My favorite way to have a pizza is to use a low carb tortilla for the crust. You can put a little olive oil in a pan and put the tortilla in there to crisp it up. Add pizza sauce (lowest I've found is 4 carbs) then top with parmesan cheese, add mozzerella cheese, pepperoni (other favorite ingredients. then I place it under the broiler to melt the cheese. You can cut it up just like a pizza and eat it by the slice. It's so good. Nice thin crust pizza.
T2 diabetic; diagnosed 1/2007. Maintaining A1c of 5.1% - 5.4% for past 3+ years. No diabetic medication at this time; managing diabetes through carb restriction (40-50 grams carbohydrate per day) and moderate exercise. "Walking is the best possible exercise. Habituate yourself to walk very fast." - Thomas Jefferson
as an addendum to Lisa's recipe, if you spray pam on the glass pan and then put parchment paper down, its easy to get the pizza out, also, let it chill for 2 or so hours in the fridge uncovered, I can pick up the pieces and eat them, no one realizes that there is no bread, its REALLY tasty, best of all. one piece is a good lunch and keeps me happy (with veggie sides)
8 oz cream cheese, softened 4 eggs 1 teaspoon garlic powder 1 cup pork rind flour (pork rinds ground in the food processor until very fine) 1/4 cup parmesan cheese (the green can kind) 2 cups grated mozzarella
Mix the cream cheese and eggs with a hand mixer, then add the other ingredients in order and mix with a spoon.
Spread onto parchment paper with a spatula into a round pizza like shape. Bake at 400 for about 20 minutes, until browned. top with your favorite low carb sauce, toppings and more cheese.
Bake again for about 10 minutes at 400 until the cheese is melted and a little browned.
When you eat this cold the next day you can't tell that it isn't regular pizza. It is a little heavy in the protein department, but it is really filling, so you don't eat too much.
I copied this from a post by one of our members on another team page
DEEP DISH PIZZA 4 ounces cream cheese, softened 2 eggs 1/4 cup parmesan cheese, 1 ounce (I used the kind in a can) 1/4 teaspoon oregano or Italian seasoning 1/4 teaspoon garlic powder 8 ounces Italian cheese blend or mozzarella cheese, shredded 1/4 cup pizza sauce 4 ounces mozzarella cheese, shredded Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
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