Pizza is my most favorite food ever, so when I gave up gluten AND grains, it became a real challenge to be able to enjoy my most favorite food. Sometimes I would break down and have a gluten-free (but not grain-free
In 2009, I shared what I call a “no-carb pizza recipe” and it has become fairly popular. For whatever reason, many people are looking for a no or low carb pizza recipe and need or choose to limit their carb intake, so I decided to remake that recipe (because the picture in it was terrible) so that I could enjoy my pizza but without grains.
I tweaked the recipe a bit to add a bit more seasoning and flavor to the crust, and changed the shape so it looks more like a pizza.
- 1 (8 oz.) package of full fat cream cheese (room temp.)
- 2 eggs
- ½ tbsp Freshly ground black pepper
- 1 tbsp Garlic powder
- ½ tbsp onion powder
- 1 tbsp Italian seasoning (equal parts rosemary, thyme, oregano, basil, cilantro)
- ¼ cup grated parmesan cheese
- ½ cup pizza sauce (if doing a sugar detox, you will need to season plain tomato sauce instead of using pre-packaged sauce)
- 1 cup shredded mozzarella cheese
- Your favorite toppings
- Preheat oven to 350.
- Butter 2 round pie pans
- Blend cream cheese and eggs and season with pepper, garlic powder onion powder & italian seasoning
- Add parmesan cheese and stir until combined
- Pour into buttered pie pans
- Bake for 20 minutes or until golden brown
- Let crust cool for 10 minutes before adding toppings
- After crust is cooked, raise oven to 400 degrees
- Top crust with pizza sauce and spread evenly
- Add toppings
- Top with mozzarella cheese
- Bake for 10-12 minutes or until cheese is bubbly and slightly brown
The crust on this pizza, as I mentioned in my original recipe is not firm like a traditional pizza, however, the longer you bake the crust, the firmer it does end up once the entire pizza is cooked. I have a theory that baking it one day, refrigerating it, then baking it again for 10 minutes the next day before baking the toppings on it might help, but I haven’t had a chance to try that yet.
this looks easy. I’m sharing this with my sister, my niece has Celiac but loves pizza night at our house. We did an UDI’s pizza last week, it was good but I didn’t know what it was made out of.
Udi’s usually isn’t too bad, but does have a ton of extra ingredients. I prefer simple. Udi’s also does have grains, just the gluten-free kind.
Thanks for sharing it!
Grains are still grains, whether or not they are gluten free, and aren’t part of a low carb diet.
MMM this sounds delicious. I would throw it in a skillet to crunchy up that crust!!
That is a brilliant idea! Thank you!
DELICIOUS!!! We have game night with a friend who has Celiac and this would be PERFECT for her!!
Ooooh, let me know if she likes it!
has anyone actually tried this recipe out?
Yes, here: http://theysmell.com/delicious-no-carb-pizza-recipe/
Yes, a few times. I always use less garlic and italian seasoning and no onion powder (can’t find it here in Italy), but it’s always come out very good. 🙂
always *comes out very good. 😉
Looks super tasty kimmy!
This is an interesting way to produce a crust. Sounds tastier than most of the grain free options I’ve seen.
This recipe looks great!. I can not wait to make this.
Yum yum yum. Had my first attempt at this last night, it was a mess but it was a tasty mess. My oven’s a bit inconsistent and getting it even in the pan was impossible! So I like the skillet idea, and I’ll keep trying the other ways to make it crispy. But it was so good and I don’t have my usual post-pizza grain -hangover today so YAY!!! Thanks! x
Im wondering if it would be firmer by adding cauliflower to the “crust” mix..