High-Protein Keto Crustless Pizza Pie
High-Protein Keto Crustless Pizza Pie
A thick, cheesy pizza pie with a meat base instead of crust — low-carb, sugar-free, and ready in 40 minutes
This high-protein keto crustless pizza pie skips the dough and uses seasoned ground beef as the base. Pizza sauce, melted mozzarella, and pepperoni bake into a sliceable pie that delivers 42 g of protein and only 4 g net carbs per serving while staying fully sugar-free.
Low-carb, sugar-free, and perfect when you want pizza flavor without the crust.
Why you’ll love this pizza pie
- 42g protein per serving
- Only 4g net carbs and fully sugar-free
- All the pizza toppings, no dough
- Ready in about 40 minutes
- Slices like a pie and reheats well
- Perfect weeknight dinner
Health notes
- High protein: Ground beef, eggs, and mozzarella make this extremely filling.
- Low carb: No flour crust — just meat, sauce, and cheese.
- Sugar-free: Use a no-sugar-added pizza sauce.
- Satisfying: A dinner that actually hits protein goals.
Key element — drain the meat well
Extra grease from the beef will pool under the cheese. Drain it thoroughly so the pie sets firm and slices cleanly.
Ingredients
Meat base
- 1½ lb (680g) lean ground beef (or half beef, half Italian sausage)
- 1 large egg
- ⅓ cup grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Pizza topping
- ½ cup no-sugar-added pizza sauce or marinara
- 1½ cups shredded mozzarella
- 20–24 slices pepperoni
- Optional: sliced mushrooms, olives, or diced peppers
- Optional: extra Parmesan and Italian seasoning for the top
Swaps
- Higher protein: Use extra-lean beef and add 2 Tbsp cottage cheese to the meat mix.
- Turkey: Swap ground turkey for beef.
- Sausage lovers: Use all Italian sausage for a richer flavor.
- Supreme: Add mushrooms, olives, and peppers with the cheese.
Instructions
| 1 | Preheat and cook the meat. Heat the oven to 400°F (200°C). Brown the ground beef in a skillet, breaking it up, until no pink remains. Drain the fat very well. |
| 2 | Make the base. Mix the drained beef with the egg, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Press the mixture firmly into a greased 9-inch pie dish, building it slightly up the sides. |
| 3 | Top. Spread the pizza sauce over the meat. Sprinkle on the mozzarella, then add pepperoni and any extra toppings. |
| 4 | Bake and rest. Bake 18–25 minutes until the cheese is melted and bubbling and the edges are browned. Rest 5–8 minutes before slicing so the pie holds together. |
Pro tips
- Drain the beef thoroughly or the pie will be greasy.
- Press the meat firmly into the dish so it forms a solid base.
- Don’t overload the sauce — too much makes the center watery.
- Rest before slicing for cleaner wedges.
- Broil 1–2 minutes at the end if you want extra-browned cheese.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 26g |
| Sodium | 780mg |
Estimates based on lean ground beef, no-sugar-added sauce, mozzarella, and pepperoni, divided into 4 servings. Exact numbers vary with meat fat content and toppings.
Variations
Meat lovers
Add cooked sausage and extra pepperoni on top.
Veggie pizza pie
Top with mushrooms, olives, peppers, and spinach.
Buffalo chicken
Use ground chicken, buffalo sauce, and mozzarella instead of pizza sauce.
White pizza
Skip red sauce and use garlic, ricotta, and mozzarella.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover tightly |
| Freezer | Up to 2 months | Wrap slices individually |
| Reheat | Oven or skillet | Oven keeps the cheese best |
FAQ
Test your knowledge
5 quick questions about this crustless pizza pie
1. Protein per serving?
2. Net carbs per serving?
3. Why drain the beef well?
4. About how long does this take?
5. Best way to store leftovers?
