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Shirataki Pizza Crust
Shirataki noodles make a lovely low-carb pizza crust that you can hold with your hands. Flavor is neutral, allowing the toppings to take center stage.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 serving
- 1 bag shirataki angel hair noodles
- 1 large egg
- 1/4 cup grated Parmesan
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 2 teaspoons olive oil
- 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 them for 1-2 minus, adding no oil to the skillet, until the 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 teaspoon of olive oil. Add the shirataki mixture, spreading it evenly and pressing down. Cook, pressing down periodically with a spatula, until the bottom is golden-brown, about 10 minutes.
Invert the crust onto a plate, brush the skillet with 1 more teaspoon of 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 your broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil for about 2 minutes, just until the cheese is bubbly.
Serving: 1pizza | Calories: 437kcal | Carbohydrates: 4.7g | Protein: 31.9g | Fat: 31.3g | Sodium: 1507mg | Fiber: 0.5g | Sugar: 1.7g