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A delicious gourmet style pizza that will also have no carb friends/family begging for more! All no-carbers that I have served this pizza to have said they would never eat regular pizza again.
Very rich in flavor and very filling.
This crust can also be used for other pizzas as well.
Takes some preparation time, but well worth it.
Although I've never tried this, you could probably make the crust ahead of time and refridgerate or freeze and cut down on prep time.
Crust:: 2 Eggs, 1 cup shredded mozzerella cheese, 1 cup shredded Cheddar/Montery Jack cheese, 1 cup "riced" cauliflower cooked, 1 tsp. garlic powder, 1 tsp. basil, 2 tsp. flax seed meal (optional), 1 1/2 cups (Summerfresh) Asiago cheese and Artichoke Dip, 1 cup cooked rotisserie chicken breast shredded, 1/2 cup asparagus pieces, 1/4 cup roasted red peppers, 2 cups mozzerella cheese, 1/2 cup feta cheese, salt & pepper
How To Prepare:
Preheat oven to 450 degrees. Spray a 16" round pizza pan with Pam cooking spray. Rice your cauliflower and cook for 3 minutes in microwave. Combine eggs, 1 cup mozzerella, 1 cup cheddar/Montery Jack, garlic powder, basil, flax seed meal and cauliflower. Mix thoroughly. Spread mixture out on pizza pan and bake in oven for 15 minutes. Take out of oven and flip over. Bake on other side for 5 - 10 minutes. Remove from oven and let cool for 15 minutes. Spread Asiago/Artichoke dip evenly over pizza crust. Season shredded chicken with salt and pepper and arrange on top of pizza. Add asparagus pieces and roasted red pepper pieces. Cover entire pizza with mozzerella cheese and top off with crumbled feta cheese. Return to oven and bake for 10 - 15 minutes until cheese is melted and bubbly. Remove from oven and let cool for 10 minutes. Slice into 8 equal portions. Enjoy!
Number of Servings:
Carbs per serving - include all nutritional information if known: