Sliced pie ready to eat!! A bottom crust is not necessary; however, if you like you can divide the Miracle Dough ball in two and use one crust for the bottom and one for the top.
Baked pie: it really doesn't take long to bake at that high temperature. Make sure not to overbake as a lighter Miracle Dough Crust tastes way better than a really dark Miracle Dough Crust.
This type of pie is a favorite of my husband. It is substantial and filling, looks good and tastes great. When I say spicy, take that with a grain of salt, as I am a spice chicken, so this is very mildly spicy. The Miracle Dough is fabulous for making all kinds of pies from savory to sweet pies. It really is a game changer! It is a spin off of the Fat Head Dough that is so famous. I love it and use it frequently.
11/2 lbs lean ground beef (680 g)
14.5 oz can diced tomatoes, blended (411 g)
1 tbsp minced garlic (15 mL)
11/2 tsp ground cumin (7 mL)
11/2 tsp garlic salt (7 mL)
1/2
tsp seasoning salt (2 mL)
1/2
tsp salt (2 mL)
1/2
tsp crushed dried red peppers (2 mL)
1/2
tsp hot chili powder (2 mL)
(or less if you don’t like it
too spicy)
2/3
cup shredded Cheddar cheese, optional(150 mL)
Miracle Dough:
2 cups shredded Mozzarella cheese (500 mL)
2 tbsp butter (30 mL)
1 cup Gluten-Free Bake Mix 2, OR (250 mL)
1 egg, fork beaten
1/4
tsp Montreal chicken seasoning (1 mL)
1 tbsp coconut flour, OR (15 mL)
more bake mix, if needed
Preheat the oven to 400°F (200°C).
In large, nonstick frying pan, cook ground beef over medium heat. Add
water as necessary while cooking and once meat is almost fully browned, add
blended tomatoes, garlic, cumin, garlic salt, seasoning salt, salt, crushed
dried red peppers and hot chili powder.
Spread in 9-inch (23 cm) glass pie dish.
Sprinkle with Cheddar cheese.
Miracle Dough: In
medium bowl, combine Mozzarella cheese and butter. Melt in microwave
oven; about 1 minute and 50 seconds. Add Gluten-Free Bake Mix 2, OR Keto Bake Mix, on top. In small bowl combine egg
and Montreal Chicken Seasoning; mix well. Add to cheese mixture and
using a wooden spoon or fork, mix well until it comes together
nicely. Work in coconut flour or more bake mix, if necessary, to get
a nice, soft dough ball. Roll out a little larger than the pie dish
between two pieces of parchment paper and invert carefully on top of the
pie. Flute the edges and cut some slits in the center of the
pie. Bake 15 to 20 minutes, or until the crust is light golden brown
around the edges and in spots in the center of the pie crust. Keep an eye on it and check after 15
minutes. A slightly undercooked crust
tastes better than an overcooked Miracle Dough crust.
Helpful Hints: For another Grain-Free version, use a bake mix
made up of 2 cups (500 mL) almond flour and 2/3 cup (150
mL) coconut flour. Use 3/4 cup (175
mL) of the mixture. OR simply use the new Keto
Bake Mix.
Yield: 8 servings
1
serving
394.4
calories
26.1
g protein
28.5
g fat
1.1 g fiber
6.2
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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Fourteen years ago, I had to be wheeled in a wheelchair out of
the kitchen where I worked as a chef. Diagnosis? Heart failure. At 467 pounds,
I was told to lose weight or I would die. Though I had no idea what to do, that
experience served as my wake-up call that changes needed to be made. My
youngest son, Christian, was just like me, having reached 305 pounds by age 15.
My wife Rachel, who weighed more than 200 pounds, also battled. I wasn’t sure
how it had happened, but it seemed like suddenly, we had become an obese
family. And I blamed myself. As a chef, I rarely cooked at home, which
contributed to our weight gain. Once we started cooking as a family, everything
changed. Over the course of the next 18 months, I lost 200 pounds, and over the
next 10 years continued to lose another 65 pounds. My health problems, which
included heart failure, sleep apnea, knee issues and spinal stenosis among
other things, all disappeared with the weight. And to this day, I take no
medications. Christian, Anthony, and Rachel also lost a tremendous amount of
weight — 165 pounds and 75 pounds each respectively — and have maintained their
current healthy weight.
So how did we do it? Here are three important things I can recommend to get your family to eat healthier and, if needed, to lose weight and lead healthier lives.
Head outside. Start shopping the outside aisles
of the grocery store—that’s where all of the wonderful, fresh, nutritious food
is. Once we started foregoing processed foods and useless sugars for fresher,
healthier options, the pounds started coming off like magic.
Have fun. By making cooking fun, the food you make
will be more exciting. Rachel and I started having fun in the kitchen, cooking
up a storm every day. Our sons, tempted by the good times and great food we
were creating, also joined in. Plus, even the most finicky kids will be more
apt to try something (like a new vegetable if they had a hand in making it!
Come together. Even if you don’t have time to
cook together, this one is a no-brainer! Eating together as a family sets the
stage for not only quality time, but it also allows parents to lead by example
when new foods are being introduced. When your children see you trying a new
food, odds are they’ll be more open to trying it as well.
Soon after employing these tactics in our home, my family was down 550 pounds. We’ve kept it off for over 10 years now, and we’re healthier and happier than ever.