Experimenting With “No Crust” Pizza…..

Carnivore Alert! Last year when we were in Chicago, it turned out we weren’t close to any of the famed pizza houses. One that had been recommended was further than we wanted to bother with, although I did look at their menu on-line. I was intrigued by the description of a “Low Carb” crust which was essentially made from sausage. I’ve been playing around with it lately and am getting close, I think.

I suppose I could go on-line and get some tips as well. What I’m trying is a multi-step process because I’m taking the bulk sausage and cooking it first. Then I cool it and mix in a little shredded cheese. Right now I’m using a 6-inch oven-proof skillet instead of a pizza pan because I’m working with a smaller size. I think 400 degrees for 8 minutes to “crust” it is correct. I’m wondering though if grated Parmesan would work better than shredded cheese. After the 8 minutes, I take it from the oven, put more cheese and veggies on top, then back in the oven for 6-7 minutes and sit for 3 minutes after taking it out. The taste is fine, but if you don’t use a knife and fork, it’s basically messy in the same way ribs are. I am using turkey sausage and reduced fat cheese. You could add more meat as a topping although you use quite a bit of sausage, so for my taste, I’ll stick with veggie toppings. I’ll continue to tinker with it and see what happens.

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