The base of a carnivore pizza, often called a 'meatza', is typically made from around 500g of ground meat, such as chicken or beef. This is mixed with binders like eggs and optional cheese to create a firm, savoury foundation. Unlike a light and airy traditional dough, this crust is dense, rich in protein, and provides a substantial, flavourful base for your toppings.

This pizza's unique nutritional profile is one of its greatest strengths. It is virtually zero-carb, which is excellent for maintaining stable blood sugar levels and supporting a state of ketosis. In my practice, I’ve seen how meals like this can profoundly impact metabolic health.

While all carnivore pizzas are keto, not all keto pizzas are carnivore. The primary distinction is that a carnivore pizza eliminates all plant products, making it a stricter, more targeted version of a low-carb pizza. Standard keto pizzas often use nut flours like almond or coconut for the crust and incorporate low-sugar tomato sauces and vegetable toppings.

A ground chicken crust provides a sturdy, mild-flavoured base that allows your toppings to shine. It’s my go-to recommendation for anyone trying a carnivore pizza for the first time because its neutral profile is very similar to a traditional crust experience. The key to success here is moisture management.

For a richer, more flavourful crust, I suggest using ground beef or pork. This creates a savoury, 'meat-lover's' style base that is a meal in itself. The higher fat content in these meats results in a tender crust with a wonderfully browned exterior. It’s an excellent choice for a hearty, satisfying dinner.

To ensure your meat crust holds together perfectly, you need a binder. Eggs are the primary structural component, providing moisture and cohesion that prevents the crust from crumbling. I typically recommend one or two large eggs per 500g of meat.

First, assemble the 3-4 simple ingredients needed for the crust. You will need 500g of ground chicken, 1 large egg, 60g of grated Parmesan (this is optional but recommended), and salt to taste. The most critical preparation step here is to pat the chicken thoroughly dry with paper towels to remove all excess moisture. This is the secret to a crispy, not soggy, crust.

Next, you will form a thin, even pizza crust ready for baking. In a large bowl, combine the very dry chicken, egg, optional cheese, and salt. I find it’s best to mix this thoroughly with your hands until it forms a cohesive 'dough'. Then, place the mixture on a parchment-lined baking sheet and press it into a 0.5 cm thick circle or rectangle. A rolling pin between two sheets of parchment paper makes this step clean and easy.

This step creates a firm, golden-brown crust that won't get soggy once you add toppings. Bake the crust in a preheated oven at 200°C for 20-25 minutes. The crust is ready when it is firm to the touch and lightly golden around the edges. If you notice any moisture pooling on top during the bake, I recommend carefully blotting it with a paper towel mid-way through to ensure it crisps up nicely.

Now it's time to add a savoury base layer and toppings without using a traditional sauce. First, I like to brush the pre-baked crust with garlic-infused butter or ghee for a boost of flavour. Next, add a simple layer of shredded mozzarella to act as the 'sauce' and topping base. Finally, arrange your pre-cooked meat toppings evenly over the cheese.

The final bake will melt the cheese and finish the pizza until it is bubbly and browned. Return the topped pizza to the 200°C oven for another 10-15 minutes, or until the cheese is fully melted and starts to brown. For extra browning, you can place it under the grill for the final 1-2 minutes, but be sure to watch it carefully to prevent burning.

This last step is crucial to ensure the pizza slices perfectly and holds its shape. Let the finished pizza rest on the baking sheet for 5-10 minutes before slicing. This allows the cheese and crust to set, preventing the pizza from falling apart when you cut into it. Patience here pays off with a perfect, hand-held slice.

For familiar, classic pizza flavours, you can't go wrong with sugar-free pepperoni, crumbled Italian sausage, or crispy bacon bits. These toppings provide that quintessential pizza experience. A key safety point I always stress is that all raw meats, like sausage or ground beef, must be fully cooked before being added as a topping to ensure they are heated through during the final bake.

