Shirataki noodles make a lovely keto pizza crust that you can hold with your hands. Flavor is neutral, allowing the toppings to take center stage.
I made this shirataki pizza crust because I’m not a saint. I love pizza! Does anyone not love pizza?
But I don’t like the grains/gluten, and even gluten-free pizza crusts tend to be very high in carbs (and not very healthy carbs at that) and in calories.
My cauliflower pizza crust is excellent, and my coconut flour pizza crust is even better (and very close to the real thing), but now that I’ve fallen in love with zero carb shirataki noodles, I was curious to see if I could make a low-carb pizza crust using them.
MY LATEST VIDEOSIt took a couple of tries, but I’m happy to report that shirataki noodles make a lovely zero carb pizza crust!
Just like cauliflower pizza crust, this crust is different than regular pizza crust – it’s softer, although shirataki pizza crust is sturdier than cauliflower pizza crust and easier to hold.
In terms of taste, it’s fairly neutral, allowing the toppings to take center stage, as they should.
Two comments:
1. Yes, this shirataki pizza is very high in sodium. If this is a concern, you could eliminate the kosher salt from the crust, and replace the pepperoni with something less salty, such as bell pepper and onion slices.
2. Sadly, shirataki noodles are not for everyone. In some, they may cause bloating, gas, diarrhea or constipation, and even intestinal obstruction. They can also affect the metabolism of medications. So proceed with caution!
Shirataki Pizza Crust
Ingredients
Pizza Crust:
- 1 bag shirataki angel hair noodles
- 1 large egg
- 1/4 cup grated Parmesan
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 teaspoon olive oil
Toppings:
- 1/4 cup pizza sauce
- 2 oz part-skim mozzarella cheese, shredded
- 1 oz uncured pepperoni (I used Applegate)
Instructions
- Place the shirataki noodles in a colander and rinse well, about 30 seconds. Use clean kitchen shears to cut them in half.
- Heat an 8-inch nonstick skillet over medium-high heat, 2-3 minutes. Add the rinsed shirataki noodles and dry-roast 1-2 minus, adding no oil to the skillet, until noodles are visibly dry and make a squeaking sound when moved in the skillet. Turn heat off.
- In a large bowl, whisk together the egg, parmesan, salt, pepper, oregano and garlic powder. Add the dried shirataki noodles and mix well.
- Re-heat the same skillet you used to dry the noodles over medium-high heat. Brush with 1/2 teaspoon olive oil. Add the shirataki mixture, spreading it evenly and pressing down. Cook, pressing down periodically with a spatula, until bottom is golden-brown, about 10 minutes. Invert onto a plate, brush the skillet with 1/2 teaspoon more olive oil, then slide the shirataki crust back into the skillet. Cook 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove onto a broiler-safe pan.
- Heat broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil 2-3 minutes, just until cheese is bubbly.
