Tuesday, September 4, 2012

Bacon Double Cheese Meat-Crust Pizza

Pizza without a crust?
Say whaaaaaaaaaaaaat?
It's true. I have just recently been introduced to such a thing.
First Sue and I tried the Cauliflower Crust Pizza and since it worked out so well we decided that we would try the meat crust pizza. Our cousin, Holly, emailed me the other day saying that she makes "meat pizzas". I was intrigued.
A pizza made out of meat, you say? Tell me more.
She said she uses only ground meat with some spices mixed in for her crust. I decided to add a little cheese and an egg just because I was paranoid that it wouldn't hold together without some kind of binding agent.
It turned out really good. You could use whatever toppings you like.
Another plus for this is that it is super low carb and super high protein.
Values for one serving (1/8th of pizza):
Regular "Bacon Cheeseburger Pizza" vs. Meat Crust "Bacon Cheese Pizza"
Calories: 203                           Calories: 205
Fat: 4                                     Fat: 13
Carbs: 16.5                                Carbs: 3
Protein: 8.9                               Protein: 19
Bacon Double Cheese Meat-Crust Pizza
1 lb lean ground beef
1 egg
1 cup aged cheddar, shredded
1/4 cup pizza sauce
4 slices bacon, coarsely chopped & cooked
8 thin slices of tomato
1/4 cup chopped onion
1/2 a small carrot, thinly sliced
1/4 cup Italian blend cheese
Preheat oven to 350.
Mix ground beef with egg and cheddar cheese. Pat firmly onto a pizza pan. Place pizza pan on cookie sheet to catch drippings.

Bake for approx 20 minutes, until meat is cooked. Remove from oven and carefully drain off excess fat.

Top with pizza sauce, bacon, tomato, onion, carrot (I know carrot is weird on a pizza, I just happen to like carrots). Sprinkle with Italian blend cheese.

Place back in oven for another 10 minutes, until cheese melts and is bubbly.
I forgot to put the pizza sauce under the toppings because I was also cleaning out my cupboards at the time and was distracted. I decided to just drizzle a bit on top so I still got the "pizza taste experience".
First let me say, this tastes delicious. Plus, when it has cooled off a bit you can pick it up and eat it just like you would a normal pizza. Just don't try and do it while it is hot. Not a good idea.
My only complaint...that is not really a complaint....about this recipe is that it reminded of eating meatloaf.
See...not really a complaint.
It was kind of pizza-y but more meatloaf-y. I will definitely be making it again. I loved the leftovers for lunch the next day. Let me tell you, 1/8th of this pizza is extremely filling.
Check out My Turn (for us) for some great links!


  1. I'm new to your blog, so maybe you have already covered this one... but we have been making pizza with potato crust, well grated potato, like hashbrowns that is. My husband loves it! I use milk and egg to keep it all together, and cheese and meat and peppers for taste. Last night I got crazy and used Italian sausage instead of ground beef. Your meat pizza might just be next on the menu!

    1. We haven't covered a potato crust pizza...but I like the way you think :) Will have to give that a try!!

  2. This does sound yummy and it cuts a lot of carbs out, which for a diabetic is good. Need some carbs, but not too much. That potato curst does sound good too, but I'd need to be careful of those carbs again.
    I'll bet my family will love this.