Low Carb Deep Dish Pan Pizza

                                                              Low Carb Deep Dish Pan Pizza

http://yourlighterside.com/low-carb-deep-dish-pan-pizza/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheLighterSideOfLow-carb+%28The+Lighter+Side+of+Low-Carb%29 

Pizza night is officially back!

Honestly, there not much else to say, so let me show you the amazing awe that is the deep dish induction friendly, low carb, gluten free deep dish pizza crust:

 

 

I wish I had some Barry White music right about now… This recipe is so easy and delicious (just like my easy gluten free pizza crust with similar ingredients or myeasy gluten free breadsticks)  you’ll never guess what it’s made from. I’m not telling. You’ll have to see for yourself. I’m kind of an enabler that way. Just look at the way the bread stick caresses the pizza sauce in the image below. The idea for the process for the deep dish came from a friend whose blog I visited in the last week (please remind me who you are so I can give you proper credit!). She so cleverly used a cheesecake springform pan to make my cauliflower crust, and she is so amazing I wanted to give my new chicken/cheese crust a shot… The results?

 

Well, you can see it for yourself. This is such an easy, fun process (and a great way to use those springform pans!) The crust even LOOKS like a standard crust. Your friends, picky husbands and kids won’t know what slapped their taste buds and left them begging for more. We seriously narfed the entire pizza down in one afternoon because it was so incredible. Even the personal pizza I made for my 10 year old (pictured in the very top picture) was gone within minutes.

Can it be held in the hand? Why, yes. Thank you for asking. And what’s more, it tastes better every moment after it’s been cooked. This means it’s like thew world’s greatest leftovers. That is, providing there are leftovers…

Just a few tips and suggestions:

• Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this 1:1 ratio of chicken and cheese with other fattier meats and the fat coagulates, making this a less pleasant dish. The cheese adds enough fat (even low fat mozzarella) that you want lean protein.
• Make sure to mince cooked, lean chicken prior to processing with the cheese. I use my Ninja, but a food processor or an amazing blender, or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not pate.
• You will use a processor twice for this recipe: Once to process the chicken into fine shreds, and again to incorporate the cheese into the blend.
• If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.
• If you are vegetarian, you could replace chicken with a non-meat protein.
• Parchment paper is your friend in this process, so make sure to have some on hand. (Waxed paper melts, so don’t try to sub for that).
• I used a 10″ springform pan. If you use a larger pan, you will want to add more chicken/cheese mixture to that pan for a deep dish.
• I always season the top op the crust. If you want even more zhoozh with less effort, try Mrs. Dash’s Garlic Herb blend on top of your dough in lieu of the other spices listed below.
• This crust is gluten free and Atkins induction friendly.

The star of the show (well, appearing with the chicken/cheese dough)… The springform pan.

Now for the uncomfortable, unfortunately obnoxious moment where I implore my work to not be taken on an ethical level:
Please don’t publish my recipes elsewhere. If you make obvious changes to the recipe to call it your own (don’t just double the amount of ingredients, change the meat or add lame-assed spice tweaks), please rename the recipe and link back here to give credit to the original.  Read more here for tips about attribution and supporting your favorite recipe developers.

Low Carb Deep Dish Pan Pizza

1 cup packed cup cooked, minced chicken breast
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp salt
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder

1. Preheat oven to 375 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Place a parchment in the bottom of a 10″ springform cheesecake pan (remove excess from below the pan after pan seals parchment in place).
4. Firmly press chicken/cheese mixture into springform pan.
5. Top with parsley, salt, basil, onion and garlic powder.
6. Bake for 20 minutes.
7. Top with sauce, cheese, and rest of toppings.
8. Bake for 20 more minutes.
9. Let cool for five minutes in pan.
9. Carefully open springform pan.
10. Slice and serve.

Nutritional information per 1/8 pizza: Calories: 96.9, Carbohydrates: .5 g , Fiber:  0 g,   Net Carbohydrates:  .5 g , Protein:  11.9 g, Fat:  5g.

OMG! This looks and sounds really good.

--gina
 

Well I think that is pretty amazing.  I was expecting the cauliflower crust which may be wonderful but doesn't sound appealing to me even though I really like cauliflower.  I will have to try this one for sure.  My guys love pizza and they have to have it when I am gone but now I could have some too.

Price,

This recipe was developed by the same woman that created the cauliflower crust.  I've made that one a few times and it's really good, but I think this one will be amazing!

Looks great. What did you use for sauce?

 
I haven't made it yet, I need to get some fat free mozzarella first.  For my other pizza's that I make with a Garbanzo Bean Flour crust, I use Primo Pizza sauce in the squeezable bottle.  

You could use any kind of sauce that you wanted.  I bet this would be really good with spinach and roast chicken as toppings!  :))

Yum!!!

I was sitting here about 1 1/2 hours ago, wondering what I could have for supper.  I read your post on my iPhone and thought this sounds so good and I think I have everything I need to fix it.

I had a rotessiere chicken that I had cut off the bone so I used it. It was soooo good!!  I was thinking 1/8th of this would not be enough, but I guess it is the protein crust that helps fill you up.

Thanks so much for posting this.  I want to try the breadsticks also.

Linda

Linda,

I'm so glad it turned out well for you!  I can't wait to try it myself.  

I'll be making the breadsticks as well.

I have this cooking right now.  I had to double the recipe because I have a bigger springform pan.  I topped it with sliced tomatoes and more mozzarella cheese.  I'll let you know how it tastes.