WINE2'S PIZZA CRUST & PIZZA
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (the kind in a can)
1/4 teaspoon garlic powder
1/2 cup Carbquik
1/2 cup almond flour, 2 ounces
4-8 ounces mozzarella cheese, shredded
Toppings
Cut a circle of parchment paper to fit a 14 to 15-inch round pizza pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.
Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over the parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 400º 18-20 minutes until golden brown. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.
Makes 8 servings
Can be frozen
Toppings:
1/4 cup pizza sauce
8 ounces mozzarella cheese, shredded
4 ounce can mushrooms
2 ounces pepperoni slices
1/4 pound Italian sausage, browned and crumbled
1/4 cup green pepper, diced
Italian seasoning, to taste
Garlic powder, to taste
Crust only:
Per Serving: 231 Calories; 19g Fat; 13g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs
Crust with toppings:
Per Serving: 414 Calories; 34g Fat; 23g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
This is a variation of the Pork Rind Pizza, but uses Carbquik and almond flour in place of the pork rinds. My husband said he thought the crust was a little dry, but he liked the crisp edges. I think I prefer the Pork Rind Pizza Crust, but this one isn't bad. There's an additional carb per slice with this version and it's not induction-friendly.
Here's a picture of the whole pizza:
