Pizza night, no crust: low carb pizza meatloaf with seasoned ground beef and pork, marinara, melted mozzarella, and crispy pepperoni. 2.2g net carbs and 44g protein per serving. We eat it instead of ordering on Friday nights, and my kids don't even notice.
I started making this because my kids kept asking for pizza on Friday nights, and I needed something that hit all the same notes without a crust. What I landed on was everything good about pizza (marinara, mozzarella, pepperoni) layered on top of a seasoned meatloaf base. One of my readers, Denise, said her teenager cleaned his plate and asked if she'd ordered from somewhere. That's the reaction I was going for.
The base is half ground beef, half ground pork. I tested these separately before settling on the 50/50 ratio. All beef dried out, and all pork left a greasy puddle at the bottom of the pan. The blend gives you enough fat to stay juicy without the excess. Crushed pork rinds replace breadcrumbs as the binder, and they add a subtle background crunch that almond flour and parmesan can't quite match. If you want to see the same pork panko technique in a different flavor profile, my keto sheet pan meatloaf is a good comparison.
I use a 7-inch round cake pan on purpose. Most recipes call for a loaf pan, but the round shape lets you slice it into wedges like an actual pizza pie. When you set it on the table and cut it that way, the whole presentation clicks. It's a small choice that makes dinner feel like pizza night instead of meatloaf night. For a completely different spin, the BBQ cheeseburger meatloaf goes the burger-and-cheddar route.
The technique I wish I'd figured out sooner: pull it when the internal temp hits 155 degrees and let it rest tented with foil for 10 minutes. Carryover heat finishes the cook, and the cheese layer sets instead of sliding off when you slice. I used to leave it in until the mozzarella looked done, and it went rubbery every single time. Reader Aaliyah figured this out independently, which made me feel better about how many attempts it took me to land on it.
This keto pizza meatloaf is solid for meal prep too. I've sliced leftovers cold for packed lunches, reheated them in the oven until the cheese bubbles again, and even crumbled leftover slices into lasagna as a filling (reader Gerry's idea, and it works). If you want more low carb pizza options without a traditional crust, the crustless pizza is faster for weeknights and the deep dish pizza scratches the itch when you want real dough.
At 2.2g net carbs per serving, this fits even strict daily macros. I make a double batch most Sundays and it covers two dinners plus packed lunches through midweek.
Pizza Meatloaf Recipe
The base is seasoned ground beef and pork mixed with diced onion, an egg, crushed pork rinds (they replace breadcrumbs), oregano, parsley, red pepper flakes, and garlic. I use half beef, half pork because the fat balance keeps it juicy without pooling grease at the bottom of the pan. Once it’s shaped, I spread on marinara before and during the bake, then finish with the mozzarella and pepperoni at the end. The whole thing takes about 75 minutes from start to finish.
Meat Swaps
Half beef, half pork gives the best flavor, but I’ve made this with all beef, all pork, ground chicken, ground turkey, and even Italian sausage. The Italian sausage version is denser but packed with flavor (one of my readers discovered this by accident and loved it). Italian sausage has seasoning built in, so I cut back on the oregano and red pepper flakes in the base mix when I use it. For the binder, pork panko works best because it adds a subtle crunch to the finished texture. Almond flour and grated parmesan both hold everything together fine, they just don’t crisp up the same way.
Low Carb Marinara Sauce
I make my own marinara when I have time because it gives the brightest, cleanest taste. But for busy nights, I keep a few store-bought options stocked that I’ve tested with this recipe.
Fody Marinara Sauce If you need a low FODMAP option (no onion or garlic), this is the one I reach for. Gluten-free, 3g net carbs per half cup.
Rao’s Marinara Sauce My go-to jarred marinara. I’ve tried dozens over the years and this one tastes the closest to homemade. Italian tomatoes, no added sugars, 3g net carbs per half cup.
Thrive Market Organic Marinara The tomatoes here are grown in volcanic soil near Mount Vesuvius. I thought that was just marketing until I actually tasted it side by side with Rao’s. Sweet, low acidity, no additives. 5g net carbs per half cup.
Yo Mama’s Marinara I started buying this when Rao’s was out of stock everywhere, and it held up well. Non-GMO tomatoes, real ingredients, 4g net carbs per half cup.
Keto Approved Pizza Toppings
I keep the toppings close to what I’d put on actual pizza. My go-to is pepperoni, mozzarella, and a little extra marinara, but I’ve also done olives, mushrooms, bell peppers, and fresh basil on top. If you want a meat-heavy version, try layering salami or crumbled Italian sausage under the cheese before the final bake. Chop everything small and don’t pile it too thick or the meatloaf won’t hold together when you slice. For more keto pizza ideas, try pizza casserole for a scoopable version or pizza chicken for a lighter take.
In a large bowl, mix onion, ground beef, ground pork, pork panko, red pepper, oregano, parsley, egg and garlic.
3
Put meatloaf in pan
Place into a 7″ round cake pan, loaf pan or casserole dish. Push down to mold meat to fit the loaf pan or dish.
