Site navigation and social media links
Low Carb Meaty Pizza (FM)
Recipes | December 15, 2014
This pizza is one of my absolute favorite meals lately. It’s a total comfort food, and absolutely lip-smacking, finger-licking deliciousness. It’s low in carbs so I can enjoy it at any time of the day regardless of my training. I also love how easy and fast it is to make this pizza. The only problem is that it’s so good that I can’t stop eating it. Oh well, these type of foods can be easily burned in a workout or two 😉
_______________________________________________
*Makes 4 Portions
Ingredients for the topping:
1 lb ground beef organic and grass fed
16 oz Rao’s home made Marinara sauce (I used it in my Buffalo Pizza Recipe)
1/3 cup ricotta cheese
1/2 cup mushrooms (optional, but worth it)
10 slices of mozzarella cheese
1 clove garlic minced
1 shallot chopped
1 tbsp grape seed oil
________________________________________________
Ingredients for the dough:
2 1/2 cup almond flour
2 eggs
2 cups shredded cheddar cheese
1/2 tsp salt
1/2 tsp baking soda
________________________________________________
Instructions:
1. Preheat oven to 350F degree.
2. In a large bowl mix all the ingredients for the dough. I suggest to start with a wooden spoon and as the dough starts to become sticky, and then use your hands to knead the dough.
3. Grease a 9.5 inch x 13 inch baking pan with high walls or some type of casserole dish of similar size.
4. Press the dough firmly and evenly on the bottom of the pan (or dish) and place in the preheated oven for 15 minutes.
5. While the dough is baking, we can prepare the sauce. Heat up the tbsp of grape seed oil in a large sauce pan over medium/high heat and add the chopped shallot. Sauté the shallot until it starts to glisten.
6. Add the ground beef and cook until it’s done (about 8-10 minutes).
7. Get rid off any excess of liquids (use a strainer if you have to) and then pour the Marinara sauce over the meat in the sauce pan, but lower the heat to medium.
8. Add the ricotta cheese, minced garlic, and mushrooms and mix it all in. Taste it and make sure it’s salty enough. You can also add some extra fresh ground pepper.
9. The dough should be ready by now (it’s always a perfect timing that the meat is ready at the same time as the dough), so just pour the meat mixture over the top of the dough allowing and inch of space around the edges. Take the mozzarella slices and place them evenly over the top.
10. Bake for another 18 – 20 min until the cheese on top melts completely.
It’s done and it didn’t take too much work or too much time. You even had enough time to clean the kitchen before the pizza was done. That’s the way I like to cook 🙂
Enjoy!!
Macros Per Portion:
Calories: 1,257.6
Carbs: 23.4 g
Net Carbs: 15.2 g
Fat: 98.7 g
Protein: 74.4 g
Private Member |
tx, usa
casserole
Private Member |
tx, usa
MY GOODNESS…Casserole (I guess I am still trying to wake up lol)
Private Member |
st. peter, minnesota, usa
Delicious! I didn’t have ricotta on hand, and I am allergic to garlic, so I used shredded parmesan cheese instead of the ricotta. I also didn’t have mozzarella, so I used cheddar and colby on top; and used homemade sauce. I froze most of it (in slices) so I can use it for meals on an upcoming road trip. 🙂
Private Member |
st. peter, minnesota, usa
Back from my road trip and it worked great! I put each frozen slice into a microwaveable container sized correctly for it & loaded them in my cooler with ice. They reheated nicely in the microwave from a frozen state.
Private Member |
agoura hills, california, united states
Zuzka what is the carb range, or highest amount of carbs in your FM recipes to qualify as FM?
Private Member |
Made this again tonight and think I found a way to help Brown the crust along. In the past I had a hard time getting the crust to firm up and it would always be a little grainy.
I mixed half cheddar and half mozzarella cheese with 2oz of cream cheese. Melted that together. I used 1/2 c less almond flour. Added the cheese to everything else, and baked it on 350 on the convection setting in my oven.
Not sure which of jose things did the trick, but it came out nice and brown this time. So good! 🙂
Private Member |
Could I replace almond flour with coconut flour instead? I know it sounds weird.. but my husband is allergic to almonds and most of the baked sweets/bread recipes include almond flour 🙁
Private Member |
lake tahoe, nv, usa
I would not recommend that. You can use other nut flours like macadamia or peanut flour but coconut flour would make it really dry – you’d have balance it out with eggs but that would take some trial and error. Although you can look up recipes for pizza crusts using coconut flour and then use the topping in this recipe.
Private Member |
Thank you for the answer, you are so sweet! Will definitely give this a try! 😀 xx
Private Member |
We had this for dinner and it’s really good. Thanks Zuzka for the recipes. You always deliver above 150%!!