When people hear that I have "gone low carb", they always ask me how I do it, how do I go without eating all those yummy, delicious carbs, especially bread and pizza. The answer, I don't. I don't go without anything. I eat the same yummy foods as before, I just make them differently.
This recipe is my take on the Fat Head pizza everyone in the low carb community raves about, only I subbed some flax seeds for the almond flour and it worked amazingly well.
This recipe is super easy, as long as you have the magic ingredient... parchment paper. Seriously, it is key in making the crust work. For the crust, you will need...
Microwave about another minute or so, until all the cheese is melted and gooey.
Turn the mixture onto a piece of parchment paper and have another piece of parchment paper handy to cover it with.
Roll the dough out, with a rolling pin, between the two pieces of parchment paper.
Alternately, you could use your hands (or a can of peas) to spread the dough, if you don't have a rolling pin.
Bake the crust for about 7 minutes or so on 425, then remove from the oven and invert the crust, making the bottom the top. This will ensure you have a crispy crust on both sides.
Now for the good part... You could use a sugar free tomato pizza sauce, but I chose to use a Tbsp of Ranch dressing (1 carb). Then I sprinkled on all the toppings... (precooked) chicken, baby bella mushrooms, red onions and more Mozzarella. (I totally would've put bacon on it, if I had it, but alas, I didn't)
Pop this little piece of heaven in the oven for about 6 minutes or so, just long enough to heat the ingredients and melt the cheese.
This recipe is a huge hit at our house, even the kids like it, the little one even prefers it and honestly, so do I and at only 4 carbs per piece vs the 25 you will get in a "regular" piece of pizza, there's no guilt at all; none.
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