This recipe was passed along by a friend (H2O Goddess) who posted at a same forum as I did. She shared these incredible images and I said, “What?!” She has graciously agreed to share here recipe with everyone.
picture and recipe: H2O Goddess… a metawoman in more ways than one!
H2O Goddess’ Pizza: Fit for Mt. Olympus…and now–mankind.
Oopsies make a GREAT pizza crust! I used the original recipe as per Cleo’s instructions. (Kind readers, the original oopsie recipe can be found here!)
Preheat oven to 300 degrees F.
3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
The only think I did differently was that I added some Italian seasoning to the egg yolk mixture just before folding it into the egg whites. Once folding the yolk into the whites, I spread the mixture into well-greased (I used butter) full-sized pizza pan (I used an aluminum one), slightly patting the mixture down with a spatula just to ensure even coverage of the pan. My apologies, I didn’t think to take a picture of it before I put it in the oven.
Stuck the “crust” into a preheated 300 degree oven and baked it for 20 minutes.
After removing the crust from the oven I stuck it in the fridge for approx 7 – 10 minutes to let it cool down before I added the tomato sauce. In hindsight I suppose you really don’t have to cool it in the fridge. The crust really does hold up very well.
Now preheat the oven to 400 degrees F.
After adding the tomato sauce and cheeses and all the other toppings I stuck the pizza back into the oven and increased the oven temperature to approx. 400 degrees and baked it for another 30 minutes or until the cheese started bubbling.
The crust was extremely pliable and as you can see from the photo I had no problem at all eating it with my bare hands. It wasn’t greasy or messy in the least. It looks and feels just like real pizza crust even on the bottom. It was just like eating “real” pizza, honestly. It was very, very, VERY good. I ate two huge slices…lol. My mother, who isn’t low carb at all, happened to be around and I gave her a slice and she thought it was delicious too. I have a nice sized slice in my lunch bag at work today and can’t wait until lunch time.
Nutritional information for the entire crust: Calories: 510 , Carbohydrates: 3 g, Fiber: 0g, Net Carbohydrates: 3, Protein: 25g, Fat: 45
could you please post the recipe for the crust??
Hi H2O Goddess!! Rock on for your pizza! Looks DELISH!! I want to leave work early to go home and make that for dinner tonight!! I am wonerding what you use for your tomato sauce?? Is there a low carb one out there or do you make one from scratch?
“New To The Low Carb Life – Barbi”
I’m not H2O goddess (she’s far more thin and pretty than I am) but I have found that the regular pizza sauces (don’t splurge– just buy the WalMart brand) are fine for this recipe. Don’t use more than 1/4-1/2 of a cup for the entire recipe.
You could also use an alfredo for more fat and less carbs.
I hope that helps.
Love it , will make it tomrrow! thanks !
Love it , will make it tomrrow, Thanks!
woo hoo now one never has to be off plan for pizza night at your house!
wonder if you could make the crust thinner for those who like crisper crust
Hey! LOL You know I don’t miss pizza anymore. That’s irony…
Thanks for posting the pizza here Cleo.
Regarding pizza sauce, I just used regular tomato sauce.
Thanks for posting the pizza recipe here Cleo. : )
Regarding what sauce I used, I just used regular tomato sauce.
wow a pizza that looks like that on low carb! I never would have imagined.
Serious! I’m loving that! I never would have tried a larger crust with an oopsie, and look at that!
I love being wrong. Especially when it’s so delicious.
How Large is the Pizza Pan that you used?
I’m thinking she said she used a 12″ pan.
Ariella Jem says
OMG this is about one of the greatest inventions ever! I worked beautifully and tasted divine! I can't believe it. I want to thank you both for creating something so magical. Pizza was my one true love and now I can still have it!
Also I bet you could make a white pizza with the oopsie crust. Make the crust. Rub with garlic and then sprinkle Mozzerola cheese to cover. You can also ad some thin slices of onion sparingly and some thin slices of tomatoe. Bake as you would the other types of pizza. Rae
What would be the carb count per slice though?
Jamie aka Carbarella says
Hi there! Figure on .6 carbs for 1/6 of the crust + toppings.
Nutritional information? Am I missing it somewhere? Can not WAIT to try this!
I am soooo totally going to make this today. I'll let you know how it turns out.
PS…any benefit to using a ready~made low carb sauce over making your own..? Any chance it's lower carb than home~made?
Jamie aka Carbarella says
I think the store bought is p;retty darned low carb, especially if you look for the lowest carbpizza sauce out there. It should be about 3 net carbs per quarter cup.
