Preheat oven to 425 degrees. Cut a piece of parchment paper 2-inches larger than a 12-inch round pizza pan; line pan with parchment.
Use almond flour, which is higher in fat, to cut carbs in the homemade crust. Then, top with ground beef, and pepperoni.
Servings and Ingredients
|4 c. Hy-Vee finely shredded Italian cheese, (about 16-oz.), divided|
|¾ c. Hy-Vee Full Circle Market almond flour|
|2 tbsp. Hy-Vee plain cream cheese|
|1 tsp. Hy-Vee dried thyme|
|½ tsp. Hy-Vee salt|
|1 c. Hy-Vee pizza sauce|
|½ (1-lbs.) pkg. Hy-Vee True Angus 85% lean organic ground beef, cooked and drained|
|¾ c. Hy-Vee original pepperoni slices|
|½ c. Hy-Vee Short Cuts chopped red onions|
Things To Grab
- Parchment paper
- 12-inch round pizza pan
- Microwave-safe bowl
- Cooling rack
Combine 2 cups shredded cheese, almond flour, cream cheese, thyme, and salt in a microwave-safe bowl. Microwave on HIGH at 30-second intervals, stirring after each until cheese is melted and mixture starts holding together. Remove mixture from bowl to a work surface and knead gently to form a dough.
Form dough into a ball, then pat into a disk in the center of the parchment paper and press to edges of pan. Using a fork, gently prick the dough all over to prevent large bubbles from forming.
Bake crust for 6 to 8 minutes, or until golden brown. Watch carefully to prevent burning. Let crust cool on pan on a cooling rack. Reduce oven temperature to 375 degrees. When crust is cool, top with pizza sauce and 1-1/2 cups Italian cheese, then top with beef, pepperoni, red onions, and remaining 1/2 cup Italian cheese. Bake for 12 to 15 minutes more or until cheese is lightly golden. Cool slightly before serving.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 115mg
- Sodium: 1600mg
- Total Carbohydrates: 17g
- Protein: 36g
Hy-Vee Seasons August 2020