Next time, I am thinking of adding a red pepper, cubed mushrooms, and olives to the mix! This is enough to fill one recipe of the almond/starch crust, or the yuca crust recipe. Our favorite was the pork. Follow the instruction for filling the crusts per recipe you’ve chosen to use.
Ingredients
¾ pound ground beef or pork, grassfed preferred for the beef
1 teaspoon dried basil
A generous pinch of thyme and oregano
3 garlic cloves, peeled and finely minced or put through a garlic press
4 tablespoons tomato paste
1-2 cups of shredded cheddar cheese (we used goat), optional
Instructions
In a large saucepan, brown the meat with the dried herbs and garlic. When cooked through, if needed, remove any grease with a spoon (tip the pan slightly to allow the grease to run to one side).
Stir in the tomato paste and then salt generously to taste.
If using the cheese, place a couple tablespoons on top of the meat filling before closing.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/grain-free-pizza-pockets/