Raise your hand if you really miss pizza!
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.
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.
- 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
- Beat one egg well and mix together the bean mash. Spread into a greased 8×8 or 8×11 baking dish.
- Cook the “crust” in a 375 degree oven until firm.
- When the crust is baked a bit, top with the bacon, spinach, onion, garlic, tomatoes, and oregano.
- Beat the rest of the eggs and pour over the top.
- Bake in the oven for about 15-20 minutes.
- 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.
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