The most popular page on my site, by far, is the photo tutorial for cauliflower pizza. Pizza seems to be the number one thing that people miss when they embark on any diet, but particularly when people decide to eat low-carb, gluten-free, and/or grain-free. Fortunately, there are many, many options out there for those missing their favorite treat. The cauliflower pizza has been my standby, but I started to wonder: which is the best option out there? So I got a crazy idea: I'm going to make pizzas using every popular low-carb grain-free substitute. That way I can photograph, rank, and review them all. For you, my readers, I will suffer through all the delicious homemade pizza ;)
I will make pizza out of all of the following:
- Cauliflower (check!)
- Almond flour
- Coconut flour
- Flax meal
- Cream cheese (sort of like the oopsie rolls I use for French toast)
- Crushed pork rinds
- Shredded cheese
- Meat (maybe. I see a lot of recipes for "meatza")
Thick or thin crust: Thick
"Realness": 8 (I am using the term "realness" to indicate how much it is like a real pizza. Clearly I am watching too much RuPaul's Drag Race.)
Ease of preparation: Very easy if you have a standing mixer. A bit more of a pain if you don't, as you have to beat the cream cheese until soft. If you don't have a standing mixer, make sure the the cream cheese is softened before you start.
Comments: This makes a thick, chewy, Sicilian-style pizza crust. I have seen it referred to as deep dish pizza, but as my husband is from Chicago, he forbade me from referring to this as deep dish. Truth be told, I've had enough Pizzeria Uno to agree. This is a very, very convincing way to make this type of pizza. The husband was in utter disbelief that the crust was primarily cream cheese. If you prefer a crispy thin-crust, this may not be your thing, but this is the first low-carb version of that stretchy doughy sort of pizza that I've encountered.
I used a recipe from genaw.com. According to her:
I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.I did not take that extra step (I was hungry, dammit) but I can definitely see how that would work. In fact, I think that I would score the crust before refrigerating so that the edges of each slice can dry out. Another option would be a Baker's Edge pan.
SICILIAN-STYLE PIZZA (Via http://www.genaw.com/lowcarb/deep_dish_pizza.html)
Makes 8 slices
- 4 ounces cream cheese (I used Philadelphia brand low-fat)
- 2 eggs (or 1/2 cup egg whites or substitute)
- 1/4 cup parmesan cheese, 1 ounce
- 1/4 teaspoon oregano or Italian seasoning
- 1/4 teaspoon garlic powder
- 8 ounces Italian cheese blend or mozzarella cheese, shredded (low-fat is fine, do not use fat free)
- Pizza sauce, cheese, and toppings
- Preheat oven to 375
- Beat the cream cheese until smooth and creamy. Add the eggs and beat until well-blended. Beat in the parmesan and seasonings.
- Stir in the mozzarella
- Spread the mixture evenly in a 9"x13" baking dish. Use either a glass dish sprayed with Baker's Joy or a metal dish lined with parchment paper, otherwise it will stick.
- Bake for 20-30 minutes, until evenly browned but not burnt.
- Flip the crust over.
- Spread the crust with sauce, then the cheese and toppings of your choice. Bake at 375 about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
272 calories, 18g fat, 4g carbohydrates, 24g protein