Norma, I think the Greek idea would be nice, with feta and olives and onions and little tomatoes. Sounds delicious. I tried the broccoli version and it was really good now I'm thinking a Mexican one would be fabulous, maybe with salsa, black beans, peppers, onions and cheddar or jack cheese.
SW: 147 lbs CW: 133 lbs GW: 125 lbs
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Failure is not trying at all. ________________________ Inaugral 5K Race: 4/25 - Get-In-Gear -Minneapolis: 49:32 7/11/09: River Falls Day 2 Mile Run/walk: 35:47 Women Run the Cities 5K: 9/27 42:10 (PR) Twin Cities Marathon/5K Run: 10/3/09: 48:50
Well...I saw this in the Sobey's seasonal flyer and was pretty intriqued. Very cool idea. Instead of a bread crust you have a meat crust with whatever toppings you like. I found that while I can eat a LOT of pizza with a bready crust, I could only eat one slice of this high pro, no gluten pizza. YUMMY!
1 lb extra lean ground beef 1/3 cup gf bread or cracker crumbs 2 Tbps red pasta sauce 2 Tbsps Italian seasoning (I mix my own basil, oregano, majoram and cayenne and then add fresh garlic) salt and pepper to taste 1 egg corn meal and olive oil for the pan
Mix all of the meatloaf ingredients. Oil the pan and sprinkle on some corn meal. Pat the meatloaf onto the cookie pan to form a crust forming a lip around the edges.
Top with your favorite tomato pasta sauce, any veggies, meat and cheese you like, just like a pizza. Because I already had the meat, I just used peppers, onions and sweet potatoes.
Bake in a 350 oven for 40 minutes until the meatloaf is cooked and cheese is browned.
Calories will depend on your toppings but veggie topping and then part skim milk mozzarella will give you 250 calories per slice if you cut your pizza into 8 pieces (standard pizza pan) and only eat one piece.
I am inspired because I think a chicken meatloaf crust with alfredo sauce, and then topped with broccoli, onions, mushrooms and old cheddar would be divine.
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