The original recipe came from my effective friend, Katie. She has relied on it whenever she ’ sulfur “ low-carbing. ”
Since then, I ’ ve discovered there are lots of such low-carb pizza recipes online Many of them use this lapp flourless concept with eggs and cheese as the major ingredients but with greatly different component amounts .
Low-carb diets are frequently a great reservoir of naturally gluten free recipes. incidentally, sometimes it ’ mho being on a low-carb diet that actually helps folks realize they have gluten issues .
These individuals much feel so much better when on a low-carb diet and then not so much when they reintroduce the carbs into their diet. In the standard American Diet ( SAD ), lots of carbs normally equate to lots of gluten .
Despite Katie ’ s enthusiastic endorsement, I was identical doubting the first time I made this Flourless Gluten-Free Low-Carb Pizza recipe. then I took my beginning morsel and I wanted to do backflips !
Each clock time I ’ ve made this recipe for our family and for my support group, we are all surprise afresh at how great this Flourless Gluten-Free Low-Carb Pizza is !
It ’ mho naturally gluten free—and, of path, I love that as it fits my gfe approach path. The crust is made from eggs and cheese, which when combined and bake give way very gluten-like, airy, doughy results .
This recipe even has a extremely easy keto choice .
The death time I made it, Son took a bite and said :
“ This is the best pizza. It tastes like real pizza. It tastes like the pizza we used to eat. ”
That ’ randomness high gear praise coming from a 21-year previous college scholar ! He said the edges of the crust tasted like his Aunt Susie ’ sulfur sausage balls. LOL
But, again, that ’ s a terrific compliment. Son will be home in a few days and I ’ ll be making this Flourless Gluten-Free Low-Carb Pizza again for him to enjoy !
I did tweak Katie ’ s recipe fair a bantam bit. You can see the bit-by-bit photograph below .
I included the last photograph to show how the pizza can be picked up with a spatula ( or your hands ). How can pizza taste this good without a “ boodle ” crust ?
You have to try it to believe it ! update : In fact, my supporter Lynn of Lynn’s Kitchen Adventures precisely tried it for the beginning time and shared this photograph and recapitulation on her Facebook page .
“ My sister made gfe–gluten loose easily pizza crust recipe when I was visiting family in Oregon and it was so good ! I wish I had gotten a better picture of it. I can ’ metric ton believe that I have never made this recipe. It is great for those that eat low carb. Since the crust is wax of cheese you don ’ t need to put that much cheese on top. It is a big option for an easy homemade gf pizza. ”
When I thanked her for her revue, she replied :
“ I can not believe I hadn ’ deoxythymidine monophosphate tried it [ before ] ! It was so good. Thank you for such a great gluten-free recipe. I will be making this when I need an easy gf crust. ”
Woohoo ! I love feedback like that, specially from folks whose opinions I respect !
And, of class, you don ’ t have to be gluten absolve to enjoy this flourless pizza .
Who doesn ’ deoxythymidine monophosphate want a capital homemade pizza without the indigence to make a traditional crust ? Low-Carb Pizza. Flourless. Doughless. Gluten absolve. Amazing .
One more thing you should know about this recipe … it ’ s super woof ! I don ’ metric ton recommend overindulging in it. One modest slice is more than enough for me .
When I serve this pizza at parties. I make two pizzas and cut them into minor squares. even then the pizza goes very quickly .
People rave over this recipe and get very disturb if I don ’ t make it for parties, even their parties at their homes ! No kid ! I try not to take discourtesy when they ask, “ Did you bring your pizza ? ” before they say “ Hi, Shirley, how are you ? ”
recently, I halved the recipe and made a more traditional, circle adaptation using a 9-inch cake pan. That worked wonderfully well and was a better size for me. I couldn ’ deoxythymidine monophosphate consume all of it in one model of course—nor did I want to—but I did eat it over 2 and a half days. I ’ thousand surely if you have anyone to share a 9-inch proto-indo european with, it won ’ thymine last that long but you will enjoy it !
Need a grain-free pizza precisely for you ? Try this 6-Inch Individual Pizza !
Flourless Gluten-Free Low-Carb (Keto) Pizza Recipe
hera are bit-by-bit photos with the recipe at the end .
Yield: 12 slices
Flourless Gluten-Free Low-Carb Pizza (Keto)
This flourless gluten-free low-carb pizza is loved by MANY–even the gluten-full folks! It’s naturally gluten free. No special ingredients needed. The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again! It’s super filling, too, so a little goes a long way.
- 4 ounces cream cheese, softened
- 2 eggs
- ¼ cup Parmesan cheese
- 1/2 tsp pizza seasoning
- 8 ounces (2 cups) mozzarella cheese, shredded
- 1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce), or tomato sauce or tomato paste for a keto version
- 4 ounces (1 cup) mozzarella cheese, shredded
- Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)
- Preheat oven to 375F degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
- For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
- Bake for about 20 minutes, until evenly browned, but not too dark.
- Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
- Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then add cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
- Bake for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.
Did you make this recipe?