Indulge in our Animal Based Sicilian/Chicago Style Pizza – Low Carb, Gluten Free and perfect for Dirty Carnivores. A unique and delicious treat!
Satisfy Your Cravings with a Carnivorous Twist
Learn how to make a delicious Animal Based Sicilian/Chicago Style Pizza that is gluten free, made without seed flour or oil. The crust has a soft, cake-like texture with incredible flavor and can be loaded with your favorite toppings to fit your dietary needs. Using the Breville Sous Chef Pro 16 Cup Food Processor and other essential kitchen tools, you can create a cheesy and satisfying pizza that is perfect for a healthy, animal-based diet.
This recipe is perfect for those following a keto or carnivore diet, as it is gluten free and full of flavor. With the right ingredients and kitchen tools, you can easily make a nutritious and delicious pizza that will satisfy your cravings without compromising your health goals. Try out this recipe for a tasty and guilt-free pizza that will leave you feeling satisfied and nourished.
Indulge in the Ultimate Meat-Lover’s Dream with our Animal-Inspired Low Carb, Gluten Free Pizzas
hi and welcome back to animal based in yourf face with Scott and Pam today we’re going to be making a low carb cassero that is similar to a sicilian style or Chicago style deep dish pizza it would be made in a cassero dish but it will have a crust that’s made out of cheese and egg mixture no flour no.
Gluten low carb you’re going to love it now let’s get started okay for our ingredients for the base we’re going to make the crust first you’re going to need a four of cup of Parmesan cheese you’re going to need a third of a cup of heavy whipping cream and try to get the kind that doesn’t have a bunch of bad stuff in it we’re.
Going to use 4 oz of cream cheese softened that’s going to be half of this box cuz this is an 8 oz box we’re going to use a cup of Parmesan cheese we like this brand comes from Sam’s it doesn’t have any bad stuff in it at all doesn’t even have the you know the mono whatever that doesn’t make it stick together it’s really.
Clean we’re also going to have one cup of shredded mozzarella now you want to use use the whole milk mozzarella it’s a lot better for you than the skim milk kind now we’re going to also use two more cups of mozzarella for the topping later but just for the crust you’re going to use start out with one cup we’re also going to have four.
Eggs we’re going to have a half a teaspoon of minced garlic and a half a teaspoon of oregano now for your toppings after we do the crust we’re going to be using rayo’s homemade pizza now this is great it’s very clean they peel the tomatoes they boil it all down they take all the seeds out and what you get is a.
Really clean very low carb we’re going to use this whole jar you can use half the jar if you don’t like as much pizza sauce and save the other half if you’re going to make another Pizza pretty soon but we just use the whole jar um this whole jar let’s see six servings You’ve Got 2 g of sugar 3 G of carbs so.
There’s no added sugar the sugar comes from the tomatoes so there’s three G of carbs for six servings this whole jar this is going to get you about three carbs per slice and it’s going to be a big Square this right here is going to make six or actually nine yeah no six yeah two four six you’re going to to make six.
Big squares of pizza with this three carbs a piece so it’s very low carb and that’s with all the cheese and everything in it okay for the rest of the toppings we’re going to use clean pepperoni and what we’re going to do is we’re going to put these in our little oven and just kind of bake them a little.
Bit to get them crispy because when you finish off this pizza you’re just going to put it on a broil and you’re just going to kind of broil the top to melt the cheese and brown it and we like these crispier so we crisp them up first put them on the pizza and then do the broiling and melting the cheese we’re also going to use some ground beef that.
We already have cooked and just sprinkle that on there and you can use as much as you like you can use any toppings you like if you want to use breakfast bacon ham Canadian bacon anything that you like you can use as a topping this is what we like all right let’s get cooking first of all we need to get some butter and a.
Silicone and we need to grease our pan if you don’t have one of these little brushes you can use a paper towel but you want to grease all the sides of this dish now this is a really deep dish you don’t have to have one this deep um half halfway would probably be better but it’s a 9 by 13 Pyrex dish you can use a 9×13 metal if you want but you want to.
Grease it with butter first and then we’re going to mix up our mixture in our food processor you can use a blender if you don’t have a food processor so let’s get started we’re going to take our four eggs we’re going to use a food processor like I said you can use a blender or a hand mixer and blend all this up together but we’re.
Going to put four eggs in here and then 4 oz of softened cream cheese you want to be soft like I said I cut that package in half that comes in 8 oz we’re just going to squeeze that in there and we’re going to blend this guy until it’s smooth now that our mixture is smooth.
We’re going to add the rest of the ingredients we have 13 cup of heavy whipping cream pour that down in there this is the 1/4 a cup of the shredded parmesan we still have the one cup of Parmesan over there that we’re going to use for the bottom of the crust and we’ll pour this mixture over that so.
