Low Carb Pizza?? - ThinnerTimes

sweetchristiangal · 10-02-2005, 06:45 PM

I'm not really into the low carb lifestyle but would like to start incorporating more low carb recipes into my cooking to prepare myself for surgery and the fact that you can't have carbs right before or for a while after surgery. Anyways I was tossing around the idea of a "crustless" pizza:

Maybe start with a layer of canadian bacon in a 8x8 dish, add pepperoni and crumbled saugsage, peppers, onions olives, and pizza sauce and top w/ shredded mozz cheese and bake. Then slice it as you would a cassorole.

Do you think this would work...and is it relatively low carb?

lealphachienne · 10-03-2005, 06:41 AM

It think it's easier to buy a pizza and just eat the toppings off

mfergusont · 10-03-2005, 08:40 AM

Marie, that is a good idea. I do that all the time.
But something I also do is I will toss in some ham, pizza sauce, and mozzarella cheese and microwave until bubbly and I will eat that when I am just fixing a meal for myself. It is quick and easy, and I will add veggies to it when I get further out, since crunchy ones are still forbidden for another few weeks.
Another low-carb italian recipe that I like is Bridget's noodless lasagna. Its on the recipes forum of this site. I have had that one quite a few times, especially while in the puree phase. It is so good!

blues-singer · 06-16-2006, 09:07 AM

I've tried a couple of things for pizza crust:

1. Someone on a lowcarb mailing list once suggested using thin (1/8 -1/4") sliced eggplant. You baste it with PAM or olive oil and brown it on both sides under a broiler before adding your sauce and toppings. I don't even like eggplant but it's actually not bad like this surprisingly.

2. Easier and quicker is to use low-carb tortillas (I got mine here at http://www.latortillafactory.com but I've seen them in stores too). Put it in oven (or toaster oven) just long enough to brown cheese and you're set.

Mavisavis · 06-16-2006, 11:52 AM

Quote:

Originally Posted by lealphachienne

It think it's easier to buy a pizza and just eat the toppings off

Yep, but I do usually eat the crunchy part of the crust at the back and leave the whole bottom.

Dave T in SD · 06-16-2006, 01:17 PM

Quote:

Originally Posted by lealphachienne

It think it's easier to buy a pizza and just eat the toppings off

That is the only way I can enjoy pizza with the family anymore!!

Gina · 06-16-2006, 08:14 PM

OMG Dave you look awesome!

janh · 06-28-2006, 09:41 AM

We had pizza for dinner last night. I made them on "Carb Down-Light-Flat Out Wraps"-they were good! Only 90 calories for the crust-and I just put the sauce and toppings on top and baked.

G-LO · 08-08-2006, 07:44 PM

Here is an alternative to pizza. I eat these about twice a week and there some-what healthy

1 Whole Grain Pita
Pizza sauce.
Sargento Fat free cheese
Vegi's & other Toppings

Toast the pita in your toaster oven.
Now add the pizza sauce and all your vegi's & other Toppings ( i like to saute my vegi's before hand).
Next add the cheese.

Put in the oven and toast it till the cheese is melted.

eli_far77 · 08-09-2006, 12:32 AM

I just made a low-carb pizza the other day using this recipe I saw on the food network. I modified it a bit (I didn't make my sauce from scratch) but it came out pretty good. It's great everyone at home thought it tasted really good.

Low Carb Pizza Recipe courtesy George Stella

Recipe Summary
Difficulty: Easy
Prep Time: 35 minutes
Cook Time: 30 minutes
Yield: 16 servings
User Rating:

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

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.

Nutrition Information
Nutritional Analysis per serving Calories 336
Fat 26 grams Saturated Fat 12 grams
Carbohydrates 8 grams Fiber 2 grams
Net Carbohydrates 6 grams