Pepperoni Pizza (gluten-free & low carb)

Pizza[Update: Sadly, due to new allergies, this isn’t something I can eat anymore.  But I still highly recommend it if you’re gluten-free or on a low carb diet]

One of the low points commonly reached by newly gluten-free folks is the oh-my-gosh-I’ll-never-eat-pizza-again phase.

Of course, this isn’t true because there are several good pizza options and some restaurants now even serve gluten-free pizzas.  But when you’re new, all you know is that your favorite comfort food is suddenly strictly off-limits.

That’s why this cream cheese crust was such an exciting discovery when I first went gluten-free.  This recipe is a modified version of Suzanne Somers’ Mini-Pepperoni Pizzas from her book Suzanne Somers’ Fast & Easy.  While I don’t recommend Suzanne’s books for newbies because they’re not specifically gluten-free, she has a lot of low-carb, grain-free recipes in her books that I’ve found very helpful!  


Ingredients for Crust:

  • 1 (8-ounce) packed of cream cheese (room temperature)
  • 2 eggs
  • Salt
  • Pepper
  • 1/4 cup grated parmesan cheese

Ingredients for Toppings:

  • 1/3 cup marinara sauce (if you use a can, make sure to read the ingredient list to make sure it’s okay for your diet)
  • Pinch of cayenne pepper
  • 1/2 teaspoon oregano
  • 1 cup mozzarella cheese (shredded)
  • Package peperoni (I used turkey because I can’t eat beef)
  • 2 small zucchinis (optional)
  • 3 Tomatoes (optional)
  •   Parmesan (just enough to sprinkle on top of the pizza)

Directions:

1. Mix cream cheese and eggs together with a spoon.  Once mixed together, add salt and pepper (just a dash for seasoning).  And then blend in the parmesan.

2. Butter a 9 x 13 inch baking dish.  Pour the cream cheese mixture into the dish and bake at 350 for 15 minutes (the crust should be a light golden brown but not burnt).  Once out of the oven, let the crust cool before adding marinara sauce or toppings.

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4. Cut up the zucchini and tomatoes and sauté them in a pan with the pepperoni.

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5. Thinly spread marinara sauce over the cooled cream cheese crust.

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6. Add mozzarella cheese, zucchini, pepperoni, tomatoes, olives, and parmesan on top (it helps glue everything in place).

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7. Bake for 8 minutes at 400 degrees (cheese should be gooey).  If you want to be able to eat it with your fingers, let the pizza cool completely in the refrigerator.  It makes a great breakfast if you have leftovers!  Or if you’re in a hurry, let it cool for a couple of minutes so you don’t burn yourself and then grab a fork.

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