Recipe
Crust:
-4 eggs
-170g shredded cheddar cheese
Mix together, pour onto a parchment-lined baking sheet or pizza pan and spread into a 30 cm circle. Bake at 200°C (400°F) for about 15 minutes, until golden and set. Let it cool a couple minutes so thecheddar can release some oil, so blot with paper towel if needed.
Then:
-Turn the oven up to 225°C (450°F).
Top like you would a regular pizza:
-Sugar free Tomato sauce (2–3 tbsp)
-Dried oregano
-90g shredded mozzarella
+Pepperoni slices
+Some red onion rings (optional)
+125grams of crimini mushrooms
Bake another 5 to10 minutes, or until the cheese is melted and browning at the edges
The crust ends up firm enough to hold a slice, cheesy and a bit crispy on the bottom.
Enjoy!!
Macros:
Calories: 1412.8 kcal
Protein: 103.6 g
Fat: 104.3 g
Carbs: 18.6 g
by maritii
6 Comments
Forgot to mention; I cooked the pepperoni and mushrooms in a pan first to get them crispy before adding them to the pizza. Makes a big difference in texture and keeps things from getting soggy. Definitely recommend
Whole pizza is 16.4 g net carbs
Trying this tonight as I like fathead dough but cream cheese doesn’t keep long and I like to keep it low carb as possible. Looks great!
Thanks for sharing this — I’ve been looking to switch up things from my go-to fathead dough and didn’t think to try “just” eggs and cheese for the crust.
Going to give this one a try soon!
Trying this right now thank you
OP how did you get a circle? Mine just went into a huge pool thinning into our pure egg at the edges.
I put mine on a baking tray but realising you probably meant on baking paper !
Looks so good