My favorite thing to eat with leftover brisket is my “pizza!” This recipe is based off of the low carb/keto “fathead dough”. This recipe can serve 1-2 people depending on how hungry you are, or if it’s your only meal of the day.
- 2 Cups Mozzarella Cheese
- 1/4 Cup Cream Cheese
- 3/4 Cup Almond Flour
- 1 Egg
- 1/2 tsp Salt + Pepper
- 1 tbsp garlic seasoning
- + any other seasonings you’d like to add to the crust. Since I said I like to add my leftover brisket I tend to use some BBQ seasonings. My favorite to add is All-Purpose BBQ in the dough, then top with The Gospel for a nice flavor on the crust itself – both seasonings linked below.
You can cook this in the oven or the smoker, I prefer the smoker but the oven works just as well.
Make the dough:
Add the Mozzarella cheese and cream cheese into a microwave safe bowl. Melt in the microwave for about a minute, take out and stir then put in for another 30 seconds until all cheese is melted and can mix into a nice soft texture.
Add in your almond flour, egg, salt & pepper and seasonings.
Mix the ingredients together with your hands, it will be hot so be careful. Run your hands in some water and continue to mix until all ingredients are nicely combined, You can keep adding water to your hands to do this and keep from getting really sticky fingers.
Once mixed, put onto a nonstick cookie sheet (or foil that has non stick spray on it) and form into your preferred shape.
Poke a few holes into the crust so it’ll cook evenly. Put into the oven for about 8-10 minutes until the crust is starting to look a bit brown.
Pull the crust out of the oven then dress with your favorite pizza toppings.
I prefer to use Ricotta cheese as my “sauce”, I then topped with a little bit of onion, cubed up left over brisket, a little bit of mozzarella cheese, and my Meat Mate BBQ Sauce (recipe on site).