This delicious recipe is delightful if you’re still on Atkins Induction and craving a bit of pizza. I’ve tried so many of the popular low-carb pizza crust recipes and just don’t like all that cheese, the heaviness, and particularly I don’t like all the salt that is inherent in cheese crusts. Not fond of the cauliflower crust recipes, because for me, leftovers get a strong taste of cauliflower on day 2. I find all the low-carb recipes just too “heavy” and greasy. Even this amount of sausage and cheese packs a whopping amount of sodium, as seen in the nutritional stats below! But hey, when you’re still on Induction and craving pizza, this’ll do just fine for me. It can be ready in 10-15 minutes! And I don’t end up with “sausage fingers” and swollen ankles the next day from water retention due to sodium. It is my sodium sensitivity that makes me leave off pepperoni from my pizzas.
When my hubby (who doesn’t really do low-carb) is home for lunch, I double the amounts of my ingredients and he just slices off half and drags it over to a piece or two of toasted French bread (he’s not 100% low carbing). Says it tastes just like the old classic frozen French Bread pizzas we used to buy, but even better! That way I can low-carb and he can chose to or not. Works for us.
Now this “pizza” isn’t one you can pick up and eat with your hands. Even as it cools a bit and the cheese firms up, you’ll still have to eat with a fork. So I don’t do this recipe for company. 🙂 But I find not being able to pick it up and eat by hand doesn’t bother me one bit. This tastes just like the best sausage, mushroom, bell pepper pizza I ever had in any Italian restaurant or pizza parlor! You may prefer to use all sausage or all beef, your call, but nutritional info is for the recipe as written. If watching your sodium intake on doctor’s orders, using all ground beef and also lowering the cheese to 2 oz. would be wise choices.
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2 oz. pork sausage (breakfast or Italian)
1 oz. ground beef (or more pork sausage)
¼ tsp. fennel seed
Sprinkle of garlic and onion powder
1/3 can drained, canned mushrooms (or 2 fresh, sliced)
2 oz. bell pepper
3 T. low carb spaghetti sauce (I use Bello Vita)
2 oz. grated mozzarella cheese
Brown meat in no-stick skillet on medium heat. Add veggies and continue to cook until pretty tender, about 5 minutes. Add spices and stir. Using spoon or spatula, neatly push ingredients away from the edges of the skillet as shown in picture. Dot the surface with the tomato sauce but no need to stir. Top with the cheese, trying to keep it pretty much on the ingredients. Cover and lower heat to lowest setting and heat long enough to melt cheese. Should be ready in just a few minutes. Allow to cool a couple minutes so cheese will firm up a tad before attempting to “slice” into two slices. Using a broad spatula, slide a portion out of the skillet onto the serving plate (or toasted French bread, for non-Atkins eaters). Enjoy!
NUTRITIONAL INFO: Serves 1 and contains:
39.3 g fat
11.2 g carbs, 2.9 g fiber, 8.1 g NET CARBS
33.6 g protein
1312 mg sodium