Pizza with no bread-based dough. Certainly minimal carbs. mostly diabetic friendly, but not as dry and gross sounding as the various flour-alternative dough options!
preheat oven to 400 degrees F
run mozzarella through the food processor to shred it finely
mix half of the mozzarella, eggs, parmesan, and garlic powder together to make a pseudo-dough. I mix it with a fork, like I would when whisking eggs.
line a cookie sheet (or pizza screen, my preference) with parchment paper, then spread the pseudo-dough on the paper fairly thinly
put the cheese in the oven and bake until the cheese browns - the edges will crisp, which is good. this is a "to-taste" thing, but I prefer my crust more crisp all he way through.
while the cheese is baking, mix the puree, tomato paste, and remaining seasoning to a pizza sauce (tweak this to taste! The stuff listed here is what I used to try and get closer to a "Chicago style" tavern pizza)
when the cheese is done, take it out, and let it cool slightly.
spread the sauce on the crust, then add any additional toppings (I used cooked Italian sausage), and top with some more cheese, as with a normal pizza
bake the pizza until the cheese on the top is properly melted and golden
take out, and let rest for a minute before slicing and serving. It will have an "artisan" look, as it's not as easy to keep in a round or square shape using the pizza screen method, but it came out really well!
Ingredients
Directions
preheat oven to 400 degrees F
run mozzarella through the food processor to shred it finely
mix half of the mozzarella, eggs, parmesan, and garlic powder together to make a pseudo-dough. I mix it with a fork, like I would when whisking eggs.
line a cookie sheet (or pizza screen, my preference) with parchment paper, then spread the pseudo-dough on the paper fairly thinly
put the cheese in the oven and bake until the cheese browns - the edges will crisp, which is good. this is a "to-taste" thing, but I prefer my crust more crisp all he way through.
while the cheese is baking, mix the puree, tomato paste, and remaining seasoning to a pizza sauce (tweak this to taste! The stuff listed here is what I used to try and get closer to a "Chicago style" tavern pizza)
when the cheese is done, take it out, and let it cool slightly.
spread the sauce on the crust, then add any additional toppings (I used cooked Italian sausage), and top with some more cheese, as with a normal pizza
bake the pizza until the cheese on the top is properly melted and golden
take out, and let rest for a minute before slicing and serving. It will have an "artisan" look, as it's not as easy to keep in a round or square shape using the pizza screen method, but it came out really well!