I know this is a deviation from the norm for Mo’Betta, but I have been searching for low carb recipes for my hubs who is diabetic. He is currently diet controlled, but has to maintain a very low carb diet. And if you have visited my blog before, you know that I am a carb addict! But, since I love my baby daddy (x 3) I am experimenting with some low carb dishes. This one was not a huge hit, but not a total failure either. It’s one I will probably make again, with a few adjustments. Please excuse the pics, I haven’t mastered how to take a decent pic without natural light!
Low-Carb Pizza Crust found
•6 eggs **I used 4 large eggs
•6 oz cream cheese (3/4 package) at room temperature **I used 4 oz of 1/3 red. fat
•1 teaspoon garlic powder **I used abt 3/4th teaspoon, but it was still too much for our taste
•1½ teaspoon oregano or other Italian seasoning
•½ teaspoon salt
•pinches of black and/or cayenne pepper **I used black
•1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Asiago)
Heat the oven to 350° F.
1) Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.
2) Spread cheese in bottom of well-buttered 9X13 pan. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.
3) Remove from oven, add pizza toppings, and bake until done – about another 10-15 minutes.
I used a baking pan, and even though I buttered it, it stuck in some places. I also cooked it a little too long. I think it would have done better in a different pan than what I used. I used less egg/cream cheese b/c I wanted to have a thinner crust. Some of the reviews stated it was a soft, thick crust. However, since I used a large pan, I think the six eggs would have done fine. Also, it had a little too much garlic powder. With that being said, he was like a real “crust” and made a great base for pizza toppings. For someone who follows a low carb diet, I think this is a great alternative. Like I said, I’ll be making it again, and with a few adjustments, I think my hubs will like it better.
adapted from allrecipes.com
1 cup flat beer *I used Yuengling Light
2 tablespoons butter *I used olive oil
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour *I used half whole wheat
2 1/4 teaspoons bread machine yeast
1.Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
2.Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand 15 minutes.
3.Preheat oven to 400 degrees F (200 degrees C).
4.Spread sauce and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 minutes.
I had a hard time getting this to “stretch”, it may have needed to ‘rest’ a little longer. But, after playing with it for a while, and pretending to work in a pizzeria (note to self- you are not skilled enough to toss pizza dough around in the air) I got two crusts out of it.
Like I said, intially, I wasn’t all that impressed, but later, I thought it was yummy. I love beer bread, so I will definitely being make this one again as well.
Do y’all have pizza night at your house? What’s your favorite dough recipe? Any low carb recipes are welcome too! (My husband will thank you!)
Don’t forget to enter my Yoplait Kids Prize Pack Giveaway! Ends 3/4.