Post # 1
You have probably seen this recipe on Pinterest somewhere, so tonight I decided to try it. I have a “mythbusters” for pinterest board of make it or break it’s and this one totally made it. Except the advertisement of “no carb” pizza is completely false. The carb content depends solely on you and the ingredients you use, and will vary-you’ll have to count your own carbs. In my case tonight, the carbs came out to 2.5 a slice. And it was HEAVENLY…a little too salty though.. I’ll have to lighten up the next round but it was delicious! A note on baking the “crust” though, 22 minutes is perfect, don’t let it bake any longer than that, it will burn. Also, make sure to butter the pan fully. Enjoy! Ingredients: For the crust:For the pizza: 1 (8 oz.) package of full fat cream cheese (room temp.) 2 eggs Freshly ground black pepper Garlic powder 1/4 cup grated parmesan cheese 1/2 cup jarred marinara sauce* A pinch of cayenne pepper 1/2 teaspoon oregano 1 cup shredded mozzarella cheese Sauteed pepperoni Garlic powder *Finding a sauce that doesn’t contain added sugar is not easy, but I did find a “no sugar added” by Ragu that with a few added seasonings tastes fantastic on the pizza. You could always make your own too but I’m not THAT brave yet. Directions: For the crust:For the pizza: Preheat oven to 350. Butter a 9×13 baking dish Blend cream cheese and eggs and season with pepper & garlic powder Add parmesan cheese and stir until combined Pour into buttered baking dish Bake for 17 minutes or until golden brown Let crust cool for 10 minutes before adding toppings After crust is cooked, raise oven to 400 degrees [I left it at 350] Mix together marinara sauce, garlic powder, cayenne pepper & oregano Top crust with marinara and spread evenly Top with mozzarella cheese Add toppings Bake for 8 minutes or until cheese is bubbly
Post # 2
Yum! Just a note, I ALWAYS make my own sauce and it’s so easy- throw in some olive oil, sautée garlic, add chopped tomatos (5 or 6 is enough for our two pizzas) and spices….pepper, oregano, garlic. Let it cook down a bit then blend it to make it smooth (or leave or chunky if you want). If you don’t have fesh tomatos, throw in a can if no salt tomatos. Always delicious.
Post # 3
That sounds really good, I haven’t seen that recipe before but I have made the one with cauliflower and turned out great. I fed it to my Fiance and he actually thought it was breadsticks, so that was a plus. I’m going low carb again for the new year to get rid some of this extra weight, so I am gonna try this one. Thanks for posting!
Post # 4
Well the key here is to stay low carb-so no extra oils and no cauliflower! But I agree with you both lol. No sugar added sauce is best and low carb cream cheese if you can find it. Everything can be doctored up with spices. This recipe by itself is delicious.
Post # 5
Hmmm… I’ve tried a few variations of the cauliflower crust. The last time was the best I’d ever done. Used grated cauliflower, parmesan, egg and some seasonings. It had you microwave the cauliflower after you grate it and then squeeze as much water out as possible (the better you do at this step the better it turns out). After that you mix in the cheese and seasoning and spread it out on parchment and bake a little bit before adding sauce and toppings.
Wedding diet is about to go in full force and I might need to do this again before too long.
Post # 6
TXbride2015: that’s exactly how I’ve always made it! I totally agree about how well you do that step determines how well the crust turns out. I’ve also found that flipping the crust half way through baking makes it better too! You just have to be super careful about it so it doesn’t break! I put another cookie sheet with parchment paper right on top of the crust and the flip the whole thing over.
I haven’t made it in awhile but I love it. I’ve also made cauliflower fried “rice” and cauliflower mash “potatoes”
Post # 7
ChicagoSLK: crazy that you posted this – I was just looking at those recipes last night!!
I LOVE pizza, but have basically cut it out of my diet – which makes me so, so sad : (
I read that the crust isn’t really “crust-like”… Hiw would you describe it? How many servings did you feel it made in the 9×13?
Post # 8
I’ve made the cauliflower crust before-and truly it’s garbage. Not only is it super high in carbs the problem is it’s high in liquid content and doesn’t bake right.
This is my full mythbusters pinterest board for anyone interested in the low carb tries. I’ve spent a lot of money on different flours experimenting in the kitchen as to what works and what doesn’t.
It comes out like truly soft crust pizza! I actually folded it over and had the Fiance test it as well. The sauce is key here. You can have as little or as many carbs in it as you wish. I would use 1.5 packages of cream cheese for the crust though because the recipe doesn’t quite fit a 9×13 pan. Or try an 8×10. Pour in the crust batter and manipulate the pan to coat the bottom and make sure it goes to all edges. As soon as you pop it into the oven you’ll see it start to bubble like bread! It looks like soft pita. Be careful with the types of cheese you add [I also used romano which made it extra salty-no bueno].
I left it in a little too long and the edge that didn’t make it to one corner turned too brown [because there wasn’t enough batter to hold a crusty edge] so I cut that ¼ inch off]. But it looks exactly like this and it makes the house smell DIVINE.