I made this tonight. I almost forgot the extra spices because it was not in the ingredient list or instructions, just in the end comments. I added Italian spiced and garlic powder just as I folded in the egg yolks. I let my crust cool for 7 minutes before adding the toppings. Also, I ended up cooking my crust for 30 minutes, then with pizza toppings for 15 minutes, and at that point the toppings were bubbling nicely!
This was so good , thank you!!!
That pizza crust is a thing of beauty. I only waited a few minutes after baking the crust to put on the toppings. (I was impatient) I only ended up cooking it with toppings for about 10 minutes(again, impatient)At first, the pizza slices fell apart, I guess I didn't wait long enough to eat it(sensing a trend?)because after the rest of the pizza cooled down, it was perfectly easy to hold the slices like "real" pizza. Thank you for giving us this glorious gift of a recipe!!
Your Lighter Side says
I'm so glad it worked so well for you! H2O goddess is pretty fantabulous–and so are you for making such a delicious pizza. I am eating it with my imagination right now…
THANKS. I WAS TRULY ABLE TO MAKE A NEW YORK CITY STYLE PIZZA IT TURNED OUT GREAT. EXCELLENT FOR DIABETIC THEY CAN NOW HAVE UP TO TWO SLICES WITH OUT ANY PROBLEMS. I ALSO MADE PERSONAL PAN PIZZA BY USING JUST THE BOTTOM PART OF A 8 INCH PIE BAKING PAN AND COOKED THE CRUST FOR JUST ABOUT 15 TO 20 MINUTES I LET IT COOL DOWN THEN ADDED THE TOPPINGS AND THEN I RE-COOKED IT FOR ABOUT 7 MINUTES MORE ALWAYS WATCHING FOR THE CHEESE TO BUBBLE BUT NOT TO BURN AND IT WAS VERY GOOD TOO FOR THE KIDS.
ONCE AGAIN THANKS.
Hi H2O goddess! This looks delicious!! Can you use low fat cream cheese or would that change the result?
Hey! I am not H2O goddess (although I occasionally retain water in my ankles), but I would think low-fat cream cheese tends to contain more sugar, which raises the carb values of these beauties.
Just made this the other night. Super thin crust due to a much larger pan with the same amount of Oopsie, but awesome! https://i.imgur.com/ucsC5
Freaky AWESOME! That crust looks so naughty you want to give it a time out… and yet not.
ok so how would you store this if you made ahead….and frankly I have the same question for all oopsie rolls. I fridged some last week and they went and got all flat and soggy on me.
Hi, Jen! I would store the cooked pizza in the fridge uncovered since it removes the moisture. For the oopsies, those do go flat. It’s the nature of the meringue bread, but to keep them from going sticky, separate them and let them dry out a wee bit before use. I usually let mine sit on the counter.
I made the crust and it looked awesome..however..upon cutting into it i noticed that it was rather soft and chewy versus being crisped, even though the bottom was seriously brown.
Hi, Heather! I have never personally made the oopsie goddess pizza, but a lot of folks say they really love it. I don’t think it’s supposed to crisp, per se, as much as act as something to hold the food together.
For a crust that crisps more, try these instead: https://yourlighterside.com/easy-pizza-crust/ or try my mini oopsie pizzas that do tend to solidify more: https://yourlighterside.com/valentines-day-recipe-mini-pizzas/ and https://yourlighterside.com/quick-dinner-pumpkin-pizzas-prepare-pupils-for-partying/
Jason Hader says
Could the Oopsie be fried in oil? Would that solidify it?
Could you post the calories in this recipe?
I can post the calories for the oopsie rolls, because that’s the crust. The toppings will vary.
Nutritional information for the entire oopsie roll batch: Calories: 510 , Carbohydrates: 3 g, Fiber: 0g, Net Carbohydrates: 3, Protein: 25g, Fat: 45
So I went totally crazy with this recipe: I didn’t think things through and was out of mozzarella AND tomato sauce AND don’t have a pizza pan. So I tossed some garlic powder in the yolk mixture, then put the oopsie mixture onto a baking pan. Cooked it then put a little olive oil on, cut it into squares, melted butter with garlic as a side and VOILA! Kinda sorta breadsticks.
Jamie VanEaton says
That sounds pretty terrific. I love your creativity!
Chris Gartland says
Instead of Splenda, I want to use Swerve. Swerve is measured just like sugar. Cup for cup, etc. How much should I use to substitute for Splenda??