Tag Archives: pizza

Beef Omelette Pizza

Posted on by
beef-omelette-pizza

Here are two Beef Omelette Pizzas in the oven. I made these pizzas during the summer while I had fresh tomatoes from the garden. Use home-canned hot peppers, salsa, or olives during the winter. Make two pizzas so you can enjoy the pizza as a snack cold.

This recipe is safe for someone on the Specific Carbohydrate Diet. There will be enough sauce to make about four pizzas or you can use the sauce for another dish. Make the tomato sauce a day before making pizza so the flavor can improve.

Tomato Sauce
2 pounds frozen whole organic tomatoes
1T pastured lard, tallow or schmaltz
1T organic virgin olive oil
1tsp sea salt
1 small onion, chopped
1-2 cloves organic garlic, minced
2tsp organic thyme
1 organic bay leaf
If you have frozen tomatoes, let them thaw overnight on the counter and remove the extra water for a thicker sauce. Saute the onions and sea salt in the fat and olive oil until soft. Add the garlic, spices and tomatoes. Let simmer until sauce thickens. If you have time, let the sauce sit overnight in the fridge to improve the flavor.

Beef Filling
2-3T pastured lard, tallow or schmaltz
1T organic virgin olive oil
1-2tsp sea salt
1 large organic onion, chopped
1 pound pastured ground beef, crumbled
1-2T organic paprika
1-3 cloves organic garlic, minced
1 organic hot pepper, to taste (optional)
Melt the fat and olive oil together and saute the onions, crumbled beef and sea salt until browned. At the end of the cooking add the garlic and paprika. Make the beef filling just before making the pizza so it is still warm.

Toppings
1/2 pound raw organic cheese, grated
fresh organic tomatoes, sweet onions, hot peppers, etc

Omelette Base
1T pastured lard, tallow or schmaltz
1T organic virgin olive oil
7 pastured eggs, beaten well
This omelette base is for two 12″ pizzas. Heat up the fat and olive oil in two 12″ cast iron fry pans. Put half the fat and oil in each fry pan. Beat the eggs well in a bowl. When the fry pans are hot add half the beaten eggs to each fry pan. Reduce the heat and cover until the eggs are cooked through. Do not overcook.

Remove from heat and spread the tomato sauce on each omelette base. It is best to have your tomato sauce and filling warm when you put it on the omelette base. Top with cheese and any fresh vegetables you want. Put in a preheated oven at 300?F for 10-15 minutes. Do not overcook your raw cheese if you want the best results. Let the pizzas sit on the counter for a few minutes before serving. This pizza can be eaten as a delicious cold snack.

I prefer using cast iron fry pans to avoid the dangers of Teflon. If you are wondering why I love cast iron pans please read My Mother’s Dutch Oven.

Upsidedown Pizza

Posted on by
meat-pizza

This recipe is great for someone who misses pizza. Meat as a crust is a simple solution to the pizza problem. The pizza tastes great cold and can be cut into small pieces and used as an appetizer.

This pizza is safe for someone on the Specific Carbohydrate Diet. It is based on the Meat Lover’s Pizza recipe from The Low-Carb Gourmet by Karen Barnaby. Karen Barnaby is the executive chef at the award-winning Fish House restaurant in Vancouver, BC. The recipe is a very filling. A small piece with a salad on the side will make a rich, satisfying meal.

Tomato Sauce
3-5 pounds frozen tomatoes, liquid removed

Meat Crust
1 pound beef, ground
1c walnuts, soaked and dried, ground finely (optional)
2 whole eggs
pinch of sea salt and thyme

Cooked Topping
1 large onion, cut into rings
1T butter or fat
2c mushrooms, chopped
pinch of sea salt

More Topping
2c cheese, grated
1T green onion, fine slices
pinch of thyme and basil

1. Make the tomato sauce the day before making the pizza. Let the whole tomatoes unfreeze overnight. Remove the liquid that comes out of the tomatoes and use in a soup or stew. Simmer the tomatoes until they thicken. Allow the sauce to sit in the fridge. It will continue to thicken. You will need about 1c of sauce for each pizza.
2. Saute onion rings in the butter and sea salt. As the onions brown add the mushrooms and cook until golden brown. Add a splash of red wine or bone broth if needed.
3. Finely grind the soaked and dried walnuts in a food processor. In another bowl mix the ground beef, ground walnuts, eggs and spices. Spread the meat crust on the bottom of a 18″x12″ glass oven dish. The meat crust is nicer if it is thin. Try to get it about 1/2 inch thick. Use another glass oven dish if you have extra crust. Cook the meat crust at 375F for about 10 minutes or until just cooked through. Remove from oven.
4. After the meat crust is cooked, top with a layer of the tomato sauce, followed by a layer of the sauted vegetables and topped with grated cheese. Sprinkle with fine slices of green onion and spices. Return to the oven for about 10 minutes until the top is bubbly. Let the pizza sit for a few minutes and rest before serving.