Low Carb Pizza Crust Recipe
According to the USDA about 1 in 8 Americans consume pizza on any given day. My favorite food growing up was pizza. It was most certainly one of the main food groups of my childhood and college years (of course before I knew how chemically processed and about the dangers of gluten). So I was on the search for a Dr. Gorski approved low carb pizza crust recipe. Here are a few recipes I came up with to satisfy my family’s pizza cravings. If you are on the ketogenic phase of your diet plan, these are great recipes (I’d stick to the pesto sauce as it has naturally more fat and the tomato sauce will have more natural sugar). Share the taste with your loved ones, I know I did! Here’s to the Best-zza Pizza!!
Low Carb Pizza Crust Recipe
- 1 8oz grass-fed cream cheese at room temp.
- 2 eggs
- ¼ tsp pepper
- 1 tsp garlic powder
- ¼ cup almond flour (I have also left this out, and it’s still good)
- ¼ grated grass-fed parmesan cheese
Preheat the oven to 350 degrees. In the meantime spray a cookie sheet with coconut oil. Combine the above ingredients and mix with a hand mixer. The consistency will be a little bit lumpy, and that’s ok. Pour the mixture onto a cookie sheet and bake for 12-15 minutes or until golden. Let it cool for 10 minutes, and then add your favorite pizza sauce and toppings. Pop the pizza back into the oven and bake until your cheese is melted. LET COOL FOR 10 MINUTES BEFORE YOU EAT IT- this “stiffens” the crust.
Cauliflower Low Carb Pizza Crust Recipe
- 1 cup raw cauliflower
- 1 egg
- 3 TBSP grass-fed Parmesan cheese
- 1 oz. Mozzarella cheese (about a handful)
- ½ tsp. Italian seasoning
- 1 tsp. garlic powder
- ½ tsp. sea salt
Steam the chopped cauliflower on the stovetop until it is soft and a fork will go through it easily. Then, throw the cauliflower in a Vitamix or blender and blend it until it’s a little chunky, but smooth, and then add all the other ingredients. Mix well. Line a cookie sheet with parchment paper and spray it with coconut oil. Place the cauliflower mixture on the parchment paper and press it into the shape of a pizza crust (about a 9-inch circle). Bake in a 450-degree oven for about 15 minutes or until the crust is golden brown. Remove the crust from the oven and add your favorite pizza sauce and toppings. Place the prepared pizza back in the oven for a few minutes under the broiler until the cheese is melted. Let cool about 5 minutes before eating. This helps the crust harden a bit. ***If I don’t have pizza sauce I’ve used pesto sauce. Put tomatoes, basil and mozzarella on top… it is awesome.
***BONUS: Since we are talking pizza, I might as well throw in my favorite pizza sauce recipes. It’s summertime in South Carolina, so we have loads of fresh tomatoes to use!
Home Made Decadent Pizza Sauce
- 1 TBSP grass-fed butter such as Kerry Gold
- 1½ TBSP minced garlic
- 1 tsp dried oregano
- 14 ounces organic diced tomatoes in a jar or 3 large diced fresh tomatoes—this is what I used
- 1 tsp honey
- ¼- ½ tsp red pepper flakes
- ½ tsp sea salt
- ½ tsp pepper
- Cook in a medium saucepan at low heat, melt the butter.
- Add the garlic, stirring for a couple minutes. After a few minutes add the oregano. Increase the heat to medium. Add the tomatoes, honey, red pepper flakes, salt, and black pepper.
- Leave over medium heat, stirring occasionally.
- Reduce heat to low and let simmer.
- Keep uncovered and simmer for 75+ minutes.
Spread on your favorite pizza crust and Enjoy!
What you need to know about Basil
Basil is an excellent source of vitamin K, manganese, copper, iron, folate and omega-3 fatty acids. It radically helps in reducing inflammation and has anti-aging properties. Along with adding amazing flavor to all kinds of dishes it also has essential health and healing benefits. It is very easy to keep alive and thriving in a pot on your porch. Most people find even if they do not have a green thumb they can keep basil alive.
Easy Basil Garlic Pesto
- 3 cups of fresh basil leaves
- 4 cloves of garlic
- 1½ cups of walnuts or pine nuts
- ½ cups of grass-fed Parmesan cheese
- 1 cup extra virgin olive oil
- salt and pepper to taste
Throw the above ingredients in a food processor or vita-mix (pulse on low) until a thick smooth consistency is achieved. Store in the refrigerator and enjoy!
***QUICK TIP: Pesto freezes very easily. I have about 5 organic basil plants that thrive in South Carolina’s HOT and HUMID spring and summer. I love to make lots of extra so I have fresh pesto all year long. Have you looked at the ingredients in the store bought? You’ll find cancer causing preservatives, canola oil, and soy in most all of them. You can also add pesto to all kinds of dishes. Toss it in salad for your dressing. Use it on top of fish or chicken as a sauce or marinade. Another one of my favorite ways to use pesto is as a pasta sauce. I’ll use brown rice noodles, spaghetti squash, or zucchini “zoo-dles” add the pesto on top of the “pasta” with sautéed mushrooms as an added touch—It’s a family favorite. Here are other healthy pizza alternatives.
Visit DrBradGorski.com for more recipe options.