Low Carb Cheese base PIZZA

When I was younger, I accidentally set fire to the oven. Burnt, crispy cheese was one of my favourite naughty snacks. I usually made it in the frying pan but one day I thought it might be easier to stick it in the oven in a foil tray. I’m sure that would have been successful if I hadn’t been distracted by something shiny in some other part of the house and forgotten about it until flames started emitting from the oven. The cheese was overdone and I stopped making myself that snack for a while.

Then I started with the whole low carb thing and I craved something crispy. I realised that the idea of a cracker made of crispy burnt cheese was no longer considered a naughty snack, but rather a viable option. Awesome. Then I took it one step further…. pizza crust.

This is not strictly ‘paleo’ per-se, as strict paleo is non-dairy. But it IS low carb, and if you don’t suffer funny things with dairy, then why not. It’s SO awesome.


  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
  • 1/4 teaspoon oregano or Italian seasoning
  • 1/4 teaspoon garlic powder
  • 8 ounces Italian cheese blend or mozzarella cheese, shredded
  • 1/4 cup pizza sauce
  • 4 ounces mozzarella cheese, shredded
  • Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc. Anything is possible here. I used cooked chicken and satay sauce one – that was soooooo good.
  • Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza


  1. In a medium bowl, whisk the cream cheese until smooth and creamy.
  2. Whisk in the eggs until the mixture is well-blended and smooth.
  3. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
  4. Spread the cheese mixture on one of those round silicon baking trays. Or a baking pan lined with non-stick paper. Trust me – you’ll thank me for the non-stickness.
  5. Bake at 190ºC 20-25 minutes or until evenly browned, but not too dark.
  6. Let cool completely on a wire rack.
  7. Refrigerate, uncovered, until shortly before serving time.
  8. Spread the chilled crust with the pizza sauce, then the cheese and toppings of your choice.
  9. Lightly sprinkle with the seasonings of your choice.
  10. Stick under the grill for 15-20 minutes or until toppings are bubbly.
  11. Let stand a few minutes before cutting.
  12. Pizza.

Author: torie

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