Chewy Low Carb Pizza Crust
If you've missed real, chewy, bready pizza crust you are in luck! This crust has the chewiness of a "real" pizza crust but only has 2 net carbs!
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese , I used Kraft shelf stable Parmesan but fresh would probably work, too
- 3/4 cup hemp seeds
- 1/2 teaspoon garlic powder , or to taste
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 eggs , beaten
Preheat the oven to 350F.
Add silpat or parchment paper to a baking sheet.
Combine all of the ingredients in a bowl and stir well.
Let sit for about 5 minutes.
Using a 1/4 cup measure make 6 mounds of cheese mixture on the baking sheet.
Pat down to about 1/4 inch thickness.
Bake for 20 minutes.
Let cool before removing from pans.
Store in an airtight container in the refrigerator or freeze for up to 3 months for longer storage.
To make pizza just add your ingredients to the top of the crust. Place on a heavy metal baking sheet (no silpat or parchment) and bake at 425 for 5 minutes or until the cheese bubbles and melts. Be sure to let it cool for a few minutes before you try to eat it. Those roof of the mouth blisters are killer!
Calories: 268kcal | Carbohydrates: 2g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 232mg | Potassium: 85mg | Vitamin A: 450IU | Calcium: 221mg | Iron: 4mg