Low Carb Meat and Veggie Pizza
I love an easy sheet pan meal for easy dinners during the week. Something that is easy to throw together with ingredients that I usually have on hand. It’s important to my family to focus on protein and vegetables in meals, and this low carb meat and veggie pizza is the perfect example of that. I usually have ground beef and sausage in my freezer. Combining those with some staple veggies and a whole lot of cheese, makes this the perfect easy recipe.
Why you’ll love this fall sheet pan recipe
- It’s packed with protein! I used ground beef and sausage, but you can use whatever you have on hand.
- This recipe is a great way to get those extra veggies in as well. I love it because my kids don’t even notice!
- I love to dip this in marinara sauce to make it even more like pizza.
Here’s what you’ll need to make it
- Frying Pan
- Large Bowl
- Baking sheet with sides
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Ingredients & substitutions
- 1 lb ground beef
- 1 lb ground sausage
- 1 large zucchini diced
- 8 oz mushrooms diced
- 1 large onion diced
- 2 eggs
- 1/2 cup marinara sauce
- 1 tsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups mozzarella cheese for topping. Give or take.
How to make this high protein meal prep
Step 1. Chop all veggies and sautee them in a pan. You want to cook them before mixing them in with the meat so the pan doesn’t get too watery in the oven.
Step 2. To a large bowl, add ground meat, cooked veggies, eggs and seasoning and mix with hands until well combined.
Step 3. Spread the mixture out evenly on a greased baking sheet.
Step 4. Cook in a 400 degree oven for about 30 minutes. Then increase temperature to 425, and bake for another 20 minutes.
Step 5. Remove the pan and drain off any excess water. Top with mozzarella cheese and bake until the cheese is melted and bubbly.
Step 6. Let cool slightly, cut into slices and serve. I like to dip it in marinara sauce.
FAQs about gluten free meal prep
Begin with the basics, make sure all surfaces have been cleaned and wiped down with hot soapy water, and that you’ve washed your hands. Ideally, you should have separate chopping boards, utensils and pans for gluten free cooking, but in reality we appreciate this isn’t always feasible.
The short answer: No, a separate fryer must be used for gluten-free items to avoid cross-contact. An explanation: Similar to the misconception about using the same water to boil both gluten-containing foods and gluten-free foods, it is also not safe to use the same oil to fry these items.
More high protein recipes:
Low Carb Meat and Veggie Pizza
Equipment
- 1 Frying Pan
- 1 Large Bowl
- 1 baking sheet with sides
Ingredients
- 1 lb ground beef
- 1 lb ground sausage
- 1 large zucchini diced
- 8 oz mushrooms diced
- 1 large onion diced
- 2 eggs
- 1/2 cup marinara sauce
- 1 tsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups mozzarella cheese for topping. Give or take.
Instructions
- Chop all veggies and sautee them in a pan. You want to cook them before mixing them in with the meat so the pan doesn’t get too watery in the oven.
- To a large bowl, add ground meat, cooked veggies, eggs and seasoning and mix with hands until well combined.
- Spread the mixture out evenly on a greased baking sheet.
- Cook in a 400 degree oven for about 30 minutes. Then increase temperature to 425, and bake for another 20 minutes.
- Remove the pan and drain off any excess water. Top with mozzarella cheese and bake until the cheese is melted and bubbly.
- Let cool slightly, cut into slices and serve. I like to dip it in marinara sauce.
