Low-carb pizza!

[Marthe48]

I knew when I made a low-carb version of baklava the beginning of Dec, I would adapt that recipe's dough to other things. The low-carb baklava is not keto wans was more like walnut-filled Danish, but it was very good and I'll make that again.

Today, I made the dough without any sweetener and divided it, putting half away for tomorrow.
I put half the dough on parchment on my pizza sheet and flattened it with my fingers. I sauced it, added pepperoni and mozzarella cheese, baked at 350 for about 18 minutes. When I use the rest of the dough tomorrow, I'm going to brush some olive oil on it after I flatten it, and pre-bake it a few minutes to try crisping it up a little. Other than that, it was good. Better than frozen, not as good as fresh Sort of like cauliflower crust but not as tough.

Recipe is:
1 cup of almond flour
1 1/4 tsp baking powder
1/4 tsp of corn starch
1 large egg
2 cups shredded mozzarella cheese

In a heavy saucepan, mix together the flour, baking powder and corn starch. Mix in the egg. Add the mozzarella cheese and mix well. Stir on low heat until the cheese is melted and the mixture forms a dough. Remove from heat. I will get 2 8" pizzas out of this. Or you can make 1 large pizza. Lay the dough on parchment paper and flatten to 1/4" inch or less. Top with pizza sauce, and other pizza toppings. Bake at 350 for 17 minutes (8&quot or 20-22minutes for large pizza


Spoiler alert, next time I make this dough, I will cut the recipe in half, because I can't be trusted. I meant to eat only 2 slices and save the rest, but I ended up eating it all. I haven't had pizza for many months.

[brewens]

1. I didn't like making the cauliflower crusts much. I decided to make pizza omelets. I do it up right.

It's like a calzone with an egg crust. I just bought a pineapple to make a Hawaiian style one with ham and bacon.

[soothsayer]

2. Yes yes! Egg crust can be made thin and crispy and people don't even suspect there's no carbs

[Marthe48]

3. That's a good idea and sounds good

I have been laying sliced mushrooms in a small pan, and covering with other pizza toppings, and sun-dried tomatoes instead of sauce. I am experimenting with this crust. It seems like it will adapt well to many recipes I use.

[brewens]

4. Omelets are so easy too. I saut all my toppings first, lay the cheese on the egg crepe and

let that cook long enough to get the cheese mostly melted, then pile the topping on there. Pour a little pizza sauce on it, fold it over, then some parmesan on top. It's a lot more cheese, so I end up with a little crispier eggs than my normal omelets, but it's about right.

[leighbythesea2]

5. Thank you

Always looking for new go-tos. I like the sounds of this a lot. My husband does the chaffles a great deal. But I've never been huge fan of eggs, in certain preparations. I want the holder of my fillings to have a little more crispness. Will try.

[Marthe48]

6. I'll see if oiul and pre-baking crisps it up

Will post after lunch

[Marthe48]

7. 2nd try

I got a 7" pizza from the other half of the dough. I flattened the dough and brushed very lightly with a spicy olive oil. I baked it at 425 for 4 minutes, removed from the oven and put the sauce and toppings on. Baked at 425 for 11 minutes. The crust is crispier, especially around the edges.

I enjoyed experimenting Thanks for your interest!