Miracle Noodle Crust Pizza
Bradley (@sloaminator on Instagram) is the inventor of this awesome recipe.
Pizza Crust:
- 1 bag shirataki angel hair noodles
- 1 large egg
- 1/2 cup grated Fat free mozzarella
- ¼ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil
Toppings :
¼ cup pizza sauce FD approved
2oz fat free Life Time mozzarella cheese, shredded
Instructions:
Place the shirataki noodles in a colander and rinse well, about 30 seconds. Use clean kitchen shears to cut them in half.
Boil noodles in a pot of water for five min. Rinse again . Pat dry and lay them on a clean towel to soak up moisture.
In a large bowl, whisk together the egg, lifetime fat free cheese , salt, pepper, oregano and garlic powder. Add the dried shirataki noodles and mix well.
Re-heat the same skillet you used to dry the noodles over medium-high heat. Brush with ½ teaspoon olive oil. Add the shirataki mixture, spreading it evenly and pressing down.
Cook, pressing down periodically with a spatula, until bottom is golden-brown, about 10 minutes.
Invert onto a plate, brush the skillet with ½ teaspoon more olive oil, then slide the shirataki crust back into the skillet.
Cook 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove onto a broiler-safe pan.
Heat broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil 2-3 minutes, just until cheese is bubbly.
To cook your own Miracle Noodle Crust Pizza click here to grab your own 10 pack of Miracle Noodle Angel Hair.
11 comments
This is a little off-topic but does anyone know if the green or orange ceramic topped frying pans for oil-free cooking are safe; do they pose similar problems to teflon? Is there any leakage into the food of the basic aluminum pans they’re encased in? Thanks.
This actually sounds doable!! Will be saving this to try! I must say I would have never thought to do this with them!
The directions say to use the same skillet you used to dry the noodles, but above that, it says to dry them on a paper towel, not a skillet. Should I dry them in a skillet before using a paper towel?
What is the texture like of the crust?
Looks good! Did you miss a step where we dry the noodles in a pan?