Tuesday, June 24, 2014
THE TOPPINGS MINUS THE CHEESE!
This idea is not new. It dates back, I think, as far as 1999, when I first learned about it and when I first began low-carbing. However, I used to make a wimpy meatza pizza by comparison in a pie dish. This is grande! It is made in a jelly roll pan (not a cookie sheet) and it fits exactly. It looked quite impressive and would feed a whole family easily. My hubby loved this and it fed us for several days. It keeps well in the refrigerator. If you use very lean ground beef, there should be no shrinking away from the edges of the pan. It is the fat content that makes it do that. We have very lean ground beef here...almost like ground steak. We have Brahman cattle that are simply grass fed.
2.6 lbs very lean ground beef (1.2 kg)
1 tbsp crushed garlic (15 mL)
11/2 tsp salt (7 mL)
1/2 tsp black pepper (2 mL)
1 tsp bacon fat (10 mL)
14 oz mushrooms, sliced (397 g)
Seasoning salt, to taste
2 tsp bacon fat (10 mL)
6 oz sliced colorful bell peppers (90 g)
2 tbsp chopped fresh parsley (30 mL)
21/2 cups grated Monterey Jack cheese (625 mL)
Preheat oven to 450°F (220°C).
In large bowl place ground beef. In small bowl, beat eggs with fork. Add garlic, salt and black pepper; beat again with fork. Add to ground beef and combine well. Press ground beef into jelly roll pan and make a nice 1/2-inch or so high edge all around, just as if it were a pizza crust.
Bake in oven 10 minutes. Pour off liquid/fat mixture. Bake another 5 minutes and again pour off the liquid/fat mixture that accumulates. Allow to cool 10 minutes. Then spread with 3/4 cup (175 mL) Pizza Sauce.
Meanwhile in nonstick frying pan, in 1 tsp (5 mL) bacon fat, over medium heat fry mushrooms briefly and toss in bacon fat. Place lid on pan and cook until liquid evaporates and mushrooms start to brown slightly. Sprinkle with seasoning salt, to taste and stir fry another minute. Set aside on a dinner plate. In same pan in 2 tsp (10 mL) bacon fat stir fry sliced bell peppers until turning soft and slightly browned. Add peppers to mushrooms and stir in parsley. Spread the vegetables over the meatza pizza on top of Pizza Sauce. Sprinkle with Monterey Jack cheese. Bake another 10 minutes, or until the cheese has melted.
Yield: 8 to 10 servings
33.7/25.2 g protein
24.6/19.5 g fat
1.0/0.8 g fiber
5.9/4.7 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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