Low Carb Pizza For your Diet

Health benefits of being on a low calorie diet are slowly being revealed 

nowadays and trending techniques have come and go. Pizza has been wrongly considered in the list of food that contains high calories with its high-carb content. But having a slice of pizza is just inevitable so how do you cope? 

One option is to keep the pizza low-carb by making your own pizza crust. The cauliflower pizza crust is one of those great recipes that keep that diet intact with great taste! You can even use frozen ones and it doesn't make any difference. Here's one sample recipe from ClosetCooking.com which features a BBQ Chicken pizza recipe. Elaborated very vividly by Huliq.com, this pizza recipe is certainly interesting. 

1 pound frozen cauliflower
1 egg
1/2 cup mozzarella, shredded
2 teaspoons oregano

  1. First, I allowed my frozen cauliflower to thaw and drain in a colander. Next, I shredded it in the food processor. From that point, I placed the cauliflower in a kitchen towel and began to squeeze, squeeze, squeeze. After getting out as much water as I could, I put the shredded cauliflower in my microwave pot and cooked on HIGH for four minutes.
  2. After cooking, let the cauliflower cool for a moment, then mix with the mozzarella and oregano. Beat the egg and stir into the cauliflower mixture. This is your crust.
  3. Now, the biggest issue I found people have with the cauliflower pizza crust is that it is really bad to stick when it cooks, to the point of being impossible to get out of the pan. The suggestions that seemed to work best for most people were (1) placing the crust on a pan lined with parchment and lightly coated with oil or (2) using a silicone baking mat on your pan; I opted for the latter, and it worked beautifully.
  4. Now, simply take your cauliflower crust and spread it out in whatever shape you prefer. Then, place in a 450-degree oven for 20 minutes, or until golden brown. After baking, top with whatever pizza toppings you like; I went for pizza sauce, turkey pepperoni, onions and mozzarella. Then, put back in the oven and bake again for about 10-15 minutes, basically until it looks like a beautifully bubbly pizza.
  5. After taking it out of the oven, I had another pizza to bake, so I let my cauliflower pizza rest for about 20 minutes before trying to cut it or pick a slice up off the baking mat. But, when I finally did, it was perfect. It cut easily, it was easy to pick up and, frankly, had I not made it myself, I would have just thought it was a regular thin crust pizza. It was not crispy like some pizza crusts, but that did not bother me at all, since I tend to like a softer crust, anyway.
  6. Now, remember, this crust is cauliflower, not bread, so it will not be as filling as a regular pizza crust. I ate ¾ of the pizza myself, and could easily have eaten the last ¼, had I not wanted to save some for the “breakfast pizza test” the next morning (which, by the way, it passed with flying colors). So, I really see this recipe as an individual pizza, or a snack for two. But, with that being the case, it would be really easy to make everyone their own pizza with this recipe. Reading the steps, it may SEEM labor-intensive but, really, it’s not—just compare to making a real pizza crust, and you’ll see it actually takes less time, with no kneading or rising involved.
Posted by Diane Araga, on June 8, 2013 at 8:00 PM