Greetings, fellow Fat Heads.

A few weeks ago, The Oldest Son found a great low-carb pizza recipe.  We already had a couple of recipes, but after this one, I don’t think we’ll be going back.  The other ones we had kept were really good, but we had to eat them with utensils.  With this one, the only way you know you aren’t holding a “real” slice of pizza in your hand is that, as mentioned in his write-up, you get full after a few slices, instead of going into that “I’m stuffed — give me another!” gluten-induced spiral.

He told Tom about it, and Tom suggested he write it up to share with all of you.  I have to say, for a guy who never liked reading or writing for fun, he did a pretty good job.  Be sure to try this at home, kids.

Cheers!

The Older Brother

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An odd thing happened for the first time in a long time:


… Leftover pizza!

Part of this is because I rarely eat pizza, but mostly because it is incredibly filling (and healthy), so I highly recommend trying it even if you aren’t suffering from the new obesity disease… I hear that’s going around.

To give credit where it’s due, I am basing this recipe on one I found at cookyscreations.blogspot.com.  A friend and I then made a couple modifications. Go ahead and buy a few bags of mozzarella — you will be making more of this very soon.

The Crust:

1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt
Parchment paper and cookie sheet

Instructions:

-put  mozzarella & cream cheese in a medium size  microwaveable bowl


After making some keto recipes, I found it best to cube up the cream cheese before melting with other cheeses

-Microwave for 1 min, stir and then another 30 sec, stir (very hot!)

-Stir in egg &  almond flour

-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)

-Dock (poke rows of holes) with a fork to avoid bubbling

-Sprinkle with garlic salt

-Put in 425 degree oven

-After about 8 minutes, check it and poke holes where any large bubbles may be.

-continue cooking for a total 12-14 min, or until slightly brown on top.

It should look like this:


Here is what I do for the toppings:

[Keep in mind that the toppings only cook long enough for the cheese to melt. Therefore, any meats you add need to be fully cooked.]

Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. I prefer ground Salciccia sausage—it is similar to Italian sausage. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get excess water/grease out, but not too much. You want fully cooked, dime-sized sausages.

Put the sausage in a separate bowl, keeping the grease to sauté your veggies in!

Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle on oregano and basil. I prefer a lot of mozzarella and a handful of cheddar.

This is a double batch which filled up a cookie sheet and five hungry adults. (I would normally space the sausage better, but I was rushing making three at once.)

Although higher in carbs, due to the extra sauce, my next attempt will be my “Achilles heel”: Chicago style (deep dish) pizza.

Hope you enjoy it.  In the meantime…

 

 

– The Older Brother’s Oldest Son

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149 Responses to “Weekend Bonus: The Older Brother’s Oldest Son’s Faux Carb Pizza”
  1. Christy says:

    I’ve made the cauliflower crust (which wasn’t bad, just time consuming IMO), BUT I’ve made this exact recipe minus the flour and it still turned out great!! It lowered the carb content. I was afraid it would stick to the bottom and be a mess, but it was great!! I didn’t pick it up with my hands and eat it, but I think I could’ve had I wanted to, I don’t think the crust was as dense because it had zero flour, but it was great! My husband even requests this pizza!

  2. Jean Meller says:

    I tried this today for lunch. Yes, it is very filling, one piece was enough for me. I am type 2 diabetic and it satisfied my craving for regular crust pizza. It has a lot of fat but once in a while would be ok for me. I froze the rest in slices for when I have cravings again. Thank you.

  3. Maegan says:

    I made this today for lunch and it was DELICIOUS!!! I put two pieces on my plate and thought, “I’m probably going to eat the entire pizza, but I’ll start with two.” It was so very filling, that two pieces was all I needed…and I can usually eat an entire regular pizza by myself!! Thank you for this recipe!!! I can’t wait for leftovers tomorrow!

  4. Debbie says:

    Tried it with only a tablespoon of almond flour to help it mix and it’s the best thing I’ve tasted in a long time!

  5. Donna says:

    Absolutely the best I’ve ever had! Going to use this as a bread also, loved it!

  6. Sue says:

    Made this tonight for myself and my non-low-carb elderly mother. We both loved it! It’s staying on the menu in the future!

  7. Cristina says:

    Oh my gosh! Made this pizza tonight and it is SOOOOOOOO GOOOOOOOD! We have been low carb for awhile and needed a fix—this is fantastic! Thanks for sharing it! So….how’s that Chicago style version coming along? :)

  8. tracy says:

    Can you use almond meal?

  9. Sade says:

    Can I use coconut flour? Just wondering if it would be the same thing?

    • Tom Naughton says:

      It would probably work. All you can do is give it a shot and see.

    • Cspenc says:

      You cannot substitute coconut flour for almond flour 1:1. Coconut flour has strange properties. It absorbs ALOT of liquid. Do some internet searches to learn more about cooking with it.

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