It was so simple.
- Start with a low-carb whole wheat pizza crust, and preheat the oven to 450°.
- Cover the pizza crust with garlic and a little bit of melted butter:
- Layer on thinly sliced heirloom tomatoes:
- Add sliced fresh mozzarella:
- Add some chopped fresh basil:
- And some parmigiano-reggiano and a dash of sea salt:
- And finally, add a couple ounces of a shredded Italian cheese blend, to ensure consistent melting:
- Cook for 10 minutes.
Looks beautiful, right?
Alas, it was virtually inedible. The low-carb pizza crust was not absorbent, and with all the fresh tomatoes, the result was a disgusting, watery mess.
So, other than using a better crust and perhaps cooking the tomatoes first to remove some of the liquid, what could I have done to improve the result?