Oh pizza crust, oh pizza crust, how I love to eat you
This one is probably my current favorite. And it's stupid simple. 2 large eggs, 3/4 cup shredded Mexican style cheese, 1/2 tsp italian seasoning, a pinch garlic powder, onion powder, salt, and black pepper. Mix in a bowl. In a large non-stick skillet - spray with coconut oil or whatever oil you prefer, and turn onto medium high heat. Pour the egg / cheese mixture into the skillet, and cover. Allow this to cook for a good 5 minutes. Lift with a spatula to see if the underside is golden brown. If not, allow to cook another 2-3 minutes. When golden brown - flip over. Cook on the other side 2-3 minutes. Take your favorite marinara - in our case it is Rao's artichoke sauce (2 net carbs for 1/2 cup) 1/2 cup of shredded mozzarella cheese, and your favorite toppings - we use a few slices of pepperoni - turkey or regular, doesn't matter. All tastes the same to me! Put a cover back on - and allow the cheese to melt completely. Once melted - slide out onto a counter to let cool and set for 5 minutes. Then slice up and eat!
This would be my second favorite recipe. This is the egg & cream cheese crust. You will need 1 8 ounce block of cream cheese. 3 eggs. 1 Ba g(2 cups) shredded mozzarella cheese. 1/2 tsp Italian seasoning, and 1/2 tsp garlic powder. Heat cream cheese for about 10 seconds to soften. Mix with a fork until smooth. Add in eggs, and beat until completely incorporated. Add cheese, and seasonings. Mix well.
Preheat oven 400 degrees.
Line a baking sheet with parchment paper, and spray with oil. Evenly spread the cream cheese mixture onto the sheet with a spatula. Bake for 20-25 minutes. Again, top with your favorite sauce and toppings, and return to oven until cheese melts completely.
This one is a little higher in carbs - but it is still a way healthier option than a regular pizza. This is the broccoli crust. I know it sounds weird, and slightly frightening... but just trust me on this.
Steamed broccoli that was pulsed into tiny bits in the ninja blender, mixed with 8 eggs, 2 cups almond / coconut flour mix, 1 1/4 cup shredded cheese, and seasonings - mix until all completely combined and not soupy. Spread out on a parchment paper lined pizza tray, and smooth out to even thickness with a spatula. Bake 375 until the top is brown and bubbly like this picture. I then flipped the pizza (but holding onto the parchment paper and placing the pizza tray over top of the pizza), and baked again for another 10-15 minutes until that side is all nice a bubbly.
Cauliflower crust. Yes, I know... vegetables. But it's actually really good - and I don't like cauliflower, generally. What you'll need is 2 1/2 cups grated cauliflower, 1 large egg, beaten. 1 1/4 shredded mozzarella, 2-3 tbspn asiago or parmesan, Sea salt, and black pepper.
Preheat oven to 425 degrees. Put grated cauliflower into a microwave safe bowl, and nuke for approximately 8 minutes, until soft. Allow to cool. You're going to need to strain the living shit out of the cauliflower to rid it of excess moisture. Do this with cheese cloth or a clean tea towel.
Once you've strained the cauliflower, mix in the balance of ingredients until everything is well combined. Spread evenly onto a parchment lined baking sheet that has been lightly sprayed with coconut oil. It will make an approximate 10" round. Bake in oven 10-14 minutes until golden brown. Top with your desired toppings!
And finally, we have Meatza. The meat pizza crust. We normally use a mix of ground beef with pork, and season with our favorite pizza flavored seasonings. Press into a baking dish with high sides (because this will create a lot of juice that has to be drained) and bake in the oven 350 degrees until cooked through. You will need a meat thermometer for this. Once cooked - add your sauce and toppings! Voila! Meatza Pizza!