Low Carb Pizza

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My wife and I have a Sunday night tradition of Movie & Pizza night to help us relax and prepare for the work week.  We both look forward to pizza every week and I have been able to perfect my pizza recipe.  However, I was sure we would have to give up pizza for the diet.  We tried mushroom pizzas and eggplant pizzas but it just tastes like mushroom/eggplant with pizza toppings on it.  I tried and egg batter crust but it didn't taste all that great and didn't resemble pizza crust.  I found some interesting new recipes and some new low carb baking ingredients and experimented with two low carb pizza crust recipes.  I think I actually saved Movie & Pizza night from doom at the hands of the dreaded Low Carb diet. 

Thin Crispy Crust Pizza
Crust:
2 Cups Shredded Cheese (I prefer Mexican Blend)
2 Large Eggs
2 Tbsp Low Carb Baking Mix (Bob's Red Mill Brand)
2 Tbsp Coconut Flour (Bob's Red Mill Brand)
1/2 tsp Baking Powder
1 tsp Italian Herbs
Total Pizza Crust Carbohydrates = 12 Grams (4 Servings @ 3 Grams of Carbs per person)

Preheat oven to 350 degF. Mix flour, baking mix, herbs, and baking powder in medium bowl.  Beat eggs.  Add cheese into eggs and mix.  Add egg mixture to flour mixture and stir until you have a batter.  You will need a baking sheet lined with parchment paper (must have parchment paper as it sticks bad without it).  Pour the batter in the center.  Flatten the batter out to the desired thickness.  Wet your fingers a little bit to prevent the dough from sticking to your fingers.  I got it to about 1/16" thick which made a nice crispy crust.  Remove the top sheet and bake crust 15 minutes.  Remove from oven and flip the crust over.  I was able to do with a spatula, but you could try to use another baking sheet to flip.  Return to oven and continue baking for another 10 minutes.  Remove from oven then add your sauce, cheese, and toppings.  Return to the oven and bake for 10 minutes or until cheese is bubbling.  This pizza pictured below was only half of the recipe which was perfect for 2 people.
Makes Large Pizza That Serves 3 to 4.





Soft Crust Pizza
Crust:
3 Large Eggs
1/2 Cup Coconut Flour (Bob's Red Mill Brand)
1/2 Cup Coconut Milk
1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Italian Herbs
1 tsp Garlic
Total Pizza Crust Carbohydrates = 16 Grams (4 Servings @ 4 Grams of Carbs per person)

Preheat oven to 350 degF. Mix flour, salt, herbs, garlic, and baking powder in medium bowl.  Beat eggs, then mix in coconut milk.  Add egg mixture to flour mixture and stir until you have a batter.  Batter should be slightly thicker than a pancake batter.  You will need a baking sheet with one piece of parchment paper (must have parchment paper as it sticks bad without it).  Place parchment paper onto baking sheet, then pour batter in the center.  Flatten the batter out with a spatula to around 1/4" to 3/8".  Bake crust 15 minutes.  Remove from oven and flip the crust over.  I was able to do with a spatula, but you could try to use another baking sheet to flip.  Return to oven and continue baking for another 5 minutes.  Remove from oven then add your sauce, cheese, and toppings.  Return to the oven and bake for 10 minutes or until cheese is bubbling.
Makes Large Pizza That Serves 4

Both pizza's tasted great.  There is a slight coconut flavor to the crusts that is surprisingly good.  Both crusts were very similar to regular pizza crust and did not seem like a weird baked egg substitution like some of the other recipes we tried.  I highly recommend trying them.  FYI...you can find Bob's Red Mill specialty flours at Whole Foods, Central Market, Cupbord, Online, or other health/organic food market.