No Dough Meat Crust Pizza for the Low Carb Dieter

From: 999124

On Oct 27, 2009

Great recipe. Didn't think it would hold together as well as it did.

From: hippeastrum

On Sep 15, 2009

great! I used it with regular pasta sauce and it was slightly watery, but I let it stay longer in the oven to evaporate off. Thanks for the recipe!

From: DogAndCatDoc

On Feb 19, 2005

This was better than I would have expected. One thing I found, however, was that it may be best not to use ultra fine shredded cheese, as the "meat crust" did not hold to together like I know it would have had I used a coarser shredded cheese...maybe even adding a little chedder into to the meat mixture would help. The possibilities are endless for topping, as with any regular pizza. I made half as canadian bacon, olive,onion and green pepper and the other half as pepperoni and olives. Thanks, I will be making again.

From: riffraff

On Jul 17, 2005

I used fresh garlic, onion, salt and pepper in the "crust" This gave a much needed boost to the flavor. Followed the recipe otherwise. I believe Italian sausage will be the meat I use next and there WILL be a next time. Our toppings were red bell pepper, mushrooms, onion and some chopped hot pepper. Great low carb meal. Leftovers will be eaten for lunch on a whole wheat bun.