Low Carb Pizza

Saturday's are usually the day of the week when my healthy eating goes out the window in a flurry of "buuuuut it's the weekend!!!" resulting in claims that "I'll start again on Monday." This week, determined to avoid not only calories but the empty dollars flying from my wallet to Seamless I planned ahead: I was going to make a low carb pizza.

This is not an unusual attempt for anyone on the Internet. A quick Pinterest search and I was provided with thousands of recipes, ranging from the cauliflower crust to keto-community-loved Fatheat Pizza. But one in particular caught my eye, from Cut the Wheat. Just eggs and cheese. Almost to easy to be good.

But, it's not! It was delicious. Beyond delicious. The crust, miraculously, was totally bread-like, chewy and held up to the toppings. To make it fancy we used some prosciutto and ricotta and, paired with a little Prosecco, I didn't miss take out at all.

Recipe from Cut the Wheat

Low Carb Pizza (Makes 1-10 inch pizza)

• For the crust:
  • 1 c shredded mozzarella cheese
  • 1/2 c shredded Mexican blend cheese
  • 2 T parmesan grated parmesan cheese
  • 1/4 t garlic powder
  • 1/2 t oregano
  • 1/8 t salt
  • 2 eggs, beaten
• For the toppings (pick any toppings you like, I used the below):
  • 1/2 c Rao's marinara
  • Shredded Mozzarella or Italian cheese mix
  • 3 slices prosciutto
  • 1/4 c ricotta

Preheat oven to 350* and line with parchment paper or a silicon baking mat.

Next, make the crust. In a bowl, combine together mozzarella and Mexican cheeses, parmesan cheese, garlic powder, basil, salt and eggs. Stir very well until combined.

Put the dough mix onto the lined pan and press down evenly into the shape you want you pizza, until the whole crust is about 1/4 inch thick. Bake for 20 minutes or until the edges are deep golden brown and the center is a light golden brown. 

Turn the oven temperature up to 400*. Remove the crust from the pan by picking up the parchment paper/silicon pad. Place onto the same tray a wire rack and gently slip the pizza crust onto it by pulling back the paper underneath. Put on all of your toppings and put back into the oven for 5-10 minutes, or until the cheese is melted and bubbling.

Remove from the oven and allow to cool for a few minutes before slicing.