I had an argument with my coworker the other day about low-carb pizza. He oftentimes eats the low-carb lifestyle but doesn’t believe you should bother trying to make pizza low-carb. He’s a pizza purist.
I have been intrigued by the recipes and the pictures I’ve seen on the internet. Also I’m more along the lines of the philosophy of … I’ll try anything once. So I decided to give it a whirl and see how it turns out. I started with a recipe for garlic bread instead of pizza because I didn’t feel like worrying much about toppings and sauce. I found a good looking recipe at Butter is Not a Carb. My recipe below is pretty closely based on that one.
- 8 oz cream cheese
- 6 ounces shredded provolone cheese
- 1 extra large egg
- 2 c .almond flour
- 2 T. melted butter
- 1 T. minced garlic
- salt, pepper, Italian seasoning, garlic powder
- 4 ounces shredded white cheese (such as fontina, mozzarella, romano, etc.)
- Pre-heat the oven to 425°F. Line a baking sheet with parchment paper and spray with non-stick spray.
- The original instructions say to soften the cream cheese and 3/4c shredded mozzarella in the microwave until slightly melted, approximately 45 to 60 seconds. My microwave kind of sucks so after 60 seconds I had some melted cheese, some cheese still in tact and the cream cheese was a big brick. I microwaved a bit longer and then went on with the show.
- Add almond flour and egg; mix until a dough ball is formed. I started with one cup of almond flour which wasn’t nearly enough. By the time I added another cup the “dough” was sort of ball-like, but not really. It was also really sticky. At this point I was kind of pissed thinking I’ve just wasted a bunch of cheese and almond flour but I carried on.
- Spread the dough out across the baking sheet. This will be difficult because the dough is sticky. I just tried to pound it down a bit with the heel of my hand. You want the dough to be as thin as possible. The parts that aren’t thin will taste slightly rubbery after being baked and won’t be as crisp. You can ignore the rubberiness but … just make it really thin, OK? Sprinkle with Italian Seasoning, some garlic powder, salt and pepper.
- Bake for 12 minutes until golden brown on the edges. (I thought mine could have baked longer than the 12 minutes, just an FYI.)
- Stir minced garlic into melted butter and brush the butter mixture over the crust.
- Sprinkle with cheese. Bake an additional five or so minutes. You may wish to broil it a bit to get the cheese to brown.
I actually thought this recipe was pretty fantastic considering it’s basically fake crust. You almost can’t tell it’s not pizza dough but for the slight rubberiness every once in a while with the thicker spots within the crust. I’d say it’s a great substitute if you are living the low-Carb life. Even for pizza purists.