Grain Free Pizza Crust

I. Love. Pizza.

If you ask me, I'll tell you my favorite food is Pizza and Ice Cream.  Even if you don't ask me, I might just bring that into any random conversation.

I can't go the rest of my life without pizza, even though I no longer eat wheat.  I have tried a couple different recipes for grain free pizza crust, and this is my favorite so far.  I haven't tried the cauliflower pizza crust you see everywhere, but I will.  I froze 5 large heads of cauliflower from my garden, so I'll get to it and let you know how it is.

This is a very easy crust.  It comes together quickly and holds together nicely.  It holds up to the tomato sauce, meat, and cheese without falling apart.  It isn't like the crispy, thin crust that is my favorite, but it is a thin crust, just soft.

We had pizza on Saturday night for dinner, I made an extra crust for Monday's dinner (so easy to just double the recipe and bake on two pans).  Sunday we had our favorite moose roast for dinner, and Monday we had sandwiches with left-over roast and the second crust for easy Moose Paninis during Monday Night Football.

Grain Free Pizza Crust
from peaceloveandlowcarb.com
4 oz. cream cheese, softened
2 large eggs
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried Italian seasoning
1/4 cup grated parmesan cheese
1 1/4 cup shredded mozzarella cheese

Preheat oven to 375˚F.

Line a 12 inch pizza pan or a cookie sheet (I use my jelly roll pans) with parchment paper.

In a medium mixing bowl, using a hand mixer, combine eggs, cream cheese and seasonings.  Blend until smooth.

Using a rubber spatula, fold in the parmesan and mozzarella cheeses. Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle (or rectangle for cookie sheet).

Bake 22 minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and top it with another pan, flipping it over with the new sheet of parchment paper under, and carefully peeling off the old parchment which is now the top.

Top with your favorite pizza toppings or cut and use as bread for sandwiches. I have been doubling this and having an extra crust on hand for avocado toast in the morning, panini bread for sandwiches, or hot dog buns for camping.

Second crust cut for sandwiches for tomorrow's dinner.

Left-over moose roast, pickled pepperchini, provolone cheese,
grain free pizza crust under the panini press.
Perfect dinner for Monday night football.

2 years ago:  Work Travel and the Perfect Dirty Martini

3 years ago:  Wheat, Montana and Ham and Cheese Pastries

September 26, 2017   Sunrise 7:46 am  Sunset 7:35 pm   Temp. H 51/ L 35°F