I got creative with some recipes this week, when I was preparing dairy laden foods for family members without any food intolerences.

For pizza, I made an egg crust- 5 beaten eggs, with onion, garlic, salt, pepper, and oregano mixed in. Then I poured this into the bottom of a greased pie plate and baked it for a while. Then I took it out of the oven and added sliced tomatoes, olives, green peppers, and onions to the top of the crust and put it back in the oven to bake some more.

It came out quite yummy, but it fell apart. I'd intended to add the veggies when the crust wasn't quite solid yet, so it would bake in and hold together, but I'd overcooked it and it ended up being like an omelette with cooked veggies tossed loosely on top. I should have added another beaten egg to the top of the crust before adding the vegetables so it would hold together.

For quiche, I mixed broccolli and lox, then covered that with a mixture of beaten eggs and spices (onion, garlic, salt, pepper). Then I sprinkled some ground nuts along the top before baking.

I can't tell you how often I think about "Gee, I wish there was a cheeseless pizza I could make". Good job, Ruth!

Nancy, I think there's a recipe in the kitchen section for making pizza with a crust made out of pureed chicken breast. I made it once and I actually enjoyed it quite a bit. I think it might have parmesan in it, but you could probably make it without.

Found it!

http://forum.lowcarber.org/showthread.php?t=264996

I'm definitely going to have to try it this week. Sounds awesome.

Maybe you could bind the chicken crust with flax instead of the parm. Might try it just for fun, though pizza without cheese... eh. What could you use for the "gooey" component?

Hmm, if you cook the heck out of eggplant it gets pretty gooey! That actually sounds pretty good now that I think about it. A chicken crust spread with roasted eggplant and maybe some roasted red peppers and basil. Mm!

I just made a paleo version (my hard-core style of Paleo) of this pizza that wasn't too bad. I substituted the Parmesan with an equal quantity of almond meal. Instead of the tomato paste I lightly brushed the base with a bit of avocado oil and then instead of the cheese topping I put a couple of lightly beaten eggs.

I cooked the base first, until brown (I flipped half way too) and then put the toppings on (without the eggs) and cooked a little (to make sure the bacon was cooked) and then cooked the lot with the egg until it started to get firm but was still a little runny like melted cheese.

It was a little dry, so needs a bit more experimentation but for a first attempt was very inspiring. When I get it perfected, I'll post the final recipe somewhere in the Paleo section!

There's always Karen Barnaby's meatza.

http://www.lowcarb.ca/karen/recipe059.html

I usually satisfy the craving with a meal of Italian sausage served with spicy tomato sauce. Nibbling on pepperoni slices is good too.

Hey! I could actually make that kosher!

The only problem is I couldn't cook it at the same time as the dairy pizza the kids will want to eat on Pizza night.