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Meatza! Take a nice heavy skillet (I go with my trusty ole cast iron one), and press ground beef into the bottom. I like to go a couple minutes on the stove to start the nice crust on the bottom (like a good burger patty has) and then finish it off in the oven. Once the "crust" (which is actually just a disc of meat) is cooked, add your toppings and throw it under the broiler to finish. You can experiment with different add-ins, find what suits your tastes and preferences the best. But it's worth trying! If you want a more traditional bread-like crust, I've heard good things about the Fathead dough. I also used to do WeightWatchers and their 2 ingredient dough is equal parts greek yogurt and flour. Sub the flour with a more low-carb alternative (almond flour maybe?) and it'd probably work just as well!
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Congratulations 馃巿 I鈥檝e tried the cauliflower and chicken crust pizzas and they are okay. Look for low carb sauce if making it at home.
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