We Primals seem to be always looking for ways to enjoy our old favorite "conventional" foods in a healthier way, and pizza is no exception. In fact, it may be the rule entirely.
There have been a lot of recipes floating around out there that use a range of flour substitutes, from nut flours to cauliflower, and even eggplant. Most of them are really good, even if they don't have the taste or texture of "real" pizza. Depending on what ingredients I have in the house, I may make one kind or another. I stumbled across a recipe for "Oopsie Rolls" and decided to see how it would work on one of my favorite junk foods.
As I mentioned earlier this week, I have an over-abundance of eggs. The Amish have been very generous in providing me with eggs, and apparently I am one of their best customers. So I have several (as in seven) dozen eggs in my refrigerator, and may be getting another 6 dozen or so in a couple weeks. It's time to start finding ways to use up these eggs!
Because there are no flour-like substances to be found, this pizza has a perfect New York style, holdable, fold-able crust. As much as I love cauliflower crust, I could never get it to fold well, and shoot... I'm a New York girl. I like my fold-able pizza!
3 eggs, separated
3 ounces cream cheese
1/4 cup dry, grated Parmesan cheese
1/2 tsp cream of tartar
1/2 tsp garlic powder
1/2 tsp onion powder
Your favorite pizza toppings.
Preheat oven to 300 degrees.
Separate your eggs into two bowls. Add to your whites the cream of tartar, and whip until stiff peaks are formed.
Add to your yolks the cream cheese (do not soften,) Parmesan cheese, garlic powder and onion powder.
Beat until thoroughly blended. Fold your yolk mixture into your whites carefully. If you're using the same mixer, whip your whites first.
When all ingredients are folded together, spread mixture evenly onto a greased pizza pan. Bake for 20-30 minutes until firm and lightly golden.
Now, add your pizza sauce and toppings. Return to the oven and set to broil until all of your toppings are toasty and the cheese is melted.
This has to be one of my favorite pizza crust recipes. It works really well for personal size pizzas too! I'll admit, I was a little intimidated by getting the egg whites "just right" and worried about over-folding the yolks in, but everything went smoothly.
One brief tip I discovered is that you'll want to keep your toppings a little on the dryer side. By that I mean a thicker pizza sauce, fresh mushrooms instead of canned (who eats those anyways) and so on. This will keep the pizza from getting too soft and making a mess.
But shoot, even if it does get messy, you can always scarf it down with a fork!