Ultra Low Carb Crustless Burger Pizza

If you’re a lover of pizza and can’t wait until Carb Nite, wait no more! This “crustless” pizza is sure to satisfy those pizza cravings and get you through those Ultra-low Carb days. The key to making this pizza more than just meat and cheese is creating a super thin crust using grass-fed beef and broiling it until it’s nice and crispy. Then you can let your imagination run wild and try different combinations of your favorite pizza toppings. Whether you like classic pepperoni or something more exotic like feta cheese with olives and artichoke hearts, as long as you stick with Ultra-low Carb toppings, you’re sure to be satisfied!

What’s your favorite combination of toppings? Don’t keep it to yourself! Share your creation in the comments below and let’s see who can get the most creative!

For more Ultra Low-Carb recipes, visit FitLivingFoodies.com. To purchase the Transforming Recipes cookbook, which is loaded with 100+ more ultra low-carb recipes, click here.


1/2 lb grass fed beef – lowest fat possible
1/2 tsp salt and pepper
1 tbsp chili powder – or other seasoning of choice
1/3 cup DH Marinara Sauce or other low carb sauce
3/4 cup mozzarella cheese
1/4 cup sliced green bell peppers
6 slices of pepperoni

Tools needed:

12″ Non-stick Pizza pan
Non-stick cooking spray – optional
Cutting board


ULC Burger Pizza Recipe Step 1: Preheat ovenStep 1: Preheat oven.

Set the oven to broil and arrange the top rack about 6 inches from the flame.



ULC Burger Pizza Recipe Step 2: Season beef Step 2: Season beef.

Add the salt, pepper and chili powder to the grass fed beef and mix together.



ULC Burger Pizza Recipe Step 3: Cut pepperStep 3: Cut pepper.

Slice the bell pepper into small slivers and set aside.




ULC Burger Pizza Recipe Step 4: Prepare beef crustStep 4: Prepare beef crust.

Press the beef onto the pizza pan and spread it as far out to the edges as possible because it will shrink a lot in the oven. You want the beef crust to be very thin.



ULC Burger Pizza Recipe Step 5: Broil and drainStep 5: Broil and drain.

Place the prepared crust under the broiler for about 7-9 minutes or until browned on the top and remove promptly. Check on it after about 4 or 5 minutes and drain the excess fluid using a handful of paper towels. Be careful of burning yourself during this process.


ULC Burger Pizza Recipe Step 6: Sauce it upStep 6: Sauce it up.

Spread the sauce evenly over the crust.




ULC Burger Pizza Recipe Step 7: Arrange peppersStep 7: Arrange peppers.

Take the pepper slices and arrange them over the sauce.




ULC Burger Pizza Recipe Step 8: Sprinkle cheeseStep 8. Sprinkle cheese.

Sprinkle the cheese evenly over the peppers.




ULC Burger Pizza Recipe Step 9: Lay pepperoni slices.Step 9. Lay pepperoni slices.

Lay the pepperoni slices over the cheese.




ULC Burger Pizza Recipe Step 10: BroilStep 10. Broil.

Place the prepared pizza back under the broiler for 4-5 minutes or until cheese is melted.



ULC Burger Pizza Recipe Step 11: Enjoy!Step 11. Enjoy!

Make sure you let the pizza cool off before taking a bite. The inside contents may be hot!




Nutritional info:

Serving size: 1/2 the pizza
Calories: 449
Fat: 27g
Usable Carbs: 4.5g
Protein: 43g


  • Jason Detwiler

    Would venison work?

    • WRXIzumi

      Beef, pork, lamb, venison, bison, elk and lots more would all work great. All have different flavours but yummmmmm!

  • mike

    amazing idea! I never understand why people suggest lean grass fed beef though. The healthy omega 3 fat is one of the main reasons for getting grass fed beef IMO.

    • asdf

      I think the reason is that these kinds of pizzas tend to get overly greasy REALLY easily, so getting extremely lean beef will help to cut down on that.

      • Vincent Grant

        Do you absolutely have to place it in the broiler?

