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Paleo Primate

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Slow Cooker Low-Carb Pizza Casserole

I broke out the slow cooker again tonight! This time it was for a dinner recipe, and a variation on a stove-top version that I’ve made many times (will post that another time). I am a big fan of pizza, and every time I go off the low-carb way of eating, pizza is usually the reason. But this helps me get my pizza fix without all of the carbs.

Ingredients

  • 2 pounds ground beef
  • 1 cup mozzarella or “Italian blend” cheese, shredded
  • 1 can (14 oz) diced tomatoes
  • 3 ounces pepperoni, all but 4-6 slices cut into small pieces (see notes)
  • 1/4 cup parmesan cheese
  • 4 large eggs (see notes)
  • salt, to taste
  • pepper, to taste
  • oregano, to taste
  • basil, to taste
  • garlic, minced, to taste
For this batch I tried to use all organic, antibiotic-free, free-range ingredients, and everything except for the ground beef came from MOM’s. The ground beef came from Trader Joe’s. Also note the pepperoni is nitrate and nitrite-free.
You might also notice that most of the spices are “to taste.” That’s because I’m a little heavy-handed on some spices, like garlic, and light on others, like salt. Next time I’ll try measuring the stuff out and changing the amounts to reflect that.

Directions

  1. I greased the sides and bottom of the slow cooker with olive oil. Not sure if it makes a difference, but it does add a tiny bit of flavor, so what the heck!
  2. Brown and drain the ground beef.
  3. Mix the garlic, salt, pepper, oregano, and basil into the ground beef.
  4. Layer half of each of the ground beef, tomatoes, and mozzarella cheese in the slow cooker.
  5. In a large bowl, whisk the eggs.
  6. Pour half of the eggs evenly over the contents of the slow cooker.
  7. Add all of the pepperoni that was cut into pieces.
  8. Layer the rest of the ground beef, tomatoes, and mozzarella cheese in the slow cooker.
  9. Pour the remaining eggs evenly over the contents of the slow cooker.
  10. Add the pepperoni slices.
  11. Sprinkle with the parmesan cheese.
  12. Cover and cook on high for 3 hours.

Nutrition Information

This should make about 8 servings, each of which will have about 4-5g carbs, about 1g of fiber. That’s much better than traditional pizza!

Notes

You can add lots of other “pizza” toppings to this dish, just make sure they’re low carb. Try adding layers of Canadian bacon, ham, sausage, bacon, peppers, and black olives. Just steer clear of high-carb toppings such as pineapple.

Next time I make this I think I will try adding a couple more eggs to hold everything together a little better, and maybe a bit more cheese. It came out very tasty, but I wanted it to stick together better than it did.

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