CHEESE CRUST PIZZA
3 ounces mozzarella cheese, shredded
1 ounce cheddar cheese, shredded
Pinch garlic powder
2 tablespoons pizza sauce
12 slices pepperoni (about 3/4 ounces)
2 ounces cooked, crumbled Italian sausage (about 1/2 cup)
1-2 fresh mushrooms, thinly sliced (about 1 ounce)
1 ounce red onion, very thinly sliced
2 ounces mozzarella cheese, shredded
Pinch garlic powder
Pinch basil, optional
Line a 9-inch round cake pan with parchment paper or nonstick foil. In a small bowl, mix the crust ingredients well. Dump the crust mixture into the pan and spread in an even layer with your fingers. Be sure to completely cover the bottom of the pan. Bake at 450º for 5 minutes then turn the oven down to 400º and bake another 4-5 minutes until the crust is nicely browned on the top and bottom. Don't let it get too dark around the edges.
Keep the oven rack in the center position and turn on the broiler. Spread the sauce over the crust and top with about two thirds of the cheese. Arrange the meats, mushrooms and onions over the cheese as desired. Sprinkle the remaining mozzarella cheese over the toppings to help hold them on. Broil the pizza until the toppings are hot and the cheese is melted and bubbly, about 4-5 minutes.
Makes 2 servings
Per Whole Pizza Crust: 457 Calories; 35g Fat; 32g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
Per 1/2 Pizza Crust: 228 Calories; 18g Fat; 16g Protein; 1.5g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per Whole Pizza with Toppings: 973 Calories; 78g Fat; 58g Protein; 10g Carbohydrate; trace Dietary Fiber; 10g Net Carbs
Per 1/2 Pizza Crust with Toppings: 486 Calories; 39g Fat; 29g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
I didn't realize until I was typing up this recipe that I'd actually made an almost identical recipe before. This is a smaller version of Nancyelle's Thin and Crispy Pizza. Since I'm the only low carber in the family this one is a convenient size for me. It made just enough for two nice servings. Just like when I made Nancy's crust, it didn't actually get crispy but I don't like my pizza crust to be crisp anyway. The very edges did get a bit crisp but the bottom was soft and flexible but I could pick it up in my hands to eat it. Because everyone likes different toppings on their pizza, I'm including the counts just for the crust. Click the photo to see a close-up.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.