Recipe for crustless pan-pizza
Saturday, November 02, 2013
Our family really enjoyed our crustless pan-pizza last night. So I thought I'd share the recipe, as much as there is a recipe.
But I will start by saying that for anyone who answers this post by saying that this does not taste like REAL pizza. You are right, there is something missing. If you like something solid under the toppings to hold on to because you don't want to eat your pizza with knife and fork you can just get a piece of greasy cardboard and stick it underneath. It emulates the taste and texture of pizza dough quite nicely and will probably be healthier for you as well.
Now to the recipe:
I make this in a frying pan with a metal handle that can go in the oven but you could use a casserole dish/pan that can go on the stove and oven, too.
You can choose really any veggies you like for the base. In my picture from yesterday the veggies were hidden under the ground beef and the cheese, but they were a significant part of the meal.
I fried up the ground beef first in coconutoil with onions, and seasoned to taste (sea salt, garlic, herbs like basil, thyme, oregano, marjoram, etc.). Once that is nicely browned I set it aside and stir-fry some low-carb veggies (green leafies are my favorite, but cauliflower, cabbages, green beans etc. will work fine) until wilted or about 5 minutes. When they are done I treat them as the "crust" and top them with tomato sauce (not too much to keep carbs low), browned, seasoned meat, any other toppings you like (mushrooms, sausage, pepperoni, other veggies, hard-boiled eggs, fish ...) and then top with mozzarella cheese or other cheese that melts well. I love pepper jack. Now that the pizza is ready I put it in the oven at 350 degrees F until the cheese is melted. If yo want some crunch on the edges I recommend adding some ground nuts around the edge after baking.