You’re only going to put 1/4 of the parmesan in here then we’ve got half a teaspoon of oregano and if you wanted to go strict carnivore don’t put the oregano in there and half a teaspoon of minced garlic don’t put the minced garlic in there your strict carnivore and you wouldn’t use a tomato sauce and it’s.
Still going to be delicious now we’re going to blend this until smooth now we’re going to preheat our oven to three 350 greas with butter pan 9 by 13 we’re going to sprinkle the 1 cup of Parmesan cheese and we’re going to sprinkle one cup of mozzarella cheese now this is going to be for the crust and we’re.
Fixing to add that egg mixture that we just blended with our spices we’ve got our mixture Blended this is going to be the base for our crust I just want to mention this this is a brael food processor it is amazing we’ve had it for years it comes with a blade to do anything you would ever want.
To do ever it even comes with a little mini thing that you can put in there so you don’t have to use the big bowl you can actually just use a mini bow amazing amazing product you just want the cheese spread out cuz this is going to be the crispy chewy part and this is your mixture and you’re just going to want to pour.
It Pour it all in there and you’re going to want to scrape out every little bit when your mixture is in there you just want to kind of just go down and just kind of make sure everything is flat and even which when it starts melting in the oven it’s going to level out.
Anyway now we’re going to take our crust mixture preheated oven 350° we’re going to pop it in the middle of the oven we’re going to cook for 30 minutes till it’s brown now we’ve got this little brel smart of an air we love it cuz it’s tiny and you don’t have to heat up the whole.
House if you don’t want to um we’re going to do our pepperonis I’m just putting them in there just to kind of start heating them up bake them just a little bit bit so they crisp up we’re not going to cook them for 25 minutes we’re just going to get them till they’re kind of starting to crisp up all right 30 minutes at 350 and we’re.
Done P our crust out of the oven see you had a little bubble there in the middle that will flatten out as it cools for just a minute and we’re going to go get our pizza sauce and our toppings I think they’re all wanting some pizza y’all want some pizza all.
Right now our crust that’s not quite cool but it’s already defied now I toasted those pepperonis in the oven so we like them little crispier now we’ve got two cups of mozzarella cheese some beef this is the Rayos homemade pizza sauce I believe this is the only size that it.
Comes in but it is a 12.3 o jar you could use half of this and it’s plenty of sauce we like really Saucy pizza so we use the whole jar you just want to open that up and you just want to pour it on and I would pour it in the middle first that way you can can use a spatula and kind of spread it so you.
Don’t get the sauce all over your glass and just spray it out we’re going to go ahead and put our oven on broil and start it we got our sauce spread now we’re going to add our cheese and you can use any cheese you like you don’t have to use just mozzarella uh you can use.
Cheddar prone Swiss um you can actually instead of doing two cups of mozzarella you could do one cup of mozzarella and one cup more of the parmesan cheese and if you want more cheese you can put more cheese on it when you got your cheese all spread out make sure it goes all the way to the.
The edges cuz that’s going to give you that little chewy crispy crust and we’ll just put our pepperonis on and then we’ll put our beef on we’ll be right back got our pepperonis on there now we’re putting on some ground beef and like I said you can put whatever toppings you want on there how much ever you.
Want this actually was a pound of ground beef and you can see what’s left and we’ve already made one pizza with this this is the second pizza we made with this so we’re probably only using about half a pound of ground beef there we go we got our two cups of cheese in there but I’m just going to.
Just grab a little bit extra and just sprinkle on top just makes it pretty and kind of locks all the brown beef together makes it look a little more cheesier so I’m probably putting about another half a cup of cheese on here we like cheese but you don’t have to do that if you don’t want to it’s not really going.
To add many many more carbs at all probably even less than one carb there we go now let’s put this baby in the oven on broil we’re going to put it back in the middle but it is on broil and you’re just going to watch it till it starts to Brown on the cheese all right our cheese is starting.
To Brown now if you want it Browner than that you can leave it in there longer but this is about how we like it and you want to let it stop bubbling before you try to cut into it right it’s cooled about 5 minutes it’s not bubbling anymore I’m going to cut it into six slices you can cut it however.
You like but if you do six pieces it’s going to be three carbs per piece and I’ll cut it and we’ll get going here you have use a knife to get the edges because round pizza cutter square pan very super thin spatula works great for this get this piece out here.
And as you can see it has that kind of a breish textured kind of bread likee consistency crust and actually as it gets a little cooler you can pick it up with your hand but delicious I hope you enjoy this recipe on animal based in your face with Scott and.
Pam subscribe to our Channel we make delicious recipes they’re animal based carnivore loward look us up on Facebook animal based in yourface tribe join and we really hope that you enjoy this recipe it’s delicious it’s great for meal prep you can make it up ahead of time freeze it last in the refrigerator 3 to 5 days.
A freezer for a couple months it’s great reheated we reheat this all the time thank you for watching
