Pizza is my most favorite food ever, so when I gave up gluten AND grains, it became a real challenge to be able to enjoy my most favorite food. Sometimes I would break down and have a gluten-free (but not grain-free) crust, and while it tastes good, I still prefer to keep the grains out of my diet as much as possible, which means when I am looking for a pizza fix, it must be a low carb pizza.
In 2009, I shared what I call a “no-carb pizza recipe” and it has become fairly popular. For whatever reason, many people are looking for a no or low carb pizza recipe and need or choose to limit their carb intake, so I decided to remake that recipe (because the picture in it was terrible) so that I could enjoy my pizza but without grains.
I tweaked the recipe a bit to add a bit more seasoning and flavor to the crust, and changed the shape so it looks more like a pizza.
|Low Carb Pizza|| |
- 1 (8 oz.) package of full fat cream cheese (room temp.)
- 2 eggs
- ½ tbsp Freshly ground black pepper
- 1 tbsp Garlic powder
- ½ tbsp onion powder
- 1 tbsp Italian seasoning (equal parts rosemary, thyme, oregano, basil, cilantro)
- ¼ cup grated parmesan cheese
- ½ cup pizza sauce (if doing a sugar detox, you will need to season plain tomato sauce instead of using pre-packaged sauce)
- 1 cup shredded mozzarella cheese
- Your favorite toppings
- Preheat oven to 350.
- Butter 2 round pie pans
- Blend cream cheese and eggs and season with pepper, garlic powder onion powder & italian seasoning
- Add parmesan cheese and stir until combined
- Pour into buttered pie pans
- Bake for 20 minutes or until golden brown
- Let crust cool for 10 minutes before adding toppings
- After crust is cooked, raise oven to 400 degrees
- Top crust with pizza sauce and spread evenly
- Add toppings
- Top with mozzarella cheese
- Bake for 10-12 minutes or until cheese is bubbly and slightly brown
The crust on this pizza, as I mentioned in my original recipe is not firm like a traditional pizza, however, the longer you bake the crust, the firmer it does end up once the entire pizza is cooked. I have a theory that baking it one day, refrigerating it, then baking it again for 10 minutes the next day before baking the toppings on it might help, but I haven’t had a chance to try that yet.
In case you are interested, I used a glass pie pan and a ceramic pie pan for this recipe, but any kind will work. Although the glass lets you see all around how well the crust has cooked before pulling in out. Any pie pan should work, although a commentator gave me a great idea to cook the crust on a skillet then move it to the oven to help crisp up the crust. I may give that a try!