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Appetizer: Meatza Pizza (No Crust)
Crustless pizza for low carb diets!
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1 cup shredded mozzarella, skim
1 tbsp parmesan
1/4 tsp leaves pizza spices
8 oz sausage
1/4 cup tomato sauce
8 oz ground beef
Instructions
1. Preheat oven to 350 °F (175 °C). Prepare 2 disposable 8" pie pans by spraying bottom and sides with vegetable spray or oil. Mix ground beef and bulk italian sausage in bowl until well combined.
2. Divide meat mixture in half. Press 1/2 of meat mixture in each pie pan, making the meat layer about 3/8" thick. Try to make it as thin as possible by pushing it up the sides of pan about 1" or more. The meat mixture will shrink as it cooks, and the sloped sides of the pie pan will help create a rimmed "crust" to hold your cheese & toppings. Bake for approximately 20 minutes or until no longer pink; pour off juices.
3. Spread 2 tbsp of pizza sauce on each Meatza (use more or less to taste). Divide cheeses in half and top each pizza with mozzarella, parmesan, a sprinkle of spices and any toppings. Bake another 10-15 minutes or until cheeses are browned and bubbly.
4. Note: use 2 pie pans to make 2 different pizzas easily. You an also make this in a larger baking pan (8x11"), but the smaller pans cook quicker and it's easier to form the "crust".
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Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 826 kcal | ||
| Fat 64.45 g | ||
| Carbohydrate 5.34 g | ||
| Protein 53.02 g | ||
| Iron 47 mg | ||
| Calcium 97 mg | ||
| Cholesterol 194 mg | ||
| Monounsaturated Fat 27.06 g | ||
| Polyunsaturated Fat 5.47 g | ||
| Saturated Fat 26.95 g | ||
| Trans Fat 1.04 | ||
| Sodium 1400 mg | ||
| Sugar 1.67 g | ||
| Potassium 778 mg | ||
| Vitamin A 16 mcg | ||
| Vitamin C 15 mg | ||
| Fiber 0.5 g | ||
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