Wednesday, February 23, 2011

Hybrid pizza

This post is part of The Great Pizza Experiment

Gyro pizza! Leftover homemade gyro meat (recipe forthcoming!), feta, tzatziki sauce, and Greek-salad-type veggies.
Finally! The last remaining recipe in my pizza series. Originally, I was not going to make any hybrid recipes, as there are endless combinations that can be made. However, there is one particular recipe that is especially popular around the web, so I thought that I should give it a shot. It uses shredded cheese, eggs, flax meal, and coconut flour. I believe it originally appeared here at Healthy Indulgences, but I've seen it posted and reposted all over the place, each time with rave reviews. My photo does not really show off the texture of the crust, largely because I piled so much stuff on it, but you can see photos of the same recipe on other blogs: here, here, and here. In the above photo, I quartered the recipe and made a single personal pizza.

Thick or thin crust: Medium, but closer to thin and definitely crisp
Taste: 8. Like the shredded cheese pizza, it was a tad excessively cheesy. But the flavor was great, and you can easily punch it up with the addition of herbs and spices.
Texture: 9. This was the sturdiest of all the pizzas, by FAR. You could easily pile this up with thick, wet toppings and still have hand-holdable slices that don't droop. It was very nice and crunchy.
"Realness": 9. It was crispy and crackly with lots of little air bubbles throughout, making it kind of resemble pizzeria pizza. I think this one is the most likely to fool people.
Ease of preparation: Very easy

It would seem like this pizza is the winner; however, I'm not 100% pleased with the nutrition. It's still mostly a big glob of cheese, and I love the pizzas that hide pounds of veggies in the crust. So, I decided to experiment. I replaced half of the cheese with a half-pound of spinach. I sauteed it until wilted, chopped it finely, and squeezed out the liquid by wringing it in a paper-towel-lined tea towel.


This was GREAT, though the dark green spinach detracted somewhat from the "realness". However, if you use the riced, drained cauliflower from the cauliflower pizza recipe, I think you'd have low-carb perfection (albeit I like the original cauliflower recipe for a cracker-thin crust). 

ETA: Here it is with cauliflower in the crust instead of spinach:

HYBRID PIZZA
Serves 2-4

INGREDIENTS
  • 8 oz (weight; about 2 cups) shredded mozzarella cheese (low-fat is fine)
  • 2 eggs, beaten, or 1/2 cup liquid egg whites or egg substitute
  • 2 Tbs golden flax meal
  • 2 Tbs coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder (optional)
  • Sauce, cheese, and toppings of your choice
DIRECTIONS
  1. Preheat oven to 350
  2. Combine all ingredients in a medium bowl. 
  3. Mound the cheese mixture on a baking sheet lined with parchment paper. Using damp hands, spread it out into a disc about 1/4" thick.
  4. Bake for 30-45 minutes, flipping it over halfway through.
  5. Spread on your sauce, cheese, and toppings and broil for 2-3 minutes.
NUTRITION (crust only, using egg white and low fat cheese)
Per 1/4 pizza: 191 calories, 10g fat, 2g net carbs (5g total + 3g fiber), 21g protein
Per 1/2 pizza: 382 calories, 20g fat, 4g net carbs (9g total + 5g fiber), 41g protein

VARIATION
Use 8-16 oz (weight) of a well-drained finely-chopped vegetable in place of half of the cheese.

46 comments:

christina said...

Looks so delicious. and your photos are looking great too!! What lenses do you have? I find the portrait lens 50mm/f 1.8 is awesomeeee

Erica said...

Oh man, I haven't even started on lenses, I'm afraid that I'll end up dropping so much cash if I go down that road!!

Janet C said...

Since closest store for coconut flour is a 30 minute drive, and I've got a whole bag of garbanzo bean flour in the pantry, do you think that the substitution would work okay? (Recipe only requires 2 tablespoons.)

Erica said...

@Janet: It would definitely work :) The coconut flour is very absorbent so I might reduce the egg a bit to keep the batter from being too liquidy, though. Start with one egg instead of two, and if you think it needs more add the other egg or maybe just the white.

Emily said...

I'm so hungry for your homemade gyro meat recipe! Where can I find it?

Erica said...

