There are many a pizza that can be considered the best here in Austin. I highly recommend Home Slice, Austin 360 and Pinthouse. For a more unique pizza experience, Mr. T and I love this one pizza from Via 313. It’s called the Cadillac; topped with gorgonzola, fig preserves, prosciutto di parma, parmesan and a balsamic glaze. Let me just say…out of this WORLD! Naturally, as low-carber conscious that we are, we’ve found a way to reinvent this so we can indulge, while skimping on the carbs!
I was inspired by a recent post by my favorite blogger, Mellissa Sevigny of I Breath I’m Hungry on her blog for Chicken Crust Taco Pizza. It seemed like such a great way to make our favorite pizza with a meat-base. We chose to do ours with ground turkey and we added a little bit of almond flour for something slightly more sturdy. Also, we did this in the toaster oven so we split it up into two meals. One take was individual sized rounds, then with version two we just spread the whole base on the toaster oven tray. I think version two turned out better – making a flat base and cutting it up later.
For the toppings, I couldn’t find fig preserves at the store and knew that store bought probably meant a ton of sugar, so I decided to make my own. It was actually pretty simple and it makes a lot of it. I would recommend fresh figs, unfortunately, they were not available from the store so we used dried, while making sure it was the lowest sugars possible. I am including the nutrition stats & instructions for fresh and dried figs. We estimate this would last for about 22 different meals (yields about a cup and a half of preserves, 1 Tbsp being the serving size). 1 Tbsp of fig preserves made a nice ‘saucey base’ for the rest of the pizza. Then just top with the rest, bake until melty and enjoy! We found it actually picked up like a traditional pizza slice quite nicely. I’m not going to lie…a paper towel or something is needed for your hands afterwards, but not a knife and fork. I’d call this a win!
Fig, Prosciutto & Gorgonzola Meatza
1lb ground turkey
2 Tbsp almond flour
½ c grated parmesan
½ c. mozzarella, shredded
1 tsp Italian seasoning
1 tsp garlic powder
salt and pepper
4 Tbsp fig jam (recipe below)
½ c. pizza cheese blend
4 slices prosciutto de parma
¼ c. gorgonzola, crumbled
drizzle of Fini Balsamic glaze (estimating 1 Tbsp)
¼ c green onions
Preheat toaster oven to 375 (400 for traditional ovens). Line a baking sheet (with low sides) with parchment paper. Mix your crust. If just baking 2 portions, only use half of this base. Bake for 20 minutes. Let slightly cool, then transfer, turning upside down to a clean parchment. Now add your toppings. Spread the fig jam on (only use 2 Tbsp if doing 2 portions). Now top with your pizza cheese, prosciutto and gorgonzola. Let bake for 10 minutes until cheese is melted and bubbly. Drizzle with balsamic glaze and green onion. Let cool slightly so you can man-handle it.
Estimated Nutrition Stats: Calories – 366 | Carbs 9g | Net carbs – 9g | Fat 20g | Protein 33g | Fiber 0g.
7 oz fresh California figs (dried can be used as well, but it will up the carb count)
1 Tbsp bourbon (optional)
zest and juice of 1 lemon
¼ c Truvia or Swerve sweetner
2 Tbsp balsamic vinegar
Cut figs into quarters remove any stems. In a saucepan add in bourbon, lemon juice, zest and sweetner of choice. Add in your figs. Bring to a boil, the simmer for 10 minutes…occasionally mashing with a potato masher. Turn off heat and add in balsamic. Once slightly cool, blend with an immersion blender or magic bullet. Place in an airtight container. Should be good for 1 month.
ALTERATION FOR DRIED FIGS: If using dried figs; pour boiling water and bourbon over figs to plump them up. Let stand for 10 minutes. Let cool slightly and follow the rest of the directions above.
Estimated Nutrition Stats (with fresh figs): Calories – 10 | Carbs 4g | Net carbs – 4g | Fat 0g | Protein 0g | Fiber 0g.
Estimated Nutrition Stats (with dried figs): Calories – 26 | Carbs 8g | Net carbs – 7g | Fat 0g | Protein 0g | Fiber 1g.
NOTE: The nutrition stats I get are after putting the recipe in MyFitnessPal.com. I do the best I can with what I’ve input, but I cannot guarantee 100% accuracy.