Spinach Tomato Meatza Pizza
You may have heard of a meat crust pizza referred to as Meatza. It’s basically a seasoned ground beef mix cooked flat to make a crust then topped off with tomato sauce and cheese. You can add your favorite pizza toppings if you wish. I decided to use tomato slices instead of sauce and added some chopped spinach. If you have a favorite low carb meatball recipe, I’d give it a try for the crust because my crust tasted similar to a meatball. Next time, I may try using pizza sauce and a different, but I thought it was good with the tomatoes and spinach.
Spinach Tomato Meatza Pizza
2 eggs
½ cup parmesan cheese, grated
2 teaspoons Italian seasonings
1 teaspoon garlic powder
1 teaspoon salt
2 pounds ground beef
2 tomatoes
9 ounces frozen chopped spinach, cooked and drained
2 cups mozzarella cheese, grated
Beat the eggs with the parmesan cheese and all seasonings. Add the ground beef and mix until well combined. Spread the mixture onto a large baking sheet with sides (a jelly roll pan works well). The mix doesn’t have to fill the bottom of the pan, I made rounded ends.
Bake for about 20 minutes in a 450 degree F oven. Remove from oven and drain off any grease. Place sliced tomatoes and spinach on top then sprinkle with mozzarella cheese. Return to oven on a high rack near broiler. Broil until cheese is melted and brown.
Makes 8 servings
Net carbs per serving: 3g
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Homemade Sugar Free Pizza Sauce
Sugar Free Low Carb Pizza Sauce
Our tomato plants are very productive this summer. Last year, I skinned all our excess tomatoes and froze them for use over the winter. This year, I wanted to try canning some tomato sauce so I am trying out a few recipes. Since one of my favorite meals is low carb pizza, I made a small batch of home made pizza sauce. This is a simple recipe. Unfortunately, it didn’t make enough to fill my large canning jar so I’m going to buy some smaller canning jars to use for future recipes.
No Sugar Pizza Sauce
4 pounds tomatoes
2 ½ teaspoons Truvia, or 2 Tablespoons (3 packets) low carb sweetener
1 teaspoon dried oregano
1 teaspoon basil
½ teaspoon garlic powder
Skin tomatoes by first gently cutting an “X” at the base and then placing in boiling water for 30-60 seconds. After skin has been removed, cut in quarters and place in microwave safe bowl. Add sweetener and seasonings.
Cook uncovered in microwave on MED HIGH to HIGH (depending on wattage) for about 15-20 minutes. Pour out excess liquid and cook for another 5-10 minutes.
Place tomato mixture into blender or food processor and puree. Can be used immediately or canned for later use.
Makes about 16 servings (3 cups)
Net carbs per serving: about 4 g
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Coconut Flour Pizza Crust or Bread Sticks
Gluten Free Low Carb Pizza Made with Coconut Flour
I have returned from a week long vacation and am ready to get back into low carb cooking. Before I left, I had been experimenting with making a pizza crust out of coconut flour. My first try resulted in a bland and spongy bread. I received several suggestions on my Facebook page on how to improve the recipe. I added ground flax seed to get rid of the sponginess. The added flax really made a difference and resulted in a much crisper crust. I like pizza crust that is thin and crispy so the flax meal was a great addition. To fix the taste, I added more seasoning as well as a little olive oil.
Gluten Free Low Carb Pizza Crust with Coconut Flour and Flax
I warned my picky daughter that the delicious smelling pizza had a “special” crust on it. She was still willing to try it because I had already sampled it and told her it wasn’t bad. My daughter’s favorite frozen pizza is Freshetta so her comment was “It’s okay, but it’s no Freshetta.” Just the fact that she finished the slice without a complaint is reason enough to call the recipe a success.
Gluten Free Low Carb Pizza
Coconut Flour Pizza Crust or Bread Sticks
⅓ cup coconut flour
¼ cup parmesan cheese
2 tablespoons ground flax
4 large eggs
1-2 tablespoon olive oil
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cream of tartar
1 teaspoon Italian Seasoning Blend
1 teaspoon parsley
¾ cup mozzarella cheese
Place all ingredients except mozzarella cheese into a food processor. Process until there are no more lumps. Fold in mozzarella cheese. Spread onto greased baking sheet or line sheet with non-stick silicon mat. Bake at 375 F for about 20-25 minutes or until top is browned.
