Low-Carb Thin Crust Pizza You Won't Feel Guilty About Eating

It is in my nature to misbehave just a little bit every now and then. All this healthy eating has not felt like dieting in the least, but severely limiting pasta and bread from our diet has been tough for me. I grew up in a home of incredible Italian dishes and home made breads. Just so you  know, you don't have to bother getting out the violin when you see what I fixed for me and Andy the other night. I found this "Where's The Crust" pizza recipe on the Plain Chicken blog on Pinterest and we loved it!

I doubled the crust recipe and made two pizzas. One of the pans was a little smaller (9x12) than the other (12x17). The crust in the smaller was OK and tasted great, but the crust could have baked just a little bit more due to the thickness. I listed the carb count for the ingredients we used at the bottom so you can mix and match to your heart's content. Seriously, we will do this again whenever we want to eat something decadent and not feel one bit guilty about eating. The pieces left over heated up nicely and tasted even better the next day.

CRUST INGREDIENTS:
1 8 oz. package regular cream cheese, softened 
2 eggs
1/4 teaspoon black pepper
1 teaspoon Lawry's Garlic Salt
1/4 cup grated (powder type, not shredded) Parmesan cheese

TOPPINGS: (optional)
1/2 cup Ragu pizza sauce
Additional Garlic Powder
Shredded Mozzarella cheese
Feta Cheese Pepperoni
Baby spinach
Fresh Baby Bella Mushrooms
Onions
Black Olives

Pre-heat the oven to 350 degrees.

In a medium bowl mix, on low speed, mix the cream cheese, eggs, pepper, garlic salt and Parmesan cheese.

Beat until mixture is well blended.

Lightly spray the baking pans with cooking spray. Spread out the "crust."

This is the 9x12 dish during the baking process.
It puffed up quite a bit and took a lot longer to get "golden brown on the top and bottom.

Bake for 20 minutes or until golden brown.

Remove the crust from the oven and let it cool for 10 minutes.

See how pretty the sides are? This crust had the perfect bottom!

Pizza option one: Spread the pizza sauce on the crust and top with baby spinach, fresh mushrooms, onions,  black olives and feta cheese crumbles.Sprinkle a little extra garlic salt and return to oven.

Pizza option two: Spread the pizza sauce on the crust and top with shredded Mozzarella cheese, pepperoni, mushrooms, onions and black olives. Sprinkle a little extra garlic salt and return to oven.

Bake until veggies are the texture you like or the cheese melts. 

Let it cool for about 5-10 minutes before cutting.

Cream cheese: 8 oz. block has 16 carbs

Parmesan cheese: Zero carbs

Eggs: Zero carbs

Ragu Pizza Sauce: 5 g. carbs per 1/4 c./1 g. fiber

Feta cheese: 4 oz. container has 4 g. carbs

Mozzarella cheese: 1/4 cup has 1 g. carbs

8 oz. pack Baby Bella Mushrooms: 3 g. carbs/1 g. fiber per 3 oz. serving  

Spinach: 4 cups have 3 g. carbs

Pepperoni: Zero carbs

Black Olives: 3.8 oz can: 7 g. carbs.

For example, Andy and I could have eaten both pizzas and consumed a total of 75 carbs, but of course, we didn't. One slice of a thin crust Veggie Lover's pizza has 23 carbs and one slice of a thin crust pepperoni pizza has 21 carbs. In the past, we always ordered the hand tossed crust and those would have run 29 and 27 carbs per slice.