Hey Emily, you can find the recipe for gyro meat here: http://stuffimakemyhusband.blogspot.com/2011/03/gyro-meat.html

You can always check the master recipe index if you're having trouble finding a recipe!

Janet C said...

Thanks, Erica. Tonight I'll do some of the prep so that this can be tomorrow's dinner. I'm going to try one of the suggestions about putting the baked crust in the fridge to dry out before topping and baking it. I'll let you know how it comes out.

Erica said...

Janet, I hope it works for ya!

AustinGirl said...

Hi! I tried your modified version with zucchini for dinner last night. AMAZING!! I used 3 large zucchinis (water drained and squeezed out as much as possible), and used your suggested 4oz of cheese. FANTASTIC!! I just had some cold for breakfast and it stood up to that test too! Thank you!!!!!! You have made it sooo easy to pass up traditional pizza as a cheat meal! This is great stuff!

Bree said...

I absolutely love your experiment! I LOVE pizza, and that has been my biggest challenge on becoming primal UNTIL NOW! :) I was wondering, do you think these crusts would freeze well? My husband and I were thinking of making a couple and freezing them for if we wanted a late night snack or just didn't have the time to make the crust when we wanted a pizza. If you're not sure, we will try it next weekend and report back! Thanks in advance.

Ant said...

Hi!

Thanks for the recipe - I made this last night with spinach and it was lovely. The only thing I might change is to replace the coconut flour with something else, as I could taste it. Soya flour maybe.

Ant

Anonymous said...

I have been searching for a low carb pizza for ages. I just make this one and it is perfect! The kids didn't even know it was "different". Amazing! Thank you.

Katie @ KatieDid said...

I'm mkaing the hybrid pizza crust right now, it smell delicious and I can't wait to see how it turns out. Thanks for the recipe inspiration!

Erica said...

@Katie: I am sure you will love it, hope you enjoy :)

Anonymous said...

Wow, this was truly amazing. I've been low carbing since January, and I've made meatza with a meat crust and also just baked cheese and toppings together. Those were good in their own way, but this truly tasted like real pizza. I didn't do a good job of rolling mine out flat, and it was thinner at the edges than in the middle, so it burnt a bit when I was broiling. And yet it was still tasty! It only had a mild burnt taste; mostly it tasted like crispy fried cheese, which I love.

Anonymous said...

I made this for lunch and my husband has changed the ratings
Taste 10 Texture 10 Realness 10
This pizza beats restaurant pizza by a mile. Ever thouht of going into this pizza business?
Joan Mercantini

Anonymous said...

Just made this. 5 stars. Better than other primal 'pizzas'

Anonymous said...

What about substituting almond meal for the coconut flour?

Erica said...

@Anon: I wouldn't substitute almond meal as it is MUCH less absorbent than coconut flour, but you could use unflavored whey protein powder instead.

Anonymous said...

I substituted half of the coconut flour for almond meal, and it still worked! I will be trying the whey protein powder and spinach versions too. Thanks a lot!

DrMommaLaelle said...

Oh my goodness, this was awesome! I've tried a few primal pizza crusts, but this one was the best by far. Thanks for eating the way through all your research :-). Also subbed cauliflower for half of the cheese, great idea. Topped with sauteed kale, onions and mushrooms with hot italian sausage. Yummy!

Anonymous said...

This looks amazing - I tried another recipe and it was soggy in the centre. I want to try this and sub the cauliflower. I want to confirm: I use 1 cup of shredded mozzarella and 1 cup of riced cauliflower (squeezed out)? I use fresh cauliflower and grate it.

Erica said...

Yep, 1 cup cauli + 1 cup cheese :)

Your news supllier said...

For people which aren't english native, some things could be hard to understand.

What is golden flax meal? I think it is something specific for your country..

ty in advance :)

Cool website!

D. said...

The above comment is solved :)

Rebecca said...

I can't wait to try this one! Currently enjoying the cauliflower pizza

Erica said...

Thanks Rebecca! I love the cauliflower version of the hybrid crust :)

Springfield said...

How do you flip the crust without it falling apart?

Erica said...

@Springfield: I've never had a problem with the hybrid crust falling apart, I just use a large spatula.

Anonymous said...

