Hello there! This month, Boston-based writer and fitness instructor Theresa Brawner shares TWO great recipes for low-carb pizza.
Let me start by saying that pizza is one of my absolute favorite things to eat, ever. And about ten years back, before I started really getting into health and fitness I was horribly overweight, and unfortunately one of the biggest reasons for that was my fanatic love of big, creamy crusts and delicious juicy toppings.
So when I decided it was time for a change, it was more than apparent that I simply had to ditch pizza – at least in the conventional sense. I really didn’t want to, though, so what I did was come up with a sort of compromise that’s worked really well for me throughout the years.
The thing that makes pizza a bad choice for people who want to lose weight fast is definitely the fact that it’s pretty high in carbohydrates – because of the crust, of course. So I started experimenting with various low carb recipes, and today I wanted to share with you the two that I always keep coming back to.
Cream Cheese Pizza Crust
- 4 eggs
- 1⁄3 cup heavy cream
- 4 ounces of cream cheese
- 1 teaspoon chives
- 1⁄2 teaspoon wet garlic
- 1⁄2 teaspoon Italian seasoning
- 1⁄4 cup of parmesan
- 3 cups of mozzarella cheese
- 1⁄2 cup tomato sauce
- Any additional toppings
This one is a great choice for anyone that’s currently on a low carb diet (which you should be if you want to lose weight efficiently, in my opinion at least) because there’s no flour in the crust whatsoever – it’s mainly eggs and cream cheese.
To begin, preheat your oven to 375 degrees F, and then start beating the cream cheese together with the eggs until you get a nice, smooth mixture. Then you need to add the heavy cream, parmesan, garlic and Italian seasoning to the mix, and spray your pan with some cooking spray or finish it off with oil. Put two cups of mozzarella cheese in the pan and pour the egg/cream mixture over it, and bake the whole thing for about 30 minutes.
Once the 30 minutes are up, remove it from the oven, add your toppings and use the remaining cheese to cover it all. Put the pizza back in the oven and bake until it’s golden brown and the cheese starts bubbling. Voila, you’re done!
Mozzarella Crust Pizza
- 4 tablespoons of tomato paste
- 4 eggs
- 1 teaspoon of oregano
- 6¼ ounces of mozzarella
- 4¼ ounces of shredded cheese
- 1¾ ounces of pepperoni
- 1⁄3 lb leafy greens
- Olive oil
Same deal here, no flour in the crust whatsoever which significantly cuts down on the carbs, and therefore the total calorie count. The only two ingredients in the crust are eggs and mozzarella cheese, and here’s how to do it:
Heat your oven to about 400 degrees F, and then beat the eggs and the cheese together until they become a smooth batter. Then use the batter to form a large circle and put it in the oven until it’s golden brown (15 to 20 minutes, from my experience). Remove it from the oven and let it cool down for a bit (two to five minutes).
Then you actually need to increase the temperature to about 450 degrees, and start spreading the tomato paste across the crust. Sprinkle some oregano on top along with the cheese, and then put it back in the oven until the cheese melts.
Theresa Brawner is a 28-year-old fitness instructor from Boston, MA, who writes articles for www.diet.st. in her free time. When she isn’t helping new moms get back in shape, you can find her in the kitchen, working on new recipes. Make sure to follow all of her culinary adventures through Twitter.
Photo and Recipe by Theresa