Craving pizza but watching your carb intake? Prepare to be amazed by this revolutionary Low Carb Meat and Veggie Crust Pizza that transforms your favorite comfort food into a guilt-free, protein-packed meal! Imagine sinking your teeth into a crispy, flavorful pizza crust made entirely of ground beef and zucchini, topped with melty cheese and your favorite toppings - all without the heavy, carb-laden traditional dough. This recipe is not just a meal; it's a game-changer for anyone seeking delicious, health-conscious alternatives that don't compromise on taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound ground beef
- 1 cup shredded zucchini
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup pizza toppings (pepperoni, bell peppers, etc.)
- 1 cup marinara sauce
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine ground beef, shredded zucchini, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, and onion powder. Mix thoroughly using your hands until all ingredients are well incorporated.
- Transfer the meat mixture onto the prepared baking sheet and press it evenly to form a thin, circular pizza crust shape. Aim for about 1/4 inch thickness, ensuring the edges are slightly raised to create a border.
- Bake the meat crust in the preheated oven for 15-20 minutes, or until the edges are golden brown and the center is firm. The meat will release some fat, so carefully drain any excess liquid.
- Remove the crust from the oven and spread marinara sauce evenly across the surface, leaving a small border around the edges.
- Top the sauce with remaining mozzarella cheese and your chosen pizza toppings like pepperoni, bell peppers, or other low-carb vegetables.
- Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly and the toppings are heated through.
- Remove from the oven and let the pizza cool for 3-5 minutes to allow the crust to set. Slice into 8 equal pieces and serve hot.
Tips
- Moisture Matters: When mixing zucchini into the meat crust, thoroughly squeeze out excess water to prevent a soggy base. Use a clean kitchen towel or cheesecloth to remove moisture.
- Even Distribution: When pressing the meat mixture onto the baking sheet, use the back of a spoon or clean hands to create an even, thin crust that will cook uniformly.
- Drain Excess Fat: After the initial meat crust baking, carefully drain any released fat to ensure a crispy texture and prevent sogginess.
- Topping Strategy: Choose low-moisture toppings to maintain the crust's integrity. Fresh vegetables and lean proteins work best.
- Let It Rest: Allow the pizza to cool for a few minutes after baking. This helps the crust set and makes slicing easier.
- Customization is Key: Feel free to experiment with different ground meats like turkey or chicken, and vary your cheese and topping combinations to keep things interesting!
Nutrition Facts
Calories: 288kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
