I had a #2 blog on Low Carb done last week (on cheeses), but when I went to post it gave me a snippy "No HTML" message and my blog went poof. I have to go look up the cheese data again, but I'm done pouting, so I'm ready to talk pizza.
So many people say they can't imagine eating low carb because they'd have to give up ... a long list of yummy stuff. It is really hard to start from that mindset, certainly. I started thinking about enjoying lots of cheese and olives and pickles and just forgot about my carb-laden favorites long enough to adjust.
But going without pizza... that's just unthinkable! In the event of a pizza emergency, a low carber can just buy a pizza (or a slice, depending on the scale of the emergency) and eat the toppings (cheese, meat, veggies, whatever!)
To add pizza to your regular meals, you'll need to make your own. I've got a flax-based recipe if someone wants to beg for it, but the link below is amazingly tasty and crispy. *This is not my recipe, I found it by Googling "keto holy grail pizza".*
The only modification I make is that I mix with a spoon, not by hand (found it much too sticky for that) and I add a few tablespoons of ground flax seed instead of any additional almond flour. Be sure to read the comments for other good hints on rolling it out. Shredding your own cheese minimizes the carb count, but takes more time. Most recently I've made this with a shredded cheddar and jack blend from Kirkland.
Roll the crust out onto a cookie sheet. I line mine with parchment, so it is later easier to move off the pan to cut. Bake the crust, then add toppings and return to the oven.
Pizza sauce is pretty easy to find, but check to make sure no sugar is added. Trader Joe's sauce has added sugar. Muir Glen Organic Pizza sauce is my favorite, and widely available. It has just 4g net carbs per 1/4 cup, which is more than enough for a pan of pizza.
Top with your choice of cheese. I usually shred whole milk mozzarella. I put it back in the oven at 425 and bake until I get some toasty brown spots, about 10 minutes.
This crust browns beautifully, and has a wonderful crispness. I sometimes make a double batch for a thick crust. Thin or thick, you can pick up a piece and hold it... just like pizza!