Thursday, March 22, 2012

Where's The Crust Pizza


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.


Pin It!

  post signature

80 comments:

  1. Oh my I think I need to go eat breakfast. I just spent two minutes licking my lips over this one!!

    ReplyDelete
  2. Do you think this would work using a pizza stone? Or should we stick to the 9x13?

    ReplyDelete
    Replies
    1. I use a 9x13 it works out great

      Delete
  3. My dad is allergic to gluten, so I will have to try this for him. I am sure he will love it!

    ReplyDelete
  4. 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.

    ReplyDelete
  5. Can't wait to try it! It looks delicious :)

    ReplyDelete
  6. I am definitely bookmarking this one! My MIL has celiac so she'd love this pizza!

    ReplyDelete
  7. 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.

    ReplyDelete
  8. You should check out "Lynn's Kitchen Adventures", she has an awesome zucchini pizza.

    ReplyDelete
  9. 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?"

    ReplyDelete
  10. 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.

    ReplyDelete
  11. For the "crust" is that grated parm in the green can?

    ReplyDelete
  12. Jennelle - yes, I used the grated parmesan in the green can.

    ReplyDelete
  13. 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!

    ReplyDelete
  14. That is twisted! You would never think it would work, would you?

    ReplyDelete
  15. 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!

    ReplyDelete
  16. 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.

    ReplyDelete
  17. 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!

    ReplyDelete
    Replies
    1. Thank you for what you do! Our Wonderful Lord will greatly bless you!

      Delete
    2. Thank you for what you do! Our Wonderful Lord will greatly bless you!

      Delete
  18. 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?

    ReplyDelete
  19. 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.

    ReplyDelete
  20. 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.

    ReplyDelete
  21. 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....

    ReplyDelete
  22. I made this tonight and it was a hit!!! Thanks for the recipe!!! :)

    http://www.toddlindsey.com/2012/05/pizza-low-carb.html

    ReplyDelete
  23. 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)

    ReplyDelete
  24. This comment has been removed by the author.

    ReplyDelete
  25. Great diabetic option! Especially for those who are trying to avoid being a slave to the needle.

    ReplyDelete
  26. 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!

    ReplyDelete
  27. 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!

    ReplyDelete
  28. 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 :)

    ReplyDelete
  29. 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!

    ReplyDelete
  30. Made this for dinner and it was amazing.

    ReplyDelete
  31. Made this for dinner and it was amazing.

    ReplyDelete
  32. WOW Cannot wait to try this too! Was sooooooooooooooooooooooooo glad I saw this today too! Thank you!

    ReplyDelete
  33. 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.

    ReplyDelete
  34. Loved the pizza and so easy to make. Here's my question - What's the serving size? 1 square? 2?

    ReplyDelete
  35. 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.

    ReplyDelete
  36. 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!

    ReplyDelete
  37. 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.

    ReplyDelete
  38. Thank you for this great recipe...my family loves it and doesn't even miss the normal crust!

    ReplyDelete
  39. Love this recipe. I used a 11x14 pan, cooked the crust 20 minutes, and we thought it was awesome!

    ReplyDelete
  40. This is wheat free but not all ham, sausage and pepperoni is gluten free.

    ReplyDelete
  41. 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.

    ReplyDelete
  42. 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!

    ReplyDelete
  43. Made this tonight turned out awesome! Had to make two pans because they loved it so much!!

    ReplyDelete
  44. Oh wow! Hubby and I are low carbing and it really felt like we were cheating on the diet. Thank you for this recipe!

    ReplyDelete
  45. 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.

    ReplyDelete
  46. I was just wondering if you knew how many carbs would be in this?

    ReplyDelete
  47. 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.

    ReplyDelete
  48. 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."

    ReplyDelete
  49. I'm eating this as I type. Very good. I made it as directed. Perfect for anyone on low carb, or avoiding gluten. Good job, Steph!

    ReplyDelete
  50. My husband and I make this too and we are devoted fans! It's amazing, I don't miss the crust at all.

    ReplyDelete
  51. I made this and it came out good. The crust was soft, so I am putting it in the fridge tonight and re-heating tomorrow. Should come out nice and crispy.

    My daughter also loved it! I would like to try a smaller pan for a thicker crust, or double the ingredients :)

    ReplyDelete
  52. I am on WW so I was afraid to see how many points it would be. If prepared by instructions using all regular, not fat-free products, divide 9x13 baker into six servings points are only 7 per serving. YAY! Happy Dance.

    ReplyDelete
  53. This looks so very good, I love pizza!.

    ReplyDelete
  54. Made this tonight. Super good. Had a sort of lasagna flair. Will definitely make again! Thx!

    ReplyDelete
  55. @Jeanne, you have found yourself among people who have learned that the key to weight management without hunger is low carb diets! So most of us agree that since this meal avoids carbs, it is a healthier option. Adding a salad or veggie toppings could make it healthier, but skipping the wheat crust is a good start!

    ReplyDelete
  56. I am on a gluten fast and look forward to making this. I don't have a hand mixer - just a standard KitchenAid. Would it work to use that? Would I want to use the wisk attachment? Thank you!

    ReplyDelete
  57. I made this today also on a gluten free diet..I used soy and gluten free galic and jalopeno cheese. Organic mushroom baby spinach, and greenpepper! Now that was some good pizza! Will definitely make this again!!

    ReplyDelete
  58. FYI, in case you did not grant permission-- this recipe and picture was used by this FB site:
    https://www.facebook.com/ILikeBeingAtHomeAndCooking

    This article explains this "phenomenon: "http://www.bubblews.com/news/784827-the-newest-facebook-like-farming-scam-watch-out-food-bloggers-and-recipe-writers

    ReplyDelete
  59. Thank you Julie!! It is being used without permission. I reported it to Facebook.

    ReplyDelete
  60. Do you think I could cut this in half and make it in a 9x9 pan? I only want to make a meal for 2. Also, what would make a good side dish to go with it?

    ReplyDelete
    Replies
    1. A 9x9 pan should work fine if you half the recipe. I usually serve salad with pizza. You could also do asparagus.

      Delete
  61. thank you for this recipe! The crust is actually Cooling as I type... Is there anyway you can post a picture of what the crust is supposed to look like before the toppings are put on it? I'm fairly new to this site I don't know much about it if you could add more pictures... Thank you

    ReplyDelete
  62. Tried it tonight. Was pretty good. I was going to take the crust out of the pan and put it on a pizza tray, but it wouldn't come out cleanly. I think I'll try again next time. Very tasty alternative for pizza.

    ReplyDelete
  63. This comment has been removed by the author.

    ReplyDelete
  64. What could I use to replace eggs, my daughter is allergic to them?

    ReplyDelete
  65. Do you have the nutritional values for this recipe?

    ReplyDelete
  66. Do you have the nutritional values for this recipe?

    ReplyDelete
  67. In the oven as we speak. I'm sure it will be tasty.

    ReplyDelete
  68. i make this all the time! I use the Neufecel (sp?) cheese which is very soft and very low in fat or FF CC and it works great. Never eggy always great. If you use full fat i think it is a tad firmer but i dont really care about that so for me it works great. I tell ppl about this recipe all the time :) PC is an amazing place to get great recipes :)

    ReplyDelete
  69. This comment has been removed by the author.

    ReplyDelete
  70. I'd love to try this gluten free recipe to my mom, but her celiac disease comes with lactose intolerance too, so.. cheese is not allowed =(

    ReplyDelete
  71. Any idea whether this crust can be frozen after baked?

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...