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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% | |
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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Featured Reviews for This Recipe
From: cookingkiminpdx
On Jun 14, 2009
For those of you doing WW, I substituted non-fat cream cheese, egg stubstitute and fat free cheese for the crust (I used 2% mozzarella for the top) and it came out extremely yummy! I topped it with chopped tomatoes, green pepper, green onion, fresh basil and some sliced black olives. My calculations are 7 points for 1/4 of the pizza with my substitutions - very filling and definitely does NOT taste like diet food. Highly recommended. We had it for breakfast!
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. 
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