November 24, 2009

A Cheese Pizza Crust

Regular readers know that my husband and I just finished a 3 week 'detox' of our bodies from all sugar and flour products. We do this a couple times a year when we start to feel run down, tired all the time and well... 'blah'. We do it to feel great and re-energize, others eat this way all the time to manage their Diabetes, others to lose weight and many other reasons.

Since we kicked off our first detox back in the Spring of 2002 following the Atkins induction, I've gathered about a thousand low carb recipes. Some are awesome, some not so great. This is one of the good ones. It is interesting that you'll get different results based on the brand or style of cheese you use and whether you grate it yourself or buy it shredded already. I think using pure cheddar is too greasy (don't use a pizza pan with holes in it without a pan underneath!) but I hope my readers play with this recipe to make it their own. See which version you like best.

Cheese Crust

2 c shredded cheddar/jack cheese
2/3 c Parmesan & Romano cheese (pre-mixed in a green can - you know the one)
1 t pizza seasoning
pizza toppings

Mix the cheeses with the pizza seasoning and sprinkle evenly over the bottom of a well sprayed pizza pan. Bake at 325 degrees for about 10 minutes until the cheese forms a crust and is starting to brown. Remove from the oven, let cool about 10 minutes and place into the freezer for about 25 minutes until frozen solid. When using to make your pizza, remove from the freezer and top with a little pizza sauce, your favorite pizza topping and mozzarella cheese. Bake at 350-375 until the cheese on top is melted.Print Friendly and PDF