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Very Low Carb to Zero Carb Pizza: The Guilt-Free Slice of Heaven

My earliest pizza memory isn’t some fancy Italian bistro, but rather Friday nights in front of the TV with my family, devouring a massive, greasy pepperoni pizza. The anticipation, the cheesy pull, the spicy pepperoni—it was pure bliss. As I delved into the world of low-carb cooking, I thought those pizza nights were a thing of the past. Until, that is, I discovered this unbelievably satisfying, almost-zero-carb pizza. It brings back all the joy of those childhood memories, without the carb crash. This recipe is a game changer that bridges the gap between healthy eating and craving satisfaction.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Yield: 1 large pizza
Dietary Type: Keto/Low-Carb/Gluten-Free

Ingredients

For the “Crust”:
- 3 lbs ground beef
- 3 eggs
- 2 ounces pork skins, crushed (approximately 1/2 of a 4oz bag of Rinds brand or similar – see note A)
- 3 ounces tomato paste (approximately 1/2 of a 6oz can – see note B)
For the Topping:
- 6-8 cups mozzarella cheese (shredded – see note C)
- 6-8 cups pepperoni slices (see note C)

Equipment Needed

Large skillet or pan
Large casserole dish
Aluminum foil
Oven

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet or pan, cook the ground beef with about 2 cups of water over medium-high heat. The water helps to break the beef into smaller crumbles and ensures even cooking. Cook until the beef is completely browned and cooked through.
Drain off any excess grease from the cooked ground beef. This is crucial to prevent a soggy crust.
In the same skillet, add the 3 eggs, crushed pork skins, and tomato paste to the cooked ground beef. Stir well until all ingredients are thoroughly combined. The eggs act as a binder, the pork skins add texture and help create a crispy crust, and the tomato paste provides a hint of flavor.
Transfer the beef mixture to a large casserole dish. Use your hands or a spatula to spread the mixture evenly across the bottom of the dish, pressing it down firmly to create a “crust”. The firmer you press, the sturdier your crust will be.
Now it’s time to layer on the toppings. Start with a layer of mozzarella cheese, using about 2-3 cups.
Next, add a layer of pepperoni slices, using about 2-3 cups.
Repeat the layers of cheese and pepperoni one more time. If you prefer an extra cheesy pizza, you can add even more mozzarella on top.
Cover the casserole dish tightly with aluminum foil. This will help the cheese melt evenly and prevent the toppings from burning.
Bake in the preheated oven for 30 minutes, with the foil cover on.
After 30 minutes, carefully remove the aluminum foil from the casserole dish.
Continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and browned to your liking. Keep a close eye on it to prevent burning.
Remove the pizza from the oven and let it cool slightly before serving.
Serve hot in dishes, as the pizza will be quite soft and may not hold together perfectly when hot. However, once cooled, it can be sliced and eaten like regular pizza.

Notes:

A: The crushed pork skins add a great crispy texture. Ensure they are as dry as possible for the best results.
B: This is approximately half of a standard 6oz can of Tomato Paste.
C: I buy the large bag of shredded mozzarella cheese and pepperoni at Costco. If you love a lot of cheese and pepperoni, the amounts listed will easily cover one large pizza.

Expert Tips & Tricks

For a spicier kick, add a quarter cup of Frank’s Red Hot (or your favorite hot sauce) to the hamburger crust mix before spreading it into the pan.
To ensure even cooking of the beef, use a skillet large enough to spread the beef out in a single layer.
If you don’t have pork skins, you can experiment with other low-carb binding agents like parmesan cheese or almond flour, but the pork skins offer a unique texture.
For a crispier crust, try broiling the pizza for the last minute or two of cooking, but watch it closely to prevent burning.

Serving & Storage Suggestions

Serve this low-carb pizza hot, straight from the oven. Because the “crust” is made of ground beef, it will be softer than a traditional pizza crust, so serving it in dishes is recommended while hot. Once cooled, the pizza firms up and can be sliced and eaten like a regular pizza slice.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual slices, or reheat the entire casserole in a preheated oven at 350°F (175°C) until warmed through. It can also be frozen for longer storage (up to 2 months). Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	693 kcal	35%
Total Fat	48g	74%
Saturated Fat	22g	110%
Cholesterol	268mg	89%
Sodium	880mg	37%
Total Carbohydrate	4g	1%
Dietary Fiber	0.5g	2%
Sugars	2.3g	–
Protein	57g	114%

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes to the beef mixture for a spicy kick.
Different cheese: Experiment with different cheeses like cheddar, provolone, or a blend of Italian cheeses.
Add vegetables: While this recipe is designed to be very low-carb, you can add small amounts of low-carb vegetables like mushrooms, bell peppers, or onions.
Different meats: Substitute the ground beef with ground turkey, ground chicken, or Italian sausage for a different flavor profile.
Herb Infusion: Sprinkle dried oregano, basil, or Italian seasoning over the toppings before baking to enhance the aroma and taste.

FAQs (Frequently Asked Questions)

Q: Can I use pre-crumbled beef for this recipe?
A: Yes, you can use pre-crumbled beef to save time. Just be sure to drain off any excess grease before adding the other ingredients.

Q: Can I make this ahead of time?
A: Yes, you can assemble the pizza ahead of time and store it in the refrigerator until you’re ready to bake it. Add about 10 minutes to the baking time if baking from cold.

Q: Can I freeze this pizza?
A: Yes, you can freeze this pizza. Wrap it tightly in plastic wrap and then in foil, or store it in an airtight container. Thaw it in the refrigerator overnight before reheating.

Q: What if I don’t have a casserole dish?
A: You can use a large oven-safe skillet or baking sheet instead of a casserole dish.

Q: Why is my crust soggy?
A: Make sure you drain off all excess grease from the ground beef after cooking. Also, avoid adding too many wet ingredients, like vegetables with high water content.

Final Thoughts

Don’t let dietary restrictions keep you from enjoying the simple pleasures in life, like a delicious slice of pizza! This recipe allows you to indulge in a guilt-free version of a classic comfort food. I encourage you to try this recipe and experiment with different toppings and variations to create your perfect low-carb pizza. Share your creations and feedback with me—I’d love to hear how it turns out! Pair it with a crisp green salad and a sugar-free beverage for a complete and satisfying meal.

Very Low Carb to Zero Carb Pizza Recipe