Meatza cetogênica com baixo teor de FODMAP (pizza com base de carne)

Ingredientes

• 1 pound ground beef
• 1 pound ground pork
• 1/4 cup blanched almond flour
• 1 tablespoon garlic-infused olive oil
• 1 tablespoon low FODMAP Italian Seasoning (homemade or store-bought)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup low FODMAP Pizza Sauce
• 2 cups pizza (low moisture) mozzarella (lactose-free if needed), coarsely shredded and divided
• 1/4 cup sliced low FODMAP pepperoni
• 4 ounce can sliced mushrooms (canned in brine), rinsed, drained, and patted dry
• 1/2 cup green bell pepper, diced

Modo de preparo

1. 1

   Prepare sauce: If making homemade pizza sauce, prepare and set aside to cool.

2. 2

   Preheat oven to 400°F. Line a sided baking sheet (mine is 16 x 12 x 1 inches) with parchment paper (NOT a silicone mat – see note).

3. 3

   Prepare the meat crust: Add crust ingredients to a large bowl and mix using your hands until combined. Place meat “dough” onto a baking sheet and spread as evenly as possible with your hands until it reaches the sides of the sheet.

4. 4

   Bake crust in a preheated oven for 15 minutes or until the temperature reaches 160°F on an instant read thermometer. The crust will shrink in size, and that is normal (see note).

5. 5

   Drain grease: Using a fork to gently hold the crust on the baking sheet, carefully drain the grease from the baking sheet. Using as many folded over paper towels as needed, gently pat crust until mostly dry.

6. 6

   Add toppings and bake: Top crust with 1/2 cup of the prepared pizza sauce (saving the rest for your next Meatza or other recipes), 1 ½ cups of the mozzarella, pepperoni, mushrooms, and diced green bell pepper. Cover toppings with remaining ½ cup of mozzarella. Bake an additional 10-12 minutes until toppings are cooked.

7. 7

   Slice and serve: Slice into 12 pieces with a pizza cutter or knife and serve 2 slices per serving.