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deconstructing a low carb pizza

I've been having a lot of fun this week deconstructing some of our favorites to fit into #AltShift.

We've had deconstructed pizza (5Shift)... which really turned out (deliciously) like a cross between a chili and pizza. We thought of some names like pilli or chilza or chil-zaaaa. IDK... it was tasty.

The recipe, if you can call it that, was

2 T fat of choice

1 medium onion, chopped

2-4 cloves garlic, minced

2 lbs ground beef

2 t salt, divided

1 t onion powder

1 t garlic powder

1 t dried basil

1-24 oz. jar no sugar added, organic pasta sauce. (If I haven’t any made, I like Mario Batali’s, but choose any you like).

1/2 t chili flakes

1/2 chopped fresh basil

2 T grated parmesan, plus more for garnish

1 c shredded mozzarella

20-ish slices uncured pepperoni (or salami- I like the flavor better)

  1. Preheat your broiler

  2. Over medium heat, at cooking fat until shimmery. Add onions and cook until softened, about 10 minutes. Add garlic and cook 2 minutes. Add ground beef, sprinkle with 1 t of salt, garlic & onion powders. Crush the dried basil in your hands before adding to meat mixture. Cook until all the beef is nicely browned.

  3. Add pasta sauce, chili flakes, fresh basil and parmesan. Stir to combine. Top with the shredded mozzarella and pepperoni.

  4. Place under broiler until cheese is bubbly and pepperoni has started to crisp, about 8 minutes.

  5. Garnish with a little more shredded parm. Enjoy!

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