Hiedi's LC Pizza Crust

Mozzarella cheese, parchment paper(VERY important to use parchment paper!), and a cookie sheet with sides.

Oven ~ 425 degrees

spread out cheese on top of parchment paper on cookie sheet....at least 1/2 inch thick....I think mine may have been a little thicker. Be sure your oven is piping hot. Pop it in the oven.....I left it in there for a minimum of 20 minutes...maybe 25-30 - I am a guesser and guager when cooking. But when the sides were getting crispy and it was all bubbly, I took it out.

Now...the one I made last night I had sprinkled with taco seasoning as I had thought of making taco crisps......garlic, onion, whatever you may want in future experiments, the options are unlimited! Nice and chewy though!

This is to die for, and all the people who have sampled it have come back for seconds, and THIRDS!!! Whether they eat LC or not!

To build the pizza, I will be finding the lowest carb pizza sauce (spagetti sauce) and building up from there. In my Mozzarella cheese there was 1g carbs per 1/3 cup, so I would say a 2x2 inch square would equal 1 carb. Figure your toppings to get total amount of carbs. Be sure to only use mozzarella for this, as cheddar is too oily.

When baking your pizza, lower oven temp to 325 or 350.....

and ENJOY!!!!



Please let me know what you think of this!

Hiedi

P.S. - this is very good by itself too....no toppings

LC Pizza Report

Nutshell:

Only two small issues, one of which is completely my fault. My oven runs hot, which I've known for awhile but never paid attention to. This is the first time it's made a difference - at 18 minutes at what was supposed to be 425, I pretty much burned the cheese. However, it didn't have too much of that burnt cheese flavour, so it still worked.

The other is that baking it with the sauce on it on the parchment makes the center a little soggy. This might be prevented either by baking it on a (non-stick) wire rack, like a cookie cooling sheet, or possibly even transferring it to a pizza stone. I don't know that the latter would work at all, though, and I'm doubtful about sticking issues. Alternatively, you could transfer it to a wire rack immediately upon taking it out of the oven and let it harden for a minute that way. Or maybe it's just the nature of cheese.

This is what I did:

4 oz. pre-shredded mozzarella, patted into circle (for crust). (ca. 3 g carbs, 320 cals)
1/4 cup Carb Options tomato sauce (2.5g net carbs, 40 cals)
1 oz. pre-shredded mozzarella (for topping) (ca. .75g carb, 80 cals)
24g pepperoni slices (8 slices) (ca. .5g carb, 120 cals)

(Total 6.75g carbs, 560 cals)

When I took the cheese crust out of the oven, it was approximately 8" in diameter. I spread the sauce around, sprinkled the cheese (light covering - I figured I didn't need as much), and topped evenly with pepperoni. I reduced the oven to 300-325 (by inner oven thermometer) and put the pizza back in for 8 minutes.

On redo, I would, of course, bake the initial crust less. I would also reduce the oven temp less, maybe to 350, and hopefully get the pepperoni a little crispier, or perhaps even prebake the pepperoni a little.

I guess I did forget to mention to let crust cool after initial baking. I find today my bake-ables from last night are quite solid (in a firm and chewy, not crunch and crack your teeth way).

I don't think it would need to be on parchment paper for making of pizza.....just for the initial. The initial baking of the crust makes a beautiful pizza crust looking bottom that I think would hold up just fine without sticking too terribly......I will experiment tonight and post results tomorrow.



Oh....to pick up a pice of pizza with strechy cheese!!!!



Hiedi

bump*

This is really good!