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Prep time
5 minutes
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Cook time
18 minutes
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makes
1 serving
Author Notes
I told you. This bread I have figured out is the bomb. The almond to gluten to water ratio is really critical. Too much gluten and you get a kind of Teflon feel (it's not bad, mind you, but it can be so much better), and too much water and you lose the shape in the bake. See the bread recipe itself for the latest. As a plain bread for a sandwich, I'd call it a 9/10. I could live with a snoodge airier, but I am now getting picky. The Texas toast version (heat bread, add butter, melt it in... melts in). Solidly 9-10/10. But ... my friends... cowabunga. The pizza bread is 10/10. There is not a chance that anyone would be able to tell this is a non-flour, low carb bread. And the sauce soaks in just the right amount. —Brian Coppola
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Ingredients
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3
slices of the low carb bread (recipe elsewhere)
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3 teaspoons
high quality pizza sauce (homemade is great, but for a commercial brand, I strong recommend the spicy version of OTAMOT)
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3 ounces
fresh mozzarella
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1 tablespoon
crushed red pepper
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1 teaspoon
oregano
Directions
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I cook mine in a toaster oven at 350F on the pizza setting. I use a small pizza stone, preheated.
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coat the three bread slices (about 1/2-3/4 inch) with a tsp of sauce; add 1 ounce of mozzarella pieces per slice; top with red pepper flakes and oregano
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place on stone and bake for 15-18 minutes, until the cheese just
starts to brown spot
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honestly, could it get any easier than that?
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