Where's The Crust Pizza - pizza crust made with cream cheese, eggs, garlic and parmesan cheese - no gluten! Top with favorite sauce and toppings. SOOOO good! We love to make this for our weekly pizza night!
Yield: 4 to 6
Where's The Crust Pizza
prep time: 5 MINScook time: 20 MINStotal time: 25 mins
INGREDIENTS:
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
INSTRUCTIONS:
- Preheat oven to 350ºF. 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.
©Plain Chicken, Inc.
Oh my I think I need to go eat breakfast. I just spent two minutes licking my lips over this one!!
ReplyDeleteDo you think this would work using a pizza stone? Or should we stick to the 9x13?
ReplyDeleteI use a 9x13 it works out great
DeleteMy dad is allergic to gluten, so I will have to try this for him. I am sure he will love it!
ReplyDeleteYEA!!! This is exactly the kind of recipes I've been searching for.
ReplyDeleteI'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!
ReplyDeleteCan't wait to try it! It looks delicious :)
ReplyDeleteI am definitely bookmarking this one! My MIL has celiac so she'd love this pizza!
ReplyDeleteTried 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.
ReplyDeleteYou should check out "Lynn's Kitchen Adventures", she has an awesome zucchini pizza.
ReplyDeleteI, 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?"
ReplyDeleteI 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.
ReplyDeleteFor the "crust" is that grated parm in the green can?
ReplyDeleteJennelle - yes, I used the grated parmesan in the green can.
ReplyDeleteThis 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!
ReplyDeleteThat is twisted! You would never think it would work, would you?
ReplyDeleteIt does and it is yummy! Just finished eating some and it is wonderful and low carb.
DeleteThis 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!
ReplyDeleteI'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.
ReplyDeleteNot 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!
ReplyDeleteThank you for what you do! Our Wonderful Lord will greatly bless you!
DeleteThank you for what you do! Our Wonderful Lord will greatly bless you!
DeleteHas 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. :-(
ReplyDeleteI used parmesan cheese grated off of a block with my microplane--could that possibly have made the difference?
maybe. Ihad the same issue
DeleteThis was good.
ReplyDeleteLL- 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.
ReplyDeleteSara & 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.
ReplyDeleteI 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....
ReplyDeleteI made this tonight and it was a hit!!! Thanks for the recipe!!! :)
ReplyDeletehttp://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)
ReplyDeleteSomeone 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)
This comment has been removed by the author.
ReplyDeleteGreat diabetic option! Especially for those who are trying to avoid being a slave to the needle.
ReplyDeleteMy 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!
ReplyDeleteJust 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!
ReplyDeleteI 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 :)
ReplyDeleteI'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!
ReplyDeleteMade this for dinner and it was amazing.
ReplyDeleteMade this for dinner and it was amazing.
ReplyDeleteWOW Cannot wait to try this too! Was sooooooooooooooooooooooooo glad I saw this today too! Thank you!
ReplyDeleteI 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.
ReplyDeleteLoved the pizza and so easy to make. Here's my question - What's the serving size? 1 square? 2?
ReplyDeleteThis 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.
ReplyDeleteActually this is a healthy meal. You are under the assumption that a diet high in saturated fat causes heart disease. The research now says that a diet high in refined carbohydrates/sugar is the culprit not the fat. Yes, it would promote weight loss.a diet high in fat, moderate in protein, and low in carbs lowers the insulin response. Insulin drives fat storage. So yes it is healthy.
DeleteThank 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!
ReplyDeleteIt was delicious! I used 1/3 less fat CC and baked it longer just like someone above mentioned. I also used weight watcher cheese.
ReplyDeleteThank you for this great recipe...my family loves it and doesn't even miss the normal crust!
ReplyDeleteLove this recipe. I used a 11x14 pan, cooked the crust 20 minutes, and we thought it was awesome!
ReplyDeleteThis is wheat free but not all ham, sausage and pepperoni is gluten free.
ReplyDeleteI 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.
ReplyDeleteMy 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!
ReplyDeleteMade this tonight turned out awesome! Had to make two pans because they loved it so much!!
ReplyDeleteOh wow! Hubby and I are low carbing and it really felt like we were cheating on the diet. Thank you for this recipe!
ReplyDeleteI 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.
ReplyDeleteI was just wondering if you knew how many carbs would be in this?
ReplyDeleteYou could make your own low carb pizza sauce. You can easily google one. The crust has no carbs. I make a low carb sauce that has 4g net carbs.
DeleteMade 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.
ReplyDeleteActually Jeanne, this recipe will promote weight loss, when used on a low carb diet.
ReplyDeleteDo 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."
You are absolutely right Candace. On a low carbohydrate diet that is high in fat you are actually decreasing your risk for heart disease, type 2 diabetes, and Alzheimer's! And the body is able to burn its own fat to decrease body fat percentage. Check out the book Good Calories Bad Calories by Gary Taubes and "Grain Brain" by neurologist Dr. Pearlmutter.
DeleteI'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!
ReplyDeleteMy husband and I make this too and we are devoted fans! It's amazing, I don't miss the crust at all.
ReplyDeleteI 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.
ReplyDeleteMy daughter also loved it! I would like to try a smaller pan for a thicker crust, or double the ingredients :)
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.
ReplyDeleteThis looks so very good, I love pizza!.
ReplyDeleteI love your recipes!.
ReplyDeleteMade this tonight. Super good. Had a sort of lasagna flair. Will definitely make again! Thx!
ReplyDelete@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!
ReplyDeleteI 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!
