Thin Crust Keto Pizza

40 mins Difficulty: Easy

Categories: Beef Main dishes Pork Recipes Superbowl

This pizza reminds me of thin crust pizza that is leftover from takeout or delivery from a local restaurant here in the Midwest (NOT Dominos or Pizza Hut).

In fact, I liked it so much I made a few batches in the span of a couple of months, and I’m NOT crazy about pizza.

I think you’ll like it. It’s an adaptation of a famous low carb pizza casserole – my changes are:

– I use a half sheet pan for the crust instead of a 9″ x 13″ casserole dish, and;

– I didn’t double the recipe as the author suggests, for the larger size pan.

To get the kind of result I’m espousing, you have to use the right size pan, and you must chill it after baking.

This results in a thin pizza crust that amounts to cheese and eggs, but isn’t anything like the even MORE famous Fat Head dough, and absolutely nothing like an omelet.

If you know what i’m talking about, I think you’ll like it!

INGREDIENTS

4 oz cream cheese
3 large eggs
1/3 cup heavy cream (I use coconut cream)
1/2 tsp minced garlic
1/2 tsp Italian herb seasoning, divided
(I just use oregano + basil)
1 + 1/4 cup grated hard cheese, divided
2 cups shredded mozzarella cheese, divided
1/2 cup tomato sauce

DIRECTIONS

Preheat oven to 350 F.

Add the Italian seasoning/herbs to the tomato sauce and mix well, and grate the cheeses. Set both aside.

Prepare a rimmed half sheet pan or jelly roll pan (16 to 17 x 12 to 13 inch) by lining with parchment or use a silpat.

Combine cream cheese and eggs with a whisk or electric beater or food processor and mix until no longer lumpy.

Add the cream, 1/4 cup of the grated hard cheese and the garlic, and pulse until you have a batter that’s the consistency of thick soup, it will be sticky. Smooth is ideal, but a few tiny lumps are OK.

In a small bowl, combine the remaining grated hard cheese plus 1 cup of the mozzarella cheese shreds, and evenly sprinkle all over the bottom of the prepared sheet pan.

Pour the egg batter over the cheese.

Bake the crust for 30 minutes, and remove from the oven.

Spread the baked crust with the tomato sauce and add the toppings you like, including the rest of the shredded mozzarella. I used pepperoni, browned and crumbled Italian sausage, mushrooms, peppers, and onions.

Return to the oven and bake for 7-10 minutes longer or until your toppings are cooked to your liking.

Let cool a few minutes and then chill it in the fridge overnight before serving, for best results.

Makes 6-8 servings. I like to cut mine in squares.

NOTES:

I strongly recommend chilling this because while it’s perfectly fine to eat hot, but it’s too greasy, floppy, and salty immediately after cooking (in my opinion—your mileage may vary). So I really do NOT recommend eating it hot unless you’re following Lisa’s original recipe with the smaller baking pan (I have only made my version, the thin crust).

So I chill it for a few hours or overnight where it dries out a firms up quite a bit. It reminds me almost exactly of cold leftover thin crust pizza.

After crust is baked – before baking toppings