My problem with low carb pizzas are the crusts—my sweetie is a very skilled baker and there’s just no way to duplicate his outstanding pizza crusts. So here’s a savory frittata that skips the crust entirely, but still hits all the right pizza notes: ground beef seasoned with Italian herbs, spicy Italian sausage, gooey melted mozzarella, feta for a bit of salty tang, and Parmesan (because of course).
Meaty Pizza Frittata
4 servings // 888.3 calories, 70.7g fat, and 53.5g protein, 8.8g net carbs
2 teaspoons extra virgin olive oil
8 ounces ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4-1/2 teaspoon cayenne pepper
1-1/4 cups organic heavy cream
6 pasture-raised eggs
1 cup mozzarella cheese, grated
1 cup crumbled feta
8 ounces hot Italian sausage
1/2 cup freshly-grated Parmesan
Garnish: Dollops of Rao’s Homemade Marinara Sauce (lowest carb I’ve found)
Preheat oven to 350 degrees.
Heat 2 teaspoons of olive oil in a large nonstick pan over a medium-low heat. Add the ground beef and seasonings, and sauté, breaking up chunks, until well-cooked. Pour off any juices and fat and set aside.
Add the Italian sausage to the pan and cook, stirring, until fully cooked and crumbled. Pour off any juices and fat and set aside.
In a medium bowl, whisk together the eggs and cream.
Spread the seasoned ground beef in the bottom of a glass pie pan. Top with the mozzarella and feta, and crumbled sausage, and carefully pour the egg mixture over the top. Bake for about 50 minutes or until knife inserted in the middle comes out clean, then sprinkle Parmesan on top and allow to brown a bit, about 10 minutes. Let stand for 5 minutes before cutting. Serve with dollops of marinara sauce and a spinach salad.