Slice into strips for bread sticks. For pizza, top with sauce and toppings then bake at 350 F for about 12 minutes.
Makes 6 servings
Net carbs per serving: 3g
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Garlic Parmesan Flax Seed Crackers
Garlic Parmesan Flax Seed Crackers
It’s a good idea to go through the pantry and determine what items have been sitting on the shelf for a while. I had stocked up on flax seed several months ago because there were a lot of low carb recipes in my pile that called for flax. Unfortunately, I haven’t had the time to try many of the recipes I’ve been saving. I’ve been wanting to try Laura Dolson’s Garlic Parmesan Flax Seed Cracker recipe. I was reminded when I saw Carolyn’s Cheddar Asiago Cracker recipe. Although Carolyn’s crackers looked so much better than Laura’s, I didn’t have any Vermont Cheese Powder and I was looking to use up some flax meal. I will be putting an order in for that cheese powder very soon, though, because those cheddar asiago crackers looked so good and are high on my list of things to try.
Rolled out flax cracker dough
This was the first time I ever made homemade crackers so I wasn’t sure what to expect. It was a lot easier than I had anticipated. I did have trouble getting the dough to roll out even and the crackers in the middle were noticeably thicker than those on the edges. I used a pizza cutter wheel to slice the rolled out dough before putting it in the oven, but I should have made guide marks to get the crackers more uniform in size. These are things that I will work to correct the next time I make crackers.
I’ve bought boxed low carb flax crackers in the past and they aren’t any better than this simple recipe. I don’t recall the price, but I’m sure it is cheaper to make them at home. I’ve always liked having crunchy snacks and the added fiber in these flax crackers definitely makes it a healthy choice.
Garlic Parmesan Flax Seed Crackers
1 cup flax seed meal
⅓ cup Parmesan cheese, grated
½ teaspoon garlic powder
¼ teaspoon salt
½ cup water
Heat oven to 400 F. Mix all ingredients together. Roll out on a silicon mat or greased parchment paper to 1/8 inch thickness. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven to prevent burning. Cool completely.
Makes 4 servings
Net carbs per serving: 1.5g
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Crockpot Pizza Chicken
Crockpot Pizza Chicken
Last year, I got a select-a-size type crockpot as a Christmas gift. It’s great because it can be used with either a 2, 4, or 6 quart crock. I absolutely love it, especially when I only want to make a small dish. This past weekend, after finishing breakfast, I thought I’d cook something simple in the crockpot for lunch. I was spending the morning taking down Christmas decorations and wanted to have a hot meal ready for lunch without much preparation. I found a quick chicken recipe that could be cooked with tomato sauce in the crockpot. Because it’s served topped with mozzarella cheese, it tasted just like a chicken pizza without the crust. The recipe can be doubled or tripled for use in a larger crockpot.
Diced Chicken Cooked with Tomato Sauce in Crockpot
Crockpot Pizza Chicken
2 boneless chicken breasts, cubed
1 8 ounce can tomato sauce
2 cloves garlic
1 bay leaf
1 teaspoon Italian seasoning
¼ teaspoon salt
dash pepper
½ cup shredded mozzarella cheese
Place chicken pieces in a 2 quart crockpot. Stir in tomato sauce and spices. Cook on low 3-4 hours. Serve with shredded cheese on top.
Makes 3 servings
Net carbs per serving: 6g
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Low Carb Gluten Free Pizza Crust
Low Carb Gluten Free Pizza Crust - Made with Cauliflower Rice
In my last post, I described how my 13 year old daughter refuses to eat vegetables of any kind. It should come as no surprise that pizza is one of her favorite foods. I discovered a low carb pizza crust recipe made from cauliflower that is the best I’ve ever had. The original recipe is posted here. This amazing low carb and gluten free pizza crust is a mixture of cooked cauliflower rice and shredded mozzarella. There is also egg added to hold it together as well as your choice of spices to add flavor. It’s has to be good if my daughter can stomach it without fussing.
