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Old 12-04-2014, 06:10 PM   #1
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Meat-za Pizza Crust

This is one of my keto diet recipes, and it's fantastic! Basically, it's a pizza "crust" made of meat. Even if you're not into low carb, I think you will love this.

I'm not including any recipe for sauce or toppings. Feel free to use whatever you normally use on pizza.

Be forewarned: it's VERY filling.

Meat-za Pizza Crust
Makes 8-10 servings

Ingredients:
  • 1 lb lean ground beef
  • 1 lb mild Italian pork sausage
  • 2 eggs, beaten
  • 1 tsp kosher salt
  • 1 tsp ground basil
  • 1 tsp oregano (preferably Mediterranean)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
Preheat oven to 450F.

Method:
  1. Combine all of the ingredients in a large bowl and mix well. Press the mixture into an 11x17 non-stick cookie pan. Be sure to spread it out evenly and push it all the way up to the edge of the pan forming a slight lip. To facilitate things I put wax paper over the meat and then roll it out with a rolling pin.
  2. Bake for 10-12 minutes.
  3. Remove from oven and allow to cool slightly. When cool enough to handle, carefully tilt the pan up and drain off any grease.
  4. Top with your favorite sauce, toppings, and cheese.
  5. Turn the oven to the broil setting, and return the pan to the oven so that it sits about 6" below the broiler. Broil for 8-10 minutes, or until the cheese is golden brown.


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Old 12-04-2014, 06:13 PM   #2
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I have to try this soon!
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Old 12-04-2014, 06:33 PM   #3
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Looks like a winner to me.

How does it do if you treat it like a normal pizza dough and cook it in a hot oven on a stone?
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Old 12-04-2014, 06:35 PM   #4
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Quote:
Originally Posted by Zagut View Post
Looks like a winner to me.

How does it do if you treat it like a normal pizza dough and cook it in a hot oven on a stone?
No idea. Tonight was my first attempt. But my guess is that you would end up with a very greasy pizza stone. And I'm not sure there's any advantage, because it doesn't crisp up like a standard crust.
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Old 12-04-2014, 06:42 PM   #5
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Thanks for this Steve. That's a no carb winner for sure!! I can't wait to make it.
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Old 12-04-2014, 06:44 PM   #6
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I was thinking along the lines of precooking as suggested and draining the grease then topping and into the oven like a regular pizza rather then the broiler.

Guess it's time to experiment.
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Old 12-04-2014, 06:50 PM   #7
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Quote:
Originally Posted by Zagut View Post
I was thinking along the lines of precooking as suggested and draining the grease then topping and into the oven like a regular pizza rather then the broiler.

Guess it's time to experiment.
The crust is already fully cooked. Cooking longer would dry it out. All the broiler does is heat the sauce and toppings and melt the cheese.
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Old 12-04-2014, 07:07 PM   #8
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The crust is already fully cooked. Cooking longer would dry it out. All the broiler does is heat the sauce and toppings and melt the cheese.
Perhaps shorten time of precook then place on the stone?

As Steve said it's not a crisp crust and this may be a way towards that end.

As I said. Time to experiment.
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Old 12-04-2014, 11:42 PM   #9
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Quote:
Originally Posted by Zagut View Post
Perhaps shorten time of precook then place on the stone?

As Steve said it's not a crisp crust and this may be a way towards that end.

As I said. Time to experiment.
I don't think you can get a crisp crust with ground beef and sausage. There's nothing there to crisp up.
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Old 12-05-2014, 01:45 AM   #10
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Thank you for sharing, Steve....that looks fantastic!
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