Keto Wood Fired “No Crust” Pizza
Cook Time: 1 - 1½ hours | Desired Temp: none
*Cook times may vary
Ingredients:3 cups of Italian style or mozzarella cheese, shredded
2 cup colby jack, pepper jack or cheddar, shredded
1 lb of browned ground beef
1/4 cup grated parmesan cheese
1 green onion top, sliced thin
10 grape tomatoes, sliced
10-15 slices of pepperoni
2 slices of bacon, crumbled (optional)
1 sliced jalapeno (optional)
Italian seasoning to taste
Crushed red pepper flakes to taste (optional)
How to make Keto Wood Fired “No Crust” Pizza:
- Brown or reheat the ground meat. Take it off the heat, drain it and add the parmesan and 1 1/2 cup of the Italian shredded cheese.
- Once those are combined, evenly, place that mixture in the bottom of a cast iron skillet and press it down to form crust. You can use a cast iron skillet or cake pan or any other pan that you can place in the Pit Barrel Cooker. I suggest to always pick cast iron if I have the option.
- Place 2/3 of the tomato slices on top of the cheesy ground beef layer. Salt the tomatoes before you cover them with the next ingredient for flavor and to get them to release moisture to make a sort-of-pizza sauce the more they cook down. I want to say that there are many great low carb pizza sauces and marinara sauces on the market that you would use at this point without any problems at all. I really try hard to use the least amount of processed stuff when I can for all of the times I don’t.
- Sprinkle the rest of the shredded Italian style or mozzarella cheese, 1/3 of the colby jack, pepperoni, bacon crumbles and jalapeño on top of the tomatoes. Finish with the sliced green onion top with the remaining of the tomato slices. At this point you should only have 2/3 of the shredded cheese left on your list.
- Spread remaining shredded cheese to the border of the pan to build up the edge and make it crunchier to emulate a pizza. The cheese will harden up against the cast iron and have that familiar taste and bite of a regular pizza.
- At this point I sprinkle Italian seasoning and crushed red pepper flakes on the top for my taste.
- Place in PBC and cook for at least an hour up to 1 ½ hours for a really well done, crispy pizza and toppings. You could leave yours in the Pit Barrel for 30 min to 1 hour and have a much gooier (wow real word) and casseroleish (not a real word) like pizza.
- Either way, the more you let it set and cool once you remove it the more of a slice like texture you will get. It is all about what your personal preference is and exploring new opportunities to try other things. I hope this helps you as much as it has me to satisfy that pizza craving that dwells somewhere deep inside.
Thank you Travis Majors @iammakinitreal for sharing this recipe and beautiful pictures with us!
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