Low Carb Pizzas

For the pizza crust, you will need:

2 eggs

1 8oz package cream cheese or Neufchatel cheese, brought to room temperature (Philadephia?!)

1 cup parmesan cheese - shredded or grated

9x13" baking pan

cooking spray to coat pan

For the sauce, you will need:

1 6oz can tomato paste

1/2 cup sangria

1 1/2 tablespoons dried oregano

1 1/2 tablespoons dried basil

1/4 teaspoon salt

4 cloves of garlic, minced

Toppings of your choice, we used 1 1/2 cups shredded mozzarella and sliced pepperoni.

DEEP DISH PIZZA
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. 

Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk the cream cheese until smooth and creamy. Whisk in the eggs until the mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 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 the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.

Spread the chilled crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.

NO FLOUR PIZZA BASE

Variations of this recipe exist on the Internet so I chose one and tweaked it slightly. 

Ingredients: 

    2 eggs 

    2 oz cream cheese (Philadelphia etc.) at room temperature 

     teaspoon garlic powder 

    1/2 teaspoon oregano or other Italian seasoning 

    pinch salt 

    pinches of black and/or cayenne pepper 

    1/3 cup (or a little more) large grated (e.g. not the very fine grated associated with hard             cheeses)  Italian cheeses, at least half of which is a  hard cheese  (Parmesan, Assagio etc.) 

Preparation: 

Heat the oven to 350°F/350°C 

Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. 

Add the salt and spices and blend again. 

Spread cheese in bottom of well-buttered pan.  Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning. 

Remove from oven 

Now brush with passata and add whatever pizza toppings you want, and bake until done - about another 10-15 minutes. 

Makes 2 servings. 

You could serve with a green salad and vinaigrette. 

Total carbs @ 8 carbs for the whole base plus whatever carbs your toppings have.