JIM NEDVED’S TAKE ON NANCYELLE’S LOW-CARB PIZZA
WITH EGG, CHEESE & HERB CRUST. This is a Neved family favourite which is
delicious, and avoids the excess moisture of cauliflower crusts. You will need parchment or silicone liner and a pizza pie dish with perforations to allow steam to escape.
THIN AND CRISPY PIZZA CRUST
8 ounces mozzarella cheese, shredded
8 ounces cheddar cheese, shredded
(reserve a bit of cheese for sprinkling top, for final 4-5 minute broil)
1 teaspoon garlic powder
1 teaspoon basil, optional
Store-bought spaghetti sauce (lowest sugar content you can find) or use tomato paste.
A bit of olive oil
Toppings of your choice such as:
Peppers (all colors, chopped fairly large)
Italian sweet sausage (raw)
Pepperoni (sliced at store for pizza)
First, pre-bake crust: Mix the cheeses, eggs, garlic powder & basil well. Line 16-inch perforated pizza pan with parchment paper. Evenly spread cheese mixture on parchment, almost to edge of pan, making it as thin as possible. Bake with oven rack in center position at 450 for 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it’s getting very dark on the edges and top, turn the oven down to 400 and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease. Let cool a few minutes. Spread on a 1/2 cup spaghetti sauce with spatula.
Cook toppings – while they’re hot, you’ll top the pre-baked crust with them: Using 2 separate fry pans (1) cook Italian sausage, add pepperoni & warm, then put onto pre-baked crust which has sauce already on it; (2) in other fry pan, sauté in olive oil your mushrooms, peppers & onions till as done as you want when you eat them; then put onto pizza, on top of meat. NOW INTO THE OVEN FOR A SHORT BROIL: Sprinkle cheese you’ve reserved on top. Keeping oven rack in center position, put in pizza (which already has all the hot ingredients on it) under the broiler until topping cheese & pre-cooked ingredients are bubbly, about 4-5 minutes.
Makes 8 servings
Can be frozen
Nancyelle’s recipe was posted at LowCarbFriends®, a registered mark of Netrition, Inc.
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