[Sca-cooks] Low carb Pizza

[Marilyn Traber]

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There is sort of a low carb pizza-equivalent. Most of us call it 'meatza'
because we take one of those pie tin sets that has the 2 tins, the top one
with a series of holes in it to [normally] blind bake pie crusts...Take
basic very lean ground beef and carefully press it into the top tin making
sure that it doesnt ooze through the holes. Once you have a meat pie shell
[and you can mix italian seasonings and garlic into the meat if you want]
you take a measured amount of tomato sauce like you would make for pizzas,
look for the brand with the lowest carb count [since I know you look at
ingredients for your kids] or make your own. Spread the meat shell with
sauce,and add cheese and toppings as appropriate. Put the top tin into the
bottom tin, with a bell jar lid as a spacer, to give the excess fat a place
to drip into. Many of us will poke tiny holes in the meat through the bottom
holes to let teh excess cheese grease drain out as well...Bake in a 375-400*
oven until meat done and cheese and toppings look right.
margali

[or if you want to think of it as a truely strange version of meatloaf,
knock yourself out. Done right, it can knock down those pizza cravings. The
highest carb part is the sauce, followed by the onions and other vegetation]
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