Pizza! Pizza! I am sure you have heard that commercial on your TV a time or two this evening. Living the Low Carb High Fat life pizza takes on a whole new form.
Yes, Virginia... you can have your Pizza and eat it too! There are many different options to get those gooey delicious pizza toppings into your belly. There is cauliflower crust, Fat-Head crust (more on that in another recipe test soon), but one of my favorite ways to have pizza in my LCHF life is my pizza bake!
This recipe is less true pizza crust-- and takes on a more frittata form. I think you will be surprised at how delicious this is!
What you will need:
For the "crust"
6 oz. block of cream cheese (room temp)
1/4 cup of grated Parmesan Cheese
Garlic Powder / Salt/Pepper to taste or... I used 2 TBSP of Tastefully Simple Pizzeria Seasoning (get it, you will thank me later!)
3 TBSP of Low Sugar Pizza Sauce (I like light sauce-- and that helps to cut down the carb count too)
Your favorite Low Carb pizza toppings!
Examples: Pepperoni, Sausage, Ham, Bacon, Mushrooms, Black Olives-- and of course full fat mozzarella cheese
Pre-heat oven to 350 degrees F
Using a mixer - combine room temp cream cheese, eggs, Parmesan cheese, and seasoning until smooth (ish). You will still see some 'chunks' of cream cheese-- but that's okay.
Grease a 9 X 13 baking dish (I use coconut oil)
Pour crust mixture evenly into the dish and smooth out.
Bake for 25 min or until light brown in color (it will have a spongy type bounce if you press it).
Take out and cool for 5 min.
Spread pizza sauce evenly and then add all of your toppings.
Place back into the oven for another 10 min or so (until your cheese is melted to your liking).
I cut into six even pieces and we eat two each (and then I have two for lunch the next day).
It is VERY RICH-- so two 'slices' are plenty!