Sporting a crust made from woven bacon and topped with sausage, pepperoni, Canadian bacon and cheese—this “meatza” is not for the faint of heart (it may be a hit with your keto friends, though). Baking the bacon base on a wire rack helps it cook faster and crisp up nicely because air can circulate underneath and the bacon is not sitting in its own grease. 

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

30 mins
55 mins
Serves 4 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Sit a wire rack on a rimmed baking sheet. Place 10 bacon slices side by side on wire rack. Use remaining 7 bacon slices to weave into a lattice pattern. Place a large (10-inch wide) bowl upside down on top of lattice bacon. Use kitchen shears to trim edges of lattice pattern around rim of bowl to form a circle lattice bacon crust; reserve bacon trimmings. Remove bowl, and bake lattice crust in preheated oven until bacon is crisp, 30 to 35 minutes.

  • Meanwhile, place reserved bacon trimmings in a nonstick skillet over medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add sausage to skillet, and continue to cook, stirring occasionally until crisp, about 6 more minutes. Transfer to a plate lined with paper towels to drain.

  • Remove bacon crust from oven; top evenly with pizza sauce, and 1/2 cup of the cheese. Top with pepperoni, Canadian bacon, and cooked sausage mixture. Sprinkle pizza with remaining 1 cup cheese. Bake at 400°F until cheese is melted, 8 to 10 minutes. Remove from oven, and garnish with crushed red pepper. Cut into 8 slices.