Monday, March 12, 2012

Low Carb Pizza

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This is a two parter, because I wanted to wait for a successful pizza before posting.

Part 1
a few days ago

I'm craving pizza. Since the sugary sauce is full of carbs, not to mention the crust, it looks like I'm going to have to get creative.

I jump in the car and head to the supermarket for some shopping. I got all excited when I saw the Boboli crusts. Then I looked at the nutritional information, only to find that there are 24 grams of carb for a mere 1/8 of a crust!

Since neither Terry or I ever eat just 1/8 of a pizza, it was pretty obvious this wasn't going to be the route I'd take.

Then I saw whole wheat low carb tortillas. Since we prefer thin crust on our pizzas, this looked like a good place to start.

Now, what to use for sauce? While I like traditional red sauce, it's often a bit acidy for my taste, so we always ask for light sauce. I really prefer white sauce on my pizza, and Terry is open to either. In the sauce aisle, I spied a sun dried tomato alfredo. Nice and light on the tomato with a hint of tomato flavor, this looked like just the thing! At just 4 grams of carb for 1/4 cup, this looked like just the ticket.


I also threw in some pepperoni and mozzarella and came home to experiment. I put the tortilla in the oven for a bit to crisp it up, smoothed on a bit of the alfredo, added some cheese, then I hit a snag.

I looked at the pepperoni and remembered that the one thing I usually don't like about regular pepperoni pizza is the amount of oil it exudes. With this in mind, I decided to pre-cook the pepperoni in a frying pan, which releases most of the oil but retains the flavor. Next, drain the pepperoni on a paper towel, and Voila! problem solved

I assembled the pizza, threw it in the oven for 15 minutes and did it ever look good.

Unfortunately, while the toppings were darn near perfect, the crust was just awful, I could have used plain cardboard with the same results.

Back to the drawing board
Part 2

So I did a bit of searching on the internet and it seems that a lot of people have been happy using Flat-Out Flatbread as a pizza crust.


Well, I've never even heard of this, so it's off for another trip to the market. Online, they say it's sold at Safeway. I only had to go to three stores before I finally found it.

Now this looks promising.


MUCH softer than the whole wheat low carb tortillas, these actually look like oval tortillas and the numbers are good (16 grams carb minus 9 carbs fiber for as total of 7 usable carbs). Not bad, and they're quite large. I see wraps and hopefully, pizzas in my future.

I followed the same steps as above, and I'm pleased to say, We can now eat pizza, guilt free!


With a salad for starters, this was plenty for both of us. Next, we're going to try a ham and pineapple pizza. Or maybe chicken, spinach and garlic. Or pile one high with veggies and cheese. The possibilities are endless!

5 comments:

Jim and Sandie said...

We actually have made a meatza and were quite impressed with it. You use ground beef for the crust and then just pile on all the other good stuff. I found the recipe on line. But I'm going to try and find your flat out bread cause I really do crave the bread sometimes.

Russ Krecklow said...

Happy Anniversary, if I'm not too late in wishing that to you.Hope Terry is feeling 100% now. You guys going to Morro Bay? Too bad we weren't able to get down there to see you, but we're still hanging out here. Nice pizza. Ship me some!

Gaelyn said...

Don't forget pesto for a sauce. I like flat bread for a pizza crust.

E Squared and Mui said...

Nice idea with the sauce and the flatbread ... wer're looking for alternatives for homemade pizza and will try this out.

Paula said...

Well done! I'll check this out for us. Miss A loves pizza, do this seems like a good thing to try.