Seems after the holidays that everyone is suddenly carb conscious. Well if that strategy works for you this is a great low carb pizza recipe to help get you back on track. This is from Heather who works with me in my consulting firm. This recipe is going to make you crave fresh vegetables from the garden. We hope you enjoy – the Paris MEATZZA!
2 days before hand or morning of make Pizza Sauce of…..
8oz of diced tomatoes
1 tsp of basil
1 tsp of oregano
½ tsp of splenda
Blend in food processor or with hand mixer and set aside to chill
1lb lean ground beef – 93% or higher
1/3 cup finely diced Vidalia onion (use the Vidalia onion for sweetness)
1 TBSP minced garlic
1 tsp basil
1 tsp oregano
Mix together in bowl and then spread into a 9×13 baking pan (a metal pan seems to work better than glass). Spread evenly, covering entire bottom of pan and meat should be around ½ inch thick. Bake for 15 minutes at 375 degrees. Remove from oven and drain fat from pan. The leaner the beef, the less grease to drain. Using 2 large spatulas remove meat crust from baking pan and place onto nonstick cookie sheet or baking sheet.
Preheat Broiler in oven
Spread sauce evenly over the meat crust. Add favorite toppings: Fresh Pepperoni from deli instead of packaged, Fresh Mushrooms, Grated fresh zucchini, Finely diced Red bell pepper (Use red or yellow for sweetness), 1/3 cup freshly grated Parmesan cheese, and ¾ cup grated mozzarella cheese. Place Meatzza in oven and broil until cheese is golden brown on top.
Cut into 6-8 squares like a flatbread pizza and serve with salad.
Note: It’s important to use the Vidalia onion and red pepper as those will add the natural sweetness. You want it to taste like pizza and not meatloaf.
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