Ingredients: The Molecular Building Blocks

• 1 lb Ground Beef: The primary Protein Scaffold. Browning this meat initiates the Maillard reaction.
• ¾ cup Low-Carb Pizza Sauce: The Aqueous Flavor Medium. Low-carb versions use reduced sugar to maintain glycemic stability.
• 1 ½ cups Mozzarella Cheese: The Viscoelastic Lipid Phase. It provides the “cheese pull” via protein denaturation and melting.
• Vegetable Aromatics: Onions and Green Peppers provide Polysaccharide Fiber and volatile aromatic compounds.
• Lipid Phase: 1 tbsp Olive Oil for heat transfer during sautéing.