Buffalo burger Pizza (low carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 397.9
- Total Fat: 27.5 g
- Cholesterol: 113.6 mg
- Sodium: 1,242.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.3 g
- Protein: 30.0 g
View full nutritional breakdown of Buffalo burger Pizza (low carb) calories by ingredient
Introduction
Delicious alternative to high carb pizza crust. This crust is made with ground bison (buffalo) and TVP. VERY high in protein per serving! Delicious alternative to high carb pizza crust. This crust is made with ground bison (buffalo) and TVP. VERY high in protein per serving!Number of Servings: 8
Ingredients
-
Ground bison (buffalo), 1.5 lbs
Bob's Red Mill TVP, 0.25 cup
Beef Soup Base (Paste), 3 tsp
Water, tap, 6 fl oz
Egg white substitute, .25 cup
Flax Seed Meal (ground flax), 2 tbsp
McCormick GrillMates Montreal Steak Seasoning, 3 tsp
Victoria's Tomato Basil Sauce (Low Carb), 1 cup
Green Peppers (bell peppers), 1 cup, chopped
Butter, salted, 3 tbsp
Mushrooms, fresh, 10 oz, sliced
Onions, raw, .5 large
Feta Cheese, 10 oz
Green Olives, 2 oz, sliced (I use salad olives)
Oregano, ground, .5 tsp
Directions
Preheat oven to 375 degrees.
Measure 1/4 cup TVP into small bowl, add 6 oz water, 1/4 cup egg white substitue, 1 tsp worcestershire sauce, 3 Tbsp Montreal Steak Seasoning, 2 Tbsp ground flax, and 3 tsp beef soup base (paste). Let stand until TVP absorbs liquid (about 10 minutes)
Add ground bison to TVP and mix well, using hands works best.
Press mixture into large flat pan with sides, making sure you extend mixture all the way to the edges, and there are no gaps or breaks in the meat mixture. Place in preheated oven for 10-15 minutes or until meat is brown.
While meat is browning, saute onions, mushrooms and green pepper in melted butter.
Remove pizza base (meat) from oven when brown. Drain fat and oil from pan, and pat meat with paper towel for further fat removal. NOTE: Expect this pizza base to shrink quite A LOT!!
Spoon pasta sauce over top of meat, add sauted vegetables. Cover with feta cheese and sliced green olives. Sprinkle with mediteranean oregano.
Return to oven, and bake another 10 minutes or until cheese is hot and soft. Remove from oven and cut into 8 equal pieces. Serve.
Makes 8 "slices". This is not the kind of pizza you can pick up with your hands and eat. You will find it most easy to enjoy if you use a fork. :)
Number of Servings: 8
Recipe submitted by SparkPeople user VLBARC.
Measure 1/4 cup TVP into small bowl, add 6 oz water, 1/4 cup egg white substitue, 1 tsp worcestershire sauce, 3 Tbsp Montreal Steak Seasoning, 2 Tbsp ground flax, and 3 tsp beef soup base (paste). Let stand until TVP absorbs liquid (about 10 minutes)
Add ground bison to TVP and mix well, using hands works best.
Press mixture into large flat pan with sides, making sure you extend mixture all the way to the edges, and there are no gaps or breaks in the meat mixture. Place in preheated oven for 10-15 minutes or until meat is brown.
While meat is browning, saute onions, mushrooms and green pepper in melted butter.
Remove pizza base (meat) from oven when brown. Drain fat and oil from pan, and pat meat with paper towel for further fat removal. NOTE: Expect this pizza base to shrink quite A LOT!!
Spoon pasta sauce over top of meat, add sauted vegetables. Cover with feta cheese and sliced green olives. Sprinkle with mediteranean oregano.
Return to oven, and bake another 10 minutes or until cheese is hot and soft. Remove from oven and cut into 8 equal pieces. Serve.
Makes 8 "slices". This is not the kind of pizza you can pick up with your hands and eat. You will find it most easy to enjoy if you use a fork. :)
Number of Servings: 8
Recipe submitted by SparkPeople user VLBARC.