Low Carb Pizza

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fun to make + healthy to eat

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The crust was very good i was pleased that i could not taste the soy flour because i am not a fan of it! Very pleased

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This pizza dough smells and taste disgusting.

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This was so easy to make. I was glad that I didn't need to go to a specialty store to get the ingredients. And the crust wasn't hard as a rock like other low carb crusts. Thanks, George! We'll use this recipe and adapt it for many different dishes in the future.

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ALL I COULD SAY FOR THIS RECIPE IS AWESOME!!! I DID ADD MORE INGREDIENTS TO THE BATTER, INSTEAD OF SALT I ADDED GARLIC SALT. I ADDED 2 PACKETS OF SPLENDA, 2 TBSP OF ITALIAN SEASONING, 1 TBLS CRUSHED RED PEPPERS, I COATED 1 131/2 INCH PIZZA PAN WITH COOKING SPRAY, I PUT ALOT, THEN WITH A RUBBER SPATULA I SPREAD THE BATTER ALL OVER THE PIZZA PAN, I DID NOT USE ALL THE BATTER, THE PIZZA WOULD HAVE WAY TO BEEN TO THICK. YOU HAVE TO SPREAD IT AS THINLY AS POSSIBLE, THEN BAKE IT FOR LONGER THAN THE RECIPE CALLS FOR. I BAKED MY FOR ABOUT 40 MINUTES UNTIL IT WAS GOLDEN BROWN AT THE BOTTOM AND TOP, YOU MAY NEED TO LEAVE IT LONGER. THEN AFTER THE CRUST WAS DONE, I BRUSHED EXTRA VIRGIN OLIVE OIL ON IT, THEN ADDED MY LOW CARB BBQ SAUCE SINCE IT WAS GOING TO BE A BBQ CHICKEN PIZZA, THEN TOPPED IT WITH CHOPPED CHICKEN, RED ONION, CILANTRO, AND SHREDDED MOZZERELLA CHEESE THEN BACK IN THE OVEN FOR 15 MINUTES. TALK ABOUT DELICIOUS, MY HUSBAND HATES DIET FOOD OR ANYTHING STRANGE AND HE LOVED IT. I WILL BE KEEPING THIS IN MY RECIPE FILE. THANK YOU FOR DISCOVERING LOW CARB PIZZA CRUST.

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I didn't have high expectations for this pizza, but it was really good. I was really hesitant about the soy flour crust. But I was pleased to find that with the help of heavy cream and a few other choice ingredients this is a recipe that could prove to be quite versatile. It's nice to know that livin' low carb can still offer me exciting meals to prepare... and without all the guilt. I'd definitely make this again.

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This pizza was so good the first time I made it, I make it at least every week. My family loves it!!!!

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I agree with many others, need to add ingredients to crust and spread very thin. I also find it much easier to spread by coating my fingers in olive oil; also helps with flavor. Bake second time on a pizza brick if you have one to get a crisp crust.

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I have adopted very well to the low carb lifestyle. You need to have certain expectations about things not tasting the same and essentially compromising. The soy flour crust is very bad. I could not stand it. All the topping very great. The crust was really that bad. I have used soy flour in many things since starting the low carb diet, but that crust....yuck.

I have found a few packaged low carb crust mixes that taste much better and are very low carb.

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I also did not care for crust but ok.A couple changes I made: Add seasonings of your choice to batter IE. Fresh oregeno,parsley,sugar etc.. Huge improvement. A trick I tried to spread batter thin: Spray cooking spray on the back of a spoon as you spread. It is ok to spray several times even on the small amount of bater on spoon.You will be amazed! how much easier it spreads. Do spread thin,cook add'l 2-3 minutes. Excellent recipe to work with for all you pizza lovers on low carb.