Lots of recipes sharing on here, I know! I can’t help myself. Soon, I will post some other posts as well! Doing some product reviews next. Still starting up this new site, thanks for visiting. I also posted this on my old low carb site, Until The Thin Lady Sings, which is in serious need of updating… (update: in process!)
We have been experimenting with Meatza pizzas over here, since my husband has gone low carb. Love this one. Obviously skip the sauce if you are a non-plant eating zero carber. You could make this with fresh mozzarella on top, or any way you like. I bought shredded cheese and sliced cheese to make it easier. I put the sauce on the side for husband, usually. I eat it without.
1 1/2 cups shredded Italian cheese (I used 365 brand of provolone, parmesan, asiago, fontina)
Sliced whole milk mozzarella cheese (we used 6 thick slices)
4 ounces (1/4 cup) tomato paste, organic
1/2 cup strained tomato sauce, organic
2 Tablespoons water
sea salt, pepper, garlic powder, oregano, basil, red pepper flakes: to taste
9″ cast iron pan, small pot
While cooking, start the quick pizza sauce. In a small pan, turn heat on high and put the tomato paste in, stirring with a wooden spoon until it slightly changes color and is heated through. Add tomato sauce, and whatever spices you like. You could use minced garlic or garlic powder, oregano, basil, s&p, red pepper flakes to your liking. Add the water and stir every so often so it won’t pop. You can cook it down slightly or just cook it until it tastes right, by adjusting spices. This might make slightly more than you will need.
When crust is cooked, layer on it: sauce (if using), 1/2 cup of cheese (maybe reserve one teaspoon or so for the very top), mozzarella slices, pepperoni and a little sprinkling of cheese on the very top. Broil for about 4 minutes, or until cheese is melted and pepperoni is cooked.