½ yellow onion, finely chopped
1 garlic clove, finely chopped
2 tbsp butter or olive oil
20 oz. ground beef or ground lamb
salt and pepper
1 tbsp dried oregano or dried basil
4 tbsp tomato paste or ajvar relish
½ cup water
¾ cup almond flour
4 tbsp sesame seeds
4 tbsp coconut flour
1 tbsp ground psyllium husk powder
1 tsp baking powder
1 pinch salt
3 tbsp olive oil or coconut oil
4 tbsp water
8 oz. cottage cheese
7 oz. shredded cheese
1Preheat the oven to 350°F (175°C).
2Fry onion and garlic in butter or olive oil over medium heat for a few minutes, until the onion is soft. Add the ground beef and keep frying. Add oregano or basil and add salt and pepper to taste.
3Add tomato paste, pesto or ajvar relish – use what you have on hand. Add water. Lower the heat and let simmer for at least 20 minutes. While the meat simmers, make the dough for the crust.
4Mix all the dough ingredients in a food processor for a few minutes until the dough turns into a ball. If you don't have a food processor, you can mix by hand with a fork.
5Place a round piece of parchment paper in a well-greased springform pan—about 10 inches in diameter—to make it easier to remove the pie when it's done. (You can also use a deep-dish pie pan.) Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers.
6Pre-bake the crust for 10-15 minutes. Take it out of the oven and place the meat in the crust. Mix cottage cheese and shredded cheese together, and layer on top of the pie.
7Bake for 30-40 minutes on lower rack or until the pie has turned a golden color.
8Serve with a fresh green salad and dressing.
Prep time 30 Min
Cook time 40 Min
This is an easily worked dairy-free pie crust. Here, we have filled it with meat and a cover of cottage cheese and cheese, but you can use any filling you like! Any left-overs can be sliced and placed in the freezer for easy weekday lunches.
Products used in low-carb baking behave differently from flours made from wheat and grains.