Flourless Pizza Crust Substitute Recipes

FLOURLESS GLUTEN-FREE LOW-CARB PIZZA (KETO)

Steps:

• Preheat oven to 375F degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
• For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
• Bake for about 20 minutes, until evenly browned, but not too dark.
• Let cool for a few minutes on a wire rack. When slightly cool, I "cheat" and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
• Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before-I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then add cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
• Bake for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

FLOURLESS CHEESE CRUST PIZZA

Steps:

• Preheat oven to 350°F. Line parchment paper inside a 9-inch round pie pan. You should cut the parchment paper into a circle that fits and completely covers the bottom of your pie pan, with a little extra leftover on two opposite sides so that you will be able to grip the parchment paper to help easily remove the pizza crust later.
• In a food processor, add all the crust ingredients. Pulse several times until the ingredients are completely blended together. Pour the wet mixture into your pie dish. Using a spatula, spread the mixture evenly across the bottom. Place into the middle section of your oven and bake for about 20 minutes until all of the crust is a light brown. When you touch the crust, it should be pretty firm.
• Preheat oven to 400°F. Let the crust cool for a few minutes and carefully remove out of pan by gripping the leftover parchment paper edges. Take off the parchment paper and place crust directly onto a pizza stone dusted with cornmeal. You can also bake your pizza back in pie pan but the crust will stay much softer. If you do bake it back in the pie pan, you don't need to remove pizza crust or parchment paper. Spread tomato sauce across the crust, leaving about 1/2 inch around the edges untouched. Spread cheese on top of tomato sauce. Add any other toppings at this time.
• Place pizza back into the oven and cook for about 10 minutes or until cheese is bubbly. If you are making a plain cheese pizza, turn to low broil for about 30 seconds, which will brown the cheese bubbles.

FLOURLESS PIZZA CRUST SUBSTITUTE

Steps:

• Beat the egg whites and cream of tartar with a mixer until stiff.
• In another bowl, beat the egg yolks, Splenda, salt, garlic powder and cream cheese until smooth.
• Gently fold the egg yolk mixture into the egg whites BE VERY CAREFUL that you not to deflate the whites.
• Spray cooking spray on a medium-sized pizza pan.
• Spread mixture out on a pizza pan.
• Sprinkle with Grated Parmesan Cheese.
• Bake at 300 F for 20 minutes.
• Remove. Place on toppings and bake pizza. This will be a soft crust pizza.

FLOURLESS POTATO CRUST BREAKFAST PIZZA RECIPE

Steps:

• Preheat the oven to 500 degrees F.
• Crust:
• Microwave the hash browns on high power for 5 to 6 minutes, until the shredded potato pieces can be separated with fingers but they still hold their shape.
• Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
• Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano, then stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
• Line a 12-inch round pizza pan with parchment paper.
• Transfer the potato mixture to the pan and shape it into a crust, pressing down to an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
• Bake for 22 to 25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
• Reduce the oven temperature to 325 degrees F.
• Toppings:
• Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage.
• Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
• Bake the pizza for 10 to 12 minutes, until the egg whites are set and the yolks are still a bit runny.
• Top with the scallions and hot sauce, slice into wedges, then serve and enjoy!