Meatza Supreme | THM: S, Keto, GF

Meatza Supreme is a majorly man-pleasing mainstay! (Oh, who am I kidding?! My carnivorish self loves this dish at least as much as my hubby and boys!) It has all the pizza taste without the carbs.

There’s no cauliflower to sneak into the crust here either (some guys can actually sniff out that trick from a mile away. Ask me how I know.); the base is made from meat! 

With all that meat, Meatza Supreme packs a boatload of protein! You’ll probably want to pair this with a salad for fiber’s sake, or at least load on the veggie toppings. My favorite veggies for this dish are green pepper, red onion, and mushrooms, but you could also add other S or FP vegetables like olives, banana peppers, or a bit of tomato, if you like that sort of thing.

There’s so much flavor packed into the meaty base of this “pizza,” that it in no way tastes like a hunk of hamburg! 

Using a couple eggs as a binder, the meat “crust” is flavored with a little Parmesan cheese, herbs, and spices. After baking the “crust” portion first, it’s important to strain of the excess grease so your Meatza doesn’t become watery. 

To do this, I hold the “crust” in the pan with a wide flipper, and tip the dish to pour out the remaining grease. Then I take a paper towel and dab the top of the meat base to absorb as much oil as possible. 

After you’re meat crust is made, it’s a simple matter of layering on your favorite pizza toppings (we love a little sauce, mozzarella, pepperoni, bacon, mushrooms, red onion, and green peppers on ours!), cooking for a few minutes more, and then broiling for a wee bit until the cheese begins to turn golden and bubbly, and the pepperoni slices begin to curl. 

Serve with a salad to increase your veggie intake, and you’ve got a wonderful family-pleasing meal made without any special ingredients! 

Yield: 6-8 servings

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme | THM: S, Keto, GF

Meatza Supreme has all the delicious flavor of regular pizza without the carbs (and there's no hidden cauliflower in here either)! A THM S, gluten-free, Keto-compatible, family-pleasing main dish without any special ingredients. Delicious hot or cold!

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 2 minutes
Total Time 40 minutes


  • 1 1/2 lbs. ground beef
  • 2 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese (the stuff in the can)
  • 1 1/2 tsp mineral salt
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • pinch of cayenne pepper
  • 1 1/2 cups sugar-free pizza sauce
  • 2 cups grated mozzarella cheese
  • pepperoni slices
  • 1/2 green pepper thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup mushrooms, thinly sliced
  • 1/4 cup bacon crumbles


  1. Preheat oven to 450 F.
  2. In a medium bowl, stir ground beef, eggs, and Parmesan together well. Add in salt, oregano, garlic, black, and cayenne pepper and mix to combine. Press into a 9x13" baking pan. Bake for 10 minutes at 450 F. Drain off excess grease.
  3. Spread sugar-free pizza sauce over cooked meat. Sprinkle on mozzarella, followed by pepperoni, veggies, and bacon crumbles. Return to oven and bake at 450 F for 5 more minutes. Broil for 4 more minutes until cheese begins to brown.
  4. Serve immediately, or store in an airtight container in the fridge and re-heat as necessary, or enjoy cold!

Can’t get enough pizza? Here are a few other favorite low-carb variations we enjoy!

Pizza Quesadillas (S)

Meat Lover Pizza Cups (S)

Veggie Pizza (S)

Steak & Cheese Pizza (S)



Quick & Easy Pizza Quesadillas | THM: S, Low-Carb

Ooooh boy. I can’t even think of the right words to describe how amazing these Pizza Quesadillas are. They are as tasty as they are easy! 

I don’t often use low-carb wraps (Mission wraps are my favorite!) because I can’t find them locally here, but when I do indulge in this “personal choice Frankenfood,” (meaning, it has some off-plan ingredients, but still fits within the carb limit for a THM S meal), this is most definitely one of my favorite ways to enjoy them! 

With just 6 net carbs per wrap, you can enjoy 2 Pizza Quesadillas in a serving!


This Pizza Quesadilla recipe yields 8 quesadillas, or 4 servings of 2 quesadillas each.

My hubby loves these things too, as do our kids. And who wouldn’t? 

Each quesadilla is stuffed with a meat lover’s combo of mozzarella, cheddar, pepperoni, ham, and bacon crumbles.

Before baking, the tops are brushed with a mixture of melted butter, garlic powder, oregano, parsley, and Parmesan cheese. In addition to giving the tops of these Pizza Quesadillas a garlic bread flavor, the melted butter also makes the wrap flake up into a sort of crispy pastry. 

