Let me just say, at first I did not think this would be good. I was on the fence. I like a good BBQ chicken pizza and never thought about BBQ pulled pork before. I showed the photo on the recipe to my hubby and he said, “Yumm!” So, I thought, ok, why not.
Boy am I glad I did. This is delicious! Like we ate the whole thing between the 2 of us delicious. No, it did not fit into my calorie budget to eat 2 pieces but I did it anyways. It was sooooooooooo good. It will be back in the rotation in a couple of weeks.
It is a multiple part, multiple recipe meal. If you want to make the pizza crust and BBQ sauce, which I did. I made the sauce earlier in the week.
I like the Fat Head pizza dough. It has a nice flavor to it and you feel like you are eating a “real” crust. Almost like a bread-style crust. And it is pretty simple and requires minimal ingredients and minimal time.
First melt your cheeses together. I used a lower-fat cream cheese and part-skim mozzarella that was pre-shredded. I don’t normally by the pre-shredded but for this recipe, I do. It seems to melt easier with less oils.
Make sure the cheese is melted. It forms a weird type of mixture. I usually microwave it for about a minute and 15 seconds in 30-sec intervals. Well, (2) 30’s and a 15.
Next add the almond flour, egg and garlic powder. I beat the egg before adding it. This is helpful. Mix well. It takes a little work to incorporate everything. The goal is to get a through mix.
Should look something like this. Keep working at it to get the flour to mix with the cheeses and incorporate the egg.
I use a silicon mat for cooking the pizza on. I do use a olive oil spray to help prevent sticking. Some recipes say to use parchment paper. I have tried this, it does not seem to work for me. The crust seems to stick even with a coat of oil. I have tried several different crust recipes, this one and a zero-carb crust are my favorites.
Don’t spread it too thin. You want to keep it about 1/2 inch think. Too thin and it gets too crispy and wont hold up with toppings.
Bake in the oven for about 15 minutes. It will get golden brown and be a little crispy on the bottom. Like a good crust should be.
The Crust is now cooked and cooling. Time to start the topping. I made a pork roast in the crock pot using the spices I like for pulled pork, omitting the bbq sauce I usually add. I cooked it in the crock pot while I was at work. Things I use is pulled pork seasoning, garlic, onion, Worcestershire sauce, beef bullion and water. Once I got home, I shredded it up and put it aside.
Next, it’s time to cook the bacon and veggies. I did omit the butter since I knew the Bacon would create enough fat for cooking the veggies. I started the bacon a couple of minutes before I added the peppers and onions to allow for some of the fat to render.
Once the bacon and veggies are cooked to your liking, crispy bacon for the hubby, add the pork and bbq sauce.
Mix together and heat the pork through. My pork was still pretty warm so this did not take long.
Sprinkle some of the cheese on the bottom of the crust. Top with BBQ pork mixture and top with remaining cheese. I used 1 C total for the cheese. I just used all mozzarella since I already had it grated.
Bake in the oven for 6-8 minutes.
Ta-da! The perfect dinner. A very satisfying treat.
Prepare fathead dough, bake, set aside. If using Lavash bread preheat oven to 425. Grease a sheet pan with Olive oil or butter. Place one lavash on the pan, bake 5-6 minutes until bottom is crisp. Remove from the oven, flip over. Set aside.
For the pork :
Heat a skillet over medium low, add butter.
Saute onions, peppers, bacon. Season with a pinch of salt & pepper.
Add shredded pork and 1/4 cup BBQ sauce. (more if you wish). Mix well.
Allow pork to heat through.
Combine the mozzarella and cheddar together. Top pizza crust with half the cheese.
Top with pork mixture then remaining cheese.
Bake on 425 for 6-8 minutes, or until cheese is melted and bubbly.
I used 12 oz of pulled pork to add more protein to the meal which is in line with our dietary needs. I also doubled the cheese and BBQ sauce amount. sine I was using twice as much meat, I wanted twice as much sauce. Feel free to adjust the sauce amount to your personal preference and dietary needs.
We did use the recommended BBQ sauce and used a brown sugar substitute that is derived from stevia. I also use the white sugar equivalent for baking and other recipes. The sauce is a little tangy for my tastes but paired exceptionally well with the pork and bacon.
I highly recommend giving this a try. It was delicious.
Let me know if you make this and what your thoughts are. If there is a recipe you would like me to try, please let me know. I am always looking for new recipes to try.