This recipe uses ground beef instead of a bread crust. It still contains carbohydrate from sauce and other ingredients, so “no-carb” is not an accurate description.
Ingredients
- 1 pound 90/10 ground beef
- ½ teaspoon salt, or less to suit your plan
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1 teaspoon grated Parmesan
- ¼ cup pizza sauce
- 4 ounces mozzarella, shredded
- 2 ounces canned mushrooms, drained
Yield: six equal wedges. The old half-cup serving description has been replaced with a clear fraction of the finished dish.
Directions
- Heat the oven to 350°F. Lightly grease a 10-inch pie plate.
- Mix the raw beef with salt, seasoning, garlic, and Parmesan. Press evenly into the plate.
- Spread with sauce and add mozzarella and mushrooms.
- Bake about 40–45 minutes, checking that the ground-beef base reaches at least 160°F. Cooking time depends on thickness and the oven.
- Carefully drain excess grease and divide into six equal wedges.
Portions and substitutions
Beef and cheese supply protein but also fat; sauce, cheese, and canned ingredients can add sodium. Check labels when comparing brands or calculating the whole recipe. Replacing beef with poultry changes the recipe and requires a 165°F endpoint.
Recipe yield describes a share of the finished dish, not a prescribed postoperative portion. Use your current diet phase and tolerance to decide what and how much to serve. Nutrition varies with ingredient brands, preparation, and the portion actually eaten; the old unverified nutrition figures have been removed.
Frequently asked questions
Is crustless the same as carbohydrate-free?
No. Read the sauce and other ingredient labels and count the amount in your portion.
Sources and further reading
General education. Your JourneyLite care team can help adapt this information to your health history and treatment plan.
