Rating: 5 stars
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This hearty, meaty pizza is super satisfying, whether you are on a keto or low-carb diet or not! Use your favorite ready-made or homemade keto pizza crust.


Recipe Summary

30 mins
30 mins
1 hr 20 mins
20 mins
2 pizzas


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place the steak in the freezer about 30 minutes before it is needed.

  • Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.

  • Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings.

  • Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces.

  • Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

Cook's Note:

Use ribeye steak if preferred.

Nutrition Facts

439 calories; protein 20.7g; carbohydrates 24.4g; fat 28.6g; cholesterol 77.1mg; sodium 581.6mg. Full Nutrition