Can you think of a low carb pizza crust?

[grasswire]

I'm really hungry for a piece of pizza. Are there any low carb baking mixes that could allow me to have one? It's that yeasty chewy bite I'm yearning for, so substitutions like a low-carb tortilla won't do.

Any thoughts?

[hippywife]

1. Would something gluten free also

be low in carbs? If so, I would look through the gluten free section of your WF or health food store.

Hope you find something. :hug:

[Warpy]

2. No. Nothing is going to satisfy that craving but CARBS

so either you satisfy that craving sensibly by getting a high carb, high calorie slice of pizza from a shop as a rare treat, or you butch up and stick to the diet, no cheating allowed.

FWIW, I'd go with satisfying the craving sensibly. If your body is screaming for something that isn't a drug, then it probably needs it.

The trick is savoring every small bite and taking at least 30 minutes to down that slice of pizza instead of cramming it all in at once and looking for more. The latter only increases the craving.

[grasswire]

3. gee

You make me sound like some kind of ignorant pig.

[Warpy]

5. No, I'm making ME sound like one

I'm giving you the dubious benefit of my experience many years ago when I tried a deficiency diet.

FWIW, the only diet that ever worked for me was the "half" diet. I'd load my plate with what I wanted, then put half of it back. As I got used to less, I wanted less, and that's how it worked.

[grasswire]

12. I'm not on a diet.

But whatever.

[supernova]

4. There are low carb baking mixes

that will do in a pinch, but be prepared for a slightly different texture. They are softer and a little more chewy than regular bread dough, or pizza dough.

Scroll a bit down to see the regular baking mixes, rather than the quick breads:

http://www.lowcarbluxury.com/store-mixes.html

I think empress really likes carbquik.

[The empressof all]

6. There is a relatively new product called Carbalose

It's made by Tova the company that makes Carbquick. I've used Carbquick as my go to baking mix with fairly good results. It does use wheat but in small doses I'm able to tolerate it. I haven't tried the Carbalose but I have had some decent results in making pizza crusts with the Carbquick.

http://www.tovaindustries.com/carbalose/page1.html

Trader Joes use to sell a low carb dough. I didn't care for it but YMMV.

[The empressof all]

7. Ooooh I also forgot about these

I'm eating lower fat now so I'm not going there. But the Pizza flavored ones are MAGNIFICENT and probably one of the tastiest snack foods around. They are pricey but worth every penny!



http://www6.netrition.com/just_the_cheese_page.html

[pengillian101]

22. From the same link -- here is a bisquick clone - used for pizza dough...

http://www6.netrition.com/tova_carbquik_page.html

[ginnyinWI]

8. I make a thin crust pizza that is naturally lower in carbs than

a big thick crust. I use just one cup of flour for a whole 12" pizza. Cut into six pieces, each one is equal to one carb serving on a diabetic diet plan.

Recipe: 1 c. flour, 1 rounded tsp dry yeast, 1/2 c. tepid water, 1/2 tsp sugar, 1/2 T. oil, 1/4 tsp salt.

Mix everything together in a bowl with a wooden spoon. Let it sit at least 10 min, then press out into a pizza pan with oiled fingers. Top with sauce, cheese and toppings and bake at 425 degrees for 15 minutes or until done.

With this recipe you don't need to pre-bake the crust because it is thin enough to bake even with toppings on it. You can use part whole wheat flour if you like--the carb count is the same.

bon appetit!

[Lars39]

14. That sounds promising....

I have been craving pizza like crazy, but I'm trying to watch my carb and salt intake. How many carbs are actually in one of the slices? :hi:

[ginnyinWI]

17. Well, the cup of flour has 95 grams carbohydrate.

Divide that by six and you get 15.8 (make it 16). Then, if you are very strict, add the small amounts in the sauce and toppings, which aren't much at all. I don't count them because the sauce would only amount to a T. or so, and the other toppings would have very low carbs. For a diabetic plan, 1 carb serving equals 15-20 grams, so there you are, one carb serving per slice.