To elevate your pizza for a special occasion, try adding some more unique, gourmet meat toppings. Shredded pulled pork, thinly sliced steak (like ribeye), or delicate prosciutto added after baking can transform your pizza into a luxurious meal. These options introduce different textures and a richer, more complex flavour profile that I personally love.

The right cheese is essential for melt, pull, and flavour. For that classic 'pizza pull' effect, I always recommend using a low-moisture, full-fat mozzarella. For a sharper, saltier flavour, try adding grated Parmesan or provolone to your cheese blend. From a clinical perspective, if you are sensitive to lactose, hard, aged cheeses like Pecorino Romano are often better tolerated due to their lower lactose content.

For my patients who are new to this way of eating, finding variety can feel like a challenge. Sticking to a new dietary protocol is much easier when you have a plan and don't feel deprived. This is where I find digital tools can be incredibly helpful.

The powerful combination of high protein and healthy fat in a carnivore pizza promotes exceptional satiety. This means you feel full and satisfied for hours after your meal, which helps to regulate appetite and prevent cravings. A single large slice provides significant fuel, preventing the blood sugar crashes and subsequent hunger often caused by high-carb meals.

With over 40 grams of high-quality, bioavailable protein in a typical serving, this pizza is an excellent meal for supporting an active lifestyle. This protein is crucial for maintaining and building lean muscle mass, as well as promoting recovery after exercise. It’s a delicious way to meet your body's protein requirements.

Because this recipe contains virtually zero carbohydrates or sugar, it will not cause a significant spike in blood glucose levels. This promotes stable energy throughout the day and makes it a suitable option for those I work with who are managing their metabolic health. If you have a condition like diabetes, it is always important to consult your physician before making significant dietary changes to ensure your meal plan aligns with your specific health needs.

The single most common mistake I see is leaving too much water in the ground meat, especially chicken. This is the primary cause of a soggy crust. To fix this, you must be thorough: pat the meat dry with paper towels or, even better, squeeze it in cheesecloth until no more liquid comes out. This ensures the crust bakes and crisps up, rather than steams.

Another common pitfall is making the crust too thick. A crust that is much thicker than 0.5 cm will likely remain soft and undercooked in the middle, even if the edges look done. I advise my clients to press the meat mixture to a uniform, thin layer for the best texture and a perfect crust-to-topping ratio.

This might seem like a small detail, but it's crucial for easy cleanup and preventing a disaster. Always form and bake your meat crust on a sheet of parchment paper. Placing it directly on a metal pan will cause it to stick permanently, ruining your beautiful pizza and creating a difficult mess to clean up.

To properly store leftovers, first allow the pizza to cool completely to room temperature. Then, place the slices in an airtight container or wrap them tightly. It can be refrigerated safely for up to four days, making it a great option for meal prep.

To reheat the pizza so the crust stays crispy, I strongly advise against using the microwave, which will make the crust soft and rubbery. Instead, the best method is to heat the slices in an air fryer at 190°C for 3-5 minutes. Alternatively, a dry skillet over medium heat works well. Heat the slices until the cheese is melted and the bottom is crisp again.

Yes, you absolutely can use canned chicken. In fact, some people prefer it because it's pre-cooked and easy to work with. The most important step is to drain it extremely well and then squeeze out all the excess moisture with paper towels or a cheesecloth, just as you would with fresh ground chicken.

Yes, this recipe is inherently keto-friendly as it contains virtually zero carbohydrates. It is made entirely of fat and protein, making it a perfect fit for a ketogenic diet. If you are closely tracking your macronutrient ratios for therapeutic ketosis, using a tool to log your ingredients can be very helpful.

To make this recipe dairy-free, simply omit the cheese. The crust will still hold together perfectly well with just the egg as a binder. For toppings, you can create a 'sauce' with seasoned tallow or duck fat and then add your favourite cooked meats. It will still be a delicious and satisfying pizza.

You'll know the crust is done with its pre-bake when it's firm to the touch and the edges are starting to turn a light golden brown. The surface should look dry, not wet. If you press it gently with a spatula, it should feel solid and not give way. This usually takes about 20-25 minutes at 200°C.