Low-carb, low-fat, flatbread pizza base
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. AND… this fabulous flatbread is really quite versatile. For example, it can be used to make toasted sandwiches/paninis, used as wraps, dipped in soup, or even eaten with kebabs!
- 3 eggs
- Philadelphia Lightest − 75g
- Fine, blanched almond flour – 20g
- Lupin flour – 15g
- Tapioca flour – 7g
- Whole psyllium husks – ½ tablespoon
- Garlic powder – ¼ teaspoon
- Onion powder – ¼ teaspoon
- Salt – ¼ teaspoon
- Erythritol Gold – 3 teaspoons
- Ground black pepper
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!