Meatball & Mushroom Medley

Pam Zink
 
This pizza, best enjoyed on a savory Kbosh Keto Crust, has the golden ratio of red meat to smoky, flavorful veggies. With mushrooms and green bell peppers, plus a generous sprinkling of mozzarella, it’s sure to satisfy your protein cravings and leave you feeling happily full. With bubbling cheese, roasted veggies, and the deceivingly bready texture of our crust, you simply can’t go wrong.
  • 1 Zucchini Keto Crust
  • Meatballs (Frozen or Homemade)
  • Mushrooms
  • Onions
  • Green Peppers
  • Shredded Cheese of choice
  • Pizza sauce of choice
  1. Cook frozen crust in a nonstick pan on medium heat until lightly browned on both sides
  2. Carefully remove crust and place on a baking sheet
  3. In the same pan that you cooked the crust, heat a small drizzle of oil on medium heat
  4. Once the oil is heated, add sliced mushroom, onion, and green peppers to the pan
  5. Cook the veggies on medium heat for 3 minutes then add meatballs to the pan and cook everything for another 3-5 minutes
  6. Once your veggies are tender and your meatballs are warm, assemble your pizza as normal
  7. Bake at 425 until your cheese is melted and golden brown

*Temperature/Cooking time may vary so watch carefully

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