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Nutrition Facts
Serving Size 1 (94g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon italian seasoning 1/2 cup pizza sauce
Calories 271
Calories from Fat 195		(72%)
Amount Per Serving		%DV
	Total Fat 21.7g	33%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 170mg		56%
Sodium 467mg		19%
Potassium 153mg		4%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 0.1g	0%
	Sugars 2.1g
Protein 15.3g		30%
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Low Carb Pizza

Recipe #84516 | 50 min | 10 min prep | add private note

⁽¹⁰⁰⁾ RATE IT NOW Print Recipe

By: Sidd
Feb 20, 2004

I got this delicious recipe from www.atkinsdietbulletboard.com the orginal chef is Bikergoddess. We all thank her for creating this great recipe. It's not exactly like pizza, but it's pretty close. I like it alot. I've made it twice now, and will be making it over and over again.

SERVES 8 -12 (change servings and units)

Ingredients

4 ounces cream cheese, softened
4 eggs
1/3 cup heavy cream
1/4 cup grated parmesan cheese
1 teaspoon chives
1/2 teaspoon italian seasoning or pizza seasoning
1/2 teaspoon wet garlic or 1/4 teaspoon garlic powder
1/2 cup pizza sauce or tomato sauce (the lowest carb you can find)
3 cups mozzarella cheese
pizza toppings, of choice

Directions

1
Preheat oven to 375.
2
Beat together cream cheese and eggs until smooth.
3
Add cream, permesan, garlic and Italian seasoning.
4
Spray 9X13 pan with cooking spray or oil.
5
Place 2 cups mozzerella cheese in bottom of pan.
6
Pour egg mixture over cheese.
7
Bake for 30 minutes.
8
Remove from oven and spread sauce over baked mixture.
9
Add toppings of choice.
10
Cover with remaining mozzerella cheese.
11
Bake until bubbly and brown.
12
Let stand for 5 minutes.

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Course > Main Dish > Pizza
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: Chef #1404906

On Oct 29, 2009

this is great...couldnt believe it would be so good. its a staple in my diet, now. love to top with fresh tomato, green peppers, onions, chicken or hot dogs, even. love heb. nat'l.

0 people found this review helpful

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From: sugaree

On Oct 12, 2009

Wonderful, fantastic, delicious!!!! Only adjustment was it was made in a jellyroll pan as others suggested.

0 people found this review helpful

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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.

36 people found this review helpful

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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.