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Pizza with no bread-based dough. Certainly minimal carbs. mostly diabetic friendly, but not as dry and gross sounding as the various flour-alternative dough options!

 2 lbs mozarella (1 large Walmart brick)
 14 oz tomato puree
 2 tbsp tomato paste
 1 tsp basil
 1 tsp oregano
 2 tbsp garlic powder
 0.50 tsp salt
 1 pinch sugar (~1/2 tsp)
 3 oz shredded parmesan (1/2 of a 6 oz package)
 4 eggs
 Other toppings as desired. I prefer Italian sausage, but pepperoni would work, as would meatballs, onions, and garlic...
1

preheat oven to 400 degrees F

2

run mozzarella through the food processor to shred it finely

3

mix half of the mozzarella, eggs, parmesan, and garlic powder together to make a pseudo-dough. I mix it with a fork, like I would when whisking eggs.

4

line a cookie sheet (or pizza screen, my preference) with parchment paper, then spread the pseudo-dough on the paper fairly thinly

5

put the cheese in the oven and bake until the cheese browns - the edges will crisp, which is good. this is a "to-taste" thing, but I prefer my crust more crisp all he way through.

6

while the cheese is baking, mix the puree, tomato paste, and remaining seasoning to a pizza sauce (tweak this to taste! The stuff listed here is what I used to try and get closer to a "Chicago style" tavern pizza)

7

when the cheese is done, take it out, and let it cool slightly.

8

spread the sauce on the crust, then add any additional toppings (I used cooked Italian sausage), and top with some more cheese, as with a normal pizza

9

bake the pizza until the cheese on the top is properly melted and golden

10

take out, and let rest for a minute before slicing and serving. It will have an "artisan" look, as it's not as easy to keep in a round or square shape using the pizza screen method, but it came out really well!

Ingredients

 2 lbs mozarella (1 large Walmart brick)
 14 oz tomato puree
 2 tbsp tomato paste
 1 tsp basil
 1 tsp oregano
 2 tbsp garlic powder
 0.50 tsp salt
 1 pinch sugar (~1/2 tsp)
 3 oz shredded parmesan (1/2 of a 6 oz package)
 4 eggs
 Other toppings as desired. I prefer Italian sausage, but pepperoni would work, as would meatballs, onions, and garlic...

Directions

1

preheat oven to 400 degrees F

2

run mozzarella through the food processor to shred it finely

3

mix half of the mozzarella, eggs, parmesan, and garlic powder together to make a pseudo-dough. I mix it with a fork, like I would when whisking eggs.

4

line a cookie sheet (or pizza screen, my preference) with parchment paper, then spread the pseudo-dough on the paper fairly thinly

5

put the cheese in the oven and bake until the cheese browns - the edges will crisp, which is good. this is a "to-taste" thing, but I prefer my crust more crisp all he way through.

6

while the cheese is baking, mix the puree, tomato paste, and remaining seasoning to a pizza sauce (tweak this to taste! The stuff listed here is what I used to try and get closer to a "Chicago style" tavern pizza)

7

when the cheese is done, take it out, and let it cool slightly.

8

spread the sauce on the crust, then add any additional toppings (I used cooked Italian sausage), and top with some more cheese, as with a normal pizza

9

bake the pizza until the cheese on the top is properly melted and golden

10

take out, and let rest for a minute before slicing and serving. It will have an "artisan" look, as it's not as easy to keep in a round or square shape using the pizza screen method, but it came out really well!

Notes

Crustless Pizza

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