I figured this all out because I make this pizza a lot, like every weekend almost. (I have mild Type II diabetes controlled with only diet and exercise.) Everyone I serve this to likes it. :)

[Lars39]

18. Thank you so much for that explanation!

I'm going to try this. I'm trying to limit myself to 150 carbs per day. :)

[grasswire]

29. I'm trying to keep it down to 60/day

And that's pretty hard. I usually overshoot that by 20, dammit.

[wildflower]

9. You might like this recipe:

http://healthyindulgences.blogspot.com/search/label/pizza

For the crust, she uses 2 cups shredded cheese, 2 eggs, 2 TBSP flax meal, 2 TBSP protein powder or coconut flour, and 1/2 t baking powder. She pre-bakes that for 30 min. at 350, and then adds the toppings and broils it for 2 min. The pizza looks so good!

[hippywife]

11. That does sound good

and I passed it on to a diabetic friend who is always looking to cut flour out of her diet.

What I don't get is the ranch dressing thing on pizza. I never heard of it until I moved to OK. It's anathema to me...totally!

Thanx for posting the recipe for the crust. I'm sure it will come in handy for lots of folks.

:hi:

[wildflower]

16. First I've heard of the ranch too

Maybe I'll try this sometime.

I'm glad the recipe was useful for your friend! :hi:

[Vinca]

25. You might tell your diabetic friend to try rye flour in baking.

It has a low glycemic index and, with a little experimenting, can be substituted for wheat flour. I've been making 100% rye bread for my husband and add a couple of tablespoons of wheat gluten to wake up the yeast. Yesterday I made an apple pie (using Splenda)and made a rye flour and butter crust. It was delicious. In fact, I'm starting to prefer the rye crust to the wheat crust. (For a single crust it's 1 1/4 cups rye flour, 1/2 cup cold butter in chunks, 1/2 tsp. salt and about 3 T. cold water. I pulse the flour, salt and butter in the food processor a few times, then add the water.)

[hippywife]

26. She's using alternative flours

like rice, garbonzo, etc. It seems to be working out for her.

Thanx! :hi:

[Vinca]

27. We use chickpea flour, too. I think rice flour has a high glycemic index.

I know my husband can't eat rice.

[eleny]

10. How about using 1/2 of an English muffin to build something small

There's nothing like real pizza. This is a tough one.

[grasswire]

13. I think it's the yeasty taste that I'm after.

The yeasty taste and the toppings. Maybe I could just sprinkle some yeast over some cheese and tomato and garlic. Ha!

[hippywife]

15. Is there some place nearby

that sells really good pizza by the slice? Maybe you could just go buy a slice or two so you'll ease your craving and not have a whole pizza in the house.

:hug:

[grasswire]

20. It's a good idea...

...but the carbs will just make me feel awful afterwards and it's not worth the punishment. Blood sugar stuff. I might get away with a couple of bites of someone else's crust, tho. Hmmmm. If I can have two bites of pie, I oughta be able to survive two bites of pizza.

I was thinking tonight that I might be able to melt a big piece of cheese until it's crispy, top it with tomato and basil and a drip of olive oil, and then sprinkle a tablespoon of Italian bread crumbs over the top. It might work.

Thanks for the idee. :-)

[lavenderdiva]

19. here you go-

This is a great low-carb recipe blog I learned about: http://cleochatra.blogspot.com/

Her recipe for cauliflower pizza crust is here:

http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m6d4-Cauliflower-Pizza-Crust-Worth-its-Wow-in-Gold

This recipe has gotten rave reviews and you can't even tell its cauliflower in it! Her oopsie cakes are to die for too! Every recipe on her blog is low-carb... Enjoy!:hi:

[grasswire]

21. wow lots of good ideas

Thanks, everyone.

