Author Notes: When I went low carb and no sugar, in 2015, one of the first things I needed an alternative for was pizza. And while I have published a few different versions of faux-dough alternatives, and all of them are good, this one is still my standby because it is fast, fresh, and really good. You can use the store-bought sauces and toppings, if you want, but when I make my own sauce and meatballs (see elsewhere), I make these super-simple and simply more delicious versions of this pizza. Joseph’s Bakery has a terrific low carb pita (“Flax, Oat Bran and Whole Wheat”) that keeps forever. I am not sure it is absolutely necessary, but I soften up the pita before I top it by sprinkling one of them with a generous amount of water on both sides, then plop it into my countertop convection oven (where this pizza gets baked, anyhow) while it is pre-heating to 425F. I keep the wetted pita in there about 1-2 minutes, just until the surface moisture is gone and it has been absorbed into the bread. This creates a more doughy texture to the pita. —Brian Coppola
Makes: 1 personal pizza
Prep time: 10 min
Cook time: 15 min
Ingredients
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1
low carb pita (Joseph's Flax, Oat Bran and Whole Wheat)
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3/4 C
cups red sauce (see my meatball and sauce recipe elsewhere at this site)
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1
tablespoon EVOO
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1
teaspoon red pepper flakes
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1/2
teaspoon cayenne
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1
teaspoon Italian Seasoning
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1/2
teaspoon basil
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2
ounces shredded mozzarella
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1
meatball, chopped (see my meatball and sauce recipe elsewhere at this site)
Directions
- Pre-heat countertop oven to 425F
- Prepare the pita. Wet it and place it into the oven for 1-2 minutes (see the general description).
- Add 1 T EVOO, red pepper flakes, cayenne, and herbs to the sauce and mix well.
- Drizzle a non-stick aluminum foil “boat” with EVOO. Coat both sides of the pita with this oil by rubbing it around on the oil-covered foil.
- Spoon and spread the sauce. Top with cheese and the chopped meatball.
- Sprinkle with more pepper flakes, basil, and Italian Seasoning.
- Bake for 13-15 minutes and slice onto a plate.
- At 13-15 minutes, with this amount of sauce, the pita will still be soft (you cannot lift this pizza with your hands, so do not forget the fork). If you like a stiffer and more cracker-y crust, use ½ cup of sauce and bake for 18 or so minutes (but be careful for too much charring along the edges).
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