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:
- 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
- Preheat oven to 350
- Combine all ingredients in a medium bowl.
- 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.
- Bake for 30-45 minutes, flipping it over halfway through.
- Spread on your sauce, cheese, and toppings and broil for 2-3 minutes.
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
Use 8-16 oz (weight) of a well-drained finely-chopped vegetable in place of half of the cheese.