Easy Low Carb Pizza
Of course, no one wants to give up pizza.
That’s some type of social faux pas, sin even.
So, when I transitioned into low carb eating, I had to find a way to include pizza in the rotation. I tried all of the recommended pizzas with the cauliflower crust and none turned were to my liking. Either the crust didn’t crisp well or it tasted like cardboard. Either way, I just couldn’t flow with those. Luckily, upon further research, I ran into a few recipes that used meat as the crust. I thought it was another odd, low carb recipe, until a tried it.
….and tried it again.
Low and behold, meat crusts work and pizza returned to the rotation.
…and it was good too.
very, very, good.
Below is one of the versions used. I should call it lazy, low carb pizza because I combined a few steps.
Here’s what I do in general:
- 1 pound and a half of ground chuck
- 1 pound of Italian sausage
- 1/2 green pepper
- 1 tomato
- white mushrooms
- mozzarella cheese
- cheese of choice
- 1 jar of Prego Pizza Sauce
The seasonings and stuff
Brown a pound and half of ground beef (chuck) seasoned with garlic, a hint of salt, red pepper flakes, oregano, and onion powder. Season to taste. I just shake until my ancestors say, “stop”. While cooking, chop into fine pieces. Once the beef is 90% cooked, turn the heat off, and drain excess oil. The meat will finish cooking in the oven.
I started “undercooking” the meat to prevent an extra dry crust. In the past, I’ve done both fully cooked and 90%. Once the meat is seasoned and cooked to desired liking; drain, transfer to your pan of choice, pack tightly and flat.
After the meat has a flat-ish surface. Spread the pizza sauce.
After the pizza sauce is spread, add a layer of cheese. I’ve added this step to better nestle the toppings. It is not mandatory but I’ve found that it keeps the toppings from separating.
I’ve paired all types of cheeses with the mozzarella but used Gouda this time because it was available. I mostly use Colby/Monterey Jack mix.
After the layer of cheese, I add the toppings. I didn’t show where I cooked the Italian sausage and vegetables. However, I prefer cooked vegetable as to the raw ones for the pizza. You may add the layers separately as I’ve done before or combine them as shown below.
Season to desired taste.
Once the toppings are arranged evenly, add the mozzarella cheese. I’m pretty generous with the cheese because I love it.
Baked at 400F for 20 minutes or the top browns.
Serve with a side salad or whatever floats your boat.
If you’re using MyFitness Pal, enter “Linda Sue’s Deep Dish Pizza” as it’s the original inspiration for this version and closest macros.
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