Paired with a sugar-free Marinara (Costco has a great one!) or pizza sauce for dipping, these Pizza Quesadillas make a quick appetizer, snack, lunch, or dinner that appeals to both adults and kids alike. 

They can be baked ahead of time and reheated in the toaster or microwave.

To increase the health factor of these pizza quesadillas, feel free to add whatever veggies you like to this meat lover-based filling. Green peppers, red onion, mushrooms…they’d all be great additions!

Just stay away from adding pineapple to these because:

  1. Pineapple does not belong on pizza (*runs and hides*)
  2. Pineapple is an E fruit and would turn these pizza quesadillas into Crossovers


Yield: 4 servings

Quick & Easy Pizza Quesadillas | THM: S, Low-Carb

Quick & Easy Pizza Quesadillas | THM: S, Low-Carb

Stuffed with pizza toppings and topped with buttery garlic bread flavor, dipped in sugar-free Marinara, these low-carb pizza quesadillas are guaranteed to be a hit with the whioe family! A THM S.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 4 low carb wraps
  • 1 cup grated mozzarella
  • 24 pepperoni slices
  • 4 slices deli ham
  • 1 cup grated cheddar
  • 1/4 cup cooked and crumbled bacon
  • Optional: finely chopped green pepper, red onion, or mushrooms
  • 2 tbsp butter
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/2 tsp dried parsley flakes
  • 1 tsp grated Parmesan
  • 1/2 cup sugar-free Marinara or pizza sauce


  1. Preheat oven to 400 F. Divide and layer mozzarella, pepperoni, ham, cheddar, bacon crumbles, and any veggies evenly on two wraps. Top each wrap with the second wrap.
  2. Melt butter in a small bowl. Stir in garlic powder, oregano, parsley, and Parmesan. Spoon and brush onto the top of each wrap, dividing evenly. Place on the cookie sheet(s) and bake for 10 minutes, or until cheese is melted and the top is crispy. Cut each wrap "sandwich" in quarters.
  3. Warm-up Marinara or pizza sauce in a small saucepan or microwave. Serve with quesadillas for a dipping sauce.

I would be remiss not to direct your attention to our other favorite way to use low-carb warps. My hubby loves these Steak and Cheese Quesadillas! They are just as simple to make as the pizza ones.

Quick & Easy Steak And Cheese Quesadillas (S)

Meat Lover Pizza Cups | THM : S

I usually make a mozzarella dough crust when we have pizza night (I use this recipe), but every once in a while, I just don’t have the time or ingredients to whip up a base. Instead of buying a store-bought pizza or ordering take-out and scraping off the toppings to stay on plan, these Meat-Lover Pizza Cups are tastier and faster to put together!

Made with no special ingredients, all you need is:

  • 12 deli ham slices (the thinner they are, the crispier they get in the oven)
  • sugar-free pizza sauce
  • sugar-free bulk Italian sausage
  • mozzarella cheese
  • pepperoni slices
  • crumbled bacon

Lining a 12-cup muffin tin with the ham slices makes a nice pocket for the rest of the toppings. You could throw some green peppers, red onion, or mushrooms on top for a bit of variety.

Obviously, these Meat-Lover Pizza Cups deliver a whole lot more protein than vegetables; don’t forget to pair them with some non-starchies for a nutritional boost if you’re eating them as a meal. These also make great appetizers and quick lunches through the busy holiday season. You can cook them up, store them in the fridge, and re-heat in the toaster oven or microwave.

Yield: 12 servings

Meat-Lover Pizza Cups | THM : S

Meat-Lover Pizza Cups | THM : S

These Meat-Lover Pizza Cups are essentially the very best parts of a pizza scraped off into a tasty little low-carb bowl! A fast and easy THM S.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


  • 12 deli ham slices
  • 1 lb. bulk Italian sausage
  • 12 Tbsp sugar-free pizza sauce
  • 3 cups grated mozzarella cheese
  • 24 pepperoni slices
  • 1 cup cooked and crumbled bacon


  1. Preheat oven to 375 F. Brown Italian sausage in frying pan, draining excess grease.
  2. Line 12-cup muffin tin with ham slices. Divide sausage, pizza sauce, mozzarella cheese, pepperoni slices, and bacon crumbles between each cup, in that order.
  3. Bake at 375 for 10 minutes. Broil for 1 minute until cheese bubbles and browns and the edges of the meat toppings look crispy.
  4. Remove pizza cups from muffin tin and set on paper towel to prevent the bottoms from getting wet. Enjoy immediately or refrigerate and re-heat in toaster oven or microwave.

