Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Sunday, September 01, 2013

Gluten-Free, Low-Carb Pizza Crust

I have a little trouble with some allergies and sensitivities. They're not always the usual ones people get, either (yes, I'm violently allergic to anything containing grape origins – including cream of tartar and many of those unidentified "natural sweeteners" and "natural flavors" you find in so many sweet/diet snack foods. I dare you to match that).

Nevertheless, one of the foods I've recently learned is a problem for me is wheat. I haven't been tested for celiac, or other such, because my insurance doesn't cover…well, anything, since I have none. But I have discovered that, when I skipped eating wheat for more than a few days, I failed to have my regular morning migraine the next day, my digestive problems lessened, and my breathing issues around the cats were not so severe. So, at least I can say that I've marked something in my life which I can change in order to make my life just a little less sucky. (Here is where I do a little happy dance.)

Needless to say, this has left me searching for recipes I can fix for everybody in the household, which will satisfy their old fogey taste buds without causing me undue discomfort. This is why I got excited when one of my social media connections brought to my attention a simple, no-flour pizza crust recipe.

It was touted as low-carb, as well, piling on the pepperoni and sausage, but I have a bad habit of tossing peppers, onions, olives, and the like onto my own, instead of lots of meat. Tonight, it was broccoli, olives, and onions, with grilled peppers and mushrooms added into the sauce. But, hey, it's a pizza crust, and you can top it any way you want. 

The one thing I can say about this crust is, it's a very tender thing, and will likely stick to (a) the pan, if it's not greased very well, and (b) to the spatula if it's not a good non-stick silicone one. That's because the crust is, essentially, a crustless savory cheesecake. And, in my humble opinion, it kicks hindquarters.

this is a double-recipe, cooked in a standard 13x18" jelly-roll pan

Gluten-Free, Low-Carb Pizza Crust

1 package (8 oz) cream cheese (you can use the low-fat, but not the nonfat)
2 large eggs
1 teaspoon garlic powder
1/4 cup parmesan cheese
1/2 teaspoon freshly-ground pepper


Preheat oven to 350º F. 

Grease 12-inch circular pizza pan or 9x13-inch cookie sheet.

Have cream cheese brought to room temperature, either by letting stand for a half hour in advance, or by warming slightly to soften in microwave oven.

In a medium mixing bowl, combine cream cheese and egg until thoroughly smooth. Beat in garlic powder, parmesan, and pepper.  Use spatula to pour batter into pan. 

Bake on middle rack about 10-12 minutes, until beginning to turn golden-brown in spots (like a flour tortilla or lefse, depending upon your own cultural references). Remove from oven, allow to cool at least 12-15 minutes. 

Meanwhile, raise temperature of oven to 375º F.

Apply your favorite sauce, cheeses, and toppings, and bake again until cheese begins to bubble up and lightly brown. 

Allow to cool about 5 minutes before serving.

Also great served cold for breakfast.

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