Thin & Crispy Pizza Crust! Easiest EVER! Pics included!
 

I decided to experiment today.

I've been housebound since an unfortunate allergic reaction to some shea butter moisturizer. (caveat~if you are allergic to tree nuts, DO NOT slather shea butter all over your face, neck and body to combat dry skin). :sick:

Anyway, I don't know if it was the copious amounts of allergy meds I've taken, or the obsession I have with Cleo's recipes, but I had a weird dream about making pizza crust that didn't involve cauliflower, zucchini, shirtake noodles or broccoli. :laugh:

I woke up with this crazy idea and I'll be darned if it didn't work! I still love the veggie pizza crusts, but this was delicious and easy for a change.


Thin and Crispy Pizza Crust
Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)

Here is what your crust looks like after baking
http://www.ssb2.net/users/6082/a.jpg



It will completely lift off your cookie sheet. I patted the grease off of it, but that step is optional


http://www.ssb2.net/users/6082/c_1207160365.jpg


add toppings of your choice

This one has the following toppings~

1/4 cup low carb marinara
1 cup Mozzarella cheese
2 links Italian sausage (browned and crumbled)
1/4 cup sliced back olives

After adding toppings, run the pizza under the broiler until cheese is melted and toppings are bubbly


http://www.ssb2.net/users/6082/e_1207160369.jpg



This slices up beautifully and the crust is crispy and thin


http://www.ssb2.net/users/6082/f_1207160371.jpg

Yes, you can hold it in your hand!

http://www.ssb2.net/users/6082/g_1207160360.jpg

This was super easy to make!

The veggie crusts are much healthier, I'm sure! However, this is a very quick and easy alternative, especially if you want a crisper crust! :up:

This looks good. Thanks for posting it.

Oh, I am excited! I will be trying this very soon!
Thanks!

I LOVE crispy crust!

The concept is similar to the Cheezits cracker recipe (where you microwave cheese on parchment paper and it ends up crispy - very addictive, BTW).

Yes! The addition of the eggs makes it more "dough" like. It's very good and very easy!:up:

sounds/looks yummy. I will take everyones word for it.
I would eat the entire pizza.
Pizza is a major downfall.

Yummmm!

Sorry about the shea butter incident. I love that stuff, but I don't have allergies! Hope you are feeling better.

Nancy...Wow..That looks super duper and it's going to be my next pizza..:)

Wow, now that looks really good and I don't have to use broccoli or cauliflower as my crust! (I'd rather use it as a topping.):D:up:

WOW! LOvely!! Thanks for sharing. I'm going to make this for sure!!

That looks yummy!

:hugs:Thanks everyone for your kind words! Hope you all like it as much as we did!:hugs:

Wifezilla~I'm much better! Let's just say I inadvertantly gave myself a full body chemical peel!:stars::eek: Thanks for being so sweet!

[COLOR="Magenta"]Oh gosh.. That hurt I'm sure. I did one to myself at one time.. Glad youre better...:hugs:[/COLOR]

[COLOR="RoyalBlue"]:up::up: NICE!! I will be trying this soon!!! [/COLOR]

My mouth is watering after seeing these pics and this recipe!

Must plan this one for tomorrow!

:up:

I just made another one, too! My hubby is eating this faster than I can make them!

Thanks for posting your recipe - I will definitely give this a try; I love thin crust pizza!:)

I'm sure different brands of cheese have different tastes with regard to the salt. My mozzerella is part skim, with a very mild flavor and I mixed it two cups to one cup of sharp cheddar.

My husband loves this crust! He ate it with a nice Cabernet Savignon tonight, but said it would be good with an ice cold mug of beer, as well!:D

He prefers it over the veggie crust, but my daughter likes the cauliflower and broccoli better.:dunno:

It sure is easy and makes a great filling meal! One piece is plenty for me!
Also, the leftovers are tremendous....even cold!:cool:

Thanks for posting, NancyElle!

I'll be trying it, soon! ;)

since this had 3 eggs...is it eggy?? I dont like eggy is why I am asking.
THANks

[COLOR="Magenta"]I'm sure you're right on the different brand thing... I boughtthe big bag from Sams, because it was way more, for less, than getting all the smaller bags at the store... Tho, I think I'll try the big bag store stuff the next time, to compare... I went to see if it was part skim {thought they all were?} but the nag went out in the traash. All I have now is the little bags I split and froze..

I only used the mozz too, spaced using the other cheese. That could have been why as well... It never tastes salty when I used it for the cauli crust..

Ahhhhh, more experminting in my future...:laugh:[/COLOR]

[COLOR="Magenta"]No eggy taste at all! At least not ot me... I don't like eggy either.. I am not any type of egg fan..[/COLOR]

that is awesome...i may try it. i will have to make about a 1/3 of the recipe because I would eat the whole thing....

It's so filling, you probably COULDN'T eat the whole thing!;)

For anyone wondering, it's not eggy at all. :clap:

Also, I should have added that I grated my cheese instead of using pre shredded. That could make a difference on the salt factor.:dunno:

DD and I had a piece for breakfast this morning! Very good!!!!:up::D

(I'm having too much fun with thee smileys)

Yummy idea

Kiki: I hear ya on the salt issue..Most cheese has 175 grams of sodium per ounce..It is pretty salty. When we add the veggies, it probably dilutes the salt so you don't taste it as much.

Maybe by not adding cheese to the top, we could save on the salt or adding it sparingly..Just have a cheesey bottom instead of a cheesey top..LOLOL..

[COLOR="Magenta"]Exactly.. No way could I eat teh whole thing. Mine ended up being the size of a large Pizza Hut, pizza pan. .So huge... I cut it in 8 pieces, and that was plenty. Probably a little more than enough to be honest.. It was like a thin crust pizza..

I just had a piece, nukked, just enough to soften it from the fridge, but not hot, still cold. YUMMMMMMMMMMMM. I'm stuffed...

The salt factor didn't seem as bad either.. :dunno:[/COLOR]