Bella’s Carnivore Pizza

Golden, crispy, and remarkably satisfying, Bella’s Carnivore Pizza is the ultimate proof that you don’t need flour to enjoy a pizza night. By utilizing a “Meatzza” or “Chicken Crust” base, you create a sturdy, nutrient-dense foundation for all your favorite animal-based toppings. It’s a high-protein, zero-carb masterpiece that delivers the nostalgic comfort of a slice while fueling your body with the highest quality fats and proteins.

How do you make a pizza crust without flour? The “crust” is made using a blend of finely ground or shredded meat, eggs, and hard cheese. Ground chicken or canned chicken (well-drained and dried) creates a lighter, “bread-like” texture, while ground beef produces a richer, more savory base. When baked at high heat, the proteins and cheese bind together into a firm, sliceable disc.

What is the best way to get a crispy crust? The secret is pre-baking. You must bake the meat base alone on parchment paper at a high temperature (around 425°F) for 12–15 minutes until the edges are golden and the moisture has evaporated. Only after the crust is firm should you add your toppings and return it to the oven for a final melt.

What can I use for “sauce” on a carnivore pizza? Since traditional tomato sauce is plant-based, carnivores get creative! You can use a thin layer of whipped cream cheese, a rich bone broth reduction, or even a spread of liquid egg yolks seasoned with salt. If you tolerate dairy, a creamy Alfredo-style sauce made with butter and heavy cream is a decadent option.

Can I pick up a slice of carnivore pizza with my hands? Yes, if prepared correctly! By using a higher ratio of parmesan cheese and ensuring the meat is spread very thin before pre-baking, the crust becomes rigid enough to hold its shape. A “Chicken Crust” made with shredded chicken and eggs is particularly famous for its “hand-held” stability.

What are the best carnivore toppings? To keep it 100% animal-based, load your pizza with crispy bacon bits, pepperoni slices, crumbled sausage, or extra-thin shavings of steak. Top it all with a generous layer of mozzarella or sharp cheddar for that classic cheesy stretch.

How do I prevent the pizza from being too greasy? Meat-based crusts will naturally release fat as they cook. The trick is to pat the crust dry with a paper towel immediately after the pre-bake and before adding your sauce and toppings. This ensures the final pizza is crispy and savory rather than oily.

Do you prefer a “Chicken Crust” for a lighter, more traditional pizza experience, or are you a fan of the “Beef Crust” for a richer, more filling meal?

Bella’s Carnivore Pizza

This carnivore pizza is a masterclass in creative protein substitution, utilizing ground chicken and beef flour to create a sturdy, flavorful "crust" that holds up to heavy toppings. Unlike traditional pizzas that rely on gluten, this version is entirely grain-free and nutrient-dense, featuring a rich, homemade cream sauce and a blend of savory meats. By offering two different crust variations—one leaner and one made extra decadent with cream cheese—you can customize the base to your preferred level of richness before finishing it under the broiler for a perfectly bubbly, golden-brown finish.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 4

Ingredients

  

• 2 pounds lean ground chicken
• 2 cups beef flour pork panko or chicken flour also work
• 2 large eggs
• 3 tablespoons cream cheese room temperature
• 1/2 cup heavy cream
• 1.5 cups raw Jack cheese shredded
• 1/4 pound ground beef cooked into chunks
• Uncured salami slices to taste

Instructions

 

• Preheat your oven to 400°F and line two large baking sheets with parchment paper.
• Prepare your crusts. For a standard crust, mix 1 pound of ground chicken, 1 cup of beef flour, and 1 egg until well combined. For a richer, more supple crust, mix the remaining 1 pound of ground chicken, 1 cup of beef flour, 1 egg, and 3 tablespoons of room-temperature cream cheese.
• Place the dough onto the prepared baking sheets. Lay another piece of parchment paper over the top of the dough and use your hands or a rolling pin to flatten the mixture into your desired pizza shape. Remove the top layer of parchment.
• Bake the crusts at 400°F for 20 minutes until they are firm and the edges begin to turn golden.
• While the crusts bake, prepare the cream sauce. In a small saucepan over medium heat, bring the heavy cream to a boil. Immediately lower the heat to low and simmer, stirring frequently, for 10 to 15 minutes until the cream has reduced and thickened. Stir in a small handful of the shredded Jack cheese until melted to finish the sauce.
• Remove the crusts from the oven. Spread the cream sauce evenly over the bases, then top with the remaining shredded Jack cheese, cooked ground beef chunks, and uncured salami.
• Switch the oven to the broiler setting. Place the pizzas back into the oven for 10 to 15 minutes, watching closely until the cheese is melted, bubbly, and slightly browned.
• Let the pizzas rest for 5 minutes before slicing. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 350°F to maintain the crust's texture.

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