This pizza is low-carb and gluten free. For me, that usually translates into no taste, but this was really good! The "crust" is made with cream cheese, eggs and parmesan cheese. It doesn't sound like it would work, but it does. You can make the crust ahead of time if you are pressed for time. It can be stored in the refrigerator or in the freezer. We were really surprised at how good this pizza was. We both really enjoyed it, and actually didn't miss the traditional crust. It is definitely going in the rotation for pizza night.
Where's The Crust Pizza
adapted from accidentalmommies.com
(Printable Recipe)
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.
51 comments:
Oh my I think I need to go eat breakfast. I just spent two minutes licking my lips over this one!!
Do you think this would work using a pizza stone? Or should we stick to the 9x13?
My dad is allergic to gluten, so I will have to try this for him. I am sure he will love it!
YEA!!! This is exactly the kind of recipes I've been searching for.
I'm trying to do the sugarless for life, which means no flour, cornmeal, white potatos and white rice.
I'm going to try this very soon.
Cannot wait to try this!
Can't wait to try it! It looks delicious :)
I am definitely bookmarking this one! My MIL has celiac so she'd love this pizza!
Tried this tonight! It was excellent except that id hoped for a crisper "crust." Amazing flavor in the no-crust crust, reminded me of lasagna. Im sure you all will enjoy this!! I used sausage and made my own pizza sauce.
You should check out "Lynn's Kitchen Adventures", she has an awesome zucchini pizza.
I, too am excited to try this recipe. It looks amazing! Quick question: would this also work with the light or reduced fat cream cheese, or is the fat needed to form the "crust?"
I haven't tried this with light or fat free cream cheese. I would stay away from fat free cream cheese. I think you need some fat in order for the crust to bake up properly.
For the "crust" is that grated parm in the green can?
Jennelle - yes, I used the grated parmesan in the green can.
This was absolutely delicious. I made this for my family tonight and everyone LOVED it. I would much rather have used a larger pan for a thinner "crust", but no complaints otherwise. We didn't even miss the deep dish crust we get at the national pizza chains. Thank you for this. We're trying to live s healthier lifestyle and recipes like this are a big help!
That is twisted! You would never think it would work, would you?
This pizza was very good! I have to admit I was doubting it but this is delicious and allows me to be healthier! Thanks for another great recipe!
I've been meaning to try this variation. I'm gluten free and always looking for something new that tastes better than what's available frozen or off the shelves, which I hate to buy.
Not all cream cheese is Gluten Free, but Philly I know is.
Made this tonight and it was DELISH!! I live in Africa as a missionary, and didn't have cream cheese available to make it. I substituted Laughing Cow cheese (which can be found in the states too). Even though it is much lower in fat, it turned out perfectly! Thanks for a great recipe!
Has anyone else had trouble with this? I made it last night and the "crust" was nothing at all like a crust--it was really eggy and such an odd consistency underneath my pizza toppings! I ended up scraping the toppings off and putting them on a piece of toast. :-(
I used parmesan cheese grated off of a block with my microplane--could that possibly have made the difference?
This was good.
LL- yes, I had the same trouble. It was very "eggy". I thought it was because I didn't have room temp cream cheese so I microwaved it a bit and it got a bit too soft. Even if I was sure that is what the problem was, I wouldn't make it again.
Sara & LL - did you use full fat cream cheese? That could make a difference. I used a hand mixer to make sure the cream cheese mixture was really mixed up well. That could also make a difference.
I made this and thought it was great! My husband loved it too. I had to bake the "crust" a lot longer than the directions stated though....
I made this tonight and it was a hit!!! Thanks for the recipe!!! :)
http://www.toddlindsey.com/2012/05/pizza-low-carb.html
Hi love your site. Tried this, tasted great but crust too soft (even with full fat cream cheese)
Someone suggested baking the crust then putting it in the fridge to get the sufficient hardness. Then put on the toppings and re-oven.
Damien (from Sydney)
Great diabetic option! Especially for those who are trying to avoid being a slave to the needle.
My daughter is on the Ketogenic diet and I think she will love love love this!!!! I can not wait to try this out of her!!!!! Thank you thank you thank you!
