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!