I love pizza – no ifs, ands or buts about it. Not being able to eat even frozen pizzas is a challenge, much less the deep dish pizza I so love. Therefore, I have again recently, and have previously, looked seriously at low carb pizza crust options I have seen on the internet. There are numerous variations, including crusts made of hamburger, crumbled cauliflower, almond flour, etc. I have tried most with not much favorable results.
However, since re-embarking upon a low carb diet to try and lower my A1C level, which has been effective in the past, I have found that low carb tortillas have become a decent substitute for the bread/flour which I miss so dearly. You can use low carb tortillas for the Mexican dishes for which they are most typically associated, such as enchiladas and quesadillas. However, they also work well as wraps for mini-sandwiches, instead of just wrapping a slice of meat with a slice of ham, and calling that a low carb “sandwich”.
I have found another excellent use of a low carb tortilla – as a pizza crust. The key I have found is to heat the tortilla before adding ingredients in order to make sure the tortilla is firm. My first efforts at this resulted in good tasting, but very soggy pizzas. However, between pre-heating the tortilla, and also placing the toppings on the pizza first, and then putting the cheese on top of most of the toppings, that helps create a very crisp … and also a very thin crust.
- 1 low carb tortilla (4-5 carbs for a 7” – 8” tortilla)
- Low carb tortillas seem to be available in most stores
- 1/3 cup pizza sauce (approx. 3 carbs)
- Total carbs in pizza sauce vary anywhere from 3 net carbs to 8 net carbs per ¼ cup
- 1 cup mozzarella cheese – adjust amount to preference. (In Wisconsin, our home prior to moving to New Mexico in 2014, we prefer LOTS of cheese!)
- Vegetables of choice: mushrooms, onions, green peppers, artichoke hearts
- Meats of choice: pepperoni, pork sausage, crab
- (Optional) Pizza or Italian seasoning
- Pre-heat oven to 430º
- Heat tortilla right on stove top burner (or in a large fry pan, or as I do, on a large mesh pizza screen (see picture below) which is placed on top of a burner) – 20-40 seconds per side
- This is crucial to make sure the “crust” is crisp, and not soggy
- On heated tortilla, spread ½ of the pizza sauce – not all of it – just enough to slightly moisten top of crust
- (Optional) Depending upon the pizza sauce you select, that may be sufficient to provide additional flavor. However, when adding any additional seasonings, do so after you first spread a thin layer of sauce on the tortilla but before you add any meat and veggies
- Add vegetables and meat, including pepperoni
- Sprinkle mozzarella cheese on top
- Putting cheese on after the toppings helps prevent the cheese from making the crust soggy
- (Optional) Pour some additional sauce on top of the layer of cheese.
- Note: I don’t feel the need to add any additional sauce. A good coating directly on the tortilla, before adding anything else, provides sufficient flavor for me.
- Place pepperoni on top of cheese
- This will allow some of the pepperoni to become crisp
- Bake for 13-15 minutes at 430º to 450º
Serves: (1) Total carb: = 7-9 carbs for an entire 7-8” individual pizza, compared with a typical 12” frozen pizza which can have up to 15 carbs or more per slice … and genuine, restaurant deep dish pizza is likely even a lot more than that.
Note: If you have a chance to try out this recipe, I would love to hear from you and find out what you like or don’t like about it. If you have any questions or suggestions, I would be very happy to correspond with you. You may email me directly at firstname.lastname@example.org.