No Dough Pizza Low Carb Cream Cheese Pizza Crust Food

NO DOUGH MEAT CRUST PIZZA FOR THE LOW CARB DIETER

Steps:

• Preheat oven to 350 degrees.
• Meanwhile, brown the ground beef; drain.
• Place meat in a mixing bowl and mix with 1 cup of mozzarella.
• Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
• Top with the rest of the mozzarella, optional toppings and seasonings.
• Bake for about 25 minutes or until cheese is melted and browned.

NO DOUGH PIZZA LOW CARB CREAM CHEESE PIZZA CRUST

Steps:

• Preheat oven to 375.
• Line a 9×13 baking dish with parchment paper. With a handheld mixer, mix cream cheese, eggs, Italian seasoning, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 25 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 10-15 minutes, until cheese is melted.

LOW CARB PIZZA CRUST

Steps:

• Preheat oven to 375.
• Spray two 12-inch pizza pans with non-stick cooking spray.
• Mix all ingredients together into a smooth, pancake-batter-like mixture.
• Spread the batter as thinly and evenly as possible over the two pizza pans.
• Bake for 12-15 minutes, or until browned and firm to the touch.
• Then turn oven to 400 degrees, top pizza with whatever you like, and return to oven for another 10-12 minutes.
• cut each pizza into 8 pieces.

LOW CARB PIZZA CRUST

Steps:

• Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
• Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
• If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.).
• Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
• Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
• Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
• Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.