OH MY!!!! This thing is da bomb! Meat crust Pizza!
1/2 to 1 cup of Shredded mozzarella cheese
1 pound of ground beef. (Leaner the better for store bought, more fattier for grass fed)
1 tablespoon Italian Seasoning
1 teaspoon Garlic Salt
1 Teaspoon Onion powder
Preheat Oven to 425 degrees Fahrenheit. Line cookie sheet or baking sheet with parchment paper. Mix all ingredients together. Pat thin onto parchment paper into shape of your choose. Bake for 17 to 20 min until brown.
Top with 1/4 to 1/2 cup of your favorite low carb pizza sauce
Any toppings that you choose!
Put it back into the over for 5 to 10 minutes, until cheese is melted to your preference.
Stir it all together and set on high for 4 hours or meat/stew and high pressure and temp setting on the insta pot. (I used 35 min) Safely Release pressure or after crock pot has completed the 4 hour requirement, remove the lid and add a layer of pickles and about 2 cups of your favorite grated cheese. Recover and wait until the cheese is melted. Service with lettuce and either mayo or mustard on the side.
These are absolutely AMAZING! Especially if you add some Lilly’s Chocolate chips before scooping them into balls!
16 oz of softened cream cheese (full fat)
2 sticks of softened salted butter. 1 cup
1/2 cup of all natural peanut butter (no sugar added, just peanuts and salt)
1/3 cup of Stevia erythitol blend. (Swerve will work too!)
1 Tablespoon Vanilla extract
Optional: 4 to 8 oz. of Lilly’s Chocolate Chips.
Mix all ingredients together.
Line Cookie sheet with parchment paper. Scoop golf ball size rounds of mixture onto the parchment paper. Refrigerate for 30 minutes or longer. Balls will become harder over time. (Can put into storage containers, but keep refrigerated)