You can eat low-carb and still enjoy pizza
Oct 2, 2019 at 10:30 AM
Pizza connoisseurs who require a crust, stop reading this article. This isn’t for you! I hesitate to call this a crust-less pizza, but I don’t want to call it a pizza casserole either. This recipe has a “crust,” and I have an overwhelming desire to pick it up and devour it with both hands like a carb-loaded pizza is meant to be eaten, but alas, it requires a knife and fork.
I agree with the connoisseurs that pizza should have a crust, but some of us have reached the age where we have to watch those carbs. My husband and I have been trying different types of low-carb crusts such as those made from cauliflower and almond flour, but we both agree that this recipe is the absolute best.
He took a pan to work and got feedback from the guys, and even the garlic-haters (who hates garlic?) gave it their approval. Although I would love to add homemade, carb-loaded sauce on top, I have found that Rao’s Homemade Pizza Sauce has only 2 carbs in a quarter cup. Godere!
8 ounces cream cheese, softened
¼ cup grated fresh Parmesan cheese plus extra for topping
Large pinch of ground black pepper
1 tsp. garlic powder
2 cups mozzarella cheese
1 Tbsp. Italian seasoning
½ cup pizza sauce
Pepperoni and other toppings
Preheat oven to 350 degrees. Spray a 9x13 pan with a non-stick spray thoroughly. Mix together the cream cheese, egg, Parmesan cheese, pepper and garlic powder. Spread evenly into the prepared dish (it will be a very thin layer). Bake for 15 minutes until lightly browned. Let it cool for about 15 minutes. Spread the pizza sauce on the crust and top with mozzarella cheese. Sprinkle the remaining Parmesan and Italian seasoning on top of the cheese, and add the toppings of your choice. Bake for 8 to 10 minutes until the cheese is melted and lightly browned.
Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.