Serves 6
The low carb pizza is a fun way to have your pizza again, without the gluten, grains or high carbohydrates. This is also GAPS Diet friendly. We enjoy Meat-za often on Friday nights. It is an easy and fun way to end the week. We make one or two, personalizing half for each person.
For the “Crust”:
| 1 pound grass fed ground beef | |
| Sprinkle of unrefined sea salt, organic ground pepper and garlic powder |
For the Sauce:
| 1 small jar of organic tomato paste (I also like the brand Bionaturae because they come in glass jars) |
| ½ cup chicken or beef stock |
| 1 tablespoon organic, non-irradiated Italian Seasoning, such as Frontier brand |
| Unrefined sea salt and organic ground pepper to taste |
For the Toppings:
| 1 cup shredded provolone cheese | ¼ cup grated parmesan cheese |
| Optional toppings: | |
| Sliced mushrooms | Cut up ham or Canadian Bacon |
| Sliced traditionally cured salami or pepperoni without added MSG | Chopped baby arugula (after out of the oven) |
| Olive oil (after out of the oven) | |
| Any other pizza topping you wish! See the ideas at the bottom of the recipe. | |
To prepare the “Crust” for the low carb pizza:
Preheat the over to 350˚. In a glass pie pan pat in one pound of ground beef so that it covers the bottom completely and goes all the way up the sides. Sprinkle with the salt, pepper and garlic powder. Place in the hot oven until browned, about 20 minutes. Depending on the amount of fat in the ground beef, the “crust” shrink quite a bit. Remove from oven to go to the assembling step.
To prepare the Sauce for the low carb pizza:
In a small pot, place the tomato paste and the stock. Turn stove to medium-high heat and stir together until the paste is now a consistency of sauce. Add the seasonings and check for the amount of salt and pepper. The sauce does not need simmer time, it just needs to be heated through. This is enough sauce for two Meat-zas, so you can save this extra sauce by freezing it. It does taste better the second time.
Assembling the Meat-za ( low carb pizza):
Remove the “crust” from the oven if you have not already done so. Turn up the oven to 450˚. Take half of the sauce mixture and spoon it onto the “crust” leaving about a half inch from the edge uncovered. Spread the toppings you like over the top, spread on the shredded provolone cheese and sprinkle the grated parmesan cheese.
Bake for about 10 to 15 minutes, until the cheese on top is melted, brown and bubbly. You might have to turn on the broiler at the very end to get the cheese brown, for about 1 or 2 minutes.
After the low carb pizza has been removed from the oven, sprinkle with chopped baby arugula and a bit of olive oil. Slice into triangle shaped wedges, serve and enjoy!
Leftovers can be reheated in the oven at 325˚ for 15-20 minutes starting from a cold oven.
Optional topping ideas:
| Olives | Bell Peppers |
| Spinach | Cooked bacon |
| Onions, white or red | Pineapple |
| Tomato Slices, fresh or sun-dried | Basil |
