If you’re a fan of meat pies, don’t pass up on this keto meatza recipe. But this isn’t your typical “meat pizza” because I’m using beef heart mixed in (and hidden flawlessly) with ground beef for the filling.
Yup, you read that right: beef heart! It’s a great option for those new to nose-to-tail eating. I love mixing organ meats to provide extra nutrition for my family, so this recipe makes it into the rotation regularly. It’s a fast, easy, and filling way to get lunch or dinner made in 45 minutes or less.
The deliciously crispy crust underneath takes no effort to make at all. But instead of a wheat-based crust, I put a spin by using coconut flour. It’s my go-to crust for savory dishes like pot pies, quiches, and other meat pies.
Make it extra cheesy or keep it dairy-free, I’m sure this is going to be a win for the entire family. It’s a real hit for busy home chefs looking for a quick and nutritious alternative to traditional meat pie and pizza recipes, so keep reading to learn more about this dish. If you’re looking for more beef recipe ideas, head on over to my collection of keto dinner recipes.
Table of Contents (click to view)
Why You’ll Love This Recipe
This guilt-free keto meatza recipe is perfect for those times you’re craving pizza but don’t want to order out, or if you’re just looking to try something new. Here’s why this could become your family’s latest obsession:
- Budget-friendly
- Minimal cleanup
- Family-friendly and kid-approved
- Simple ingredients: uses familiar ingredients found in most kitchens and grocery stores, including beef heart and common culinary herbs and spices.
- Short prep and baking times: ready to serve in 45 minutes.
- Amazing flavors: savory, with a rich umami taste from beef heart; and creamy taste from cheese.
- Basic kitchen tools: uses an oven and everyday cookware like mixing bowls, whisk, and a pie plate or baking sheet.
If you’re looking for another way to enjoy beef heart, try out this flavorful beef heart tacos recipe.
How to Make Keto Meatza with Coconut Flour Crust
This savory keto meatza is so quick to pull together that you can make it with just four main ingredients. Prep time takes about 20 minutes, followed by 25 minutes in the oven.
Start by preheating the oven, preparing the crust, and cooking the ground meat with seasonings. Pour the meat mixture into the crust, layer the cheese and toppings, and bake until the cheese melts. Serve warm and enjoy!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this meaty and cheesy keto meatza recipe.
Ingredients You Need
This keto meatza with beef heart is so rich and filling that I kept the ingredients and toppings super simple. You’ll likely find these in your kitchen, at local grocery stores, and online retailers. Here’s what I used:
- Eggs
- Salt
- Garlic
- Basil
- Oregano
- Red onion
- Unsalted butter
- Ground black pepper
- Chopped mushrooms
- Organic coconut flour: keto-friendly substitute for traditional wheat flour; absorbs moisture and helps bind ingredients together, resulting in a crunchier crust that makes it easy to hold a slice.
- Ground beef: gives a rich, slightly gamey flavor, with a tender and succulent texture from grass-fed ground beef heart. I recommend US Wellness Meats if you want to purchase meat online.
- Shredded cheese (optional): use raw, grass-fed mild cheddar cheese for a creamy texture and subtle flavor that doesn’t overpower other ingredients.
Step-By-Step Instructions
This hearty (pun intended) keto meatza recipe is ready to enjoy in less than an hour so it’s perfect for fun, easy weeknights. It’s also a welcome addition to any game day or movie night. Now, let’s make meatza!
- Prepare the pizza crust. While preheating the oven, mix the eggs, butter, and seasonings. Slowly add coconut flour to form a dough and press together until a ball is formed. Place the dough on a well-greased pie plate and spread evenly from the center out to the edges. Prebake the crust until golden brown.
- Cook the filling. While prebaking the crust, sauté mushrooms in butter, adding onion and garlic until cooked soft. Add the ground meat and cook until lightly brown. Sprinkle basil before transferring the cooked meat to a mixing bowl and combine eggs.
- Bake the crust with filling. Pour the meat mixture into the crust and sprinkle shredded cheese. Return to the oven and bake until the cheese melts. Finally, remove the meatza from the oven, let it sit to cool, and serve warm.
Ready to give this keto meatza a shot? Watch our recipe video for a glimpse into just how fun and effortless it can be.
Variations
Both the filling and crust are super easy to customize. You can also make this dish with odd and ends you have on hand in the fridge. Below are some alternatives and variations to try:
- Play around with other keto-friendly meat bases like ground pork, ground chicken, or ground turkey.
- If you don’t like the sharp taste of cheddar, try other cheese varieties like provolone, goat cheese, or mozzarella cheese.
- For the filling, sprinkle some leafy greens, bell peppers, black olives, sun-dried tomatoes, or pesto for more Mediterranean-inspired flavors.
- For the crust, add rosemary, garlic powder, onion powder, or poppy seeds.
- Add Italian seasoning like a blend of basil, oregano, and thyme to the meat base.
- If you’re on a fiber-free carnivore diet, simply bake the filling and omit the crust.
