21 August, 2016
Smokey’s Cheesy Pizza
Who doesn’t love a fresh and hearty pizza? I know we sure do. We use to devour pizza all the time. But, resorted to only eating pizza on special occasions, since there are so many carbs in the crust and sauce.
Well, we have a crust recipe, made without flour, that will make you drooling for a slice. The crust, made mostly of cheese, smells, looks, and tastes like original pizza crust. As this is one of our favorite meals, we usually make a double batch. We hope you’ll love it as much as we do.
The ingredients include:
- 2 8 oz. bricks of Cream Cheese
- ½ cup of Parmesan Cheese of choice
- 4 eggs
- 4 cups of Shredded Cheese of choice + additional Shredded Cheese (used for sprinkling over pizza)
- ½ tsp. Garlic Powder
- ½ tsp. Italian Seasoning
- Parmesan Cheese
- 2 8oz. cans of Tomato Sauce
- Baking Splenda
- 1 Medium Onion
- 4 4oz. cans of Mushrooms
We begin by placing all of the ingredients together in a large mixing bowl. We then mix the contents as well as possible to blend them together. If the cream cheese bricks are not at room temperature, you might have trouble blending the ingredients. However, I will usually microwave the contents for about 1 minute and continue stirring. That always works like a charm.
Next, we’ll spray 2 of our 8 x 13-inch baking pans with cooking spray before lining them with Parchment Paper. Although Parchment Paper is a non-stick surface, we will still spray the paper with cooking spray, just to be certain the mixture will not stick.
We then divide the mixture in half. Place one half in the middle of the first baking pan and the other half in the middle of the second. Using a spoon, spread the mixtures evenly around the pan, until fully covered. Place the pans in the oven on separate racks and bake at 350F for about 20 minutes or until slightly browned.
Once the crust is slight browned, take them out of the oven and place them on the stove top. Now, it’s time to flip your dough onto each pan. Merely take one of the long sides of the parchment paper and carefully, flip the dough over and onto the pan.
Pour each 8 oz. can of Tomato Sauce in the middle of each of the crusts. Using a spoon, spread the sauce over most of the crust, leaving a tiny border un-sauced. Since the Tomato Sauce is unsweetened, we will sprinkle ¼ to ½ cup of Baking Splenda over each of the pizza. We prefer a sweeter Tomato Sauce.
Next, we will sprinkle a tiny layer of Shredded Cheese over the entire pizza crust to cover the sauce. Now is the time to place your toppings on your pizzas. We enjoy a basic mushroom and onion cheese pizza. However, you can add any topping that your heart desires.
After placing your toppings on the pizza, we like to sprinkle another layer of Shredded Cheese, Parmesan Cheese, Italian Seasoning, and Pepper over the top. Then, we’ll place the pans back in the oven and will bake them at 375F for an additional 20 minutes or until the cheese has slightly browned.
There we go! We now have enough for 2-3 dinners. A low carb alternative, but without skimping on flavor.