| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 35 min |
| Cook: | 30 min |
| Yield: | 16 servings |
Ingredients
- 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 diced red onion
- 1 teaspoon chopped garlic
- 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 (may substitute Italian seasoning for dried herbs)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 24 ounces shredded mozzarella cheese
- 8 ounces pepperoni slices
- 1/2 cup crumbled Italian sausage, cooked
- 1/2 cup diced Parma ham
- 1/3 cup julienned red bell peppers
- 1/3 cup julienned green bell peppers
- 1/3 cup julienned red onion
- 2 portobello mushroom caps, sliced
- 2 tablespoons extra-virgin olive oil
- Pinch dried oregano
Instructions
- Preheat oven to 375 degrees F.
- Make the crust: Generously spray 2 (12-inch) 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 degrees F.
- Meanwhile, 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.
- Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other 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.
Nutrition Facts
| Calories | 336 calorie |
| Total Fat | 26 grams |
| Saturated Fat | 12 grams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
Reviews
I didn’t use the crust in this recipe. Used eggplant for crust as in the “Bonus Recipe: Eggplant-Bottomed Pizza” recipe on this site. Used this sauce with 3 tsp of chopped garlic instead of 1 tsp. Picked the desired toppings from the list in this recipe. When the pizza came out of the oven, sprinkled on crushed red pepper flakes. The pizza was delicious! Will make this again and again. Thank you George!
Very good we are low carbing to lose weight tried this it was really good even my grandkids loved it. Sprayed the pan with pam and it still stuck a little bit. Its nice to be able to east pizza again. We put on top cooked Italian sausage, pepperoni, red onion, green pepper, black olives and mushrooms yummmmy!
Browned up perfect. Looked picture perfect! But once bitten into,
was another story. please don’t waste your time. We trashed it!
was another story. please don’t waste your time. We trashed it!
this is amazing!!!, even my husband and kids like it.and who says you can’t eat pizza low carb!!
Very tasty. Crisp and easy to remove. Sturdy enough to hold the toppings.
Ok, after getting over the trauma of eating this horrible pizza dough, I am now coherent enough to write this review. Me and my fiancee had high hopes, in fact it smelled good and looked even better. As that timer bell went off, and the pizza cooled down…I placed the slices of hell on our plates. Getting through the first slice was like trying to swallow down saltine crackers that had been soaking in old milk. The second slice, well I just couldn’t take it anymore. I ripped off the toppings and devoured the cheese, pepperoni, caramelized onions, and basil. I will never try this again. From now on when I want pizza, I will eat salad all week then indulge finally on the weekend from a favorite local pizzeria.
So, I was extremely skeptical, but despite the mixed reviews I figured what the heck and gave it a try…and possibly will tweek along the way for future pizzas. I agree that the crust is not the typical white, thin pizza crust. But, it is substantial enough for all the toppings and worth eating. I did add extra club soda and cream to thin the batter out…spreadable, but not pourable. I added seaonings to the crust which did help with the flavor. I did double grease the pans with cooking spray and then olive oil. I also cooked the crust for about 20-25…keep a watch on it. I agree with making the crust thin and browning the crust longer than the recipe recommended. The part that I love is that you can be creative and know that the crust will hold the toppings. If you are use to soy products, this should make you happy. My husband and I are healthy eaters and love to try new ideas and recipes. This definately satisfies both our pizza cravings and look forward to future pizza endeavors with this recipe as our foundation!
We made this just yesterday, and my 2 teens who eat regular pizza loved it. I made one with just pepperoni and cheese the other with pepperoni and veggies, completely yummy! I’ve low carbed off and on for 3 years now and can see this as part of our diet.
My husband and I have been low carb for quite some time now. We thought the receipe would be perfect for Valentine’s Day. Not so much. The crust or ‘batter’ did not turn out. We went exactly with the receipe. It was so thick and no matter what we did it did not ‘pour.’ It was hard to work with and the taste was to be desired. Nothing takes the place of true bread. We scraped off the toppings and ate just that ….Happy Valentine’s Day.
I’ve made this recipe before and found the crust stuck like glue if I just used Pam. So I tried greasing my pan with solid shortening (i.e. Crisco) instead. It worked like a charm. Just be sure to cook the crust at least 20 minutes.