- Slather a layer of marinara sauce on the meat crust.
- Add your favorite pizza toppings like pepperoni, bell peppers, and sausage.
Expert Tips
- Taste and adjust! Taste-test while cooking the meat mixture so you can get to know the recipe. Adjust the seasonings until you achieve the desired taste and texture.
- Hands-on mixing. Use your hands when mixing crust ingredients. Instead of using a rolling pin, press hard with your palm to form an even layer without thick spots. This way, you can ensure that everything is well combined and evenly distributed, without any clumps of meat.
- Do not overheat. Avoid overheating the meatza as it may dry out. When reheating, cover with parchment paper to prevent excessive browning.
Storage Tips
This dish is best served immediately as beef tends to dry out the more they’re reheated. If you have leftovers, store them in an airtight container or wrap them with parchment paper. You can store them in the fridge for up to 3 to 4 days.
For longer storage, wrap individual slices in parchment paper and place them in the freezer. Your meatza can last for as long as 2 to 3 months.
To reheat refrigerated keto meatza, microwave until it’s heated through or place it in a preheated oven for about 10 minutes. For frozen meatza, thaw overnight in the fridge before reheating using similar methods.
What to Serve with Keto Meatza
Keto meatza is a filling dish that can be enjoyed on its own. However, the flavors complement a variety of dishes and add more variety to your meals. Here are some suggestions:
- Enjoy with some low-carb garlic breadsticks and Parmesan cheese for dipping.
- Serve with a side salad and dressing or cauliflower rice.
- Serve alongside a healthy side of steamed asparagus, broccoli, or green beans.
- Pair with roasted veggies like broccoli, Brussels sprouts, or zucchini tossed with garlic, olive oil, and herbs.
More Ground Beef Recipes to Try
- Egg-in-a-Hole
- Carnivore Scotch Eggs
- Zero-Carb Meatballs
- Burger with 2-Ingredient Buns
- Mozzarella-Stuffed Meatballs
If you make this keto meatza with beef heart recipe, please leave a review. I appreciate each and every 5-star rating and comment!
Gluten-Free Keto Meatza with Beef Heart
Ingredients
For Coconut Flour Crust
- 2 whole eggs
- ½ cup butter melted
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¾ cup coconut flour
For Meat Filling
- 1 tablespoon butter
- 1 cup chopped mushrooms
- 1 medium red onion
- 2 cloves garlic
- 1 ½ pounds ground beef I use 1 pound ground beef with ½ pound ground heart
- ½ cup fresh basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 whole eggs
- 1 ½ cup shredded cheese optional
Instructions
- Preheat the oven to 400 °F (204°C).
- Prepare the crust. Whisk two eggs in a small bowl. Combine butter, oregano and salt in a second bowl. Pour the eggs into the butter; whisk to combine. Slowly add coconut flour and stir until a dough forms. Press the dough together to form a ball. Grease the pie plate; spread the dough from the center out to the edges. Make it even. Prick the bottom multiple times with a fork. Prebake the crust for 10 minutes, it should be just barely golden brown. Remove from oven.2 whole eggs, ½ cup butter, ½ teaspoon dried oregano, ½ teaspoon salt, ¾ cup coconut flour
- While crust is baking, saute mushrooms in butter for 5 minutes. Add onion and garlic, continue cooking until soft.1 tablespoon butter, 1 cup chopped mushrooms, 1 medium red onion, 2 cloves garlic
- Add the meat to the skillet and lightly brown. Toss meat with basil in the last minute or so of cooking.1 ½ pounds ground beef, ½ cup fresh basil, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Transfer cooked meat to a large mixing bowl and mix in eggs.2 whole eggs
- Pour mixture into the crust. Sprinkle optional cheese on top. Return to the oven for 15 to 20 minutes, until the cheese melts.1 ½ cup shredded cheese
- Let the pie sit to cool and rest for 10 minutes. Slice into 6 portions and serve warm.
Video
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
I’ve experimented with dried basil. About 1/4 cup of dried basil replaces 1/2 cup of fresh. Delicious either way!
Jessica: Have you tried this recipe using dried basil? That’s all I have on hand! Any recommendations about how much dried basil to use?
Jessica: In the printed version of the recipe, you forgot to list the two eggs that are added to the meat mixture (as shown in the video). I find that the addition of these eggs really helps with the solidity of the pie. Thanks for such a great recipe!
Thank you! I’ll be sure to update this!
I made this for dinner last night and followed the recipe exactly. It was wonderful. The crust was so good. I ground that beef heart that was sitting in my freezer and portioned it out into 1/2 pound freezer bags and now I’m gonna add it to all my ground beef meals. Thank you for this recipe
Way to go Tracy!
I made this for tonight’s dinner (minus the beef heart b/c I didn’t have any). I added chopped spinach to the filling. It turned out delicious!!
Great idea to add in the leafy greens – you can pack a lot of variety with different greens and fresh herbs.