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!
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Pin This RecipeThis 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
Ingredients:
- 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
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- favorite pizza toppings
- 1/4 tsp Garlic powder
Instructions:
- Preheat oven to 350ºF. Lightly spray 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 a baking dish.
- Bake for 12-15 minutes, or 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.
Notes:
This is not a crispy pizza crust. I will be firm but soft.
Steph
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Could you swap out the Parmesan for cheddar cheese?
You could certainly give that a try. I haven’t made it that way, so I don’t know how it turns out.
Could you swap out the Parmesan for cheddar cheese?
Oh 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
Fabulous! Was pleasantly surprised. I also used shredded parm and the crust was amazing.
When I make this, I will line the 9×13 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.
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 😉
This 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!
very filling, too.
Is 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?
how long do you leave the cream cheese out to be room temperature?
What kind of pizza sauce are you using>?
I 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.
This 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.
I'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!
So excited about this recipe! I am trying to cut out wheat and I miss a good pizza! Thank you for sharing.
My 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
Is 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!
It’s soft, but it has really great flavor!
Any idea whether this crust can be frozen after baked?