Ingredients :
- Sauce
- 1 lb ground beef, browned and lightly drained
- 1 cup (8 ounces) organic tomato sauce [make sure that tomatoes are the only ingredient]
- 1 tbsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/2 tsp oregano
- Veggie Crust Layer
- 1/2 cup medium, raw zucchini, grated or ground
- 1 cup raw cauliflower, grated or ground
- 2 garlic cloves
- 2 eggs, beaten
- 3 tbsp coconut flour
- 1/4 cup grated mozzarella cheese or chess of choice*can omit for paleo
- 1/4 tsp sea salt
- Top Layer
- 16 slices pepperoni or salami
- 1/2 cup grated cheese of choice, I use mozzarella*can use paleo
Method :
- Preheat oven to 400F, & lightly grease a 9 inch casserole dish
- Using a large frying pan, brown ground beef. Lightly drain excess grease.
- Add to ground beef in pan: tomato sauce, Italian seasoning, garlic powder, oregano, and sea salt. Sir and heat over medium high heat until bubbling. Turn heat to low and cover. Simmer for 6 minutes.
- In food processor add: zucchini, cauliflower, and garlic cloves. Process until veggies look like
- In large mixing bowl: ground zucchini, cauilflour, garlic, 2 eggs, 3 tbsp coconut flour, 1/4 cup granted cheese, 1 tbsp melted butter or coconut oil, and 1/4 tsp sea salt.
- Mix stuffs together from step 5 until pasta like dough forms, and make sure coconut flour clumps. Set aside
- Stir simmer ground beef, and remove from heat. Spoon ground beef into casserole dish and spread across bottom dish
- Take veggie crust dough and spoon into of meat layer in dish. With the back of large spoon or spatula, spread dough across the top of meat layer and smooth.
- Place pepperoni on top of veggie crust.
- Sprinkle grated cheese into of pepperoni crust layer
- Bake in over for 30 minutes or until top of casserole is browning and crust is done.
- Remove, cool, separate, and enjoy
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