The beauty of an experiment gone wrong! Not quite an exciting and world-changing discovery as penicillin, but I’m happy with it. 😀 I originally set out to try and make low-carb (and low-fat) pasta, more or less following my instincts. However, what came out of the oven turned out to be almost the perfect pizza base; I just had to experiment a little to get it to the finish line. Most low-carb pizza bases out there are very high in nasty fats. Cauliflower bases can be kept relatively low-fat, but they are a pain in the behind to make. This recipe, on the other hand, is pretty simple and requires very little manpower.
- 4 egg whites
- Smoothened fat-free cottage cheese* − 40g
- Fine, blanched almond flour – 20g
- Ground hazelnuts – 13g
- Tapioca flour – 7g
- Wheat gluten – 1¼ tablespoons (leave out if gluten-intolerant, but the texture is better with gluten added)
- Locust bean gum – ¼ teaspoon
- Garlic powder – ¼ teaspoon
- Paprika powder – ¼ teaspoon
- Salt – ¼ teaspoon
- Erythritol Gold – 2 teaspoons
- Ground black pepper
*Blend fat-free cottage into a smooth consistency using a high-speed blender.
1. Blend all ingredients together until smooth.
2. Preheat oven to 175°C.
3. Line a medium-sized baking tray (I used a 35cm x 25cm tray for this recipe) with greaseproof paper, grease the paper, and pour the mixture onto the lined baking tray, spreading it into a thin rectangle.
4. Bake for 10 minutes, then flip over and bake for another 10 minutes.
5. Top with your favourite topping, which may need a further 5–10 minutes in the oven before serving. Feel free to be creative!