I have to confess this is not my recipe so if it dont turn out for ya im sorry.. i found it and thought i would share it w/ everyone. found some realy neat recpies today when seraching for something to make for bbq lunch today..
here is where i found this if anyone else wants to look around http://users3.ev1.net/~fontlady/aug2001.html


DEEP DISH PIZZA
4 ounces cream cheese, softened
3 eggs
1/3 cup cream
1/4 cup parmesan (I used the kind in a can) (1 ounce)
1/4 teaspoon oregano (I used an Italian seasoning mixture)
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella, shredded
1/4 cup pizza sauce (mine had 4 carbs per 1/4 cup)
4 ounces mozzarella, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, hamburger, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
Beat the cream cheese, in a medium bowl, until soft and creamy. Gradually beat in eggs, one at a time. Don't be tempted to just dump the eggs into the cream cheese all at once, the cream cheese will just stay in little lumps. Add the cream, parmesan and seasonings; stir in the 8 ounces of Italian cheese. Grease a 9x13" glass baking dish. Spread egg/cheese mixture evenly in pan. Bake at 375?, for 15-20 minutes, or until nicely browned. You want it to be nice and brown for the bread-like texture, but watch it closely. Let stand 5 minutes. Spread crust with pizza sauce, then 4 ounces of mozzarella and the toppings of your choice. Sprinkle with garlic pepper. Bake until bubbly and browned, about 15 minutes. Let stand 10 minutes before cutting.
Makes 8 servings (3.5 net carbs each)
As suggested on the Low Carb Friends forum, I tried making the crust with only 2 eggs and left out the cream. It worked just fine. Below is the variation:
DEEP DISH PIZZA VARIATION
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan (I used the kind in a can) (1 ounce)
1/4 teaspoon oregano (I used an Italian seasoning mixture)
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella, shredded
1/4 cup pizza sauce (mine had 4 carbs per 1/4 cup)
4 ounces mozzarella, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, hamburger, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
Beat the cream cheese, in a medium bowl, until soft and creamy. Gradually beat in eggs, one at a time. Don't be tempted to just dump the eggs into the cream cheese all at once, the cream cheese will just stay in little lumps. Add the parmesan and seasonings. Grease a 9x13" glass baking dish; stir in the 8 ounces of Italian cheese. Grease a 9x13" glass baking dish. Spread egg/cheese mixture evenly in pan. Bake at 375?, for 15-20 minutes, until nicely browned. Let stand 5 minutes. Spread crust with pizza sauce, then 4 ounces of mozzarella and the toppings of your choice. Sprinkle with garlic pepper and other desired seasonings. Bake until bubbly and browned, about 15-20 minutes. Let stand 10 minutes before cutting.
Makes 8 servings (3 net carbs each)
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

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01/02/04-248{ 4/29/04- 218} 6/30/04- 204
7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

yes... the Quiche type of pizza is very good.

i know we've got a variation on that in the recipe database.... I know i added one yrs ago.

after first making the deep dish one, i switched to more of a jellyroll pan -- and made it a thinner crust.

great thing about this type of pizza is that your options are endless.

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My LC web site
LCE Member since 2000

Can't wait to try this. Thanks for the idea!

Renee

This recipe and just about all of hers sound very good!

I have not made this one but did make the one she has for a cookie sheet that she uses almond flour I believe in. I made it and it came out fabulous! My son who is not a low carber enjoyed it! It was such a blessing to actually eat pizza again. (not to mention cold pizza as a snack!)

Thanks for posting this!!!

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Blessings,

Carol

I have the crust in the oven now. I will post a report later. I sure hope it is as good as it smells
MMmmmmm! Pizza again! LOL Can't wait!
Renee

I just wanted to let you know this was very very tasty! I will be making it again. I doubled it since we were having company so it can get a little costly but it was definitely just the right thing for that pizza craving. Even the non-LC'ers liked it.
I topped ours with pepperoni, mushrooms & provolone. One thing I may try next time is to bake the crust at 400 instead of 375. I think the crust would've been just a little crispier.
Renee

Does anyone know if this freezes well? Just curious. It would be nice to have some in the freezer for a quick meal every now and then.

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Debby
182.5/162.8/130?140?
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LC (with a few sidetracks) since 1/12/03
Starting weight of 206.5

Debby -

I've never done it but I think it would freeze just fine.

My advice would be to make the "base" and slice into squares and then freeze those as "crusts" that you can then pull out, thaw in the microwave for a short time, then add toppings and broil.

Also, I recommend doing the base as Terese mentioned. I think this recipe comes out much better when the "crust" is as thin as possible.

Although, since this recipe was developed (a few years back) there have been many advances in the low carb pizza arena. Personally, my favorite way of doing lc pizza is with the Mission Tortillas baked as a crust and then topped with pizza toppings.

Have you seen that recipe?

If not, here's the link. It's an article I wrote back in March...
Pizza Margherita | LCE

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

WOW is this recipe GOOD! Tried it tonight. BF had two....TWO servings and was full and satisfied. Tastes like Chicago style deep dish pizza... YUMMM

GREAT recipe thanks!

-Krystyne

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Start - May 7th, 2004, 175/157/145



http://hockeygirl34.blogspot.com

In all the years I have been low-carbing - about 5 going on 6 - I've not tried this recipe. Most people rave about it. However, one of these days I will break down and try it. With a nice salad it would make a very filling meal.

The deep-dish pizza quiche is yummy, cheesy and very filling. I have made it, and really enjoyed it.
BUT...Marcie's pizza recipe is the bomb...the closest thing to thin-crust, brick-oven pizza margherita (my all time fave) I have ever had since starting lc.
Try it; you won't be sorry.

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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I make a real thin crust pizza too using the bread machine and a deep dish type crust and a couple of others, and that's why I haven't tried many of the faux pizza recipes. I can't post the recipes unfortunately, as they are in my cookbooks.

I haven't seen Marcie's recipe. I'm also not sure who she is. I'm a new member and just getting to know people. I am beginning to recognize names though.

Nice to meet you too! There seem to be several moderators.

Hi, Jen.

Marcie is one of our mods and if you check out post #8 of this thread, you'll see her, her pizza and a link to where the recipe is on this site.

We DO have a number of mods and most of us love to cook, so if you come to the cooking forum, you'll probably meet all of us at one point or another!

Please make yourself at home!

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Hey there!

Mission tortillas for Marcie's thin crust pizza eh? PERFECT because I bought two packs on my recent shopping trip to the States! WOOOHOOO!! Can't wait to try this one out!

THanks for the recipe!

Cheers,
Krystyne

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Start - May 7th, 2004, 175/157/145



http://hockeygirl34.blogspot.com

Thanks, Maggie, for the welcome! You must be the lawyer I heard about? I'll check it out.