I recently discovered this pizza crust on Jennifer Eloff’s blog (http://low-carb-news.blogspot.com/2009/09/thin-n-crispy-pizza-crusts.html), and it quickly became my new favorite crust. What makes for a good pizza crust? Like I said in the video, it has to first taste great, and second it has be able to eaten without a fork and not be floppy. This recipe easily meets both of the requirements. You can hold the pizza in one hand, and it doesn’t flop over losing its toppings.
Another big bonus is that the ingredients can be purchased at even small grocery stores. No hard to find or only from the Internet ingredients here. The ingredients (cheese, eggs, almonds, whey protein, etc.) also are not “diet” foods tied to specific diet plan, so they are unlikely to be discontinued. Simply put, they are real food with lots of competing vendors.
Much thanks to Jennifer Eloff for allowing me to demonstrate the recipe in my video.
PS — If you are still on Induction, I will put an “Induction friendly” substitute recipe at the below as well. It’s good, but a little less rigid.
Best Low Carb Pizza Crust
8 oz Shredded Cheese
1/3 cup Butter
1 egg white
1/2 cup Low Carb Bake Mix (Recipe Below)
Combine and cook for 10mins @ 375 degrees
Top with favorite toppings and bake another 15-20 minutes @ 400 degrees. Nutrition Info (4 servings)
407 Calories, 43g Fat, 3g Carbs, 14g Protein
Splendid Low Carb Baking Mix (Jennifer Eloff)
1 2/3 cups ground almonds
2/3 cup vanilla whey protein
2/3 cup vital wheat gluten
Nutritional Analysis: (1/3 cup)
162.9 calories; 14.3 g protein; 10.3 g fat; 3.3 g carbs
Induction Friendly Low Carb Pizza Crust Recipe:
1.5 cups of cheese, shredded
1 TBS Italian Seasoning
1 tsp garlic powder
Bake for 10 minutes @ 375 degrees