Prep 20 mins
Cook 45 mins
The crust needs to be made ahead so that it has time to chill.
Make and share this Low Carb Deep Dish Pizza recipe from Food.com.
- 4 ounces cream cheese, softened
- 2 eggs
- 1⁄4 cup parmesan cheese
- 1⁄4 teaspoon oregano or 1⁄4 teaspoon italian seasoning
- 1⁄4 teaspoon garlic powder
- 8 ounces Italian cheese blend or 8 ounces mozzarella cheese, shredded
- 1⁄4 cup pizza sauce
- 4 ounces mozzarella cheese, shredded
- garlic powder, to sprinkle on top
- assorted pizza toppings (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.)
- In a medium bowl, whisk cream cheese until smooth and creamy.
- Whisk in eggs until mixture is well-blended and smooth.
- Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
- Spread cheese mixture evenly in a well-greased 9"x13" glass baking dish or lightly greased and lined with parchment paper (see note below).
- Bake at 375ºF for 20 to 25 minutes or until evenly browned, but not too dark; let cool completely on a wire rack.
- When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan.
- Ease the spatula under the whole crust to loosen.
- Keep crust in the pan; this makes it easier to remove the finished pizza later.
- Refrigerate, uncovered, until shortly before serving time (this dries out the crust and makes it crisper).
- Spread chilled crust with pizza sauce, then cheese and toppings of your choice (pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc).
- Lightly sprinkle with garlic powder and bake at 375ºF about 15 to 20 minutes or until toppings are bubbly.
- Let stand a few minutes before cutting.
This recipe has preserved my sanity! (well, what was left of it!). The crust is wonderful, and so versatile. It is flexible enough that I plan to try to use it as a mock flatbread for a wrap sandwich, and I want to make one in a round pan to use as a crust for a quiche as well. Tonight, I am going to make it with sharp cheddar instead of mozzerella, and I will use a large glass as a cookie cutter to cut about 6 circles out of it to use as hamburger "buns". I love this recipe!
I had to come back and update my review a day later. I am still wowed by this pizza! I reheated it today in the microwave and ate it for lunch. Its amazing. Still tasted the same as last night when I ate it for dinner. The tastiest thing about this recipe is the italian herbs in the"crust" thanks again! I cant even believe how good this pizza was...i lost 60 lbs doing low carb 3 years ago and kept it off...im on my 2nd time doing the diet after having my 2nd child...this was a LIFE SAVER!!! I have been craving pizza since I was pregnant and this hit the SPOT!!! I cant even say enough! Thank you so much Mercy!!!
For those of you doing WW, I substituted non-fat cream cheese, egg substitute, 1% milk, and fat free cheese for the crust (I used 2% mozzarella for the top) and it came out extremely yummy! I topped it with chopped tomatoes, green pepper, green onion, fresh basil and some sliced black olives. My calculations are 7 points for 1/4 of the pizza with my substitutions - very filling and definitely does NOT taste like diet food. Highly recommended. We had it for breakfast!