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NANCYELLE'S THIN AND CRISPY PIZZA CRUST
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *

Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450║ 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400║ and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.

Makes 8 servings
Can be frozen

* You may want to sautÚ your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.

Crust only:
Per Serving: 176 Calories; 14g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb

Topped with 1/4 cup pizza sauce, 4 ounces mozzarella cheese, pepperoni, 1/2 cup cooked Italian sausage, 4 ounces mushrooms, 1/4 cup green peppers:
Per Serving: 271 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

This is my new favorite low carb pizza crust and it's quick and easy to make. It is crispy on the edges and nice and thin. Even though it is very thin, you can easily pick this up and eat the pizza in your hand. I went very light on the pizza sauce on mine because it gives me heartburn. You could use more than I did but too much might make the crust turn soggy. Although 1/4 cup isn't a lot of sauce, I was able to very thinly spread it over the entire surface of the crust. It was just enough to suit me. I also went light on the cheese topping because there was already 12 ounces of cheese in the crust. Four ounces for the topping was just enough to help hold the other toppings in place. Although one slice would have been plenty for me, I didn't have too much trouble eating two slices. It is very filling and satisfying. If you serve a salad along with this, one slice might be enough for all but the biggest appetites. Click here if you'd like to read Nancy's original recipe thread at Low Carb Friends. Click the photo to see a close-up. Below is a picture of the whole pizza.

Click to see a close-up


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