Greek Pizza
Ingredients
Crust-
2 Eggs
4 oz. Cream Cheese
1/4 Cup Grated Parmesan Cheese
1 1/4 Cup Shredded Mozzarella Cheese
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/4 Tsp Italian Seasoning
(2 Tbs Peace and Love)
Toppings-
12 Kalamata Olives
1/2 Cup Artichoke Hearts
1/2 Cup Fire Roasted Tomatoes
1/4 Cup Shredded Mozzarella Cheese
1/2 Cup Feta Cheese
1/4 Cup Pizza Sauce
1/3 Cup Red Onions
Directions
Crust -
Preheat oven to 375*
Spray a 9x13 Glass baking dish with non-stick cooking spray and line with parchment paper. After lining the dish with the parchment paper, also spray the paper with non-stick cooking spray
In a large mixing bowl, mix the cream cheese and eggs with a hand mixer on medium speed until well blended.
Next, add in the Parmesan cheese and all three spices. Stir in thoroughly. Stir in the mozzarella cheese until all of the ingredients are completely mixed together.
With a rubber spatula scrape the mixture in to the glass baking dish and spread around evenly, lining the entire bottom of the dish.
Bake on the middle rack for 20-25 minutes. If you like a crispier crust, you can leave it in the oven longer. Just be sure to keep checking on it so it does not burn.
When the crust is done baking, let it cool on a cooling rack while still on the parchment paper but not in the dish. After the crust has cooled, slide a spatula under the crust to loosen it from the parchment paper but leave it on the paper and place it back in the baking dish.
Top with sauce, remainder of the cheese and the toppings of your choice. Bake for 15-20 minutes. Let cool, slice, and enjoy!!
***Below are some other variations I have tried.... Garlic Bacon Chicken Alfredo w/ Cream Sauce, and a couple of different versions of Supreme Pizzas. You can pretty much pile on all the meat and veggies you want and still have a super low carb version of one of your old favorites!!!
For the Greek Pizza-
If cut into 8 slices - 3.25 grams of carbs per slice
If cut into 6 slices - 4.10 gram of carbs per slice
This recipe and other great recipes like it are featured in my new cookbook. You can pre-order it HERE
This crust recipe is adapted from a version I found here Linda's Pizza Crust.
Hello fine folks at this fine website.
ReplyDeleteSo, my girlfriend and I were making the crust and as we were spreading it into the 9x13 pan, it wasn't covering the bottom. We started wondering if we did something wrong and are now using a smaller pan.
However, now we see how much the batter expanded and think that we could have gotten away with the 9x13... Anyway, this makes us think that it would be useful to have some pictures posted on your recipes of what the dish looks like before you put it into the oven.
Love, Milton
Milton, Great feedback! I missed that photo when I typed up the recipe but I have added it. Thanks
ReplyDeleteLoved this recipe. I had trouble with the crust sticking to the waxed paper though. I broiled it for 1- 2 minutes after baking it. Maybe I shouldn't have done that...i am definitely not the best cook..any thoughts? Should I try again without broiling?
ReplyDeleteBroiling it is fine. It gives it that extra little bit of crunch. Next time try parchment paper instead of wax paper and you should have no problems with the crust sticking at all... Thanks!!
ReplyDeleteCan't wait to try this, while my family will make homemade "French Bread" pizza Friday night, I think I'll try this for myself (they may be jealous). ;)
ReplyDeleteYou are a goddess. Thank you SO MUCH for this recipe! :D I'm eating it now with italian sausage, black olive, green pepper and onion and it's wonderful stuff.
ReplyDeleteHaha. Thanks
ReplyDeleteLove your website! Can't wait to try them all!
ReplyDeleteWe did an Alfredo chicken one, it's super duper good! Also, if you're using a jar of Alfredo, only use half the jar at most xD
ReplyDeleteI'm with kiwi: GODDESS :)
I made this pizza tonight and it was absolutely amazing! Thank you for your creativity.
ReplyDeleteI'll try again - I made this today and it was absolutely amazing. Used Alfredo sauce vs. tomato and mushrooms, red onion, yellow bell pepper, and artichoke hearts. Yummy. Thanks for your creativity.
ReplyDeleteI have tried twice and it is extraordinary, just like pizza, of course the dough never it's going to be the same, but the flavor is exactly as a pizza. Thank you very much for the recipe
ReplyDeleteI just want to thank you for all of your recipes and I can't wait to buy your book! I am just starting my LC journey and your blog has been my go to source, even before pinterest! lol. I love being able to have all these delicious choices and not feel guilty! Keep up the amazing work!
ReplyDeleteJust wondering - can you make this dough and freeze it?
ReplyDeleteI have been eating "primally" for almost a year now (March 5 marks 1 year) and recently ventured into the low carb high fat variation of primal. Your website has been a go-to for many of us. Everything has been delicious as well. Thank you for sharing your creativity!
ReplyDeletePS, I can't wait to try this pizza! I was thrilled to see the crust is not made with cauliflower so maybe the rest of the family will try it too!
Kyndra, in case you still see comments from here. I have been making this for several months. I freeze most of it and use a piece now and then with just cheeses for my husband at a meal. He really like to have it as a cheesy bread. Thank you so much. Philis
ReplyDeleteUmmm, what?! Your "crust" is way easier than cauliflower. I cannot wait to try!
ReplyDelete