Deconstructed Pizza

For those times when you want pizza and don’t want to go through the song and dance of making “dough”, a deconstructed pizza is both satisfying and quick. It can also be prepped in advance.  This is a staple in our home – even the kiddos gobble it up. Bonus: This is gluten free!

Below are some variations to get you started. Get creative and try some of your favorite ways to order pizza! Be sure to read the tips at the bottom of this post to help keep the carbs as low as possible for this dish.

Meat Lovers
1 roll Spicy Breakfast Sausage, Cooked and Drained
1/2 pkg Pepperoni Slices, Cut in Half
1/2 pkg Canadian Bacon, Diced
1 can Italian Style Diced Tomatoes, Drained
1/2 cup Banana Pepper Rings
2T Italian Seasoning
1T Dried Oregano
2-3 cups Shredded Mozzarella

Supreme
1 roll Spicy Breakfast Sausage, Cooked and Drained
1/2 pkg Pepperoni Slices, Cut in Half
1 can Italian Style Diced Tomatoes, Drained
1/4 cup Banana Pepper Rings
1/4 cup Sliced Black Olives
1/4 cup Green Pepper, Diced
1/4 cup Onion, Diced
1/4 cup Mushrooms, Diced (or canned pieces, drained)
2T Italian Seasoning
1T Dried Oregano
2-3 cups Shredded Mozzarella

Hawaiian
1# Ground Beef, Cooked and Drained
1 pkg Pepperoni Slices, Cut in Half
1 pkg Canadian Bacon, Diced
1 can Italian Style Diced Tomatoes, Drained
1/2 cup Pineapple Tidbits
1/4 cup Onion, Diced
2T Italian Seasoning
1T Dried Oregano
2-3 cups Shredded Mozzarella

Preheat oven to 350 degrees. Throw your ingredients — except cheese — into a 9×13 baking dish and stir until combined. Layer cheese on top. Optional: Sprinkle some dried oregano on top. Bake until the cheese melts (about 10-15 minutes). Dig in and enjoy!

pizza

Tips: Always read labels to find the ingredients with the lowest net carbs. For instance, banana pepper rings vary wildly – I’ve seen it as high as 5g per serving while Vlassic brand has zero carbs. Also, pre-packaged shredded cheese is coated with a starch to prevent clumping. Buy a block of cheese (check the carbs – should be zero!) and shred it yourself.

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