Training, Racing & LCHF Fueling For Skating And Endurance Sports
The modern Paleo movement means that there are no shortage of ways to find a low-carb replacement for many popular recipies… Pizza lends itself particularly well to this. I’ve never been a great fan of traditional pizza even when I wasn’t LCHF, but this is delicious, and I have to say that I much prefer the taste of a low-carb version.
The key of course, to be able to replace the traditional pizza base with something more LC friendly. For this one I used:
– 2 tablespoons of Chia seeds
– mozarella cheese
– 1 egg
Mix the chia seeds with about 7 or 8 tablespoons of water and leave it for 10 minutes to soak up. It will turn into a gel-like paste. Cook the cauliflower in the microwave for 6 or 7 minutes, before putting it in the blender. Empty the cauliflower from the blender and attempt to wring as much water out of it as possible using a small towel or something similar, before mixing in the Chia paste, egg and cheese – these help to bind the base so that it doesn’t crumble apart.
Smear some butter into a baking dish to make it easier to dig out, and then transfer the base paste into this dish. Bake the base by itself in the oven (gas mark 7) for about 20 minutes until it is firm and crispy enough to apply the pizza topping. You can use whatever you want to for this, really.
For this one, we used:
– Tomato paste
– more cheese (lots and lots more)
– goat’s cheese
You could also try Meatza (look it up), or making the base with almond or coconut flour. Whatever floats your boat. I personally love the cauliflower version best. Enjoy!