I’ll admit, this idea was not 100% mine.
It all started with a group text (sentences that start this way always seem to end badly, ha!)… Kyle and I have a group text going on with another couple (my girlfriend from High School and her husband). Our friends were talking about how they missed deep dish pizza and were going to try to recreate it using Cut da Carb.
I was skeptical about how one could use a low carb wrap to recreate a deep dish pizza, but went with it. The pizza didn’t turn out quite the way they were hoping. But that’s what got me started thinking about pizza!!
In Chicago, we are known for deep dish pizza, and its something we had a lot of before turning to a low carb/Keto lifestyle. So I do miss pizza quite often… and I’ll admit it, I even cheat from time to time for a GOOD deep dish pizza.
While Lou Malnati’s (a well know Chicago Pizzeria, which also has locations in Phoenix) does offer a “Crustless pizza”, its just not the same. The crust is made of their sausage, which is delicious, but cant compare to that thick crust that I love.
Now that I’ve got you craving pizza, let me tell you about this recipe! While it also doesn’t compare to my beloved deep dish, it does hit he spot when you’re craving a keto pizza, and it is super easy to make.
I call it a Pizza Lasagna because it is pretty much a cross between the two! With pizza toppings, but assembled in layers like Lasagna, its the perfect culmination of my two favorite Italian foods rolled into one to make this Low Carb Pizza Lasagna!
Enjoy!
Low Carb Pizza Lasagna
Ingredients
- 1 Lb Ground Beef
- 14 oz Pizza Sauce
- 3 Low Carb Tortillas I used the brand La Banderita, could also use Cut da Carb ot Joseph's Lavash Bread
- 8 oz Shredded Mozzarella
- 1 Tbsp Olive Oil
- Salt & Pepper To Taste
Optional
- Sausage
- Pepperoni
- Peppers
- Mushrooms
- Spinach
- Whatever else you like on your pizza!
Instructions
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Preheat Oven to 350 degrees.
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In a medium pan, heat olive oil over medium heat.
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Once the pan is hot, add the ground beef. Cook until no longer pink.
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Once the beef is browned, drain the fat (if desired, I usually do) and mix in the pizza sauce. Season with salt and pepper.
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In the baking dish, add a few table spoons of beef and sauce mixture to the bottom (this keeps the tortillas from sticking.
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Next, begin the "lasagna layers". Start with a tortilla. Next, add 1/3 of the remaining sauce mixture, additional toppings (if desired) and 1/3 of the cheese.
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Repeat the step above until you have used all the tortillas, leaving your "lasagna" topped with cheese.
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Place in the oven and bake for 45 minutes. The baking time allows for the lasagna pizza to firm up. If your cheese begins to get too brown, cover with foil for the remaining bake time.
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Once it is finished baking, allow to rest for about 5 minutes before serving (its hot!).
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