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low carb pizza recipe, crust is made with cream cheese and egg

dustycroy
on 6/25/13 4:15 pm
DS on 05/14/13 with
  • NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

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For more healthy recipes, tips, motivation and fun, join us here: @[188508127968976:69:Weightloss With Us] NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
    Gluten Free, Low Carb, Diabetic Friendly!!!!!!
    For when you absolutely want pizza but not all the carbs!!!!!!!

    C...rust
    1 (8 oz) package of full fat cream cheese, room temperature
    2 eggs
    1/4 tsp ground black pepper
    1 tsp garlic powder
    1/4 cup grated parmesan cheese

    Topping
    1/2 cup pizza sauce
    1 1/2 cups shredded mozzarella cheese
    toppings - pepperoni, ham, sausage, mushrooms, peppers
    Garlic powder

    Preheat oven to 350.

    Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

    Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

 

enlightened  HW 372  SW 350  CW 205  GW 150   Lost 167 so far.... 

 

                                  

   

Calliope36
on 6/25/13 6:26 pm - GA

Wow! Got to try it!

        
sonyamarie75
on 6/25/13 7:03 pm - OH
RNY on 08/20/13 with

I seen this on facebook. Has anyone tried this yet? Is it good?

Sonya B, Toledo, Ohio- RNY  08/20/13  

         

dustycroy
on 6/25/13 7:37 pm
DS on 05/14/13 with

Yes, sonyamarie75 thats where I seen it also.  I have to admit I havent tried it either, but I had to share with my fellow DS'rs, being that it is prepared with low carbs in mind, and looks so yummy.  If someone does try it, please post back and let us know how it turned out.

enlightened  HW 372  SW 350  CW 205  GW 150   Lost 167 so far.... 

 

                                  

   

jashley
on 6/25/13 7:09 pm
DS on 12/19/12

Sounds like something I made once.  I like this for pizza dough.  I made small round discs and baked them.  Then froze them.  They are great of pizzas.  Can't pick it up with your hands, but it is a good, mild canvass to put your toppings on.

      

Julie R.
on 6/25/13 7:35 pm - Ludington, MI

I just made my second one this week!

Julie R - Ludington, Michigan
Duodenal Switch 08/09/06 - Dr. Paul Kemmeter, Grand Rapids, Michigan
HW: 282 - 5'4"
SW: 268
GW: 135
CW: 125

dustycroy
on 6/25/13 7:39 pm
DS on 05/14/13 with

Could you describe what the crust was like?  Thats the part of the recipe that I was really curious about....taste, texture, soft, or crunchy???

enlightened  HW 372  SW 350  CW 205  GW 150   Lost 167 so far.... 

 

                                  

   

Julie R.
on 6/25/13 8:49 pm - Ludington, MI

It's not crispy or chewy, you still have to eat it with a knife and fork, unless you eat it at room temp.  I use a higher proportion of Parmesan cheese than the recipe calls for.  The crust is a bit puffy...not too eggy either.  Kind of hard to describe!  But good!

Julie R - Ludington, Michigan
Duodenal Switch 08/09/06 - Dr. Paul Kemmeter, Grand Rapids, Michigan
HW: 282 - 5'4"
SW: 268
GW: 135
CW: 125

celticfaery
on 6/28/13 8:52 am - Walker, LA
DS on 10/11/12

I've made it twice.  GREAT alternative!!  But the first time, I found the crust lacked some flavor.  I added a good bit of basil, a little sea salt and more garlic powder.  Much better second go round! 

Sleeved 6/2007 - Switched 10/2012 

    

dustycroy
on 6/29/13 12:51 pm
DS on 05/14/13 with

Thanks for the review!  I will definatly be paying special attention to the crust, and adding some flavor.....

enlightened  HW 372  SW 350  CW 205  GW 150   Lost 167 so far....