ReplyDeleteI just mixed my crust ingredients in my nutribullet (I'm sure a blender would work the same).Ive made it twice now and both times it game out great!!
DeleteI 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!!
ReplyDeleteHolly - so glad you liked it!
ReplyDeleteFYI, in case you did not grant permission-- this recipe and picture was used by this FB site:
ReplyDeletehttps://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
Thank you Julie!! It is being used without permission. I reported it to Facebook.
ReplyDeleteDo 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?
ReplyDeleteA 9x9 pan should work fine if you half the recipe. I usually serve salad with pizza. You could also do asparagus.
Deletethank 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
ReplyDeleteTried 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.
ReplyDeleteSo glad you enjoyed it!
DeleteThis comment has been removed by the author.
ReplyDeleteWhat could I use to replace eggs, my daughter is allergic to them?
ReplyDeleteDo you have the nutritional values for this recipe?
ReplyDeleteDo you have the nutritional values for this recipe?
ReplyDeleteI also would like to know the nutritional values...
DeleteIn the oven as we speak. I'm sure it will be tasty.
ReplyDeletei 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 :)
ReplyDeleteI'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 =(
ReplyDeleteAny idea whether this crust can be frozen after baked?
ReplyDeleteIs this crust crunchy? I made a cauliflower crust and did not like the texture of it, so I was hoping this is a little more like real crust. Thanks!
ReplyDeleteMy sister just sent this to me... now I must go shopping... can't wait to try it...along with a gluten free beer... yummy dinner is now planned.. Thansk
ReplyDeleteSo excited about this recipe! I am trying to cut out wheat and I miss a good pizza! Thank you for sharing.
ReplyDeleteI'm super excited to try this! I've lost over 22 lbs. on the Metabolism Miracle diet and I must say, pizza is one of the things I miss the most. Usually I just eat the toppings off the crust, so this will be great to try and add to my meal rotation! Thanks again!
ReplyDeleteThis recipe was a hit in my home. My son says he likes this pizza better than "regular" pizza. Last time, I made 2 "crusts". One, I made 1/2 a chicken/bacon/ranch with fresh tomatoes; 1/2 Hawaiian with bbq sauce, pineapple, chicken and bacon. The other crust, I made a basic sausage & pepperoni, but on one half, I added mushrooms and pineapple. I topped with mozzarella and a bit of cheddar. I'll bet you could turn this base (without the garlic) into a delicious dessert, like a fruit pizza or a baked fruit topped dessert, the possibilities are endless.
ReplyDeleteI made this tonight, and it was really tasty! The "crust" was definitely not crust, however. Too soggy, too wimpy, the only way to pick it up was to hold it on the palm of our hands so the entire piece was supported. I was going to bake it longer, but it wasn't browning but rather burning in spots so I pulled it out at about 20 minutes. I'll be making it again, but with some tweaking using some of the suggestions given in the comments.
ReplyDeleteWhat kind of pizza sauce are you using>?
ReplyDeletehow long do you leave the cream cheese out to be room temperature?
ReplyDeleteIs this something you could make in a mu tin and then freeze and put in the overn later when you are ready to eat it?
ReplyDeleteThis was so good!I only made a half batch, but it now I know how good it is.I will make this often. Just wish I could do pineapple!
ReplyDeletevery filling, too.
This was awesome! I am on a Keto diet and this is a perfect substitute for pizza. I did have to cook my crust at least 5 minutes longer to get it golden brown before adding the toppings, but after that it was perfect...a delicious and easy thin crust pizza!!! I have tried many other low carb crust options (cauliflower, zucchini, flax meal) and this is by far the closest to the real thing!!! I enjoy these other variations but they are no where close to the real deal and are ALOT more work to make which kind of defeats the purpose when you are in the mood for pizza ;-)
ReplyDeleteWhen I make this, I will line the 9x13 pan with parchment so I can remove it after baking and flip it over so the bottom can brown when I bake the pizza on a pizza stone.
ReplyDeleteOh my goodness that was so good. Only wish I had made two. I did cook the "crust" a little longer than the directions said and topped it half with pepperoni and half canadian bacon. Then after it was done cooking I turned it to broil for a bit to get the toppings nice and crispy. Will definitely make again. Thanks so much
ReplyDeleteCould you swap out the Parmesan for cheddar cheese?
ReplyDeleteCould you swap out the Parmesan for cheddar cheese?
ReplyDeleteYou could certainly give that a try. I haven’t made it that way, so I don’t know how it turns out.
DeleteMade this tonight; it is delicious. Would like to get the crust crispier, though; any tips?
ReplyDeleteAMAZE BALLS! AWESOME, DELICIOUSNESS! THANK YOU! KETO FRIENDLY.
ReplyDeletenutritional values, how many carbs, & what is a serving size?
ReplyDeleteMom found this recipe on Facebook but without a link, so I'm glad I found the original. I've been on the Ketogenic way of eating and this is less work than the chicken crust pizza I usually make. Bookmarking and pinning.
ReplyDeleteDavetteB
I made the crustless pizza and it was a huge hit. The first time I made it, I used the 9 x 13 casserole dish. I thought it was to floppy and thin. I made it again and used a 10 x 9 casserole dish. Just the right thickness. I also used low-fat cream cheese instead of the full fat. My toppings were mushroom, and Portuguese sausage (chourico). To reheat it, I use the toaster oven and put it directly on the racks to crisp the bottom a little. My whole office smelled delicious, my coworkers did not believe it was a crustless pizza. The recipe has been shared....Thank you for the great recipes, looking forward to making the lasagna next week.
ReplyDelete