I stumbled upon this idea for Low Carb Personal Pan Pizza Crusts and what a nice surprise.
I had seen a recipe somewhere that said you could make a type of focaccia bread using Bisquick so I saved it and started trying to get it to work and found that it just needed a little mozzarella cheese to firm it up and a little cottage cheese for moisture and better texture.
Imagine my surprise when I figured out how great these fantastic little crusts turned out. And the fact that they are so fast and easy to make using my THM Friendly Bisquick Style Baking Mix was the icing on this cake!
This hybrid mozzarella-batter bread uses only half the mozzarella of the traditional low carb mozzarella crusts so you get a great texture plus less mess, fat, and expense.
It makes a first-class pizza crust or flatbread that holds up like a real crust in this quick single-serve recipe that can be multiplied and FROZEN once it’s baked and cooled. It tastes just as good reheated as it did fresh from the oven for a quick pizza or flatbread sandwich anytime!
I could go on and on about the fantastic qualities of this bread but let me put it this way.
Once you have the quick-to-mix up biscuit mix on hand you just need to add 3 ingredients to make this bread including mozzarella.
And yes this is a mozzarella batter bread that does not turn into a dough and so requires no handling, no rolling, or special parchment paper, etc.
Check out some of the other delicious recipes linked up over on the THM Friendly Bisquick Style Baking Mix post.
Just heat your skillet (which serves as a hot stone for this crust), and pour the batter into the hot skillet.
Place it into the 400-degree oven for under 10 minutes and you’re ready to top it or freeze it or enjoy it with your meal. There is nothing low carb bread like about this wonderful bread and I hope you enjoy it as much as we do!
Once you’ve made a batch of this THM Friendly Bisquick Style Mix you’ll be ready to make these other great low carb dishes using this mix in a flash. Try the Melt In Your Mouth Biscuits, the Southern Style Biscuit in a Mug, or the Spinach Bacon Quiche soon!
IF YOU TRY ONE OF MY RECIPES, PLEASE USE THE HASHTAG #NANASLILKITCHENON INSTAGRAM FOR A CHANCE TO BE FEATURED!
A low carb recipe along these lines was posted a few years back by the legendary keto cook Sooze Gibbs over on her fantastic site Fluffy Chix Cook using her Keto Biscuit Mix I’m excited to have stumbled upon a way to THM this one (making it lower fat but still an S) and offer it as an option for those wishing to use the THM Friendly Bisquick Style Baking Mix with the superfood baking blend.
- 1/4 cup biscuit mix
- 1/4 cup mozzarella
- 1 tablespoon cottage cheese
- 1/4 cup egg whites
- 1 teaspoon apple cider vinegar (optional but lends a sourdough flavor)
- a drizzle of olive or refined coconut oil to lightly grease the skillet
- This recipe can be doubled to make a 12" crust or 2 single crusts. It can also be quadrupled to make 4 single crusts to freeze for later.
- Toppings ~ Sprinkle on to taste:
- grated parmesan
- Italian seasoning or fresh herbs (chopped basil or thyme or combo)
- garlic powder
- Preheat the oven to 400.
- Combine the biscuit mix and mozzarella, and cottage cheese in a small food processor (or blender- something with blades) and cut in well, add in egg whites and any other optional ingredients and pulse to blend lightly. Don't overmix the wet ingredients.
- Do not let the batter sit any longer than for the amount of time it takes to heat the skillet or it will get too thick and you'll need to add more water to make it spoonable.
- Drop the entire single serve recipe into a 6"-8" hot oiled, cast-iron or ovenproof nonstick skillet.
- Sprinkle the top of the bread lightly with the seasonings. The bread will start to cook in the hot skillet as you add the seasonings and start to form a gorgeous crust. (Work quickly and don't leave it on the stovetop too long.)
- Pop the skillet into the preheated 400 degree oven and bake until done (about 8-10 minutes for the 6".
- Test for doneness but do not over cook or it will dry out!
I love this dipped in extra virgin olive oil with spices, as bread for a low-carb Italian dinner or make it into a pizza with your choice of toppings!