Low Carb Pizza Crust with Toppings Before Baking
I’ve tried other low carb pizza crust recipes before, but they had a funny taste that I just couldn’t get past. I like my crust thin so when making this recipe I pressed the mixture down well. The original recipe post did not appear as thin as mine. In fact, the original recipe states that the crust can be cut and served as bread sticks. I may try that next time.
Vacuum Sealed Pizza Crust for Freezing
I should also mention that this pizza crust can be made ahead and put in the freezer for later. I ended up making two smaller crusts to freeze and one double recipe large crust to eat immediately. The small crusts fit nicely in an 11″ wide vacuum seal bag. The pizza toppings could be added before freezing to make homemade frozen pizzas. To reheat the pizza crust, I added toppings and then baked at 425 for 10 minutes. I then finished the baking under the broiler to crisp it up. The frozen pizza crusts were just as good as the fresh one.
Low Carb Gluten Free Pizza
Cauliflower Pizza Crust
1 cup cooked, riced cauliflower
1 egg
1 cup mozzarella cheese, shredded
spices, optional
Preheat oven to 450 F. Spray a cookie sheet or pizza pan with non-stick spray. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle spices such as fennel, oregano, parsley, and/or garlic powder on top.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. Place under a broiler at high heat just until cheese is melted.
Pizza crusts can be frozen after the initial baking and used later. Can be doubled for a larger pizza.
Makes 4, 1-slice servings.
Carbs per serving: about 2 g
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Categories: Breads Tags: cauliflower, cheese
Eggplant Tomato Rounds
This is a modification of the typical eggplant mini pizza recipe where peeled eggplant slices are topped with tomato sauce and pizza cheese. I had a lot of end of summer tomatoes on hand so I decided to substitute the sauce with tomato slices. I also opted to keep the skin on the eggplant as I’m sure there is some added fiber and nutrients in the skin.
Eggplant Tomato Rounds
Eggplant Tomato Rounds
2 small eggplants
2 Tablespoons olive oil
½ teaspoon salt
⅛ teaspoon ground black pepper
2 medium tomatoes
½ teaspoon basil
½ teaspoon oregano
½ cup mozzarella cheese
Preheat oven to 425 degrees F. Brush both sides of the eggplant with olive oil and season with the salt and pepper. Bake until browned, about 10 minutes, turning once. Place 1 tomato slice on each eggplant slice. Sprinkle with basil and oregano then top with shredded mozzarella cheese. Bake until the cheese melts, about 5 minutes. Serve hot.
Makes 8 servings
Carbs per serving: 5 g
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Hamburger Pie with Eggplant
We had our first eggplant ripen in the garden. I saw a hamburger pie recipe that I wanted to try so I modified it to add eggplant. The result was delicious. This pie uses seasoned ground beef as the crust and pizza like toppings.
Hamburger Pie with Eggplant
Hamburger Pie with Eggplant
1 pound ground beef
1 ½ tsp salt
¼ tsp pepper
1 tsp Worcestershire sauce
1 tsp mustard
1 cup eggplant, cubed
1 can tomatoes, 14.5 ounce, drained
1 can tomato sauce, 8 ounce
1 cup mozzarella cheese, grated
1 Tablespoon parsley
½ tsp oregano
Sprinkle cut eggplant with salt and let sit in a colander for about 30 minutes. Rinse and then fry until browned. Combine ground beef, salt, pepper, Worcestershire sauce and mustard. Press on bottom and sides of a 9-inch pie plate. Top meat with cooked eggplant. Spread tomatoes and sauce over eggplant and sprinkle with remaining ingredients. Bake at 375 degrees for 30 to 40 minutes.
Servings: 6
Carbs per serving: 7 g
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Categories: Beef, Main Dishes Tags: beef, cheese, eggplant, hamburger, low carb, mozzarella, recipe, tomato
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