Friday, May 31, 2013

Low carb, gluten-free pizza crust that actually bubbles and chews!


Not 3 days ago, I cooked a dish that just might revolutionize my baking regime.

I know, I know, I make grand statements all the time, but I'm still in that discovery/exploratory state of wonder when it comes to low carb eating.  It's like I'm five years old again and experiencing my first snow!  Every time I find out a healthier way to make something that I had resigned myself to never/rarely eating again, I feel like I have cheated death and gotten a gift from Santa all at once.

Today, it's pizza.  I'm sure you're rolling your eyes.  After all, I have made cauliflower and almond flour and chicken pizza crusts before, and I declared them great, and I still think they're great.  But, they're more like delicious dishes that aren't quite pizza.  This is pizza.

Top: See that gorgeous golden color!
Bottom: Trying to show the crust detail.  There were bubbles, man!

Some people on low carb say "no man, it's the TOPPINGS I loved!  I just didn't realize it until I got rid of the crust.!"  I am not one of them.  I don't care if they have found their true pizza desires or if they are knee deep in denial, I need a crust.

This recipe comes on the heels of that amazing coffee cake, and they share the same secret ingredient: unflavored whey protein.  After seeing the amazing crumb and delicate nature of the bread, I thought maybe, just maybe, this miracle ingredient that provided such substance to the cake could liven up pizza dough and provide the bubbles and chewiness that typifies pizza dough.  It did!  It still needs a little something for moisture, I think, and to that end I added in some olive oil.  I made it without but was comfortable enough with the recipe to post as is-- it was good enough to pass the cold pizza test!  If you try it out, let me know how it goes!

Ingredients:
2 c shredded mozzarella
1/4 c almond meal
1/4 c unflavored whey protein
1 T olive oil
1 egg

Mix everything together and spread it thinly on an oiled/parchment paper covered cookie sheet to as thin as you can get it.  Did I say think?  Cook at 350 for about 10 minutes or until it's browned an bubbly.  Cover in sauce and toppings an cook until the cheese is gooey and you are on your tippy toes waiting for deliciousness.

8 comments:

  1. Hi

    Thanks for this but what sauce are you using, it doesn't say in the ingredients list?

    Thanks

    ReplyDelete
    Replies
    1. taken from reddit

      "I've looked around our supermarkets, and it seems that several are in the general range of 4 carb per 1/4 cup. I simply bought the Contadina, and I use 1/4-1/3 c per pizza. It gives the flavor but not really the gooey tomato sauce."

      Delete
    2. Hi

      Thank you, yes I found Contadina as well. Great minds think alike, or at least find the lowest carb tomato sauce. :)

      Thx again

      Delete
  2. This was fantastic! I made an Alfredo Ranch sauce and topped with chicken and bacon.

    ReplyDelete
    Replies
    1. I am so glad you liked it!!!

      I have always been a fan of alfredo pizza-- the spinach alfredo with shrimp might be my favorite of all time, but since you added bacon... you win.

      Delete
  3. I just wanted to tell you that this recipe fixed what was wrong in my life! Yes, it's that serious!
    All the gluten free "bread" on the planet just plain sux, and at it's best doesn't quite taste right in Pizza. This crust does more than that, it's given me back my pizza. In fact, my kids have "accidentally" eaten my pizza out of the fridge, and told me it couldn't possibly be GF, because it tasted too good!
    Thanks so much!
    k

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  4. Okay, I love this crust! I just made a chicken pot pie with it, and it worked just like biscuits would if you did it with bisquick. I just made the innards (filling) like usual (gf mushroom soup, vegall, chicken and I threw a handful of cheese cubes in with it) then I poured it into two little casseroles, spooned on the pizza crust (double recipe, feeding 4) and popped it into a 375 oven. Twenty minutes later, it looked done, but no cool toasty stuff on it, so I popped it under the broiler for less than a minute, and voila! Chicken Pot pie! OMG, I'm still drooling, and dinner was 20 minutes ago!
    k

    ReplyDelete
  5. Hi Kati!!! Thanks for stopping back by-- I don't know why, but for a while I couldn't reply to comments, and apparently it's some snafu between Google and blogger, which is oddly enough owned by... Google?

    It's also perhaps simply that I am better in the kitchen than I am on the computer!

    Anyway, your idea sounds EXCELLENT! I am actually kind of keen on trying it out. Would you mind if I made it into a blog entry if I did? We are hitting the kind of weather for which chicken pot pie is just divine.

    ReplyDelete