Tasty Gluten-Free Pizza Recipe

Low-carb, no dough, gluten-free are all usually a contradiction when it comes to pizza, but I had to try this one out. My only real mistake was putting way to much stuff on it, as you can see. But the best part about this recipe is that you can put any toppings, in any amounts, on it and your only issue will be trying to hold on to it. Next time, I think I will make half of it one way and half the other to please more family members.

The basic stuff for my version:

4 oz softened cream cheese

2 eggs

garlic powder

pepper

1/4 cup Parmesan cheese

8 oz mozzarella cheese, shredded

1/3 cup pizza sauce

Toppings of your choice; I used pepperoni, spicy ground sausage, mushrooms and green chile (what can I say, I live in New Mexico where this is a very common topping). If your choices include items that cook fat out, it is a good idea to do that so it does not add the grease to the pizza.

I read some tips on this later and found out it is best to use a glass pan. I used my really nice stainless steel lasagna pan and the pizza wanted to stick. Coat the pan with your favorite non-stick method. Preheat your oven to 375.

To make the crust,  mix cream cheese until smooth and creamy. Blend in eggs until mixture is well-blended and smooth. I used a hand-mixer. Add the Parmesan cheese, some shakes of pepper and half of the mozzarella and stir  until completely moistened. Spread mixture evenly in the pan. Bake for about 20 minutes until golden brown. Let it cool for at least 30 minutes.

Next spread the sauce over the cooled crust and add your toppings, generously or not. Top with the remainder of mozzarella and sprinkle with garlic.

With toppings:

Bake for about 15 minutes, until toppings look heated and bubbly. Remove from oven and let cool for at least 5 minutes before cutting.

I am going to experiment with different toppings and a glass pan next time. If you want to spend more time in your preparation, you can line the pan with parchment paper and remove the crust, take off the parchment paper and put back in pan before adding the toppings. Not sure I would get that far, but if you try it let me know. For anyone who cannot handle gluten this is a wonderful way to have some pizza, and you get to add your favorite toppings.