Low Carb Pizza From Scratch
At last! A low Carb pizza that tastes like the real thing!
If you are one of the millions of people ( like myself ) that are now watching their blood sugar or just trying to cut carbs and eat a healthier diet, great news, there is a new baking product on the market called "Carbquick" that makes many of your favorite recipes possible, and tastier than ever before, without the side effects of regular flour. This flour has only 2g net carbs per 1/3 cup and tastes a lot better than soy flour! It makes great pancakes, waffles, cheesecake but the recipe that I think you will really savor the most is the pizza!
A giant 16 inch pizza! The Carbquick box has a recipe for a 12 inch white pizza. My recipe doubles the dough ingredients and lists my homemade tomato pizza sauce recipe so that you will be able to make a large 16 inch pizza and enough sauce left over to make 3 more pizzas ( just freeze in Tupperware for later.)
Nothing ventured.... I know what you're thinking! Messing with flour dough seems a little scary to a novice, but this was my first go round with pizza dough and it was a snap! Besides, I'll give you some easy ways to cheat!
Homemade Pizza sauce recipe
1 Tablespoon minced garlic (from a jar ok)
1 Table spoon olive oil
1 29 oz can of tomato puree
1 14.5 oz stewed tomatoes ( pulsed in a blender once or twice)
1 Teaspoon Splenda brown sugar blend
1/2 Table spoon Italian seasoning
1/4 Tea spoon dried basil
1/2 Teaspoon salt
1/4 Tea spoon oregano
Directions
Combine all sauce ingredients and bring to a boil in a saucepan. Then simmer on low for 30 minutes covered, stir periodically.
Homemade Pizza recipe
3 Cups Carbquick
2/3 Cups hot water 120-140 degrees
1 Pound Johnsonville's Italian ground sausage
1/2 Cup sliced mushrooms
1/2 Cup sliced black olives
2 Cups shredded mozzarella
Directions
Preheat oven to 400 degrees. In a bowl mix hot water and Carbquick, until soft dough forms, then knead from 2-3 minutes or until dough is dry and no longer sticky (Addition water may be needed but be patient). Spread a little Carbquick in a 9 inch pie tin then spread the dough by hand in the pan (short cut cheat I mentioned in the intro!). Next, put a little Carbquick on a cutting board and a little on you rolling pin, (No rolling pin use a wine bottle or round glass), and roll the dough out until it is close to the size of you 16 inch pizza pan. With a basting brush, grease the Pizza pan with olive oil, put the dough on top and flatten the dough until it fits the pan. Next, brush the edges of the dough liberally with olive oil or butter (the outer 11/2inches or so) then lightly bush the entire dough and place in the 400 degree oven, on the lowest rack, for 7 minutes. While your dough is baking, begin browning the Italian sausage in a pan. When the sausage is about 3/4 done drain off fat and add the mushrooms, cook together until sausage is done. After seven minutes, remove the dough and spoon on your sauce from the center out. Add your two cups of Mozzarella and sausage & mushrooms as well as the black olives. Brush outer crust with butter and bake pizza an additional 7-10 minutes at 450 degrees on lowest rack, or until the crust is brown and the cheese is bubbly.
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