One of the many things we love about Keto is that you can really modify it how you need it to be, at least in our opinion. There are different levels of “commitment” per se. You can count ALL of your macros strictly. You can eat super clean keto or dirty keto. Some people only count the net carbs and then eyeball a good amount of fat and low protein without counting them. Some rely on completely processed foods to survive, and some rely only on home prepped meals. Some fast, and some don’t. No matter what way you choose to eat on Keto, the important thing is to make sure that you are following what works for you to help keep you on track physically and mentally. There are LOTS of guides out there, so do your research.
Personally, we tend to do a lot of home cooking, and then add in the bread-type foods that are processed…pizza crust and tortillas. I do believe we got burned out on Fat Head dough in the beginning, and it just hasn’t been something we enjoy making anymore. Therefore, when it comes to pizza, we purchase the Thin Slim Foods Pizza Crust. I keep about 6 on hand (for the case discount with them), and then I prepare one on Friday evening and we split it with a side salad. While it can sometimes be a little chewy of a crust, in the center, if you bake it too long in the oven…yes, I am guilty of that…the edges get nice and crispy like a normal thin crust delivery pizza. It’s also sturdy enough to hold up any sort of toppings you can throw at it.
The normal red sauce, pepperoni, onion, mushroom and mozzarella way was always how I made it. Throw in the random buffalo chicken version every now and then, of course. (Hmmm…note to self: Try to do a Mellow Mushroom Thai Dye Pizza version in the future.) Then it came to me to make a cheeseburger version. Now, I am NOT one to mix food types, but something just sounded good about making this pizza…like a big open faced burger.
Ingredients and directions are listed below, along with some tips. Even if not on a low-carb diet, this would be awesome on a full carb-a-licious crust. :) Enjoy!
- 1 Pizza Crust of choice – We use the Zero Carb Crust from Thin Slim Foods. You can find it online by clicking here.
- 1/4 cup ketchup – We use G. Hughes Sugar Free Ketchup.
- 1 swirl of yellow mustard (Refer to the photo, because I have no idea how to explain how much on this one.)
- 1/4 cup pickled jalapenos
- 1/4 cup dill pickle chips
- 12 oz. cooked ground beef
- 2 cups shredded cheddar cheese
- Preheat oven to 400 degrees.
- Place your crust on a baking pan, and top with the mustard and ketchup. Swirl both around to cover the entire crust, almost to the edge. Feel free to use more or less, depending on sauce amount preference. I like a saucy pizza, myself.
- Top with the cooked ground beef.
- However you see fit, chop the pickles and jalapenos together. We have this AWESOME kitchen gadget that we use when we need things chopped rather small. Definitely look into getting one if you don’t want to do the small chopping by hand. You can find this gem by clicking here.
- Top the pizza with the chopped pickles and jalapenos.
- Distribute the cheese evenly on the pizza. On this ingredient as well, feel free to use more or less depending on how much you love cheese. We are fans, so we use the whole package. Harris Teeter’s Shredded Sharp Cheddar is zero carbs…just fyi.
- Bake for 15 to 20 minutes. I start checking it around 15 minutes to see if the crust is getting browned on the edges. By that time, the cheese is fully melted and bubbly in parts.
- I would say the last step is to let it cool for about 5 minutes before slicing, but who am I kidding? We slice right into it and serve it. Good stuff. :)