Crust-less Pizza

This is based on Nigella Lawson recipe I adapted – Meatzza. Basically, you use mince to create a base, and top with the traditional pizza favourites, tomato sauce and mozzarella.

Nigella’s recipe uses porridge oats. I swapped these for ground almonds. They are there to give the base substance. I also changed the herb from parsley to thyme. Serve with a green salad, or to keep the Italian theme going you could try this Keto garlic bread recipe on the Diet Doctor website.

Crust-less Pizza

  • Servings: 4
  • Difficulty: easy
  • Print

  • 500g minced beef
  • 2 cloves garlic, crushed
  • 3tbsp ground almonds
  • 50g grated Parmesan
  • 1tbsp thyme leaves
  • 1tsp salt
  • 2 eggs, beaten
  • 400g tinned chopped tomatoes
  • 1tsp dried oregano
  • 125g ball of Mozzarella
  • Fresh basil

Grease a 28-cm baking tin. Preheat the oven to 220 degrees C.

In a bowl, mix the meat with the garlic, ground almonds, half the grated Parmesan, thyme, salt and eggs. Do this with the tips of your fingers so you don’t overhandle the meat, as too much handling makes it tough.

Press the meat into the tin. Drain some of the liquid off the tinned tomatoes. Mix with the oregano and spread it over the meat crust. Slice the Mozzarella and put it on top, along with the rest of the Parmesan.

Cook in the oven for 25 minutes. Top with the fresh basil and serve.

Serves 4. 5g carbs and 1g fibre per serving.

 

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