[pengillian101]

23. Wow - amazing!

I would love to try that. I have heard of using cauliflower instead of mashed potatoes, but this is a really new, great idea. Thanks for sharing ;-)

[EFerrari]

28. Wow. What a great idea.

I *have* to try this! Thanks, lavanderdiva for the recipe and grasswire for asking.

[lavenderdiva]

30. Enjoy!

and let us know how it was!! :hi:

[sandnsea]

24. I buy Lean-Cuisine singles

While most low calorie pizzas sacrifice the dough for the toppings, these do the opposite. It's not a great pizza, but it satisfies the craving and keeps within a diabetic diet pretty closely. I don't remember the exact numbers though.

[Highway61]

31. Pork rinds

Good site for these type of recipes...life saver for me while doing Atkins...
http://www.genaw.com/lowcarb/pork_rind_pizza.html


PORK RIND PIZZA CRUST
8 ounces cream cheese, softened
3 eggs
1 cup pork rinds, finely crushed, 2 1/2-3 ounces
1/4 cup parmesan cheese
8 ounces mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Toppings

Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 8-12 servings
Can be frozen

Whole Crust: 2081 Calories; 171g Fat; 130g Protein; 17g Carbohydrate; trace Dietary Fiber; 17g Net Carbs
Per 1/8 Crust: 260 Calories; 21g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/12 Crust: 173 Calories; 14g Fat; 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

Toppings:
1/4 cup pizza sauce
8 ounces mozzarella cheese, shredded
4 ounce can mushrooms
2 ounces pepperoni slices
1/4 pound Italian sausage, browned and crumbled
1/4 cup green pepper, diced

Crust with toppings:
Per Whole Pizza: 5240 Calories; 300g Fat; 226g Protein; 37g Carbohydrate; 5g Dietary Fiber; 32g Net Carbs
Per 1/8 Pizza: 443 Calories; 36g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Pizza: 437 Calories; 25g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs



I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands. This is great pizza!

[Mr. McD]

32. DEEP DISH PIZZA QUICHE

"This is good"

4 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup Parmesan cheese (grated)
1 tbs chives
1/2 tsp Italian or pizza seasoning
2 cups shredded cheese (I use mozzarella/cheddar mix)
1/2 tsp wet garlic or 1/4 tsp garlic powder
1/2 cup lowest carb tomato or pizza sauce
1 cup mozzarella cheese
Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

Preheat oven to 375.
Beat together cream cheese and eggs till smooth (I use a blender).
Add cream, Parmesan cheese and spices.
Oil a 13x9 glass baking dish
Put 2 cups of shredded cheese in dish and pour egg mixture over.
Bake at 375 for 30-35 minutes.
Remove from oven.
Spread with sauce and then add your toppings.
Cover with mozzarella cheese.
Bake till browning and bubbly
Let stand for 5 minutes or so.

Courtesy of Active Low-Carber Forum http://forum.lowcarber.org/

[mtnester]

33. CarbSmart has some great items

Dixie Pizza crust
http://www.carbsmart.com/dixiepizza.html

out of stock right now, and DANG pricey

Other options would be those Flatout brand flatbreads (I use them all the time for quick pizza) or some chickpea flatbread, or a gluten free Naan bread (fantastic for pizza in a hurry) http://www.bookofyum.com/blog/gluten-free-indian-wholegrain-naan-flatbread-recipe-2049.html

I am awaiting the hubs bloodwork from tomorrow's checkup, we eat from the exact same table but his genetics are getting him into some trouble with the cholesterol and mine with my blood sugar...so, I am going to predict another complete change in eating habits for us. We threw away all boxed product a few years ago and went all organic and home prepared, now this. Sigh..funny tho, neither of us has high blood pressure, so we don't have to worry about the salt.

Maybe foccacia? A recipe for Soy-Free Dairy-Free Egg-Free Nut-Free Vegan Gluten Free Olive Herbed Focaccia Recipe ca be found here:
http://www.bookofyum.com/blog/gluten-free-olive-herb-focaccia-flatbread-recipe-1856.html