“All art is based on non-conformity.”  Ben Shahn

Thank you, Ben.  My cooking must be a form of art.  I look at the instructions, or as we say, destructions, and then try to do it an easier way.  The One Minute Mayo is a good example.

And so I researched recipes for crustless pizza and found that most of them mix cheese with the meat after the meat is browned etc.  Seemed like too much work to me. And so I simply pressed ground chuck into a pie pan after I’d mixed in a bit of Italian seasonings and some ground psyllium husks.  Because of the psyllium my husband won’t be spending  as much time “reading”.   He probably also won’t guess that his life now moves along more easily because of moi!


So this is what my amazing Beef Crust Pizza looked like after I’d served half of it to my husband.  The other half, pictured, and still in the pan, is mine.


one pound ground chuck or Italian sausage

1 t more or less, Italian seasoning, if using ground chuck

1 t psyllium husk powder (optional)

Toppings, such as diced tomatoes, onions, peppers, mushrooms, black olives, bacon

Lots of Mozzarella cheese


Spray or grease a pie pan.  Preheat oven to about 375 degrees.

Mix together the Italian sausage or the beef and Italian seasoning, plus the psyllium, if you choose to use it.  Press this mixture into the pie pan and pop it into the oven until the meat is almost cooked through.  That’s about 20 minutes.

When the meat is done, slide it out of the pan and pour off the drippings.  Slide the meat back into the pan (can’t she make up her mind!) and top with the toppings.  Cover with the mozzarella cheese and put the whole thing under the broiler for about 5 to 7 minutes, or until you see flames shooting out of the oven, or you smell something funny.  Just kidding about that last part.  Broil until the cheese is melted to your liking.  We like ours slightly beige.

DISCLOSURE:  I have a new stove and never used the broiler before this creation.  There must have been some industrial something on the new broiler because the house had a distinctive, unpleasant odor for a few hours after the pizza was done.  The pizza was yummy.  Being on a lo-carb eating plan I’ve been craving pizza for a few days.  This did the trick.  My husband also gave it three thumbs up!

Loveya – The Grandma

Grandma Pat Cooks lo-carb meats

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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