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Don’t put it closer than that or the edges will burn. After the crust broils for 5 minutes, take it out of the oven, and using another pan or silpat liner, flip the crust over so that the browned top is now the bottom of the crust. Bake the other side of the crust for an additional 5 minutes or until it’s completely brown. When the crust is done, take it out and top with pizza sauce (or alfredo sauce), more cheese and the toppings of your choice. Stirred well, then using wet fingers was easily able to spread it very thin on a piece of parchment (I didn’t spray it the second time either, and didn’t have any problems with it sticking.) Broiled on low. My friend sent me this while I was complaining about how much I just wanted to shove a REAL pizza in my mouth. I could only eat 1 piece and I really want to get mine to be like everyone elses! Reply To make a sandwich, I left out the Italian seasoning and just used the mozzarella cheese, shaped it into a large rectangle and baked instead of broil. I like the idea that one commenter had about using a rolling pin so I might try that the next time.

Broil for another 5 minutes or until cheese is browned and bubbly. I just tried it and this is really amazing, my mom even loved it:) Reply Just made this – amazing taste and love the thin crispy crust. Then I used a pizza cutter to slice it into 8 squares. Question though – rather than mixing it together by hand, could it not be done in a food processor?

It being a bit dry when I was mixing it but I didn’t figure it out until it was cooking with the toppings. Another thing, looking at the base before I put any toppings on it I believe it could make a good kebab wrap, would probably need ~1/2 the mix for a good sized wrap to way mine rolled out. Burned my first crust but have made this many times since and it is DELICIOUS! I make up several single serving sizes and freeze them between parchment paper, and can make a pizza in 15 minutes on busy nights. This is by far the best pizza crust I’ve ever had that is LC. Here is one thing that may help when you are trying to press the very sticky dough into a round flat shape. It is flatter than my fingers and the dough won’t stick to it!! I get so hungry for pizza and don’t always have time to cook/bake. It turned out great, and was much easier to spread and work with!

Seemed to have plenty of flex and strength to manage. I have literally tried EVERY low carb version out there. the cauliflower pizza crust or the chicken pizza crust just does not compare. Reply i made the psyllium version and it’s so very good! I also didn’t have any cream cheese, so left that out and it seemed to be just fine.

I’ve also heard of people using this recipe to make cheesy garlic bread sticks. After mixing the ingredients in a glass bowl, I microwaved 30 sec, stirred well with a fork, then microwaved about 30 seconds longer.

If you prefer a chewy/crispy gluten free crust, read on for a great recipe… I found that it was easier to make bases if I use a non-stick pan (I used a 10 inch Tefal), as it helps to control holes and makes a pretty nice and even round pie. Will most definitely make again and again as pizza is one of my favorite foods. I set a timer for 3 minutes, and it was burnt on the edges. Made the almond meal version, subbed in 1/4 cup of oat fiber (not oat flour) and added just a frisk of baking powder.

I bow down to you my cheesy, almond flour disc of goodness! Maybe would go for the psyllium version in the future to reduce calories or add fiber, but overall it was worth every last delicious, chewy, flavorful bite. I topped it with a burnt butter garlic cream sauce, a few fresh mushrooms, mozzarella, cheddar, and a sprinkling of Asiago. I didn’t need to oil the plates either, but mine are non-stick. I did like your cauliflower base too, but it was a bit of a faff and quite time-consuming when you’re absolutely starving! It tasted good, but definitely needed a lot less broiling time.

no actually TWO recipes, because I experimented with an even lower carb almond flour version of the Holy Grail, with great results! For non-US measures (I am in Australia), I used 600 gr of mozzarella, 300 gr of cedar (called Tasty cheese here), 800 gr of almond meal, about 3/4 of a 250 gr tub of Philadelphia, 150 gr of grated Parmesan, 10 g of Italian herbs, 5 eggs and no salt, as the cheese tends to be salty enough for my taste. So I would definitely say monitor it closely in the oven! It had my “diet food” skeptic/hater absolutely raving!

You can definitely fool the wheat eaters in your life with this recipe… that the list of ingredients below is in two columns: the first column on the left is for the original “Holy Grail” crust, the 2nd column on the right is for the lower carb version that I created using psyllium husk powder. I wound up making 11 bases, most will be frozen for future use, just lined them with plastic wrap. Reply Also, we have hazelnut meal for sale here as well; it seems to be lower in carbs than almond meal (9.5 gr per 100 grams, backing out the fibre) vs 7 gr per 100 gr for hazelnut. Got asked to make it again during football today, it must have really passed with flying colors. Reply Hi Nancy, I had the same problem you described.

Both came out VERY well but I admit that (of course) I like the slightly higher carb one better, but there’s not that much discernible difference. So the next time I made it, I decided to try mixing up all the ingredients, including the cheese, THEN microwaving.

But I would definitely make the lower carb again, especially if I was low on almond flour. When the cheese is cool enough to handle but still warm, dump all of the rest of the crust ingredients in the bowl with it. The crust is chewy and wonderfully crispy on the edges. It turned out great, and was much easier to spread and work with!

NOTE: if you’re doing the lower carb version with psyllium, sprinkle that in as evenly as you can when you’re mixing or it will gum up. Mix all ingredients together with your hands and knead the mozz cheese in. Form into a ball as best as you can, with the assistance of a bit more almond flour if needed. Once you have the ‘dough’ into a ball, press it onto a piece of well-greased parchment paper (NOT wax paper), or a silpat liner, on a baking / cookie sheet. Broil in the oven for 5 minutes or until the top is completely uniform brown (like below). I also didn’t have any cream cheese, so left that out and seemed to be just fine. After the crust broils for 5 minutes, take it out of the oven, and using another pan or silpat liner, flip the crust over so that the browned top is now the bottom of the crust. Bake the other side of the crust for an additional 5 minutes or until it’s completely brown.

Really knead it in and break up the melted mozz bits. Press the dough into a 12 inch round with your fingers, slightly wetting your fingers/hand if the cheese dough keeps sticking to you. NOTE: I had the best results when the pizza was 7 inches from the heating elements in my oven. After mixing the ingr in a glass bowl, I microwaved 30 sec, stirred well with a fork, then microwaved about 30 seconds longer. I used to a angrily use the cauliflower crust and pretend to like it, I had tried everything and I almost gave up. I’m assuming you mean to bake the crust rather than broil it; but at what temp should I bake it? Reply I made this tonight for dinner and it was as promised – my husband and I both enjoyed it, and the beauty was that we were full after just a couple of small pieces.