Low carb pizza

One of the hardest thing about going low carb is missing out on traditional favorites. We used to do pizza once a week. The carb count for a slice of typical pizza is about 25g. That is a lot for one piece, and who just eats one??

I found a recipe for low carb pizza here


http://www.food.com/recipe/low-carb-pizza-101844

Here are the results.

I followed the recipe for the crust exactly. I liked this recipe because it didn't involve a special trip to the store. I always have soy flour on hand, because even before we went low carb, I found that combined with water it makes a really good egg substitute in baking. While I have never bought club soda, I now have a soda stream (and I will have to do a separate post about it, because I absolutely adore it) so carbonated water was mine at the touch of a button.

I want to note that the consistency was said to be like pancake batter. I would compare it to softened cream cheese. It was spreadable but definitely more solid than I was expecting. It does make a very very thin crust. Surprisingly not only did it hold up well, but it stayed soft. It was really bland as is, so next time I anticipate adding some spices to the dough.

The sauce recipe I followed fairly closely, but I added a 15 oz can of tomato sauce instead of 8 oz. I don't think I would have had enough for two pizzas had I not done that. The sauce came out really good. I used Hunts All Natural which has no added sugar and is easy to find in any grocery store.

The results: Everyone ate it up, even the kids. They actually loved it. I had planned on making theirs with my old recipe, but time constraints decided against it. Luckily, it was a hit.

I figured this recipe to be somewhere around 6.5g net carbs per slice which is a huge improvement.

Enjoy!