Burger Pizza aka Meatzza 1

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Rating: 3.95

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Select Course to Add: Breakfast Lunch Dinner This recipe has been added to your Meal Plan Ingredients 1/2 Pound Grass Fed Beef (lowest fat possible)

1/2 Teaspoon Salt and Pepper

1 Tablespoon Chili Powder (or other seasoning of choice)

1/3 Cup Ultra Low Carb Marinara Sauce (or other low-carb sauce like Rao's)

3/4 Cup Mozzarella Cheese (shredded)

1/4 Cup Green Bell Peppers (sliced)

6 Slices Pepperoni Slices Instructions Set the oven to broil and arrange the top rack about 6 inches from the flame. Add the salt, pepper and chili powder to the grass fed beef and mix together. Slice the bell pepper into small slivers and set aside. Press the beef onto the pizza pan and spread it as far out to the edges as possible because it will shrink a lot in the oven. You want the beef crust to be very thin. Check on it after about 4 or 5 minutes and drain the excess fluid using a handful of paper towels. Be careful of burning yourself during this process.

Spread the sauce evenly over the crust.

Take the pepper slices and arrange them over the sauce. Sprinkle the cheese evenly over the peppers. Lay the pepperoni slices over the cheese. Place the prepared pizza back under the broiler for 4-5 minutes or until cheese is melted. Enjoy! Make sure you let the pizza cool off before taking a bite. The inside contents may be hot! Recipe Notes Nutritional Data The key to making this pizza more than just meat and cheese is creating a super thin crust using grass-fed beef and broiling it until it’s nice and crispy. Then you can let your imagination run wild and try different combinations of your favorite pizza toppings. Whether you like classic pepperoni or something more exotic like feta cheese with olives and artichoke hearts, as long as you stick with Ultra-low Carb toppings, you’re sure to be satisfied! What’s your favorite combination of toppings? Don’t keep it to yourself! Share your creation in the comments below and let’s see who can get the most creative! Click here for "Understanding the Macronutrient Guide"