1Cali’flour Pizza Crustor any variety of pizza crust you'd like to use
1/4cupshredded Cheddar cheese
1/2small dill picklesliced
2tablespoonsslivered red onionI spiralized the red onion on Blade A and then chopped up the noodles - makes for perfectly even slivers!
1tablespoonmayonnaiseI use Sir Kensington's vegan mayonnaise
1/4cupshredded romaine lettuce
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it. Once the oven is preheated, bake the crust for 5 minutes. Set aside.
Cook the beef in a medium skillet over medium-high heat, stirring to break it up, for about 7 minutes, until no longer pink. Drain any excess fat, stir in the salt, and let cool slightly.
In a small bowl, whisk the ketchup and mustard.
Spread the ketchup mixture over the crust. Arrange the beef on top and scatter the cheese over the beef. Place in the oven and bake for 8 to 10 minutes, until the cheese is melted. Remove from the oven to a cutting board and top with the pickle and red onion. Drizzle the mayonnaise on top and finish with the lettuce. Slice and serve.
Prebake the crust for a couple of extra minutes to crisp it up sufficiently to hold the juicy toppings.