I’ve been experimenting with some new pizza crust recipes and decided this crust today is the one I’m willing to put my stamp of approval on. Though my experiments with other popular egg/cheese-based and cauliflower low-carb pizza crusts have all baked up fine for me, none have WOW’ed me quite like this one. This tastes like pizza parlor crust. My inspirational recipe was Sherrielee’s Artisan Flatbread.
This crust is not acceptable until the grains rung of OWL, however. Please be aware that although Carbquick is low in carbs, it still has some real wheat flour in it. If you cannot do flour, you will want to use my Gluten-Free Pizza Crust instead.
4 oz. cream cheese, softened
2 beaten eggs
½ c. Jennifer Eloffs Low Carb Bake Mix (made with plain whey protein:
¼ c. CarbQuick bake mix (or more of the above mix if you are gluten-free)
½ tsp. baking soda
½ tsp. baking powder
½ c. grated mozzarella cheese
2 T. Parmesan cheese
DIRECTIONS: Line a 13-16″ pizza pan (mine has holes in the bottom) with parchment paper. Soften cream cheese and beat in the eggs. Add the dry ingredients and cheese in the order listed above. Stir, beating until batter is smooth. Evenly spread onto parchment paper with a rubber spatula, trying to keep the thickness even throughout. Bake in preheated 350º oven for about 15-20 minutes until just done in the center to the touch, but not really browned yet. Remove from oven, cool a few minutes and then slide parchment out from under the crust like a magic demo man jerks the table cloth out from under the set table without jostling the dishes (mine comes out just fine each time). Now top your partially cooked crust with sauce, spices, cheese and toppings of your choice. Bake another 15 minutes or so to melt cheese and meld flavors.
NUTRITIONAL INFO: Makes 8 slices, each (crust only) contains:
12.3 g fat
3.51 g carbs, 1.73 g fiber, 1.78 g NET CARBS
8.94 g protein
244 mg sodium