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Reviews Date product posted
0 Mon January 26, 2004
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Description:
Ingredients: 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
How To Prepare: 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. Smile


NOTE: This pizza is surprisingly filling.
Number of Servings: 1 / 2 / 4
Carbs per serving - include all nutritional information if known: Crust only: 5 / 2.5 / 1.25
Preparation Time: Prep: 15: Bake: up to 25 minutes
Effort (Easy, Average, Difficult): Easy
 



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