Bacon Cheeseburger Pizza – Flatbread Style

Prep time: 1 hr      Cook time: 1 hr 20 mins      Rest time: 10 mins     Total time: 2 hrs 30 min

Makes: 1 large pizza

Loaded with grass-fed beef, sugar-free bacon, raw cheese, and crispy kabocha squash + garnished with pickle chips, iceberg lettuce, chives, and a drizzle of yellow mustard, this Bacon Cheeseburger Pizza is delicious, hearty, and filling.

bacon cheeseburger pizza

What you need to make a Bacon Cheeseburger Pizza

Ingredients:

For the Carnivore Pizza Crust:

For the Bacon Cheeseburger Pizza:

Equipment:

bacon cheeseburger pizza

bacon cheeseburger pizza

How to make a Bacon Cheeseburger Pizza

Make the Carnivore Pizza Crust.

Use this recipe (but do not use Italian seasoning).

Shape the dough into flatbread. Mine was a long rectangle with rounded edges. Don’t forget to place it on parchment paper. Bake the dough in the oven at 375 degrees for 40 minutes (10 minutes longer than the original recipe due to the shape).

Once the pizza crust is baking in the oven, start on the toppings.

Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).

At medium heat, cook the bacon.

Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.

Add the ground beef to the pan with the bacon fat.

Cook the ground beef in the bacon fat until browned, and salt it to taste.

Set the ground beef aside to rest and cool.

bacon cheeseburger pizza

Prepare and make the kabocha squash.

Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.

Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.

Once the pan is hot, add the kabocha squash. As soon as you place the kabocha squash in the pan, rotate it so all pieces are covered with fat. Leave the pieces for 1-2 minutes, until you start to see a brown color creep up the sides of the squash, then rotate the pieces. After that, stir the squash every 30-60 seconds. Kabocha squash burns easily, so don’t forget to rotate it. The goal is to get it browned and crispy without burning it. Even just 15-30 seconds too long without rotating the squash can burn it.

When the kabocha squash is done, salt it to taste. Remove it from the pan and place it in a bowl to cool.

bacon cheeseburger pizza

Shred the raw cheese and chop the lettuce and chives.

With your vegetable (or cheese) grater, shred the raw cheese.

Chop the iceberg lettuce into long and thin slivers.

Finely chop the chives.

Set the shredded cheese, iceberg lettuce, and chives aside in the fridge until you’re ready to use them.

bacon cheeseburger pizza

Once the Carnivore Pizza Crust is finished baking, add the toppings to the pizza.

Pour the shredded raw cheese over the body of the pizza crust to form a thick layer.

On top of the cheese, add the cooked ground beef, bacon, and kabocha squash.

Bake the pizza (with the toppings) at 350 degrees for 5-10 minutes.

Once the toppings have melted and set (usually about 5-7 minutes), remove the pizza from the oven.

Garnish with iceberg lettuce. Top with pickle chips and chives to taste. Drizzle with yellow mustard.

Leftovers will last in the fridge for 3-4 days in an airtight container. I personally liked this pizza better cold/out of the fridge!

bacon cheeseburger pizza

Tips to make the best Bacon Cheeseburger Pizza

For the Carnivore Pizza Crust:

  • Use parchment paper underneath the pizza crust while baking! The crust will stick to the pan without it.

For the Bacon Cheeseburger Pizza:

  • Kabocha squash burns quickly at medium-high heat. When sauteing the squash, make sure you rotate it frequently. The goal is to get to a nice golden brown color and not burn it. When you see the brown color coming up the sides of the squash, rotate it. Even just 15-30 seconds too long without rotating the squash can burn it.

bacon cheeseburger pizza

Other favorite dinner ideas:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Bacon Cheeseburger Pizza

bacon cheeseburger pizza

Bacon Cheeseburger Pizza - Flatbread Style

Loaded with grass-fed beef, sugar-free bacon, raw cheese, and crispy kabocha squash + garnished with pickle chips, iceberg lettuce, chives, and a drizzle of yellow mustard, this Bacon Cheeseburger Pizza is delicious, hearty, and filling.
Prep Time1 hr
Cook Time1 hr 20 mins
10 mins
Total Time2 hrs 30 mins
Food Type: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Italian
Diet Preference: Bread, Dinner, Gluten-Free, Keto, Low FODMAP, Lunch, Nightshade-Free, Nut-Free, Pizza, Side Dish, Snack, Sugar-Free
Servings: 1 large pizza
Author: Ashley Rothstein

Equipment

  • Baking Sheet
  • Cooking Pan
  • Vegetable peeler
  • Vegetable grater
  • Parchment paper

Ingredients

For the Carnivore Pizza Crust:

  • 1 lb ground chicken (or ground meat of your choice)
  • 3 eggs
  • 5 oz pork rinds
  • 1 tbsp grass-fed ghee (or butter)
  • 1/4 tsp sea salt

For the Bacon Cheeseburger Pizza:

  • 1 lb ground beef
  • 8 oz raw cheese
  • 8 oz sugar-free bacon
  • 1/4 kabocha squash
  • 2-3 tbsp grass-fed ghee (for cooking)
  • iceberg lettuce (to taste)
  • chives (to taste)
  • pickle chips (to taste)
  • yellow mustard (to taste)
  • sea salt (to taste)

Instructions

  • Preheat your oven to 375 degrees.

Make the Carnivore Pizza Crust.

  • Use this recipe (but do not use Italian seasoning).
  • Shape the dough into flatbread. Mine was a long rectangle with rounded edges. Don't forget to place it on parchment paper. Bake the dough in the oven at 375 degrees for 40 minutes (10 minutes longer than the original recipe due to the shape).

Once the pizza crust is baking in the oven, start on the toppings.

  • Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
  • At medium heat, cook the bacon.
  • Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
  • Add the ground beef to the pan with the bacon fat.
  • Cook the ground beef in the bacon fat until browned, and salt it to taste.
  • Set the ground beef aside to rest and cool.

Prepare and make the kabocha squash.

  • Dice the kabocha squash into 1/2 inch x 1/2 inch pieces.
  • Place 2-3 tbsp of ghee in your cooking pan and bring to medium-high heat.
  • Once the pan is hot, add the kabocha squash. As soon as you place the kabocha squash in the pan, rotate it so all pieces are covered with fat. Leave the pieces for 1-2 minutes, until you start to see a brown color creep up the sides of the squash, then rotate the pieces. After that, stir the squash every 30-60 seconds. Kabocha squash burns easily, so don't forget to rotate it. The goal is to get it browned and crispy without burning it. Even just 15-30 seconds too long without rotating the squash can burn it.
  • When the kabocha squash is done, salt it to taste. Remove it from the pan and place it in a bowl to cool.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Shred the raw cheese and chop the lettuce and chives.

Once the Carnivore Pizza Crust is finished baking, add the toppings to the pizza.

  • Pour the shredded raw cheese over the body of the pizza crust to form a thick layer.
  • On top of the cheese, add the cooked ground beef, bacon, and kabocha squash.

Bake the pizza (with the toppings) at 350 degrees for 5-10 minutes.

  • Once the toppings have melted and set (usually about 5-7 minutes), remove the pizza from the oven.
  • Garnish with iceberg lettuce. Top with pickle chips and chives to taste. Drizzle with yellow mustard.
  • Leftovers will last in the fridge for 3-4 days in an airtight container. I personally liked this pizza better cold/out of the fridge!

 

What I used for this recipe:

Looking for other dinner ideas? Try one of these:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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