Saturday, July 7, 2007

Pizza Crust - 2.5 net carbs per slice

I love pizza. There are so many wonderful varieties and toppings. If it weren't for my diet, I could eat pizza daily and never get tired of it. However, my love for pizza also makes me very picky about them. In my humble opinion, it is usually the crust that makes or breaks a pizza. The better the crust, the better the pizza.

Although I have tried, I've not yet successfully made a low-carb yeast risen crust that meets my high standards. I am keen on hand-tossed pizza dough that, when baked (preferably on a stone) is crisp yet chewy. I shall continue on the quest for a fantastic low carb pizza crust that tastes as good as real pizza. And by real pizza, I don't mean Domino's or Little Caesar's!

In the mean time, this recipe is pretty good. I think it's as good or better than Domino's but not as good as Papa Johns and definitely not as good as any number of neighborhood pizzerias. I wouldn't say that it is great but it's probably the best low carb pizza that you will find anywhere. I have worked it and re-worked it. I'm happy with my recipe overall. But, if I wasn't on a diet, it wouldn't be my pizza of choice. With that said....

This recipe makes a 12 inch diameter pizza with a total of 20 net carbs. If sliced into 8 pieces, each piece has about 2.5 net carbs.


4 ounces cream cheese (1/2 pack)
2 eggs
1/4 c. Parmesan cheese (powdered not fresh)
1/4 t. garlic salt (or table salt)
1/4 c. flax meal (aka ground or milled flax)
1 T. baking powder*
1/2 cup almond or hazelnut meal/flour
4 ounces shredded mozzarella cheese

Toppings (add the carbs)


Non-metal mixing bowl
Cookie sheet
2 pieces of parchment paper
Rolling Pin


Preheat oven to 400 degrees.

In mixing bowl, microwave cream cheese for 30 seconds to soften. Whisk with eggs. Stir in remaining ingredients except mozzarella. Add mozzarella cheese. At this point, you may need to mix by hand.

Roll dough into ball and place in between two large sheet of parchment paper. Using rolling pin, flatten dough (between parchment papers) until between 1/4 and 3/8 inch thick. Remove top layer of parchment paper. Place pizza dough with bottom parchment paper onto cookie sheet.

Do not add topping yet. Bake crust at 400 degrees for 16 to 18 minutes or until golden. You want the dough done but not dark brown. Remove from oven. Add desired sauce and toppings. Return to oven for another 10 minutes until cheese is bubbly.

*If you prefer, you can use 1/2 cup of carbquik baking mix instead of the wheat gluten and baking powder.


PJ said...

That looks great. Alas I try to avoid gluten, and only give in if it's in some very high protein multi meal food (like the cocoa muffincake things). When I make the deep dish pizza quiche over at the forum kitchen section, I do this to deal with a crust:
1 - first I cover the bottom and sides of my baking pan with thin-sliced sandwich pepperoni. This is larger than normal pepperoni. And I have it sliced on '10' at the deli (I think 25 is the norm) so it's thinner than usual. I bake it till it's not quite crispy (it shrinks some of course). So that is actually the bottom. Then in the bottom 'insides' that are normally egg & cheese, I add finely chopped veggies, herbs, and sometimes finely chopped meat of some kind, and sometimes grated, patted-dry cauliflower. This tends to make it way thicker, more solid, less wet. THEN I do the toppings. It really comes out great.

It's not a "real" pizza crust like you've got here alas. :-(

Anonymous said...

WoW! This crust is really good!

~Oct said...

I made a pizza with this crust today and it was omg good! Thank you for sharing your creation. I had nearly given up on pizza after some not-so satisfactory attempts at using cauliflower as a crust.

Unknown said...

Hello, being a pizza love myself, I agree with you about the crust making or breaking a pizza. With that said, Please try Lindas quick & easy thin crust pizza. It is her favorite as well as mine.

2cups mozz.cheese
1cup cheddar
1teaspoon garlic
1teaspoon sweet basil
BAKE @ 450 for 10 to 20 mins, you want a dark golden brown color.
then what ever toppings you like! I believe she said this crust has 1-2 net carbs. Today I made a white sauce with cream cheese, garlic,parm.cheese. Added chicken breast,red bellpepper,and onion, topped with mozz.cheese..sooooogoooood!

Food Processor said...

This is definitly the best pizza around.Thanks for sharing Ingredient..

Anonymous said...

Oooh, will have to try that - we love pizza and have it every Saturday night. I've tried heaps of low carb crusts, and will definitely give this one a go. Our current favourite is:

2 cups grated cheese
2 large eggs
2 tablespoons flax meal
2 tablespoons coconut flour
1/2 teaspoon baking powder

Mix well. Cover pizza pan or baking tray with baking paper. This is a big pizza - spread mix in a circle all over the paper. Bake for 10 minutes at 350F. Remove from oven. Place baking paper on top and carefully "flip". The bottom is now the top - add sauce and toppings. Bake in the oven for another 10mins. Crispy, cheesy and VERY GOOD.