Low Carb Pizza

From: carbcrazy

On Oct 9, 2008

Excellent. Easy to make, wonderful taste. Didn't miss the crust one bit. Fits into my LC plan very well. It is a keeper.

From:

On Sep 25, 2008

I made it tonight and did half with the tomato sauce and cheese and the other with Alfredo with spinach and chicken. Surprisingly good. Even my picky son tried some and said "not bad"

From: cleochatra

On Dec 23, 2004

I swapped out the red sauce for alfredo, for a considerable amount of carb savings. On the alfredo, I added a cup of frozen spinach (thawed and squeezed to remove water), 1/4 cup pine nuts, black olives, red onion, artichoke hearts, a smidge of feta, and some sun-dried tomato for extra zing! It reminds of the Papa Murphy's gourmet vegetarian pizza, with only a fraction of the carbs.

From: *Shelly*

On Jan 31, 2005

This is great and is such a treat it makes you feel like you're cheating when low carbing (I'm in phase one of South Beach). I basically cut the recipe in half and used tofu cream cheese instead of dairy (I think that makes this a phase one SB friendly meal) which was a first for me and when you eat the pizza you would never guess tofu is involved at all. I rubbed a bit of olive oil in the casserole dish and sprinkled one cup of mozzerella over that and then the tofu cream cheese and egg mixture over that. At this point I was scared. After baking the "crust" I topped with store bought pesto, sliced green olives, sliced red onions, sliced button mushrooms, turkey pepperoni and another cup of mozzerella and put back in the oven for about 15 minutes. Still scared. Took out of the oven and it looked great — like a regular pizza. But what would the "crust" be like? Would I be able to get it out of the pan? Would it taste too eggy? This tasted fabulous and not eggy at all and came out of the pan easily. The layer of mozzerella at the bottom makes a nice little brown and crisp crust around the edges. I'm amazed by how great this is and have permanently gotten over my fear of low carb pizzas.