Saturday, February 18, 2012

Pizza! Pizza! Pizza!

Pizza my just be our favorite meal.  We both really enjoy it and had it at least once a week before going gluten-free.  For years now we've been searching for good pizza that we both could enjoy.  We hadn't found it, I like thick chewy crust and he likes thin like a cracker crust.  This is neither and somehow it works for both of us!

So this is for a no carb diet.  We don't worry about carbs but it was a good place to start.  We also cut our pieces a lot bigger. :)  I'll admit I was nervous about it at first but it turned out pretty good.  It was even good, if not better, cold!  I've adapted the recipe with different cheeses and amounts.  This isn't truly no-carb now because tomatoes and veggies do have natural carbs in them.  It is gluten-free though!

Gluten-Free Cheese Crust Pizza 

6 oz cream cheese, softened
2 oz shredded cheddar cheese, freshly grated
1 oz Parmesan cheese, the dry kind in the container
1 oz Parmesan cheese, freshly grated
2 eggs
1/2 tsp garlic powder
1/4 tsp pizza seasoning
Fresh cracked black pepper

1 14oz can fire roasted tomatoes
minced garlic
red pepper flakes
fresh cracked black pepper

Your choice!  We used Turkey pepperoni, breakfast sausage, green peppers, onions, and mushrooms.
Cheese!! (Use the finely grated for the best results)

Preheat oven to 350.  Grease a 9x13 pan.

In a medium sized bowl and a hand mixer blend all ingredients together.  Pour into prepared pan.
Please ignore the tomato sauce on the back of the stove. :)

 Bake for 15 minutes until top is golden.  (We tried it 3 ways.  The first way was just until the crust was set and brown on bottom.  The toppings just slid off.  Then I flipped the crust after it came out of the oven, this worked but was hard to do.  The third time we just let the top cook until golden, the bottom did not burn and the toppings stayed put.) Let cool at least ten minutes before putting toppings on the pizza.  Turn oven up to 425.

While the crust cooks put all sauce ingredients into a blender and blend.  I didn't put amounts because I really feel like it's to taste.  I used probably close to a tablespoon of garlic, 1/4 tsp of salt, 2 good pinches of red pepper flakes, and lots of black pepper.  Pour into a small sauce pan and bring to a simmer.  Let simmer while the crust bakes and cools.  You need this to be as "dry" as possible.  Jarred sauce was too watery and this seems to work well.  It will be thinner than tomato sauce but thicker than jarred sauce.

When the crust has cooled top with as much of the sauce as you like and with the toppings you choose.  Bake until the cheese is melted and ENJOY!

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