Quick & Easy KETO Crustless Pizza
- 1 lb Holy Cow beef sausage
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 tablespoon Italian seasonings
- 1 cup cheddar cheese grated
1/2 cup keto pizza sauce (or I used homemade beet pizza sauce)
- 4 small mushrooms chopped (or I used canned artichoke hearts)
- 1/4 cup olives slices
- 8 slices pepperoni
- 1/2 cup mozzarella cheese grated
- 1 jalapeño diced for top, optional
Preheat the oven to 200C/400F.
Add the olive oil to a skillet and place it over medium heat. Once hot, add the garlic and cook for a minute. Add the ground beef sausage and break apart using a rubber spatula. Cook for 4-5 minutes, until no longer pink. Stir through the Italian seasonings.
Remove the skillet off the heat. Put 1 cup cheddar cheese on top. Spread the pizza sauce on top, followed by the mushrooms (or artichokes). Top with the mozzarella cheese, olives, pepperoni, & jalapeño.
Place the skillet in the oven and bake the crustless pizza for 10-15 minutes, or until the cheese is bubbly and golden.
Remove the skillet from the oven and slice into four portions and serve immediately.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooled pizza in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave for 30-40 seconds or warm up in a preheated oven.
Serving: 1slice | Calories: 282kcal | Carbohydrates: 3g | Protein: 25g | Fat: 19g | Sodium: 494mg | Potassium: 272mg | Fiber: 2g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 1mg | NET CARBS: 1g