Pizza with no bread-based dough. Certainly minimal carbs. mostly diabetic friendly, but not as dry and gross sounding as the various flour-alternative dough options!
2 lbs mozarella (1 large Walmart brick)
14 oz tomato puree
2 tbsp tomato paste
1 tsp basil
1 tsp oregano
2 tbsp garlic powder
0.50 tsp salt
1 pinch sugar (~1/2 tsp)
3 oz shredded parmesan (1/2 of a 6 oz package)
4 eggs
Other toppings as desired. I prefer Italian sausage, but pepperoni would work, as would meatballs, onions, and garlic...
1preheat oven to 400 degrees F
2run mozzarella through the food processor to shred it finely
3mix half of the mozzarella, eggs, parmesan, and garlic powder together to make a pseudo-dough. I mix it with a fork, like I would when whisking eggs.
4line a cookie sheet (or pizza screen, my preference) with parchment paper, then spread the pseudo-dough on the paper fairly thinly
5put the cheese in the oven and bake until the cheese browns - the edges will crisp, which is good. this is a "to-taste" thing, but I prefer my crust more crisp all he way through.
6while the cheese is baking, mix the puree, tomato paste, and remaining seasoning to a pizza sauce (tweak this to taste! The stuff listed here is what I used to try and get closer to a "Chicago style" tavern pizza)
7when the cheese is done, take it out, and let it cool slightly.
8spread the sauce on the crust, then add any additional toppings (I used cooked Italian sausage), and top with some more cheese, as with a normal pizza
9bake the pizza until the cheese on the top is properly melted and golden
10take out, and let rest for a minute before slicing and serving. It will have an "artisan" look, as it's not as easy to keep in a round or square shape using the pizza screen method, but it came out really well!
Ingredients
2 lbs mozarella (1 large Walmart brick)
14 oz tomato puree
2 tbsp tomato paste
1 tsp basil
1 tsp oregano
2 tbsp garlic powder
0.50 tsp salt
1 pinch sugar (~1/2 tsp)
3 oz shredded parmesan (1/2 of a 6 oz package)
4 eggs
Other toppings as desired. I prefer Italian sausage, but pepperoni would work, as would meatballs, onions, and garlic...
Directions
1preheat oven to 400 degrees F
2run mozzarella through the food processor to shred it finely
3mix half of the mozzarella, eggs, parmesan, and garlic powder together to make a pseudo-dough. I mix it with a fork, like I would when whisking eggs.
4line a cookie sheet (or pizza screen, my preference) with parchment paper, then spread the pseudo-dough on the paper fairly thinly
5put the cheese in the oven and bake until the cheese browns - the edges will crisp, which is good. this is a "to-taste" thing, but I prefer my crust more crisp all he way through.
6while the cheese is baking, mix the puree, tomato paste, and remaining seasoning to a pizza sauce (tweak this to taste! The stuff listed here is what I used to try and get closer to a "Chicago style" tavern pizza)
7when the cheese is done, take it out, and let it cool slightly.
8spread the sauce on the crust, then add any additional toppings (I used cooked Italian sausage), and top with some more cheese, as with a normal pizza
9bake the pizza until the cheese on the top is properly melted and golden
10take out, and let rest for a minute before slicing and serving. It will have an "artisan" look, as it's not as easy to keep in a round or square shape using the pizza screen method, but it came out really well!
