Pizza
Total Yield: 2 pizzas - 12.6 g of carbs + toppings
Serving Size: 1 pizza - 6.3 g of carbs + toppings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Ingredients: Carbs:
Crust
1/2 c. mozzarella cheese 2 g
1 oz. cream cheese 2 g
1/2 c. almond flour 8 g
1 egg 0.6 g
1/2 tsp garlic salt 0 g
1 tsp baking powder 0 g
Toppings
fresh mozzarella (1 oz) 0.5 g parmesan cheese (1 oz) 1.2 g
mushrooms (1 oz) 1 g
garlic 0 g
argula (1/4 c.) 0.3 g
red peppers (6 slices) 1.2 g
broccoli (1/4 c.) 1.5 g
crushed red pepper 0 g
basil 0 g
oregano 0 g
olives (1 oz) 1 g
shallots (1 tbsp chopped) 1.7 g
steak 0 g
sausage* varies
chicken 0 g
bacon 0 g
pesto (1/4 c.) 9 g
olive oil 0 g
alfredo sauce varies - generally low carb
Directions:
Preheat oven to 350º.
Place almond flour, egg, garlic salt, and baking powder in a blender and pulse a couple times to mix. Melt the cheeses in the microwave and add that to the blender. Pulse until a dough-like consistency forms.
Line a baking sheet with parchment paper. Split the dough into 2 crusts and place on the baking sheet. Coat your hands well in olive oil (the dough is really sticky) and flatten each crust into a round shape. You can place more parchment paper on top of the dough if it is well oiled and use a rolling pin to flatten it if needed.
Bake the crusts for about 10 minutes, then flip them carefully. I needed to use 2 spatulas to flip mine without it breaking. Bake for another 3 minutes, then remove from oven.
Top your pizzas with your toppings of choice, then bake for another 5-8 minutes.
Notes:
The picture above used a whole recipe for the crust (instead of the recipe making two crusts), but it was too much food and too many carbs, which is why we split it into two crusts.
The thinner you can roll out the crust, the better it will turn out.
I haven't tried this yet, but xantham gum might make the crust less crumbly after it is baked.
Choose your toppings carefully. Tomatoes have more carbs than we realized, and so does pesto sauce (because of the pine nuts). Garlic, oregano, and olive oil make a great sauce base. So does alfredo sauce.
The pizza crust recipe was adapted from Joy Filled Eat's recipe.
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