Dairy-Free, Entrée, Gluten-Free, Italian, Lightened Up, Vegetarian

Pass Me that Low Carb Pizza Crust

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I think I found my new favorite veggie pizza crust option: Zucchini Pizza Crust. I’ve tried my hand at a cauliflower crust and sweet potato almond crust. Naturally it’s time I try zucchini. I finally bought nutritional yeast to test out (and warning — I foresee this on my popcorn), so I decided to do a 1:1 ratio of nutritional yeast to parmesan. I also recently made a parchment paper investment, and this was worth it; it made for an easier transfer of the crust baking sheet to cutting board and was non-stick. I really like veggie curst options, but usually they’re loaded with cheese as the binding agent. I thought this was still quite “cheesy” without all the extra cups and the egg worked just fine to keep this like a true crust. I’m definitely setting up for a breakfast pizza — stay tuned for brunch tomorrow!

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Breakfast/Brunch, Entrée, Gluten-Free, One Pot Dish

An Excuse for Pizza for Brekkie!!

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Remember I promised a sweet potato crust in the near future? Well, it happened. Better than expected actually. This is most definitely a keeper. Thanks to Popsugar Fitness, the crust is essentially two ingredients: mashed sweet potato and almond flour (and baking soda if we’re getting technical). Turkey bacon adds that amazing smoky, salty and savory flavor with less calories than traditional bacon. To be a true breakfast pizza, the eggs were baked to perfection. The only downside of this recipe is the double baking to cook the eggs, which caused the crust’s edge to just burn in some places. All in all, this sweet potato crust is still pure perfection. Combine this crust with wanting to make a breakfast pizza and you have the perfect storm for brunch. Now I have a winning brunch line up — my quiche * along side this Sweet Potato Crust Breakfast Pizza.

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