The day I was diagnosed with ulcerative colitis and I realized I would probably have to go gluten-free I clearly remember laying groggily in a hospital bed, looking at my mother, crying, “but I can’t go the rest of my life without ever eating a piece of pizza!”. Pizza has, and will forever be, my favorite food. However, as challenging as gluten free pizza eating can be, grain free pizza is an extra special challenge. I have not yet experimented with almond flour crusts, although I’m sure I will in the future, however I did adapt a wonderful low-carb recipe I found long ago that is quick easy and satisfies even the strongest of pizza cravings. As a bonus, it was a big hit with the husband! I believe his exact words were “Why have you been hiding this recipe from me, that was actually really good!”.
Swearing off grains does’t have to mean that pizza making has to be a long drawn out, tasteless, production of dough making, pre-baking and the like. Pizza has become a convenience food for much of America and it can remain that way for you as well. Enjoy 🙂
1 (8 oz.) Package of full fat cream cheese
1 tsp of Garlic Powder
1/4 cup of grated parmesan cheese
approx. 8oz of tomato sauce
1 cup of shredded mozzarella cheese
Your toppings of choice (we used pepperoni and sausage)
Preheat your oven to 350 degrees. Grease a 9×13 glass baking dish. With a mixer, blend cream cheese, eggs, pepper and garlic powder. Add parmesan cheese and stir to combine. Spread this mixture evenly into the baking dish and bake for 15-17 minutes or until golden brown.
After the crust if finished baking, raise the oven temperature to 400 degrees. Spread your tomato sauce evenly over the top of your crust, top with cheese and toppings. Bake for 8-10 minutes or until cheese is bubbly. Let set for a few minutes, cut into squares and serve.