Pizza is the first casualty of a low carb diet. I have been on this diet, this lifestyle change, for almost twelve years. I have no regrets. None. Since my goal has been to not eat any unnecessary carbohydrates, I still indulge in a beer now and then, an occasional breaded chicken, and even ONE slice of pizza once or twice a year. I’m disciplined and careful. You won’t see me at Geraci’s grabbing a beer and a pizza any time soon.
This recipe comes to you through the miracle of Facebook. A friend (Deb Cowher) of a friend (Paul Kelly) posted a picture of her low carb pizza. It looked delicious. I told her that I had tried the cauliflower version. Her crust was made with cheese and eggs. She graciously shared her recipe and a few tips. And, she sent a lot of support and encouragement.
This is my take. It reflects my tastes, my need to make it Kosher, and what I happened to have in the refrigerator. Please use this as a jumping off point. Be creative. And don’t forget to share.
Pizza for Two
Preheat the oven to 450
Line a medium cookie sheet with parchment paper
Crust
1 ½ C Mozzarella
½ C Colby/Monterey Jack
2 Eggs
2 T Grated Parmesan
A few shakes of garlic powder, basil, and oregano
Topping
Whatever you’d like!
½ small onion, sliced
2 mushrooms, sliced
½ C sauce
½ C ground fake burger (Morningstar)
A little roasted red pepper, sliced
- Mix the crust ingredients together and pour onto to the pan. Form into a crust. Bake for 15 to 20 minutes.
- Gently sauté the onion, mushrooms, and meat.
- Pull the crust from the oven, cover with sauce, the balance of the cheese, and the other ingredients.
- Bake for another 10 minutes.
- Let rest for 5 – 10 minutes prior to cutting. Serve with a tossed salad.
We were able to pick up the pieces. No fork required!