Sunday night I was excited to try making a low carb pizza! I had seen a recipe for using the revolution/oopsie roll dough as a pizza crust and I couldn’t wait to try it out. The dough recipe can be found here: http://yourlighterside.com/?p=2945
I added garlic powder, oregano, and Italian seasoning to my yolk mixture, but the taste was not very noticeable. Next time I will probably add more seasonings. I also cooked up three pieces of bacon and 3/4 lb of Italian sausage for the pizza toppings (chopped mushroom and turkey pepperoni also, but no cooking was needed).
Picture of the low carb pizza before baking:
Next Carb Count*:
Dough: 4 net carbs
½ cup marinara sauce: 2 net carbs
Turkey Pepperoni: 0 net carbs (enough to cover pizza-single layer)
3 pieces bacon: 0 net carbs
¾ lb Italian Sauce: 4.5 net carbs
Cheese (veggie shreds): 0 net carbs
Cheese (regular): 0 net carbs
Mushrooms: 2 net carbs
Mushrooms: 2 net carbs
Total: 12.5 for the entire pizza
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Picture holding the low carb pizza:
I really liked that I could handle each piece like a normal pizza and it did not have that chalky taste that happens when using alternative flours. The boyfriend loved it and even requested that I start making it once a week! It definitely satisfied the pizza craving I have been having for months. I will be adding the pizza (with different various) to the normal rotation.
Next Dinner: Low Carb Turkey Lettuce Wraps
