Flourless Pizza Crust Substitute Food
FLOURLESS PIZZA CRUST SUBSTITUTE
Since I should not eat bread or dough, this still allows me to eat my pizza. It is a soft crust since it is egg based. I add the garlic powder and grated cheese to give it a more pizza dough taste. I top it with extra lean beef, low-fat cheeses, sauce and veggies to keep it healthy.
Provided by David04
Categories < 60 Mins
Time 35m
Yield 1 pizza crust, 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg whites and cream of tartar with a mixer until stiff.
- In another bowl, beat the egg yolks, Splenda, salt, garlic powder and cream cheese until smooth.
- Gently fold the egg yolk mixture into the egg whites BE VERY CAREFUL that you not to deflate the whites.
- Spray cooking spray on a medium-sized pizza pan.
- Spread mixture out on a pizza pan.
- Sprinkle with Grated Parmesan Cheese.
- Bake at 300 F for 20 minutes.
- Remove. Place on toppings and bake pizza. This will be a soft crust pizza.
Nutrition Facts : Calories 33.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 43.5, Sodium 115.2, Carbohydrate 1.3, Sugar 0.7, Protein 3.7
OATMEAL PIZZA CRUST
This is a completely flourless pizza crust! With a rich, nutty taste and perfectly chewy crust, this is my FAV crust! My mom said she even preferred this crust to Pizza Hut! It is difficult to get the crust on the pan, and off your hands so keep 1/2 cup of water in a separate bowl to keep hands clean and smooth onto pan.
Provided by Health Nut 101
Categories Breads
Time 25m
Yield 1 crust, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve yeast and splenda in 3/4 cup warm water and let sit for about 8 minutes.
- In a separate bowl, combine oat flour and salt.
- Pour yeast mixture over flour and mix well.
- Knead for about 2 minutes.
- Spread onto lightly greased pan using the remaining water to smooth crust onto pan.
- Bake at 500 for 10-12 minutes, or until golden brown.
Nutrition Facts : Calories 364.9, Fat 3.5, SaturatedFat 0.8, Sodium 599.2, Carbohydrate 76, Fiber 11.4, Sugar 3.1, Protein 14.7
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