1 6 oz can tomato paste
1 12 oz can tomato sauce
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme.
(Optional alternative: two cups of a commercial low-carb pasta or pizza sauce)
2 lb ground chuck
1 lb Italian sausage
4 large eggs
2 cup flax meal
6 oz sliced pepperoni
1 lb grated "white cheeses" (Mozzarella, Romano, etc.)
In a small saucepan combine the tomato sauce, tomato paste, oregano, basil, and thyme. Simmer over low heat 10 minutes or so.
In a large mixing bowl combine the ground chuck, Italian sausage, eggs and flax meal. Mix throughly.
Place 1/4 of the meat mixture into the bottom of a 4-5 quart slow cooker. Spread it so that it forms an even layer across the bottom. Top with 1/4 of the tomato mixture, followed by 1/4 of the cheese and 1/4 of the pepperoni. Repeat in layers using additional quarters until it's all in the slow cooker
Cover and cook on low 6-8 hours.
Once it's finished cooking, let it cool at least an hour. Cut into wedge shaped slices and serve (or freeze to reheat and eat at a later date). Makes 12 servings.
In the slow cooker, ready to cook.
After nine hours of cooking.
Served up. Ready to eat.