UCLBS Recipes

Pam's Lamb Pizza

(measurements are approximate, so feel free to interpret)

1 lb ground lamb
1 cup almond flour
1/2 cup legal tomato sauce*
Oregano (dried or fresh)
Salt and pepper

*(I simmer mine with bay leaf and celery seeds, and then add a dash of lemon and tsp of honey at the end.)

Spread meat mixture 1/4-inch thick on a small round pizza pan or cookie sheet. Hint: Use parchment paper for ease of handling and easy clean-up. When the pizza is cooling, fold up the edges of the parchment paper so the juices flow back into the meat.

Top meat crust with:
2 Tbsp tomato sauce Chopped fennel fronds Capers (don't hold back)
Diced black olives (Greek calamata are good)
Drizzle with lemon juice (lamb loves lemon)
Top with Havarti cheese

Bake in 475 oven until cheese is melted and slightly golden.

Serve with Tsatsiki:
1/2 cup dripped yogurt
1 clove (or less) pressed garlic
Salt