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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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3 small eggs, beaten
1 oz cream cheese, softened
2 Tbsp Ricotta cheese
1/3 C finely crushed pork rinds
1 scant tsp Baking powder
1 Tbsp dry grated Parmesan cheese
Small pinch garlic powder or salt
Pinch of oregano
2 Tbsp Atkin's Bake Mix
1/2 C cheddar cheese, shredded
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How To Prepare:
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Preheat oven to 400 degrees.
Using hand mixer on high, mix eggs, cream cheese and ricotta. Mix in pork rinds, let sit about 3 minutes. Add parmesan cheese, baking powder, garlic powder, and oregano. Mix well. Add Bake Mix. Mix well.
Pour batter into a well oiled/greased/non-stick sprayed 10" cake pan. Spread evenly. Sprinkle cheddar cheese over top. Bake 12 - 15 minutes until set in the center. Invert pan onto a cookie sheet (so the crust is now upside down), top as desired. Bake again until cheese is melted.
When I used the cake pan, I used Reynolds Non-stick foil to line the pan. I didn't have to grease the pan and when I took the crust out, I could lift the foil out of the pan and then flip it onto the cookie sheet.
I topped it with 1/4 C Ragu pizza sauce (4 carbs) and 1/2 C Mozarella cheese (2 carbs) and other no carb meat toppings. This brought the entire pizza up to a total of 11 effective carbs.
You can adjust the spices and add or use others to make it more to your taste. After it sets a bit after cooking, the crust actually holds up and doesn't "flop" when you pick it up. 
NOTE: This pizza is surprisingly filling.
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Number of Servings:
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1 / 2 / 4
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Carbs per serving - include all nutritional information if known:
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Crust only: 5 / 2.5 / 1.25
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Preparation Time:
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Prep: 15: Bake: up to 25 minutes
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Effort (Easy, Average, Difficult):
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Easy
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