Pizza is, hands down, my favorite guilty indulgence. I love it! One of my favorite pizzas is called the Magical Mystery Tour made by Mellow Mushroom. It has a pesto base with Portobello and button mushrooms, topped with warm, gooey feta and mozzarella cheese, a touch of spinach, and just the right amount of jalapeños for a bit of spice. If calories weren’t a factor, I think I could eat this pizza every day. Shout out to Mellow Mushroom for making one of the best pizzas I’ve ever had!
Another reason I can’t eat pizza every day is because my husband has recently taken on the challenge of low carb eating. Not to lose weight but to create healthier eating habits in hopes for an overall improved lifestyle.
Blah blah blah! This is what I hear when he tells me no pizza every Friday night!
Hence Low Carb Meatzza Fridays. We make these in “personal pan” size with a variety of meat and veggie toppings. NO breading, no crust, but still delicious.
Low Carb Meatzza Recipe
Yields 3 personal pan size Low Carb Meatzzas
Cook Time: 30 minutes
Prep Time: 5 minutes
- 1.25 lbs. ground beef
- 2 eggs
- 4 oz. grated parmesan cheese
- 8 oz. bag of shredded mozzarella cheese
- 2 cps. Rao’s Pizza sauce (3 g. of carbs per 1/3 cup.)
- 1/2 tbsp. garlic powder
- 1 tbsp. Italian seasoning
- salt & pepper to taste
- fresh basil
- veggie toppings (optional)
1. Preheat oven to 400°.
2. Whisk 2 eggs. In a large mixing bowl combine ground beef, eggs, parmesan cheese, and spices. Mix thoroughly with your hands.
3. Set aside a dinner plate.
4. Heat in a medium non-stick, oven safe skillet on medium heat. Using a spatula, flatten meat to form the base of your Low Carb Meatzza. Cook until brown.
5. Once cooked on side one, use a spatula to slide meatzza base onto dinner plate.
6. Then flip meatzza base back onto the skillet, uncooked side down. Allow side two to cook a few more minutes until brown.
7. While side two is browning, spread about 1/3 cp. of Rao’s Pizza Sauce (3 g. of carbs per 1/3 cup) on meatzza base.
8. Next, sprinkle 1/4 cup of shredded mozzarella cheese (1 g. of carbs per 1/4 cup) and toppings.
9. Once fully browned, warm in oven until cheese is melted. About 5 minutes. Remove and top with fresh basil.
10. Repeat steps 4-9 for each Low Carb Meatzza. Serve with a side of mixed greens.
Low Carb Meatzza is kid friendly, especially when topped with classic pepperoni. I still miss Friday night pizza take out but feel much better about myself after eating this healthier version. It’s low carb and home-made which not only means less post dinner bloating but also lighter on the pocket.
How did your Low Carb Meatzza turn out? Are you into low carb dieting or have someone in the family who is? What’s your favorite low carb dish? Share your ideas and experiences in the comments below.
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