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.
3-5 pounds frozen tomatoes, liquid removed
1 pound beef, ground
1c walnuts, soaked and dried, ground finely (optional)
2 whole eggs
pinch of sea salt and thyme
1 large onion, cut into rings
1T butter or fat
2c mushrooms, chopped
pinch of sea salt
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.