I recently made a pizza using gluten-free crust mix. It was nasty, and I'll never get over that gummy crust.

Here is a gluten-free, low carb pizza recipe that isn't a compromise. The flavor is excellent and you can pick up the pieces to eat from your hand. Even the leftovers are good. Some of the reviewers thought it was too eggy using 6 eggs, you might want to cut down.

Since I'm alone, I cut the recipe in half, using 2 eggs and 4 oz cream cheese and made it in an 8 by 8 inch pan. You might want to do this the first time so you can be sure you like it.

Deep Dish Low Carb Pizza

6 eggs
6 oz cream cheese at room temperature
1 teaspoon garlic powder
1½ teaspoon oregano or other Italian seasoning
½ teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Asagio)


Heat the oven to 350° F.
1) Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.

2) Spread cheese in bottom of well-buttered 9X13 pan. An Italian blend such as Trader Joe's Quattro Formaggio is good, or Parmesan out of the green can to stretch nicer shredded cheeses. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.

3) Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes. (I used a little bit of tomato sauce made without sugar, cooked sweet Italian sausage, pesto, and a sprinkling of shredded Italian cheeses.)

Makes 8 servings.

Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.