After discovering that my tortilla dough works amazingly well for making crispy and thin pizza crust, I've tried it with many of my favourite toppings. The pizza crust is made from the same dough that also works for taco shells, nachos and even breadsticks. Last time I made Pizza Florentine which is perfect for breakfast because it uses eggs, spinach and bacon. One individual pizza has just over 7 grams of net carbs, is high in protein, fat and electrolytes and fill you up for hours!
Nutritional values (per serving):
|of which Saturated||20.6||grams|
Macronutrient ratio: Calories from carbs (3.5%), protein (22.3%), fat (74.2%)
Ingredients (makes 2 servings / small pizzas):
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Prepare the pizza crust and Marinara sauce.
- Preheat the oven to 220 C / 430 F. Slice the pepperoni and place on a hot pan. Fry briefly to release the juices and add the minced beef.
- Cook over a medium-high heat until the meat is opaque. Add the marinara sauce, ...
- ... sliced green pepper and cook for about 5 minutes until crisp-tender. Season with salt and pepper to taste. When done, take off the heat and set aside.
- Spread the meat mixture over the pre-baked pizza crusts. Sprinkle with grated mozzarella cheese, parmesan cheese and transfer into the oven.
- Bake for 8-10 minutes or until the cheese is melted and lightly golden. Remove from the oven and sprinkle with fresh basil before serving. Enjoy!