Gina’s Deep Dish Low-Carb Pizza

Posted on 16/02/2011


Pizza Crust:

6 eggs
200g cream cheese or ricotta cheese at room temperature
1 teaspoon garlic powder
1½ teaspoon oregano or other Italian seasoning
½ teaspoon salt
Ground black pepper to taste
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan)

Topping suggestions:

Personal preference will dictate quantities just don’t overdo it. Plain tomato paste or Leggos pizza sauce (the pizza sauce has less sugar in it)

Dried oregano
Mozzarella, parmesan and tasty cheeses
Caramelised onion
Split green olives
Red and green capsicums, sliced
Double smoked ham, chopped


Heat the oven to 180°C Using a regular blender, food processor, or stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.

1. Start with a well buttered deep sided pizza pan (or use baking paper so the pizza doesn’t stick to the pan- spray the baking paper with cooking spray after lining the pan)
2. Sprinkle cheeses into the pan
3. Pour egg mixture over the cheese and place pan in the oven.
4. Bake for 22-25 minutes until the top is brown. While the crust is baking I put a pizza stone in the oven to warm up. Remove from oven and slide onto the preheated pizza stone, this was personal preference and is optional so you could leave the base in the pizza pan if you like, and that you trust your pizza pan is non-stick (or you have used baking paper on the pan).
5. Add tomato paste, dried oregano and pizza toppings and cheese
6. Return to oven and bake for a further 10 – 15 minutes

Each egg contains 0.8g of carb X 6 = 4.8g carb
Each 100g of cream cheese contains 2.6g of carb X 2 = 5.2g carb
So that means the whole pizza base contains 10g of carb.

Cut into 8 pieces means each slice contains 1.25g of carb which in my humble opinion is waaayyyy better than a bread base. The carbs in the toppings would vary according to what you found in your fridge but you might want to watch out for the tomato sauce.


NOTE: This is another of Gina’s creations. Thanks, Gina!

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