Low-carb Steak & Cheese Pizza | THM: S

One of my weaknesses is Tim Horton’s Steak & Cheese Panini Sandwich. If I’m out over lunch (a rarity for me!) and not concerned about eating on plan, I will usually indulge in the chewy bun, stuffed with thinly sliced beef, red onions, mushrooms, and white cheese. It’s full of great fats, but unhealthy carbs and definitely not friendly to the waistline, so I thought I’d try my hand at converting the recipe into a Trim Healthy Mama-friendly S pizza made from the infamous, low-carb Fat Head pizza dough.  It worked out wonderfully, and we’ll certainly be enjoying this low-carb Steak & Cheese Pizza again soon!

A nice change from pepperoni pizza, all you need to make this Steak & Cheese variation are the ingredients for one Fat Head pizza crust, and the toppings I’ve listed below. To make it less chewy, I used strips of thinly sliced roast beef (the kind you can find in your deli) for the “steak.” I also added some green pepper in addition to the onion and mushrooms to give it a Philly flair, but you’re welcome to leave those off if that’s not your thing.

Adding dried rosemary and a little garlic powder to the Fat Head Dough lends a wonderful flavor to the crust. I recommend leaving out the salt though as the cheese and roast beef strips are salty enough.

Yield: 6 servings

Low-carb Steak & Cheese Pizza | THM: S

Low-carb Steak & Cheese Pizza | THM: S

Steak & Cheese pizza is a delicious alternative from the ordinary! Made with a low-carb Fat Head Pizza Crust, this recipe is Trim Healthy Mama S.

Prep Time 10 minutes
Total Time 10 minutes


  • 1 Fat Head pizza crust, already baked
  • mozzarella cheese, shredded
  • thinly sliced deli roast beef, cut into strips
  • 1/8 small red onion, finely sliced
  • 1/2 green pepper, finely sliced
  • cremini mushrooms, finely sliced
  • pinch of ground pepper


  1. Preheat oven to 425 F.
  2. Sprinkle a layer of mozzarella cheese on your Fat Head Pizza crust, followed by deli roast beef strips, red onion, peppers and mushrooms. Scatter a few chunks of mozzarella on top and sprinkle on a grind or two of black pepper. Bake at 425 F for 5-7 minutes or until cheese is melted.


Pizza Chili | THM S


Frost on the ground in the morning, leaves turning every imaginable shade of red, orange, and yellow, and the house filling with “that furnace smell” for the first time of the season can only mean one thing: Fall has arrived and chili will be served regularly for the next few months!


We love pizza and we love chili; this recipe combines two of our favorite meals into one hearty, flavorful, slimming  Trim Healthy Mama-friendly S dish.


A jar of sugar-free salsa and a can of sugar-free pizza sauce make preparation a breeze. Scramble frying bulk Hot Italian Sausage together with ground beef and adding in chunks of pepperoni make this chili incredibly man-pleasing. (Who am I kidding? This meat-loving woman is quite happy, too.)

Yield: 8 servings

Pizza Chili | THM S

Pizza Chili | THM S

We love pizza and we love chili; this recipe combines two of our favorite meals into one hearty, flavorful, slimming Trim Healthy Mama-friendly S dish.


  • 1 lb ground beef
  • 1 lb hot Italian sausage
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 jar sugar-free salsa
  • 1 can sugar-free pizza sauce
  • 1 can red kidney beans, rinsed and drained
  • 1 stick (8 ounces) of pepperoni, chopped
  • 1-2 cups water
  • 2 teaspoons chili powder
  • 1/2 tsp mineral salt
  • 1/2 tsp ground pepper
  • 3 cups mozzarella cheese, grated


  1. In a heavy-duty saucepan or Dutch oven, scramble fry ground beef, sausage, onion, and pepper together until meat is no longer pink and onion is clear. Add in garlic and fry for another minute.
  2. Stir in remaining ingredients, except for cheese. Bring to a boil. Reduce heat and simmer for 30 minutes (or for hours, if you'd like!). Serve with a hearty sprinkling of cheese on top.


If you'd like a Crossover, try adding some corn to the chili while it's simmering and serve with a dollop of sour cream and a handful of crunched baked blue corn chips on top!

If you can't tolerate too much heat, start with 1 teaspoon of chili powder and adjust to taste.

FREEZER OPTION: omit cheese after preparing chili. Divide into freezable containers. When needed, thaw partially in the refrigerator. Heat in saucepan, adding more water if needed. Add cheese to each serving.