Great Low Carb Pizza!

I'll have 1 large sausage, pepperoni, ham, pineapple pizza with extra cheese.

So...you'll have it to me in 30 minutes or it's free, right?

 HAHAHA! I'm sorry, I think I went over your Deadline.

I have bookmarked this one!!!  Man that looks AWESOME!!!  Thanks!

Hey Broc,

I watch my carb intake like a hawk, as most wls do or should, and I was searching for low carb recipes and I saw this a few weeks ago and my wife made it and it was really good.  It is along the same lines but has less than half the carbs of this recipe.  I did not come up with this recipe, I just stumbled across it and it is very good.  I want to add that we used extra virgin olive oil the first time and coconut oil the second time (coconut oil is healthier for you).

Sory we didn't take any pictures of it but the video is worth watching.

http://www.youtube.com/watch?v=UNLne4olZbM

Magic Pizza Crust
8 oz. grated parmesan cheese
1/4 t. baking powder
2 T. shredded mozzarella
2 T. olive oil
3 large eggs

Combine all ingredients in a bowl and mix well. Spead evenly in 12 inch pizza pan and bake at 450 degrees for 12 minutes. Take out and top as you like. Bake at 350 until cheese is melted and bubbly.

The entire recipe (without toppings) is 8 carbs. That's 1 carb per pizza slice. Then, add the carbs of whatever toppings and pizza sauce.

You can experiment with this and make bread for sandwiches and burgers!

-Jaime

 Hey Jamie!  I've made this crust many times, and the parmesean cheese one can't compare to this one.  This one is much better hands down!  

I like the idea of 'real' cheese.  Not that parmesean isn't real cheese. 

I would think it has better taste and texture.  We are going to try your recipe this week.

great stuff!!!!

What no TURKEY PEPPERONI???

Seriously, thats looks so good that I can smell it through the screen. Yum Yum!!

Charmed

 O yea, there is turkey pepperoni on there.  Just look at the picture!

Heres another pizza crust/bread stick recipe that we eat often....my sisters youngest son has gluten allergies and she is always chunk full of recipes.....



Top: Cauliflower Bread sticks and Pizza? No way! Way!


Crust from cauliflower? It's Pizza-Pleasing and Perfect. Recently, while my family was watching a rousing marathon of Jason and the Argonauts, I was looking through some old college recipe books some friends and I put together back in the day, and found a recipe that was for a gluten-free pizza crust which used rice instead of the old stand-by flour. Inspired by the success I was having with riced cauliflower, I played with the rice crust recipe, made a couple of calculations and guesses on ingredients and flavorings, and came up with a pretty amazing pizza.

My kids didn't even know it was cauliflower. And when they found out, the have been bugging me to make more, because they can't get over how very much they like this recipe. I have to make a run to the store this morning for more cauliflower, as a result! They don't even like other pizzas this much! I had to snap pictures quickly, because people kept trying to eat the props!

Can a pizza be more perfectly pleasing? Gluten-free and low-carbohydrate enough to be enjoyed on Atkins induction?

 
The crust, baked initially. Can be frozen.

You Won't Believe it's Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese
 

 
Delicious and easy.

Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.

 

 

You can hold it in your hand. Notes:

*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

 
Make the Super Veggie Supreme a Hit in Your House, too!

My Super Veggie Supreme:

Sun-Dried Tomato Alfredo
a little mozzarella
chopped, fresh tomato
sliced, fresh mushrooms
purple onion, chopped
jarred artichoke hearts, chopped
frozen spinach, thawed
green olives, sliced
chopped red bell pepper
a little more mozzarella
pine nuts

Reheats nicely and can still be held in the hand, even the next day.

Pizza crusts can be frozen after the initial baking and used later.

Makes 4, 1-slice servings. Can be doubled for a larger pizza (double nutritional information).

 

  Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

 

 
Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.