Day before tomorrow.

Yummy!!! I love pizza!!! You know you can have a very low carb pizza right? It won't make you bloated or anything!!! It's so freakin good I can't stand myself. Let me know if you want/need the recipe. (p.s. this isn't on of those pizza in a bowl things or whatever, it actual flourless/sugarless extremely low carb, pick-up and eat orgasm in your mouth)

On second thought, I'm going away for the weekend so I'll give you the recipe now in attempts to prevent any more carb blow outs!!! I actually got the recipe off this site and tweaked it a little bit!
Wonderful low carb deep dish pizza!

4 ounces cream cheese, softened 120 cal 8 carb
2 eggs 144 cal 0.8 carb
1/4 cup parmesan cheese, 1 ounce (4 tbs=1/4 cup. 100 cal 0-1 carb maybe
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
(4oz Mozz 140cal/2carb, 2oz Ched 120cal/1carb, 2Ches Stic 220cal/2carb
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.


Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.

Linda says,
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.


I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.


NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.

Number of Servings:
Makes 8 servings
Carbs per serving - include all nutritional information if known:
Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Preparation Time:
15 minutes

2oz Sausage 180 cal 1carb, 34Pepperoni 260 cal 0carb
Total Recipe:1552cal 17.8carb divide 6 slices 258cal 3carb

sorry if it looks a little messy as I was doing th counts for myself which came out dratically different from hers as I used low-non fat cheeses and such! I also used sausage on mine which was pointless because the pepperoni flavor outweighed the sausage flavor(unneeded fat&cals).
I used:
Sargento Cheeses Low fat
Parmesan in container from the deli section of store
Walmart brand non fat cream cheese
Can't remember which pepperoni but compare all the packages
oh yeah, the recipe says 8 oz Italian cheese blends: well you'll see from my commentary I mixed my own but kept count! I don't like all mozerella cheese!

The whole thing is a tiny bit time consuming, but soooo good! By purchasing my own ingredients and making my own tomato sauce(I think her recipe was 1/4 cup but I used 1/2 homemade sugar free w/splenda. You really need a 1/2 cup in my opinion!), I cut the cals, carbs, and sugars way down and could cut mine into 6 pieces vs the 8 she had to do! Also, these slices are not as thick as the normal pizza ordered from a pizzaria, but loaded with flavor. Eating just 1 slice is a battle, but you can do it!!!!!!