧀🌶️
Let’s get cooking!
Ingredients
Crust
- 1.5 lbs Butcherbox Italian sausage (mild or spicy), casings removed
- 2 tsp Butcherbox Anything Seasoning
Toppings
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup mushrooms, thinly sliced
- Optional: 1/4 cup pizza sauce or crushed tomatoes (sparingly used)
Finishing
- Fresh parsley or basil, chopped
- Olive oil for drizzling
- Crushed red pepper (optional)
Directions
Preheat oven to 400°F (200°C). Line a sheet pan or 12” cast iron skillet with parchment paper.
Mix sausage with oregano, garlic powder, and black pepper.
Press the sausage into a flat round about 1/2 inch thick, like a pizza base. Press slightly up the sides if using a skillet.
Bake for 12–15 minutes, or until the sausage is mostly cooked and edges are browned. Carefully blot excess grease with paper towels if needed.
Add the toppings and return to oven and bake for another 8–10 minutes, until cheese is bubbly and browned.
Let rest for 2–3 minutes.
Garnish with fresh parsley or basil, drizzle with olive oil, and slice into 4 wedges.