One thing I love about the whole low carb way of life is that if you keep on looking, eventually you will find what you’re looking for. Enter Your Lighter Side. I had tried the cauliflower crusts out there but didn’t really like it. I used “low carb wraps” as the crust, the taste and texture was there, but the gliadin still made me sad
To the left is my first attempt at Jaime‘s recipe. It tasted incredible. I had forgotten to purchase parchment paper so it stuck to the pan. May and I ate it from bowls and all was well in the world.
I really like using leftovers when ever I have the opportunity so the next time we made Your Lighter Side’s pizza, we opted to try it with some left over pulled pork.
The pulled pork pizza was great, we opted for onions, green bell peppers, and Alfredo sauce. I was quite pleased that even though I had once again forgotten the parchment paper that the pizza did not stick. We sliced it, plated it, even ate it by lifting it from plate to mouth with our hands. It was really the closest thing to real pizza I’d had thus far without the side effects of the flax, wheat, and other un-desirables in the “low carb wraps” I had used.
For the past couple years, pizza night has been a hectic night in our household. I would make one kind of pizza for May and me and another for Michael. Pizza night should be easier than that, so last night I made one pizza. Since I just smoked some nice Boston butts last week, I had plenty of pulled pork. Thinking of Michael asking for a grilled cheese after his first bite was about the worst I imagined happening, so I set to task.
I must warn you that I am bad about measuring things. I had a little more than a pound of pulled pork in a bowl and about a half pound of mozzarella. It was enough to probably make 5-6 12″ pies. For precise measurements for one pie, here is the link to Jaime’s recipe.
I sliced what needed slicing while the crust was baking. These toppings are really good on Your Lighter Side’s chicken crust, I didn’t try making it with pepperoni or sausage or other more traditional toppings like red sauce just because I do not really like red sauce with chicken. Also to me, adding more protein to an already protein based crust would mean sacrificing protein at breakfast or lunch on pizza day and I refuse that
I’m thinking that next time I will remember the parchment paper so I can bake it at 425° as called for in the original recipe. Michael and I ate ours with forks because it was hot out of the oven. May was still outside playing so hers had time to cool a bit. She used her hands as the delivery device of choice.
Michael ate two slices of pizza. He did not ask for a grilled cheese. He didn’t even ask for a snack like he normally does a couple hours after dinner. He did say that he was surprised by the taste and really liked it. I must have looked at him as if he’d sprouted an extra head because he then said “I bet you didn’t expect me to say that, did you?”. No, I did not expect it. I did expect that he wouldn’t complain about tummy troubles after a night of pizza, because I know it’s not the onions or the meat…
Since he liked it and since I have learned the whole lesson that sometimes the most important part of a recipe is possibly not an ingredient, rather parchment paper (I think I can, I think I can)… I’m going to have to try a different pizza next time.
There’s plenty of pulled pork in the freezer and I actually made some pretty tasty bbq sauce. I’m thinking pork, pineapple, bbq sauce, onions, and cheddar…