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Pizza, Low-Carb (D, TNT)
Source: George Stella
Serves: 16

1-1/2 cups soy flour
3 eggs
3/4 cup heavy cream
1/3 cup club soda
1 teaspoon salt

1 tablespoon olive oil
1/8 cup red onion, diced
1 teaspoon garlic, chopped
3 large Roma tomatoes, diced
8 ounces no-sugar-added tomato sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper, freshly ground

24 ounces mozzarella cheese, shredded
1/3 cup red bell peppers, julienned
1/3 cup green bell peppers, julienned
1/3 cup red onion, julienned
2 portobello mushroom caps, sliced
2 tablespoons extra-virgin olive oil
Pinch dried oregano

Preheat oven to 375°F.

Make Crust:
Generously spray two 12" pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400°F.

Make the Sauce:
In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices.

Poster's Notes:
You may substitute Italian seasoning for dried herbs in the sauce.

The original recipe had meats in it which I have omitted. I know that there are many low carbers on this list.

Posted by Tania Black

Nutritional Info Per Serving: N/A