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{Low Carb} Pizza with Slow-Cooked Venison

I hope you’re in the mood for venison, because I have a deeeeelishes pizza with slow-cooked venison coming up!

If you missed yesterday’s post, be sure to check it out:
Salty & Sweet Bacon & Venison Roll-ups 

Basically, I’ve taken an entire leg of warthog, slow-cooked it for 10 hours and now I’ll show you what to do with all that meat!

We’re so convenience-driven these days, I guess because of work, endless commitments, etc that we end up choosing the easiest, most convenient {and often most expensive AND unhealthy} and quickest foods to make.
{If we even make it ourselves at all…}

Well, just because we’re busy, doesn’t mean we can’t enjoy some slow, soul food…
It just means we have to work a bit smarter, plan ahead, and yes, make some things in bulk.

Top Tips for saving some precious time & effort in the kitchen:

  1. Buying whatever food you can in bulk, saves a lot of time and money, especially when you’re buying meat.
    Make sure it’s free range and grass-fed.
  2. Prepare large cuts of meat, not just for special occasions, but for everyday use, freezing some for later.
    Slow-cook it, put in extra attention to wholesome and flavourful ingredients and cook to perfection, preserving all the lovely nutrients.
  3. Once you’re on the go, make some ultra-nutritious bone broth from the large bone(s) you’re bound to have.
    Freeze the broth in liter portions to use later for stock or a wholesome drink.

See – a little bit of extra effort will save you tons of time with your next dinner prep!

So, here’s a recipe for a low carb pizza, topped with some lovely pulled warthog meat:

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Low Carb Pizza with Venison

  • Servings: 2-4
  • Difficulty: easy
  • Print

You will need:

{For the pizza bases}
1/2 a head of broccoli
1/2 a head of cauliflower
1 egg
1 cup grated mozzarella cheese
1 tbs psyllium husk
2 tbs milled flax

Cook the broccoli & cauliflower florets, discard the water and blend until it resembles rice.
Place in a dish cloth or a muslin cloth and wring out any moisture.
Mix it with all the other ingredients and shape into 2 bases.
{Use baking paper greased with butter for baking the bases.}
Bake at 180C for 20 minutes.

{For the toppings}
1 onion, thinly sliced
1 tbs butter
2 cups cherry tomatoes
1 cup grated mozzarella cheese
+- 2 cups of pulled venison meat
Sliced jalapenos
Sour cream mixed with Dijon mustard {for serving}

You will need to caramelise the onions and tomatoes like this and use your slow-cooked venison.
Once your bases are ready – golden brown and firm – top with cheese, tomato relish, venison and top with jalapeno slices.

Bake for another 15 minutes at 180C and serve with sour cream mixed with a bit of Dijon mustard.

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I added the broccoli and flax to the bases, because well, I like those!
It also adds extra nutrition and some super-flax-power!
If you enjoy a ‘wholewheat taste’ then this also hits that spot.

You could leave the broccoli out altogether and use double the amount of cauliflower.
You can also leave out the flax.

If you’re making this for your family and you have kids, I would suggest just leaving it plain, with some cheese and the tomato relish.
They still get in all the good stuff from the base, without them even realising.

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Enjoy! X

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