Earlier tonight I was in the lab (aka my kitchen) determined to create a Dukan-friendly pizza crust. I mean, I’ve seen a few around the blog world before but some required some schnazzy equipment while others weren’t quite perfected. I wanted to create a recipe that was simple and easy; just as pizza is supposed to be!
This almost never happens to me but I actually made a decent (or at least Bob and my definition of decent) recipe on the first try! Dare I say it, it may even be considered good! Once again, this never happens to me. I fail at a recipe at least once every other day and my kitchen looks like WWIII after dinner each night.
Give it a try, I would LOVE to get an outside perspective on this recipe!
- 1 egg white
- 2 tbs oat bran
- 2 tbs fat free cream cheese
- 1 ts baking powder
- 3 very thin slices of tomato
- 1 small clove garlic, minced
- 2-3 tbs reduced fat parmesan or mozzarella (or both!)
- dried or fresh basil
- Preheat oven at 375 degrees.
- Whisk together egg white, oat bran, cream cheese, and baking powder.
- Heat pan to medium-low heat with cooking spray.
- Pour in mixture to form a 4-5 inch circle.
- Cook for about 3-4 minutes on each side or until browned and can be handled.
- Put crust in the oven directly on the rack.
- Bake for 10 minutes or until firm. Flipping after 5 minutes.
- Remove crust from oven and add garlic, cheese, basil and tomato slices.
- Place on a baking sheet and bake for 5 minutes.
Of course, if you like the crust, the possibilities will be endless. You can change the toppings up and make any kind of pizza you want! For example, I made a clam & garlic pizza and one topped with prosciutto & herbs as pictured below.