

Gluten free, low carb and perfect for diabetics, this crock pot pizza recipe is so easy you might have to swoon across a couch or three just to make it look like you worked hard. If you’re a fan of good measure, throw some coconut flour wantonly across your face and hair to look even more haggard.

The secret is in how easy this dish is to prepare ahead, even on your busiest days.

Easy to assemble and served up with a dollop of molten cheesy love, this uber-stuffed dish will delight even the pickiest of eaters. (I even share ideas for baking this dish in the oven below, so be sure to read recipe tips.)

As an aside, I totally almost killed myself making this dish.

Loaded with sun-dried tomatoes, artichokes, green peppers, fresh mushrooms, more

I was carrying the crock pot, cord and all, across the dining room to take the pictures above and below, and I stepped on the cord plug. Barefoot.

I almost threw the entire device, all six quarts of it, filled with prepared fillings! Needless to say, I managed to hop about a bit and gingerly place the crock pot and contents on the table before hopping about some more. I should name this a Hop Pot because I keep forgetting to carry the cord plug in my hand.

I live a life of danger. Madcap, zany danger.

Crock pot considerations and recipe ruminations:

If you don’t have a crock pot, you can bake this dish in a casserole pan for about an hour on 350 degrees. I’d cover the top with a tent of tinfoil to keep the cheese from over-browning and then remove during the last 10 minutes of baking.

This dish freezes well, so if you bake it up, you can pop it in the freezer and thaw/reheat as needed.

Need to cut the fat? Thankfully, because you can pretty much put anything you wish on your pizza, you can use lower-fat cheeses and leaner proteins. If you’re a vegetarian, skip all the meats, and you’re golden.

I use store brand pizza sauces because they’re thin (go farther), cost less and tend not to contain added, unnecessary ingredients. My two store brands of jarred pizza sauce used in my recipes come from Kroger and WalMart because that’s where I shop most often.

This dish is induction friendly, gluten free and sugar free and just over 5 net carbs per serving (due to pizza sauce).

Crock Pot Pizza

.75 lb ground beef, cooked

.75 lb bulk Italian sausage, cooked

1-15 ounce jar pizza sauce

3 cups mozzarella cheese, shredded

3 cups fresh spinach

16 slices pepperoni

Toppings(optional. Add your faves)

I used (* = accounted for in nutritional information):

1 cup olives, sliced*

1 cup mushrooms, sliced*

1/2 green pepper, chopped*

1/2 cup sweet onion, chopped*

1/4 cup marinated artichoke hearts, chopped

1/4 cup sun-dried tomatoes, chopped

2 cloves garlic, minced*

In a 6 quart crock pot, combine sausage and hamburger with sauce and onions. Place half of sauce mixture in crock pot. Place half of fresh spinach on top of sauce mixture. Place pepperoni and 1/2 desired toppings on top. Place half of mozzarella cheese on top of pepperoni. Repeat layers ending with mozzarella. Cook on low 4-6 hours. Let cool slightly and cut into 8 slices. Refrigerate remaining.



Makes 8 ginormous slices.

Nutritional Information Per Serving: Calories: 487, Carbohydrates: 7.6g, Fiber: 2, Net Carbohydrates: 5.6g, Protein: 30g, Fat: 37g