I’m currently revisiting Atkins Induction for a “reset” and remembered this delicious recipe that literally got me through Atkins Induction 10 years ago. I’ve tried so many of the popular low-carb pizza crust recipes and just don’t like but a few that I have developed or tried in the interim. A lot of sodium in pizza toppings. 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 occasionally. Best of all, it can be ready in 10-15 minutes! Moreover, I don’t end up with “sausage fingers” and swollen ankles the next day from water retention due to the sodium in most low-carb crust recipes. I’m so sodium sensitive, I leave off pepperoni from my pizzas as a rule. Just increase ingredients accordingly if you need more servings.
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
DIRECTIONS: 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:
531 cals, 39.3g fat, 11.2g carbs, 2.9g fiber, 8.1g NET CARBS, 34 g protein, 1312 mg sodium