Ever been craving pizza, but you're on a high protein or low carb diet? This is the answer to your craving - a pizza crust without wheat or yeast, but delicious and you don't need a fork to eat it.
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Signing UpStep 1: Gather your ingredients
For the pizza crust, you will need:
2 eggs
1 8oz package cream cheese or Neufchatel cheese, brought to room temperature
1 cup parmesan cheese - shredded or grated
9x13" baking pan
cooking spray to coat pan
For the sauce, you will need:
1 6oz can tomato paste
1/2 cup sangria
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/4 teaspoon salt
4 cloves of garlic, minced
Toppings of your choice, we used 1 1/2 cups shredded mozzarella and sliced pepperoni.
2 eggs
1 8oz package cream cheese or Neufchatel cheese, brought to room temperature
1 cup parmesan cheese - shredded or grated
9x13" baking pan
cooking spray to coat pan
For the sauce, you will need:
1 6oz can tomato paste
1/2 cup sangria
1 1/2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1/4 teaspoon salt
4 cloves of garlic, minced
Toppings of your choice, we used 1 1/2 cups shredded mozzarella and sliced pepperoni.
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Try it! Good stuff! Thanks for the great recipe.
If you do a google Scholar search you can probably find one of the recent low carb studies that show a decrease in Cholesterol.
Talk to your doctor first, but the research is promising.
A couple questions.....
1) What can I use instead of Sangria in the pizza sauce?
2) Could the crust be spread on a regular pizza pan? On parchment paper maybe?
Thanks!
Now i don't have to do any of those things! THANK YOU!!! From the bottom of my heart and belly :)
We haven't tried to make the sauce yet, we've been using "Di firenze Classico" sauces, since they have a pretty good variety at a fair price.
The first two pizzas we made had cubed ham and turkey breast (lunchmeat) on it because that's all we had to work with.
It came out fantastic, although it was a little salty.
I read online that low sodium parmesan is available, but I couldn't find it at any of the local stores.
We decided to up the ante and go with grilled chicken breast and shredded beef for the second one. The salty taste went way down, and it was very satisfying and filling. The reheat was great, because there was no bready crust to get soggy.
Next we tried a 'cheeseburger pizza', using a mix of organic ketchup and mustard from Publix (their organic ketchup is outta site) for our 'sauce', then we put fried ground beef on it, along with cheese and other toppings, etc.
Spinach and feta usually find their way onto the pizzas most of the time too.
This last batch we made (we take it to work - fast, tasty, and filling) was turkey pepperoni (70% less fat) and portabello mushrooms.
I wanted to thank you for the terrific recipe ! Now we can eat pizza anytime we want, and the topping choices will keep it from getting boring. In many ways, this pizza is better than regular pizza - especially on the reheat !
I'm adding a pic of the 3 pizzas discussed here.
A tip for the people worried about fat:
Use turkey pepperoni - 70% less fat.
Use 1/3 less fat or fat free cream cheese, which seems to work just as good.
Use quality toppings !
"...Pepperoni is a spicy Italian-American variety of salami (a dry sausage) usually made from cured pork and beef. It is a descendant of the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples or the soppressata fromCalabria. Pepperoni is a popular pizza topping in American-style pizzerias... The term pepperoni is a corruption of peperoni, the plural of peperone, the Italian word for pepper. To order the American version of pepperoni in Italy, one would request salame piccante or salamino piccante (hot salami, generally typical of Calabria). The Italian name for a pepperoni pizza is pizza alla diavola (with hot sausages). Throughout continental Europe, peperone is a common word for various types of capsicum, including bell peppers and a small, spicy and often pickled pepper known aspeperoncino or peperone piccante in Italy and pepperoncini or banana peppers in the U.S..."
Good old Wikipedia!
Thanks for the recipe, it looks delicious - I'm off to try it now!!! :-)
folks worried about cholesterol and fat are barking up the wrong tree. The title very clearly states LOW CARB/HIGH PROTEIN. This is NOT a low-fat, cholesterol or "diet" recipe so get over yourselves.
If you want to know the calories use fitday or dailyplate to figure it out for your recipe, cause your total will differ depending on how your topping differ.
Besides that there is nothing inherently healthy or unhealthy about this recipe, It has natural fats from real food, is lacks wheat/gluten which some people are allergic to, Animal fats do have choleserol, but eggs have lecitihin which the body needs to dissolve and use cholesterol properly. the only thing different is the crust. It's not diet food, it's just food. And having options is a good thing even if the option is not one you would choose, someone else will find it awesome.
It's a good instructable intended for people who keep carbohydrates in their diet at a fixed or low level. I think it should be rated for what it is and not for what you wish it to be.
A very nice instructable with good pictures and clear instructions, and a tasty end product! I'm giving it 5 stars.
pepperoni means red pepper, in italian. maybe the right word for the meat sausage would be "salame".
did you calculate the amount of calories you get from this pizza? it looks like it's not so diet-proof with cheese and eggs..you know..
anyway..sounds good. sure it tastes great! good job.
I've used flour tortilas for the crust; but it is very thin crust though..
I've called them mini thin pizzas
When you gotta have real pizza I just eat some on moderation; enjoy it and wait for the next time..
Sounds YUMMY!!!!I must try this as I'm READY to start lo carb,after many years and many pounds!!!ANY help on here would be GREATLY appreciated!!Keep lo carb coming!!!
Thanks!!!!!!!