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5 from 1 vote

Low Carb Italian Meatza Pizza

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 456kcal
Author Brenda Bennett | Sugar-Free Mom


  • 1.1 pounds ground beef
  • 1 teaspoon each dried oregano and basil
  • ½ teaspoon salt
  • freshly ground pepper


  • 2 cups wild mushrooms
  • 2 tablespoon ghee or butter
  • 2 cloves garlic crushed
  • 1 large package fresh spinach about 7 ounces or frozen and defrosted 7.7 ounces
  • 2 tablespoon pesto sauce
  • ¾ cup shredded mozzarella cheese


  • Preheat oven to 400 degrees F.
  • In a bowl combine ground beef, oregano, basil, salt and pepper and mix well.
  • You can either make one large pizza or 4 individual mini pizzas (which are easy to freeze for later).
  • Using your hands form the pizza "crust" making it about half an inch thick.
  • Place onto a baking sheet lined with parchment paper.
  • Place in the oven for 10 minutes.
  • Meanwhile, prepare the toppings.
  • Wash and slice mushrooms.
  • Wash and dry spinach if using fresh.
  • Heat a large pan greased with the ghee or butter and add the crushed garlic. Cook for 1 minute.
  • Add the mushrooms and cook for 5 minutes, stirring frequently.
  • Toss in the fresh spinach and cook for 1 minute more.
  • Season with salt and pepper to taste.
  • If using frozen spinach make sure it is defrosted and squeeze any excess water out before cooking.
  • Remove the pan from the heat.
  • When the meat crust is cooked, remove it from the oven and spread pesto sauce on top. Add half the mozzarella cheese and all the spinach and mushrooms.
  • Finish with remaining cheese and return to the oven for 5 minutes or until the cheese is melted.


Net Carbs: 2.8g


Serving: 1g | Calories: 456kcal | Carbohydrates: 3.8g | Protein: 41.3g | Fat: 27.7g | Saturated Fat: 11.9g | Cholesterol: 125mg | Sodium: 576mg | Fiber: 1g | Sugar: 0.9g