Is there such a thing you wonder? Well, let me tell you, there is. Now, a healthy, low-carb pizza will never be the doughy, high-fat consistency of a regular pizza, so don’t kid yourself, but there are ways to make a pizza that can suffice for a decent low-caloric meal. Load it up with all kinds of veg and if you can find fat-free cheese, go for it! 🙂
Here’s how I made mine:
I mixed 1 sachet of dry yeast with 2dl of wheat bran and some psyllium husks, about 1/2 dl, and a tiny bit of salt with lukewarm water. The consistency should be about half watery, wanting to get doughy. Stick it in the microwave in a glass bowl for about 7 minutes. In the meantime, turn the oven on 200 degrees. Stir it up, and believe me it will look very suspicious. I oiled an oven pan with olive oil and poured the “dough” onto the pan, flattening it out with a spoon. I stuck it in the oven for about 20 minutes. When it looks like it’s kind of drying out a bit and getting more crusty than doughy, take it out and stick your toppings on. I prefer some crushed tomatoes I reduced and drained the water from, some low-salt and low-sugar tomato ketchup, loads of oregano, black pepper and garlic powder on both bottom and top, green pepper, onion, halved cherry tomatoes, mushrooms and some low-fat ham. YUMMY! In the oven for an additional 20 minutes. Let it rest for a bit before you tuck in. Now, remember, the dough will be much softer and squishier than the regular piza dough you would be used to, but it’s pretty good for not racking up a bunch of calories.
Now, last night, it dawned on me how I can make the dough even better. So I will try that next time! 🙂