When you start a low-carb diet, you may feel like there are no options for things you normally love. One of the biggest misconceptions is that you should give up pizza on a low-carb diet. You can still have pizza, although you will need to alter it slightly. You may be thinking that going vegan is the only way to do this. That isn’t true. There are some great ways to make low-carb pizza with various cooking appliances you already have in your low-carb kitchen. Here are a few.
The basic idea of the low-carb cauliflower crust pizza is that you are replacing the crust with the cauliflower. The rest of the pizza can stick to your typical non-carb toppings and meats or vegetables. The cauliflower is the hardest part of this and even that is easy. The misconception is that you cook it first. Though you can steam it, the easiest thing to do is put the cauliflower florets through a food processor and blend until it is like a crust dough, or like little pebbles. Mix this with eggs and herbs if you like. The eggs will bind the cauliflower and you can then press it into a crust form. Bake it for about five minutes just to stiffen it up, then add your toppings and continue baking for 10 minutes.
Bell Pepper Pizza
Bell pepper pizza uses fresh pizza sauce, cheese, and your choice of meat and veggie toppings. The trick to the pizza is to choose if you want to use the bell peppers as cups, grilled strips, or flattened out in thin slices. You also need to decide if you want to roast the peppers or if you will be adding the toppings and placing it all in the oven. It really is up to you and your flavor desires. The aspect that makes this option interesting is the ability to use it in vegan options, raw vegan options, cooked options, and the ability to make personalized options for each member of the family.
A portobello pizza is a favorite of many vegetarians and low-carb eaters. The pizza uses portobello mushroom caps as a base. You then layer the mushroom caps with a little bit of sauce, cheese of your choice, and toppings. Bake the mushrooms for about 5 to 10 minutes. There is a variation on this pizza that can be done for breakfast as well. Simple use the portobello cap as the base and fill with an egg and cheese mixture. It makes a great protein packed meal and is very low-carb.
If you have been making pasta-free dinner options, like lasagna and spaghetti, then you already know how versatile zucchini can be. It can take on the flavors you add to it and serve as a great option for a boost of veggies without getting carbs involved. With a zucchini based pizza, keep the idea of a French bread pizza in mind and cut the zucchini in that boat like style. Layer as usual and bake or make a raw pizza option with vegetables and a cool vegetable puree.
Each of these recipes uses a low-carb kitchen appliance in some way. Pasta sauces can be made with the immersion blender or regular blender. The zucchini and peppers can be sliced with a mandolin slicer. Herbs come from the herb keepers. Also, don’t forget you can make a ton of sauce for each of these, that can be used any time, with your slow cooker.