Cucumber Crust Pizza Pie
Huh… Cucumber! Who would have thought?
The Recipe
- Graded 450g Cucumber. Baked somewhat dry on cookie sheet.
- Buttered a pizza pan. (This is very important to not forget!)
- Added Cucumber, 4 eggs, 3 powder egg whts, 2oz graded parmesan, 1T Psyllium husk
- Spread out about 12″ on pizza pan & baked at 400°F for about 20 minutes.
- Let it cool down & added the cream cheese & 1oz graded parmesan
- Spiced with Italian seasoning, parsley, cayenne
- Added sliced chicken breast
- Baked another 5 minutes
- Sliced, ate it, and wished I had 9 more!
The only reason I added the egg whites & psyllium husk was to insure that the crust was not to wet and would hold together. The end product was foldable like real pizza crust, so I guess it worked. I was able to taste the psyllium husk a bit, but it was no big deal.
Use highly fermented cheeses like some blues, parmesans. If you’re a low-carb dieter, my version came out around 10 net carbohydrates!
