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!
2 c shredded mozzarella
1/4 c almond meal
1/4 c unflavored whey protein
1 T olive oil
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.