Fructose Free Tomato-Basil Beef Pizza with Tomato-Cucumber Salad
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Learn more →Ingredients
4 servings
For the pizza
- 1 gluten free pizza crust (about 12 inches)
- 2 tbsp garlic-infused oil, divided
- 1 can (14 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- salt and pepper, to taste
- ¾ lb lean ground beef
- 3 scallions, green tops only, thinly sliced
- 1 ½ cups shredded mozzarella cheese
- ¼ cup fresh basil leaves, torn
For the salad
- 2 medium tomatoes, diced (about 1 ½ cups)
- 1 medium cucumber, diced (about 1 ½ cups)
- 2 tbsp garlic-infused oil
- 1 tbsp red wine vinegar
- 2 tbsp fresh basil leaves, torn
- salt and pepper, to taste
Instructions
- 1
Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven now to heat.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Season with salt and pepper, then drain any excess fat and set the beef aside.
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