Pizza Veggie Casserole, low carb

Posted by Grace Marie Newton on June 7, 2013 at 5:46pm

I made this last night and I piled on the vegetables and turned it more into a veggie casserole than pizza.  It turned out great.  I substituted cojita cheese for the parm in the crust and made the pizza sauce to my liking.  It's a great basic recipe to tweak to your own tastes and use up summer veggies.

http://www.instructables.com/id/Low-carb-high-protein-pizza-with-homemade-sauce/?ALLSTEPS

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Replies

  • Catherine, The Herb Lady June 8, 2013 at 9:21am

    Grace I'm very interested in the basic crust in this one.  Did it get a crispy bottom?  I like my pizza crispy is why I ask because like you I would pile on the veggies, but would still enjoy eating it out of hand like a pizza.

    • Grace Marie Newton > Catherine, The Herb Lady June 8, 2013 at 3:23pm

      Hi Catherine, I would say if you put on the appropriate amount of veggies for a pizza you would have a crisp crust.  I put on at least 2 inches of vegetables over everything, my crust was firm but will all the toppings you had to put it in a dish to eat it.

    • Catherine, The Herb Lady > Grace Marie Newton June 8, 2013 at 4:54pm

      Thanks for the additional info, Grace - I wondered if your cojita cheese instead of the parm made a difference in moisture/crispness.  I've been making crackers with just seeds and parm cheese and it makes a bit of difference if the cheese is fresh vs. much drier :-)

    • Grace Marie Newton > Catherine, The Herb Lady June 8, 2013 at 5:43pm

      I also used queso oaxaca instead of the mozarella.  Yes, my version had a higher moisture and fat content so that would make a big difference.  But it was very tasty.

    • Catherine, The Herb Lady > Grace Marie Newton June 8, 2013 at 5:58pm

      Nice, Grace - I love making recipes my own and obviously you do too :-)

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