No Guilt Meat Lover’s Pizza

No Guilt Meat Lover’s Pizza
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main Course
Cuisine: Keto
Servings: 12 slices
Calories: 370 kcal
  • 1 package No Guilt Baking Company Pizza Crust Mix
  • 1/4 cup melted butter may use ghee or coconut oil
  • 3 large eggs
  • 1 tsp apple cider vinegar
  • 1 1/2 cup mozzarella cheese
  • 1/2 cup low carb marinara sauce (I used Strollo’s brand)
  • 1 small yellow, red, or green pepper sliced
  • 6 pitted green olives sliced
  • 1/2 cup bacon fried and crumbled
  • 14 slices pepperoni
  • 14 slices summer sausage
  • 1 1/2 cup shredded cheese
  1. Preheat oven to 325° F. place a bit of oil (this holds the parchment steadier) on a 14″ pizza pan and line with parchment paper

  2. Empty one package of No Guilt Baking Company Pizza Crust Mix into a mixer bowl and be sure to remove the stabilizer packet.

  3. Add melted butter, eggs and apple cider vinegar to the dry mix

  4. Mix well (if you don’t add the cheese in the next step this will make a thin crust pizza)

  5. Add mozzarella cheese and mix into dough ball (this makes a softer crust pizza)

  6. Mix until well blended and large dough ball forms

  7. Place dough on parchment papered pizza pan and begin rolling out the dough

  8. Roll out dough until pan is covered and dough thickness is relatively even

  9. When it is completely rolled, add a few fork holes to allow air to escape during baking

  10. Bake for about 15 mins don’t over-cook as you don’t want your crust to burn when you put it back into the oven with the toppings. Remove from oven to add your favorite toppings. After removing crust increase oven temp to 350° F.

  11. Spread marinara in an even layer over the crust

  12. Add veggies (I used pepper slices and green olives)

  13. Add a layer of meats (I used bacon, pepperoni, and summer sausage) to the pizza

  14. Add shredded cheese (I used a mix of mozzarella and cheddar). Then top with remaining meat (I used summer sausage)

  15. Bake for about 10 mins or until the cheese is nicely melted and your toppings are hot. Remove from oven and cut into about 12 slices.

Recipe Notes

Macros are per slice based on dividing the pizza into 12 slices.

total fat 29 g

net carbs 3 g

protein 20 g


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