PIC: LOW CARB: *MEAT CRUST VEGGIE PIZZA*

*MEAT CRUST VEGGIE PIZZA*

Original recipe called for 1lb of meat and 1 cup of cheese, but that combination didn't hold the crust together. I substituted 2 eggs for cheese. I ate my pizza holding it in my hand.... no fork and knife required!) Be adventurous. This can be made in so many different ways!

1lb ground meat (I used ground pork)
3/4 teaspoon rustic Tuscan seasoning (or other of your choice)
1/2 teaspoon crushed chili flakes
2 eggs, beaten
1/4 cup pizza sauce or tomato sauce of your choice (I used Francesco Rinaldi - Tomato & Basil Hearty Pasta Sauce)
your favorite pizza toppings and cheese

I used:
1/2 green bell pepper, sliced
1 small yellow onion, sliced
2 button mushrooms, sliced
1 cup Kirkland Signature 4 blend Mexican cheese

Preheat oven to 400*F. Brown meat with seasoning over medium high heat until thoroughly cooked. Slice your veggies or prepare pizza toppings you plan on using, set aside. Once meat is browned, put through a food processor to make a fine paste. Set aside and let cool. Once cooled, add two eggs, and mix well. Press into a 9'' pie pan (I don't have a pizza pan yet!). Bake for 20-30 minutes until lightly browned. Let it cool.

Layer pizza/tomato sauce on crust. Layer your veggies, and other pizza toppings, if using. Sprinkle with cheese. Bake at 400* until cheese has melted 10-15 minutes.

Enjoy.

Nutritional info per 1 serving (1/4) pizza: 439 calories, 5g carbs, 1g fiber, 28g protein, 34g fat, 354mg sodium