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Fausttt
Posts: 101
I made the hybrid pizza crust yesterday for dinner and it was actually pretty darn good.
I followed the recipe here:
http://stuffimakemyhusband.blogspot.com/2011/02/hybrid-pizza.html
* I added a bit more cheese so I could make a larger one to last a few days
* I did not have coconut flour so I used almond flour instead.
* I did her suggestion of substituting half the cheese with steamed cauliflour
It was tasty but maybe a tad salty. It crisped up nicely and did not get soggy when I put toppings on it. (I made normal pizza for the rest of the fam so we put pizza sauce, pepperonis, mushrooms, and mozzarella). I think I will try different toppings next time. A slightly salty crust with salty toppings made it almost too salty. I think this crust would go perfect with a spinach, tomato and feta pizza, maybe a chicken and herb. Still, it was the best low carb pizza I've had. The kids even tried a piece and loved it.
The entire "Pizza experiment" with multiple types of crusts can be found here:
http://stuffimakemyhusband.blogspot.com/p/great-pizza-experiment.html
I followed the recipe here:
http://stuffimakemyhusband.blogspot.com/2011/02/hybrid-pizza.html
* I added a bit more cheese so I could make a larger one to last a few days
* I did not have coconut flour so I used almond flour instead.
* I did her suggestion of substituting half the cheese with steamed cauliflour
It was tasty but maybe a tad salty. It crisped up nicely and did not get soggy when I put toppings on it. (I made normal pizza for the rest of the fam so we put pizza sauce, pepperonis, mushrooms, and mozzarella). I think I will try different toppings next time. A slightly salty crust with salty toppings made it almost too salty. I think this crust would go perfect with a spinach, tomato and feta pizza, maybe a chicken and herb. Still, it was the best low carb pizza I've had. The kids even tried a piece and loved it.
The entire "Pizza experiment" with multiple types of crusts can be found here:
http://stuffimakemyhusband.blogspot.com/p/great-pizza-experiment.html
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Replies
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Thanks so much for this! I've been making pizza on portobello mushrooms or just eating the toppings. I'll have to try this- looks good.0
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Thanks for showing me the way to that stuffImakefor myhusband blog. Really cool. Don't know how she has time to train with all the cooking and creating she does.0
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I recently made this deep dish pizza recipe. FABULOUS! The crust is delicious!
http://mariahealth.blogspot.com/2012/01/deep-dish-pizza-and-hidden-nutrients.html0 -
I'll have to try that deep dish crust idea. I think this thursday I am going to try the deep dish pizza on the Your Lighter Side blog. the pictures look amazing. I'll post how it turns out.
http://yourlighterside.com/low-carb-deep-dish-pan-pizza/0 -
Every time I go to make pizza with low carb crust, I end up disappointed. Of course, I am going to try dentje's deep dish link
But I always come back to putting cheese and pepperoni on parchment paper and baking it until it turns brown & bubbly (it shouldn't get crispy - use as much cheese as you would on a pizza). I cut it into pieces with a pizza cutter then when it's cool, roll up the pieces and dip them into low sugar pizza sauce.
It totally satisfies 3/4 of a pizza craving - cheese, toppings, sauce. The only thing missing is the crust. But I think I'd rather have no crust than "this tastes sort of like crust but not really" crust.0 -
Did you ever try the cauliflower crust? I do not love cauliflower but that's pretty good:) It's not perfect--have to eat it with a fork--but it works!0
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I tried the cauliflour hybrid (uses almond flour, cheese, and a little flax as well as cauliflour) and it held up great. it was nice and crispy and did not need to be eaten with a fork. I posted the link above.0
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Last I made the Deep dish pizza found here : http://yourlighterside.com/low-carb-deep-dish-pan-pizza/
It turned out pretty well.
It tasted pretty good. I think I used too much chicken and made it a tad too thick, so it tasted more like chicken than it should have. The outer edges (where it was thinner) crisped up nicely and held together quite well. The middle was not soggy, but didn't hold the weight well. I believe this was because it was too thick and did not crisp up enough. I will tweak the recipe next time i try it.0 -
It tasted pretty good. I think I used too much chicken and made it a tad too thick, so it tasted more like chicken than it should have. The outer edges (where it was thinner) crisped up nicely and held together quite well. The middle was not soggy, but didn't hold the weight well. I believe this was because it was too thick and did not crisp up enough. I will tweak the recipe next time i try it.
I've made it twice and that's about how it is. It does taste chicken-y.
I use canned chicken, fwiw (I think I read that tip here).0 -
I've made it twice and that's about how it is. It does taste chicken-y.
I use canned chicken, fwiw (I think I read that tip here).
hmm maybe I can make a hybrid. Slightly thinner with slightly more cheese and maybe a little almond flour in there to replace some of the chicken. It is still pretty good. Definitely good to make when the rest of the family wants normal pizza.0 -
I'm making the hybrid pizza crust tonight - I was able to find the flax meal & coconut flour!
Pretty excited to try it. I've been low-carb (100-125g/day) for about 1.5 months now, and keto (20-30g/day) for over 2 weeks. Desperately eager to have pizza again! :-)0