Made this the past weekend and we loved it! Thanks so much. Haven't had pizza in 16 months, and my husband just joined me in cutting carbs. It's the one thing he said he didn't think he could do without! In our book, you rock!

Thanks again!

Anonymous said...

Wow, thanks, an awesome recipe. Do you think you can use Soya Flour instead of the coconut version, or is it the same problem as with Almond flour?

Anonymous said...

I made this tonight and it was wonderful. We have been using an almond flour crust and I think we will be switching to this one. All my kids loved it. I doubled the batch to feed my family of 6. Plenty for all!! But I only had 1/2 the spinach it called for but it worked out just fine. Thanks for the recipe!

Kelli Wood said...

I linked to you through my blog. http://mylckitchen.blogspot.com/2012/06/miss-pizza-much.html Let me know if that's a problem.

This has really made my husband's transition away from bread much easier, and his blood sugar's right on target! Thanks so much!

Caroline said...

Made the cauliflower hybrid crust last night and it was fantastic!! My husband said he likes it better than regular pizza - yay! I used purple cauliflower so the crust was darker but it worked great. Topped with hot italian sausage and a ton of veggies sautéed in the sausage grease. Also added banana pepper rings. Thanks for a great recipe!

Maren Dalida said...

My husband made this for me tonight. SO GOOD. Will never go back to grain crust again. THANK YOU!!!!!

Anonymous said...

I am making the pizza right now. I used almond flour and half cauliflower (as suggested). I also added oregano Basil and fresh garlic to the crust. It looks and smells delish! Thank you for the recipe experiment.

Amanda Erickson said...

Wonderful pizza crust!!! I made this tonight and it was so satisfying!! I will never miss out on a pizza pigout again!! LOl :)Some helpful hints: I used cheesecloth to drain all of the liquid from the 1 cup of cauliflower that I used to modify the Hybrid recipe. I onlu used 3/4 cup of shredded cheese along with a few tablespoons of grated parmaesan cheese. I only used 1 whole egg and 1 egg white. Also...mine only took about 30 minutes and I left it on one side for about 18-19 minutes so that a nice crispy crust was formed before flipping it. I made the mistake of using wax paper instead of parchment paper when I baked mine and it works well only if you spray PAM or another non-stick spray other wise it sticks like crazy! The liner also makes it easier to flip. The crust turned out perfectly and was firm and crispy just like real pizza crust-not at all soggy. I topped mine with sauteed red and green peppers, fresh garlic and sliced vine tomatoes, along with tomato sauce, a light dusting of shredded cheese and crushed red peppers. Heaven! Thanks for such an awesome recipe! :)

Amanda Erickson said...

oh...almost forgot! I also added dried Italien Herbs to my "dough" as well :)

anna said...

You are a freakin' GENIUS! I just made this pizza and it blew me away. My husband said it's the best pizza he's ever had....EVER (and he's pretty critical:)). I can't thank you enough! Who needs grains?! Not me!

Emily said...

I cut myself making this... So it had better be good! Seriously, though. It is not even done yet, and I can already tell it rocks. Thank you!!!

Anonymous said...

This was AMAZING!!! Can't wait to do it again!

Anonymous said...

I usually make a cauliflower crust when I'm craving pizza because I really enjoy the flavor of it. However, I hate the mess of ricing the cauliflower, having to steam it, etc., so this hybrid crust has become a good substitute for those times I'm craving the pizza flavors but don't want to go through all the work. While it doesn't have quite the awesome taste of the cauliflower crust, it holds up well and is still nice and cheesy. Thanks for the recipe.

Dottie said...

Do you have to have flax meal? I don't have any and I'm not even sure what it is. I have flax seeds that I've ground up though. I want to make this tonight. It sounds so good! Thanks!

Anonymous said...

I'm not sure if I was expecting too much or what but I was not a fan of the cauliflour in the crust. I'm going to try it again as originally wrote and see if that changes anything. I did not like the spongy-ness of the crust perhaps only 1 egg next time?

Jack Arnold said...

Try using squashed cauliflower for your crust, you won't believe it!!!!!

Maria Linda said...

Wow !!! I just love to enjoy pizza. I make pizza at home for my family in the stainless steel pizza oven. What do you people use?

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