4
Marinara time
Add half of the marinara to the top of the meatloaf and spread to cover evenly. Cover with aluminum foil and place into the oven at 375 degrees for 30 minutes.
5
Pepperoni
Remove foil, add remaining sauce and ½ of the pepperoni slices. Replace foil and place back into the oven for 20 minutes.
6
Finish your pizza
Add cheese and remaining pepperoni to the top of the meatloaf. Place back into the oven for 5-7 minutes, or until cheese is melted. Serve pizza pie style.
Nutrition
Per serving: 1/6 of recipe
Calories
637
Fat
25.4g
Protein
44g
Total carbs
2.5g
Net carbs
2.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I stuff the cheese and pepperoni inside instead of on top?
I've tried rolling mozzarella and pepperoni inside the meat, and it works if you don't overstuff. I use about half the cheese rolled inside and save the rest for on top so you still get that melted pizza look. Keep the meat layer thin enough to roll without tearing.
Can I make this ahead, and how do I store leftovers?
Both work. I freeze the shaped, unbaked meatloaf without the toppings for up to 3 months, wrapped tightly in plastic wrap then foil. I thaw it overnight in the fridge and bake as directed, adding the marinara, pepperoni, and cheese at the stages the instructions call for. Baked leftovers keep 3-4 days in an airtight container in the fridge, and I reheat slices at 350 degrees for about 10 minutes so the cheese gets bubbly again; the microwave makes it rubbery.
Can I use turkey or chicken instead of ground beef and pork?
I've tested both. They work but the result is leaner and drier since you're losing the fat from the pork. I add an extra tablespoon of olive oil to the mix when I use turkey. Ground chicken is the driest option, so I mix in a beaten egg yolk too for moisture. One difference from the beef and pork version: ground poultry needs to reach 165 degrees internal, so I check the temp before the cheese goes on.
Tilt the pan and blot any pooled fat before adding the second marinara layer. Two pounds of beef and pork give off enough that it pools under the sauce and softens the bottom, which I noticed my first time around. Once I added that step, the cheese melted right and the pepperoni crisped up.
That fat pool under the second layer was my first mistake too. Round pans collect it right in the center. Tilt and blot before the marinara, then the pepperoni actually crisps instead of steaming.
This is officially our Friday pizza night replacement, so I’m trying to nail down a prep-ahead routine. Can I put together the full loaf (meat, marinara, pepperoni and all) the night before, refrigerate it, then bake Friday, or does sitting raw overnight do something weird to the texture?
I do this on busy weeks. Shape the loaf and refrigerate it overnight, but leave the marinara and pepperoni off until it goes in the oven. Sauce sitting on raw meat overnight makes the top soggy. The meat firms up a bit from the salt and I like that. Cold from the fridge, I add about 10 minutes to the covered bake.
Hot Italian gives it a heat the red pepper flakes can’t replicate. I scaled back the oregano when I tested it, otherwise the sausage seasoning and the base spices fight. Rao’s on top was a good call.
Pull the foil back gently when you add the second layer of pepperoni and press each slice lightly into the sauce before replacing it. They crisp up at the edges instead of just steaming on top.
Sauce contact is what actually crisps the edges. I’ve been lazy about how I replace the foil and mine end up soft on top half the time. I’m doing this next batch.
My son started calling it ‘the meat pizza’ halfway through dinner, which might be the highest compliment he’s capable of giving anything. He even picked off the pepperoni first, same way he does with delivery. Next time I’m doubling the marinara layer.
One thing I wish I knew the first time: press the meat down hard into the pan before it goes in, like really pack it (I use the bottom of a measuring cup). The layers stay together so much better when you slice it, no crumbling. Also pulling it at 155 and letting it rest tented for 10 minutes keeps the mozzarella from going rubbery, which was my problem on attempt one. Still tweaking (could use more garlic for my taste) but the technique is worth sharing.
That measuring cup trick is worth adding to the recipe notes. 155 and tent is exactly right, I’ve had the rubbery cheese problem more times than I want to admit. Garlic can easily go to 3 teaspoons.
Made this Sunday and my teenager sat down, cleaned his plate, and asked if I’d ordered from somewhere. That’s why I’m posting. We’ve been keto since January and he’s been loud about missing pizza nights, so him assuming we ordered is not a small thing. I did add more red pepper flakes than the recipe calls for since the base seasoning felt mild, but once the pepperoni crisps up on top the pizza flavor clicks into place.
A teenager assuming you ordered is better feedback than any five-star review. More red pepper flakes is right, that amount in the recipe is the floor not the ceiling.
I just discovered your recipes and they are all wonderful, simple and quick. I made a happy mistake in using ground Italian sausage instead of the ground pork. The result was a very dense meatloaf, but enjoyed by two. With so much left over I cut off the topping of cheese and pepperoni and meat loaf, crumbled it in a mini chopper to use as filling in fathead dough calzones and crumbled the 1 lb. of meatloaf and used it in the keto lasagna recipe. I can also use it for tacos, topping for pizza, use it in soups.
