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 prefer to avoid refined-flour pizza crusts, including high-carb gluten-free crusts.
Other keto pizza crust options
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 and keto pizza crust using them.
It took a couple of tries, but I’m happy to report that miracle noodles make a lovely zero carb pizza crust!
Is shirataki pizza crust as good as the real thing?
No. But it’s an acceptable substitute. Just like a cauliflower pizza crust, this crust is different than regular pizza crust.
It’s softer, although the shirataki crust is sturdier than the cauliflower crust and easier to hold.
In terms of flavor, it’s fairly neutral, allowing the toppings to take center stage, as they should.
Is this a healthy recipe?
For anyone following a keto or low carb diet, this is a great improvement over high-carb pizza crust. It’s also gluten-free.
However, 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.
Pepperoni is not such a healthy choice anyway, although I choose to use it in moderation.
There is one more health issue with shirataki pizza crust that I should mention. Although shirataki noodles are generally healthy, they are not for everyone.
In some, they may cause unpleasant intestinal distress of varying degrees. So proceed with caution!
I can’t get over that fishy smell!
It’s true that when you open the package, shirataki noodles have a fishy smell. But don’t let that deter you from making this recipe!
It’s easy to get rid of the smell by rinsing the noodles and then sauteing them in a dry skillet (detailed instructions in the recipe card below). So there won’t be any fishy taste to your shirataki pizza!
What about leftovers?
I honestly never had leftovers when making shirataki pizza crust. My assumption, however, is that you can keep the leftovers in an airtight container in the fridge for up to 4 days, and gently reheat them in the microwave on 50% power.
Shirataki Pizza Crust
- 1/4 cup pizza sauce
- 2 oz part-skim mozzarella cheese, shredded
- 1 oz uncured pepperoni (I used Applegate)
- 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.