        • Iris Roffman Abiboutros

          i put it in a frying pan and finished off pizza in the oven

    • DHKiefer

      Actually, for this recipe, if you’re getting the leanest beef possible, conventionally raised is acceptable.

  • WRXIzumi

    This is sooooo good. Have made it a few times now and love it. I have now taken to pre-making the crusts and freezing them so I always have one on hand when I get a hankerin.

    Just out of the oven:

    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      What a great idea! Thanks for sharing

  • Richard

    Wow! Great recipe!

  • http://www.facebook.com/sm212 Steve Mayet

    Making this right now

  • http://www.facebook.com/amberteresa7 Amber Tate

    now that’s a pizza that even I would eat!

  • http://www.facebook.com/matjr Mark Thomas

    Why the lowest fat possible for the beef? Is it for nutritional reasons or is it related to how it cooks?

    • freakboy8888

      higher fat content beef would shrink more

    • DHKiefer

      As noted in the other response, the lower the fat content the less the “crust” shrinks.

      • Boogieman

        I actually have a question regarding a topic that is not mentioned in your book carb backloading.
        1. During the 10 day zero carb period (or max 30g, I aim for 3% max so around 15 is what i get from cheese beef lettuce) are you allowed the pwo described WITH the high glycemic carbs or should they be left out those days (and live with the lower mass gain that period)?
        2. Since pure alcohol is not a carb, is it allowed to have a few shots of vodka and add one day of zero carbs (due to the stopped burning in the liver) or do i have restart at day one if ingesting alcohol?

  • IceBallerina

    This is absolute genius! So simple that I feel silly for not thinking of it, thanks for putting it together for all of us trying to avoid cardboard.

  • Richard

    Used this recipe last night, though I used Ground Chicken because that is what I had at the moment. Worked perfectly though and tasted amazing! Thanks again Miss Alex!

  • Clash88

    Wow! I just made this pizza for the first time and it was delicious. I added bacon and mushroom and it really hit the spot. Great idea on freezing the bases too

  • nolan

    gotta love a Meatzza. I plan on smoking a couple of bases in the BBQ this weekend to freeze. Vegetarians, eat your heart out… (…to get a complete protein source).

  • http://www.facebook.com/michael.nicholas.37604 Michael Nicholas

    I made this last weekend. Tasted so good. Can’t believe how filling it is!

    • http://www.facebook.com/michael.nicholas.37604 Michael Nicholas

      I made it with the lean grass fed beef. A pound a half costs $15 though at WH though. Tastes good with ground turkey as well.

  • Mike

    I’ve made this twice now, love it! Had someone mention to me today that you can make pizza bases out of cauliflower.. your thoughts?

  • http://anaboliccookingreviews.net/ Anabolic Cooking

    I will try this recipe today. How about pasta? I also like pasta very much.

  • Jeff Williams

    Alex…awesome recipe as always, it worked fantastic. Found a store bought sauce that was awesome, but the next step is making the low carb sauce. Thanks for the great recipe!!!

  • Adam Fiddler

    Wouldn’t this be a straight road to low-grade inflammation and in the long run possibly cancer based on the way (and amount) that you’re cooking the beef?

  • Jonathan Blough

    Calories don’t count on this diet right? :)

    This recipe was so good I ate the whole thing. Then I made a second pizza and ate that too. Thanks for sharing!

  • Rina Mendoza

    weeeee! THANK YOU! sooooo gooood =) Priscilla says hi!

  • Summerwolf

    I used grounded AAA Sirloin (was actually cheaper today than extra lean ground beef). First time doing this. This… is fantastic!!!

  • Mike


  • Rebecca Gulaskey

    Usually, my family (ages 47, 11 and 7) turn their noses up to my low-carb kitchen experiments, but they ate every last bite of the Meatzza. I made it with red, orange and yellow peppers and added a touch of taco sauce with the marinara.

  • Kelly Ryan

    My son has a gluten sensitivity and has HATED every gf version of pizza we have tried……..until now! Haven’t been to the site for a while. I’m really glad I came back. Looking forward to trying some of the other recipes!

  • Andrew Troelstein

    This tasted delicious but made my shit myself when I was doing my squats.

  • Pedro J Leal

    Thanks. I’m eating it!