I found this recipe for a pizza crust and I miss having pizza on Atkins, so I decided to give it a try. Let me tell you it was WONDERFUL! I was in Heaven. It was actually crunchy. I thought I would share it with y'all. Hope you enjoy it.

8 oz pkg of cream cheese
4 eggs
1 TBS Oregano
1 TBS Garlic Powder
2 Cups grated Mexican or Italian Cheese
1/2 cup parmesan cheese
1 cup Pork Rinds (crushed as fine as you can get them)

Preheat oven to 450. Mix softened cream cheese and eggs (one at a time) until mixed well. Then add the cup of crushed pork rinds and parmesan cheese. Mix well. Then add the oregano, garlic powder and cheese. Mix well. Dough will be sticky. I used a regular pizza pan and had to use a spoon to spread it out. Bake for 15 minutes and broil for 2 minutes. Take it out and let it sit for about 5 minutes. Then, add your toppings. I added my sauce, mozzerella cheese, and pepperoni. Put back in the oven for about 10 minutes. It was SOOO Good!

Hope y'all enjoy it.

What was the carb/calorie count in it?

Actually the recipe didn't give the carb/calorie count. I tried to figure it on my own using fit day. According to fitday, the carbcount is roughly 3 carbs per slice (large slice).

Sounds Great! I am printing so I can try this weekend! Thanks!!!

Yummy -- but is there any substitute for the pork rinds? (For vegetarians)

Thanks!

nicolasix,
I don't know if this would work but what about almond meal to replace the porkrinds. Pat S.

What do you make your pizza sauce out of--just buy the stuff in the jar or do you make it homemade? I bought some of the ingredients today for the crust and plan to make it tomorrow for supper. Pizza--here I come!!!!

I was just talking about creating a pizza crust out of just mozarella and ground Pork Rinds. Mixing maybe with an egg and bake in the oven (on a pizza stone cuz I have one) for about 5-10 mins. Then adding toppings and bake until the cheese is golden brown.

But since there is already a tried & true recipes, sounds like a winner to me!!!

Has anyone else tried this? Is it hard to make? LOL I'm not an expert in the kitchen.

Try this one.

Sherrielee's Artisan Flat Bread (Ciabatta/Foccacia)
Preheat oven to 350

8 oz cream cheese
4 eggs
1/2 C almond flour
1/4 C parmesan cheese
3/4 C Atkins bake mix (I use the knock off homemade fake mix instead of his - recipe to follow)
1 tsp fresh minced garlic
salt and pepper (this can get salty so watch it - 1 tsp maybe too much in the salt area)
1 tsp baking powder

Mix this in the food processor until smooth. Then add and stir by hand
1 C shredded Italian cheeses (I use preshredded from the store)
Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick)

Sprinkle with:
2 tsp of assorted herbs (I used basil, oregeno and garlic)
Bake until nicely browned on top (my oven is about 30 minutes, but watch it from 20 on)
Remove from oven and brush with 1 Tbl of olive oil
Pop out of pan and cool on a wire racks.

For 12 servings I get the following per serving:

Cals 192, Fat: 16, Carbs: 3, Fiber: 1, Net Carbs 2, Protein: 9

The fake Atkins bake mix is as follows:

BAKE MIX

1 C soy flour
2 C soy protein isolate
2 TBL baking soda
1 tsp salt
2 TBL granular Splenda

Mix well and then sift together. I store mine in the refrigerator and use in the same proportions as any recipe calling for low carb bake mix. I usually use the bake mix as a slight addition in other recipes

3 carbs per 1/2 C

If you really want it to taste great, use wheat protein isolate instead of the soy protein isolate.

You could add your pizza toppings half way through the cooking time.


I made an olive bread version too, just right for a decent sandwich! I just added in halved olives, chopped parsley and sauteed onions.

Pour out onto a jelly roll pan lined with parchment and spread from edge to edge evenly with a spatula - it is sticky and this will take some time (if you use a smaller pan it will be very thick)
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When things are sticky I spray the spoon or spatula with pam it won't stick and makes spreading so much easier. Pat S

What a great idea!

cindycm - Thanks for posting the recipe! I made it the other day it is really good! I had to substiture 1c mozerrella and 1 c. cheddar for the 2 c of Italian or Mexican cheese. I took the liberty of calculating the nutritional facts (this is for the crust using the substituions I made) for those who are wondering, here is what I came up with:

For the crust only,
divided into 12 slices:

Fat: 16.32 g
Cholesterol: 132 mg
Sodium: 357.59 mg
Net Carbs: 1.5 g
Protein: 11.83 g

You can see my complete math at http://www.luminousgifts.com/lc/lc_pizza.htm

we had this the other night -- very good results. the boyfriend really liked it, out of all the other pizza crusts i've tried. it really reminds me of old fav, boboli crust! yum!! this one's a keeper!

I agree! It is awesome! We just had it for dinner!!