Need a low carb/low cal pizza recipe please!

SailorKnightWing

Roll out your crust really thin. Go light on the sauce. Mix your mozzarella with a lower-calorie cheese like Parmesan or feta. Use vegetables instead of meat for toppings. Cut smaller slices.

michellekicks

isn't low carb pizza just... a salad?

So glad someone said this.

TribeHokie

Why does it have to be under 200 calories? Also, I tend to find that when I am craving something, making a super healthy bastardized version of it does nothing to curb that craving.

If you insist, however, I would suggest going with the FlatOut suggestion. They are just a hair thicker than most low carb tortillas and only 100 calories, leaving you 100 (again, not sure what's with this 200 number...) for the sauce and some toppings.

remimarie

I haven't exactly calculated it yet, but this is what I use to make my pizzas:

1 whole wheat pita bread
2 Tbsp of tomato sauce
2 large slices of skimmed mozzarela cheese (cut it in quarters to spread throughout the pizza)
4 fresh basil leaves

You can also make a bbq chicken one:

1 whole wheat pita bread
2 tbsp bbq sauce
1/4 shredded chicken breast
2 large slices of tomatoes (cut in quarters)
1/4 cup grated low fat cheddar cheese
1 tbsp grated parmesan cheese
1 chopped green onion

Bake for 20-30 min @ 350 degrees

TribeHokie

Also, I just remembered this was an option because I ate some at lunch, you can use the Nature's Own sandwich rounds to make mini pizzas.

StephIntrepid

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spinach-crust pizza-like substance

it's better than you imagine. Just google 'spinach crust pizza' and you'll find lots of recipes. Basically, throw a mess of raw spinach, a 1/2 cup of shredded mozzarella, and 1-3 eggs in the food processor and whir. Stir another 1/2 cup of shredded cheese in it. Put a sheet of parchment paper on a pizza pan and spread the lumpy green goo out in a circle. Bake at 425F for about 15 minutes. Top it with whatever you want and throw it under the broiler for a couple minutes to melt the toppings. That's really all there is to it.

Don't skip the parchment paper. All the recipes say it will stick like concrete otherwise.

Gee, now that you have reminded me of it, I think we'll have a variation for supper. We don't have any mozzi so I think I'll use feta and parm. I don't think the kind of cheese matters much.

did I really just see the words "lumpy green goo" used to describe a pizza crust?

Bwahahahahahaaa!
I would totally choose to eat one slice of pizza from my favorite joint for 200-something calories than make spinach crust pizza. THAT would not get the job done for me. And of course the kind of cheese matters! Fresh mozza will always be lower calories than that brick of dry white stuff and will be ooey gooey good!