A low-carb take on a Weight Watchers original.
Pizza loaf was a staple growing up in my house. By far my favorite dinner. So. Damn. Good. Of course, I lamented the loss of it when we turned keto – one serving boasted a whopping 23 carbohydrates. Simply unacceptable.
I tried to do it with coconut flour. MISTAKE! DO NOT DO IT! The consistency was all wrong. The flavor profile was all wrong.
I knew before hand that coconut flour has a light coconut flavor, but I thought that the Italian seasonings would overpower the coconut. I have never been so wrong in my entire life.
I should have known that it wasn’t going to work out when the topping mixture wouldn’t thicken. At that time, I was a keto newbie – I had no idea about the wonders of xanthan gum and psyillium husk powder for thickeners.
What was once my favorite dish, I couldn’t stomach anymore. I couldn’t eat the left overs. Until I scrapped all of the topping off, that is. But the topping is truly what makes the dish. I remember my brother and I eating just the topping off of this when we were kids (no wonder I was a chunky child).
Almond flour was the key. *
While still not a perfect match for its high-carb counterpart, this turned out pretty damn fantastically.
This recipe can also be made with ground turkey if you would like to stay true to the original Weight Watchers intent of low fat and low calorie. In my opinion, before even switching to a high-fat diet, beef makes this recipe so much better! The flavors are so much richer in conjunction with the beef fat.
While the calorie count jumped from ~350 to 620 with my changes, I was able to transform this dish into a low-carb delight at a mere 7 net carbs!
What You Need:
- 1 lb ground beef
- 1/4 tsp fennel seed
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp basil
- 1/2 cup bell pepper (color doesn’t matter)
- 1/4 cup onion
- 8 oz can tomato sauce
- 1 egg
- 1/2 cup Almond Flour
- 1 tbsp Parmesan Cheese
- 1/2 cup heavy whipping cream
- 1 1/2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp xanthan gum
- 1/4 tsp baking powder
- 3 oz. mozzarella
- Preheat oven to 425°F
- Brown beef in a large skillet with seasonings, onion, and bell pepper
- Once browned, add tomato sauce to skillet and let simmer
- In a medium sized bowl, combine almond flour, egg, parmesan, cream, oil, salt, xanthan gum, and baking powder
- Place meat mixture into a 9×5 loaf pan, pour topping over, and sprinkle with mozzarella cheese
- Bake for 25-30 minutes or until topping is golden brown
* I also want to try this recipe with more of a fat head dough crust or a biscuit crust.