Apparently I’m late to the low carb “Oopsie” bread party. I’m not sure why after several years of on and off low carb eating that I am just now discovering this low carb alternative to bread. A quick search on the internet shows it’s made the rounds for a while. So what the heck, let’s add one more “Oopsie” bread recipe to the mix. This time in the form of low carb pizza crust.
Most people who are looking for alternatives to high carb foods like potatoes, pasta and rice have discovered some palatable substitutions. I’ve used cauliflower to replace potatoes and rice, and even used it to make a pizza crust and “bread” sticks. I’ve used zucchini to replace pasta in lasagna and spaghetti. All good alternatives, you just have to have the mind set that it’s an alternative and don’t expect it to taste exactly the same. So when I came across this low carb bread alternative I knew I had to give it a try.
Oh the possibilities! Good for hamburger buns…no more burgers with lettuce to replace the bun. Good as sandwich bread and tortilla replacements. I think what I like best is that, while still a bit “spongy”, it really seams more like bread. As close as one can expect when there’s no flour involved! My favorite use for this low carb bread alternative is a pizza crust. I don’t know about you, but I really miss pizza when I’m trying to cut out simple carbohydrates from my diet.
I’m not sure who came up with “Oopsie” bread recipe first, but all that I found online are pretty much the same recipe. Basically it’s just eggs and cream cheese. Some recipes call for a little cream of tartar, some for a little baking powder. I decided to try adding a little garlic powder and dried chives to change it up a bit. I liked the hint of garlic and onion it provided. Next time I’m going to try making my low carb pizza crust with oregano or basil. I also found that they seem to firm up a bit once they’ve been in the refrigerator which I preferred, however you don’t have to do that, you can certainly eat them when they’ve come out of the oven and cooled to room temp.
To make pizzas from the “Oopsie” bread, just spray a cookie sheet with Pam or use parchment paper, top your low carb pizza crust with a sauce of your choice, cheese and toppings and bake in oven until heated through. That’s it, easy peasy! I think it’s especially delicious topped with my fresh tomato basil sauce or pesto! So give it a try if you’re looking for a low carb alternative to bread or pizza crust. I think you will be pleasantly surprised.
- 3 eggs, separated
- 3 oz. cream cheese
- ⅛ tsp. cream of tartar
- ⅛ tsp. garlic powder
- ½ tsp. chopped, dried chives, oregano, basil or other spice of your choice
- Preheat oven to 300. Prepare cookie sheet for baking by either spraying with Pam or using parchment paper. Separate egg whites and yolks.
- In one bowl, beat egg whites with cream of tartar on high until very stiff peaks form.
- In another bowl, beat to combine egg yolks with cream cheese (cold from the fridge is fine, don't worry about bringing it to room temp), garlic powder and other desired spices.
- Very gently fold egg whites into egg yolks, being careful not to deflate the egg whites.
- Place 6 dollops of batter on prepared cookies sheet and smooth out to about ½ inch thick. Bake about 25 minutes, until golden. Remove from oven and let cool.
- Spread sauce on crust, top with mozzarella cheese, and your favorite pizza toppings. Pop in oven and cook until cheese is melted and everything is heated through.