dizneegirl
Loves the Mouse
- Joined
- Aug 19, 1999
Another one from the lowcarbfriends.com bulletin boards...
Deep Dish Pizza
Egg crust:
4 ounces cream cheese
3 eggs
1/3 cup cream
1/4 cup grated parmesan cheese
1/2 teaspoon oregano
1/4 teaspoon garlic powder
2 cups shredded italian cheese blend
1/2 cup pizza sauce
1 cup of mozzarella cheese
Beat together cream cheese and eggs until smooth.
Add cream, parmesan cheese, and spices. Blend well.
Sprinkle 2 cups italian cheeses into dish.
Pour egg mixture over it.
Bake at 350 for about 25 minutes.
Let stand for 5 minutes.
Spread on pizza sauce.
Sprinkle 1 cup of shredded mozzarella cheese.
Pile crust with your favorite toppings.
Sprinkle with shredded parmesan cheese.
Return to oven and bake until bubbly and golden brown.
Allow to stand 10 minutes before cutting.
Notes: If you want it to be more of a crust than a quiche, I'd recommend using a small cookie sheet/jelly roll pan (about 10 1/2" x 15 1/2"), and baking it a few minutes longer than the recipe says (or until it turns a golden brown). I get a carb count of 16g for the whole crust... be sure to count up your toppings - they can add up! This is YUMMY! Even DH (the skeptic) thought it was great. Good as cold leftovers, too.
Deep Dish Pizza
Egg crust:
4 ounces cream cheese
3 eggs
1/3 cup cream
1/4 cup grated parmesan cheese
1/2 teaspoon oregano
1/4 teaspoon garlic powder
2 cups shredded italian cheese blend
1/2 cup pizza sauce
1 cup of mozzarella cheese
Beat together cream cheese and eggs until smooth.
Add cream, parmesan cheese, and spices. Blend well.
Sprinkle 2 cups italian cheeses into dish.
Pour egg mixture over it.
Bake at 350 for about 25 minutes.
Let stand for 5 minutes.
Spread on pizza sauce.
Sprinkle 1 cup of shredded mozzarella cheese.
Pile crust with your favorite toppings.
Sprinkle with shredded parmesan cheese.
Return to oven and bake until bubbly and golden brown.
Allow to stand 10 minutes before cutting.
Notes: If you want it to be more of a crust than a quiche, I'd recommend using a small cookie sheet/jelly roll pan (about 10 1/2" x 15 1/2"), and baking it a few minutes longer than the recipe says (or until it turns a golden brown). I get a carb count of 16g for the whole crust... be sure to count up your toppings - they can add up! This is YUMMY! Even DH (the skeptic) thought it was great. Good as cold leftovers, too.
