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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.
Number of Servings:
1 / 2 / 4
Carbs per serving - include all nutritional information if known: