04 February 2019

Crispy Low Carb Pizza


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Almond flour and coconut flour certainly have their place in low carb baking and cooking (I use them all the time!), but pizza is just one of those things I can't say I love either in. While I do like fathead, there's a distinct almond flour taste that I'm not the biggest fan of. Also, it's hard to get the crust truly crispy without burning it. Last night I came up with a new pizza recipe that is almond and coconut flour free, and it tastes amazing! The crust is super crispy and real pizza-like, plus it's higher in protein (21g/serving)! The "secret" ingredient? Lupin flour. I served this at a Superbowl party (hence the pepperoni football), and no one could believe it was low carb.

Please note: Lupin is in the same family as peanuts, so please be careful with any allergies.


Ingredients:

2.5 cups low-moisture part-skim shredded mozzarella
1 cup lupin flour (I use the Lupina brand)
2 large eggs
2 tsp baking powder
2 tsp oregano
1 tsp garlic powder
1 tsp xanthan gum 
~1 tbsp water
Your choice of toppings!

Instructions:

1) Pre-heat oven to 350 degrees.

2) In a large microwavable bowl, melt the shredded mozzarella. (I cook and stir in intervals to avoid burning). 

3) Mix in the lupin flour, eggs, baking powder, oregano, garlic powder and xanthan gum. This will take some stirring, but try to get the dough uniform throughout. (If you're having trouble, pop it back in the microwave for 15 seconds or so and it should make it easier.)

Side note: The dough really doesn't look or smell particularly appealing in my opinion. I promise the final product is better.

4) Put the dough on a well-greased non-stick pan (or use non-stick paper). Press it down into a flattened ball and then drizzle the ~1 tbsp water evenly on top. This will make it much easier to spread the dough.

5) Once it's pizza shaped, pop it in the oven for 9 minutes.

6) Remove from oven and use a fork poke holes throughout the pizza.

7) Return to oven for 9 more minutes, and then remove from oven and turn oven to broil.

8) Flip the crust.

9) Cook on broil for a couple of minutes until the bottom is nicely browned.

10) Remove from oven and re-flip to original side. Lower oven to 350 degrees.

11) Add sauce, toppings, etc. and cook until the cheese is melted (and you can broil again for a couple of minutes if you want your cheese to look and taste awesome).

12) Enjoy! 

Picture Instructions:

















Nutrition Facts:

Note: These nutrition facts are for the crust only, as I don't know what you're putting on your pizza or how much of it you're putting on. ;) 


2 comments:

  1. I’m confused. The total carbs say 4 but fiber is 11?

    ReplyDelete
    Replies
    1. Thanks for the flag! It is now fixed. I had calculated it using MFP, and the lupin flour I selected was using net carbs vs total carbs so it messed up my calculation.

      Delete

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