Low Carb Pizza

Total Time:
1 hr 5 min
Prep:
35 min
Cook:
30 min

Yield:
16 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Crust:
  • 1 1/2 cups soy flour
  • 3 eggs
  • 3/4 cup heavy cream
  • 1/3 cup club soda
  • 1 teaspoon salt
  • Sauce:
  • 1 tablespoon olive oil
  • 1/8 cup diced red onion
  • 1 teaspoon chopped garlic
  • 3 large Roma tomatoes, diced
  • 8 ounces no sugar added tomato sauce
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Toppings:
  • 24 ounces shredded mozzarella cheese
  • 8 ounces pepperoni slices
  • 1/2 cup crumbled Italian sausage, cooked
  • 1/2 cup diced Parma ham
  • 1/3 cup julienned red bell peppers
  • 1/3 cup julienned green bell peppers
  • 1/3 cup julienned red onion
  • 2 portobello mushroom caps, sliced
  • 2 tablespoons extra-virgin olive oil
  • Pinch dried oregano
Directions

Preheat oven to 375 degrees F.

Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.

Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices.


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    Browned up perfect. Looked picture perfect! But once bitten into,
     was another story. please don't waste your time. We trashed it!
    this is amazing!!!, even my husband and kids like it.and who says you can't eat pizza low carb!!
    Very tasty. Crisp and easy to remove. Sturdy enough to hold the toppings.  
    Ok, after getting over the trauma of eating this horrible pizza dough, I am now coherent enough to write this review. Me and my fiancee had high hopes, in fact it smelled good and looked even better. As that timer bell went off, and the pizza cooled down...I placed the slices of hell on our plates. Getting through the first slice was like trying to swallow down saltine crackers that had been soaking in old milk. The second slice, well I just couldn't take it anymore. I ripped off the toppings and devoured the cheese, pepperoni, caramelized onions, and basil. I will never try this again. From now on when I want pizza, I will eat salad all week then indulge finally on the weekend from a favorite local pizzeria.
    This is hilarious! Thank you! I do the same
    So, I was extremely skeptical, but despite the mixed reviews I figured what the heck and gave it a try...and possibly will tweek along the way for future pizzas. I agree that the crust is not the typical white, thin pizza crust. But, it is substantial enough for all the toppings and worth eating. I did add extra club soda and cream to thin the batter out...spreadable, but not pourable. I added seaonings to the crust which did help with the flavor. I did double grease the pans with cooking spray and then olive oil. I also cooked the crust for about 20-25...keep a watch on it. I agree with making the crust thin and browning the crust longer than the recipe recommended. The part that I love is that you can be creative and know that the crust will hold the toppings. If you are use to soy products, this should make you happy. My husband and I are healthy eaters and love to try new ideas and recipes. This definately satisfies both our pizza cravings and look forward to future pizza endeavors with this recipe as our foundation!
    We made this just yesterday, and my 2 teens who eat regular pizza loved it. I made one with just pepperoni and cheese the other with pepperoni and veggies, completely yummy! I've low carbed off and on for 3 years now and can see this as part of our diet.
    My husband and I have been low carb for quite some time now. We thought the receipe would be perfect for Valentine's Day. Not so much. The crust or 'batter' did not turn out. We went exactly with the receipe. It was so thick and no matter what we did it did not 'pour.' It was hard to work with and the taste was to be desired. Nothing takes the place of true bread. We scraped off the toppings and ate just that ....Happy Valentine's Day.
    I've made this recipe before and found the crust stuck like glue if I just used Pam. So I tried greasing my pan with solid shortening (i.e. Crisco) instead. It worked like a charm. Just be sure to cook the crust at least 20 minutes.
    I've been eating low/moderate carbs for years now. I've pretty much accepted that there's no real substitute for bread or the dough when it comes to pizza. The soy flour crust is pretty good to me. I mean it's not Dominoe's or Pizza Hut but let's face it. You'll never get that same white flour dough taste in a low carb pizza.
     
     Overall, this recipe is a good one for those watching carbs. You can enjoy a little pizza without the guilt. Like the review prior to me said, go into this with an open mind and you will enjoy.
    I think if you go into this recipe with open eyes, you'll enjoy it. This is NOT going to rival your neighborhood pizzeria-- but it will trick your brain into thinking you're eating pizza all while plying you full of tasty veggies and meat toppings. It's filling, it goes a long way and, besides the soy flour, all the ingredients were readily available. I would say that the biggest problem (of course) was the crust. It's soggy and even though I liberally oiled the pan, it still stuck. All in all, this is a solid 4 star recipe. Load up on toppings you love, and it will probably distract you from the crust.
    I have made this recipe so many ways and love them all. The first time I made it exactly as it is listed--then I used low sugar tomato sauce (Hunts), added all my own sauteed veggies, turkey pepperoni, or fried ground turkey, grilled chicken and spiniach, made the pizza with pesto instead of tomato sauce. etc. The variations are limitless and always good. Great crust always. This is a great recipe for those who have lost weight with the low carb method and want to keep it off.
    mealy, not crisped enough, falls apart
     when left over
    I can't believe this was so easy to make, and so good. Even my husband, who's not really doing Atkins with me, thought it was amazingly tasty. I had problems with it sticking to the pan, even with a generous coating of spray. So, next time I might use a Silpat. But, outstanding recipe, George. Thanks so much!
    My son is diabetic and the carbs in regular pizza are many. He likes pizza but can only eat a small amount and it doesn't fill him up. So I wanted to try this low carb pizza. After reading the reviews of others I probably should have cooked the crust longer, it was pancake like. Other than that it was real good. I will try it again cooking the crust longer. Thank You.
    Ok, Ive been semi low carbing for a month now- meaning no bread, no potatoes and snack food....still consuming some sweets and sugar. But I have cut way back and Im down ten pounds. I am a taster while I cook...and this tastes awful before it it cooked. Awful. I added some italian seasoning, oregano and parmesan cheese. And sea salt. Just used water as no club soda on hand. Spread it fairly thin and cooked. It was good! (I just used prepared sauce- new Mom) and I will definately make this again. The cornbread consistency was nice. Thanks for the recipe!
    Usually my low-carb pizza is: low-carb tortilla brushed with oil and baked a little, thin layer of tomato paste, cheese, broil. I wanted something different, and missed tomato sauce. So I thought I would try this. This is pretty good!! I added seasonings and splenda to the crust like other reviewers. I will definitely make it again.
    The toppings are fine, but I was looking for a lo-carb crust and this was like cardboard. I'll keep looking.
    If your on a low carb diet just forget eating pizza. Maybe I didn't make it right but soy flour is sweet. The rateing of good and bad of pizza rests on the dough.
    I absolutely love this recipe. However, I did alter just a few things. I had read the other post about the soy flavor of the crust and knew that you have to love soy to acquire the taste. I sprayed my dough with fat free olive oil and used 1/2 tablespoon on Splenda for taste. It worked. I also added 1 tablespoon of Splenda in the sauce to sweeten.
    !!!
    fun to make + healthy to eat
    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
    This pizza dough smells and taste disgusting.
    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.
    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.
    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.
    This pizza was so good the first time I made it, I make it at least every week. My family loves it!!!!
    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.
    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.
    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.
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