My Favorite Slow-Carb Pizza Recipe

Raise your hand if you really miss pizza!

My favorite slow-carb pizza recipe!

I knew there had to be a way to make a pizza that falls in line with slow-carb principles. If we can make rice, mashed potatoes, and noodles out of various slow-carb foods, I knew I could figure out how to make a pizza crust. That’s really the only challenge.

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Turns out it was way easier than I expected. You can even hold this crust! This particular pizza was a breakfast one, and it was quite good.

Ingredients

  • 1 1/2 c white bean mash*
  • 3 eggs
  • 2 slices bacon, cut into pieces and cooked about half-way
  • 2 cloves garlic, minced
  • 1/2 c chopped spinach
  • 1 green onion, chopped
  • a few sprigs of oregano, chopped
  • two or three tomato slices, quartered

Directions

  1. Beat one egg well and mix together the bean mash. Spread into a greased 8×8 or 8×11 baking dish.
  2. Cook the “crust” in a 375 degree oven until firm.
  3. When the crust is baked a bit, top with the bacon, spinach, onion, garlic, tomatoes, and oregano.
  4. Beat the rest of the eggs and pour over the top.
  5. Bake in the oven for about 15-20 minutes.
  6. If your bacon still needs some browning, turn your broiler on low and watch it closely until it looks like you want it.

Taking it further

Like I said, this pizza I made was a breakfast one, but you can literally do anything you want. If you don’t use eggs, you can even spread your “crust” out on a pizza stone or baking sheet.

I’m definitely going to try to mix this up. White pizza with chicken and spinach, pepperoni and sausage, veggie, whatever I feel like. Figuring out how to make a crust that you can actually hold was totally liberating! ;)

*note: some folks have asked about the bean mash, so here’s how I do it: a bit of olive oil goes in a skillet, and when it’s hot I add the beans. Sometimes I’ll add some garlic salt for flavor. Just cook them up, moving them around, and eventually they’ll start falling apart. At that point, I use the bottom of the spatula and do a sort of press-and-slide motion until it generally looks like refried beans. The whole process takes about 5 minutes.

Buen provecho!
-j

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Comments

  1. This doesn’t work at all following this recipe, the “crust” completely falls apart

    • J, I appreciate your comment. The way I wrote it in the recipe is exactly how I made it, and the crust stayed nice and firm. I was even able to hold the slice in my hand. It wasn’t a huge slice, so I don’t know if there’s just a size limit. If you (or anyone) finds that it’s crumbly, maybe add another egg – and make sure it’s mixed really well with the beans. Let us know if you find a good solution!

      -j

  2. Question. When you say “scrambled” do you mean a cooked egg or just a well beaten egg? It seem an uncooked egg would make more sense, but the word “scrambled” makes me think of a cooked egg. I can see how the crust would come out crumbly if you cooked the egg before mixing it with the beans.

  3. That white bean crust idea is good thinking. How did you come up with it?

    Regardless, thanks for posting this great recipe. You’ve sparked some ideas with this. I’m wondering if I can replicate naan or pita bread with this technique, which would mean I could eat things like dahl and maybe a little hummus without feeling like I’m missing something. I’ll experiment with it and see.

    Thanks, Jason!

    • Hey Joe, I came up with the crust after working out the bean mash. :) I had used a beany-eggy crust for a breakfast casserole (which I think is on the blog somewhere), but it wasn’t sticking together well. I experimented until I got one with a firmness that seemed sufficient for pizza.

      Please let me know if you work something out with naan! You could also try chickpea flour to see if that helps with something more breadlike.

      Good luck!
      -jason

      • Hey, I just wanted to chime-in again and say I tried this pizza for dinner and it was perfect. Always good to have more options in the slow-carb arsenal.
        Chickpea flour is awesome for making chapati, but I thought chickpeas were a “sometimes food” on the slow-carb plan. Either way, this bean crust idea is going to keep me busy for awhile. Thanks again Jason.

  4. This is a fantasic recipe! Thank you so much! I just have tried your combination and <3 it. You are genius:) Also the white suace and chicken/spinach combo sounds glorious too (but haven't tried that yet). Thanks for the recipe and suggestions.

  5. I’m planning on trying this recipe tonight…can you tell me how long you cook the crust on 375?
    Jennie recently posted..I will tryyyyyyy to fix you

  6. What kind of white beans did you use?

  7. How big is this pizza? Is it a personal pizza or a larger one? I am cooking for my husband and myself so I need to know if it’s enough for 2. Thanks!

  8. thanks for this recipe, my husband and I are very excited to try it! I would love to see a video of how you do your white bean mash.

    thanks!

    • Hi Jessica! How did you like the recipe for the pizza?

      I’ll work on doing a video of the bean mash. I want to do some videos, so I might as well start with one that people want, eh? :)

      -j

  9. This is so delicious, thank you so much!! I did not use beans when I baked mine but used lentils and my family loved it!!

  10. This pizza is absolutely amazing!! Great substitute. Thank you for sharing

  11. This worked first time for me and was surprisingly delicious! Only snag I found was that I cut into it too soon after taking it out of the oven and it crumbled a little. Found it better to leave it for a few minutes to cool and set. Great recipe though!!

  12. Awesome recipe. I will definitely put more bacon when I will be cooking the pizza. Thanks for sharing the recipe.
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  13. Was the bacon already cooked when you put it on the pizza? If not, is that why it might need to be “browned more”?

    • That’s a good question, Colleen. It’s been so long since I made the pizza that I can’t remember! I think I might not have cooked it before adding it to the top. Considering that now, I’d probably at least partially cook it in a skillet before adding it to the pizza and then let it cook more while the eggs cooked.

      -j

  14. So, it’s ok to eat bacon? When I checked, the answer was for cheat days only. Is there a special kind of bacon for slow-carb days?

    • Yes, bacon is fine. As long as it doesn’t have added sugar. Even sugar-cured bacon should be OK because it doesn’t actually have sugar in it. As always, it’s important to read labels! And I’ll update the list. :)

      -j

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