Just made this tonight and it is really good. When I compare it to the cauliflower pizza crust this one wins hands down!! I have an OLD oven so I had to bake it longer but it was tasty. I can't have gluten or yeast or sugar so this one's a keeper!! I might try to use it as a base for other dishes, too!
I have to tell u... this is one of my most loved recipes..ever! i dream of this... i am a weight loss surgery person and i make large amounts of this just so i can eat it for breakfast lunch ect for days!!! i am making tonight and can not wait! by the way this is one of my most loved recipe blogs :) u are wonderful!! i pin things and it keeps bringing me back here ..we must have similar taste in food :)
I'm going to have to try this! Ya know, another person commented that the taste reminded them of lasagna. You know when you're low carbing it and dying for lasagna? Do you suppose this could be rolled out thin and used for lasagna "noodles'"? Maybe if the dried a bit or were put in a low temp oven? I'm gonna have to play around with this when I'm at that phase if my diet where I can add this stuff again. Thanks for the recipe!
Made this for dinner and it was amazing.
Made this for dinner and it was amazing.
WOW Cannot wait to try this too! Was sooooooooooooooooooooooooo glad I saw this today too! Thank you!
I just made this with low fat cream cheese it was awesome! I left the "crust" in the oven for about 19mins and let it cool for about 20mins. Other than that I followed it exactly. Even my 4 year old loved it.
Loved the pizza and so easy to make. Here's my question - What's the serving size? 1 square? 2?
This is a wheat free recipe - it is not a healthy meal, nor would it promote weight loss. But it certainly looks like a good idea for those who are gluten intolerant and crave pizza occasionally.
Thank you for sharing this recipe-I made this pizza last night and it's delicious! I really couldn't wrap my mind around an egg and cream cheese based crust-but I followed the advice of another comment and baked it a little longer. Today the leftover refrigerated pizza is even tastier, and the crust is even more like "bread". Yum!! Will make again for sure!
It was delicious! I used 1/3 less fat CC and baked it longer just like someone above mentioned. I also used weight watcher cheese.
Thank you for this great recipe...my family loves it and doesn't even miss the normal crust!
Love this recipe. I used a 11x14 pan, cooked the crust 20 minutes, and we thought it was awesome!
This is wheat free but not all ham, sausage and pepperoni is gluten free.
I tweaked this a bit. I used half the ingredients and spread it into a 10X6 rectangle on a cooking sheet. After it had chilled, I flipped it and placed the toppings on the browned side so the other side could cook some more. It was sorta "pizza-like" but I thought it was too wet to really have a bread mouthfeel. It's a decent option for a low-carb wheat-free pizza....but it's definitely not great.
My daughter had gastric bypass surgery and can't have grains. She makes this at least once a week, varying the toppings. She has also discovered that after the crust has rested the first 10 minutes, if you cut it into rectangles, sprinkle with parmesan and other cheeses then bake as usual, you have some pretty delcious cheesy 'breadsticks'. Thanks for the recipe!
Made this tonight turned out awesome! Had to make two pans because they loved it so much!!
Oh wow! Hubby and I are low carbing and it really felt like we were cheating on the diet. Thank you for this recipe!
I just made this, and it tastes delicious, like pizza! Next time I try putting it in a larger pan, like another suggested, and definitely cook until it is golden brown. Thank you for posting this recipe! Who knew that cream cheese and a few eggs would made a great pizza crust.
I use a 9x13 it works out great
I was just wondering if you knew how many carbs would be in this?
Made with Neufchatel cream cheese worked just fine. Oven quit working so I microwaved it. It came out really good, Just one soft spot. I cut up the crust and put it in the fridge, then put on toppings on for lunch and dinner (taco Pizza) and nuked awesome. Just kept nuking it till It looked done, couple min at a time.
Actually Jeanne, this recipe will promote weight loss, when used on a low carb diet.
Do a bit of research before you throw inaccurate info out there. Fat is not unhealthy - grains are.
"Jeanne said...
This is a wheat free recipe - it is not a healthy meal, nor would it promote weight loss. But it certainly looks like a good idea for those who are gluten intolerant and crave pizza occasionally."
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