Low Carb Deep Dish Pizza

This recipe has preserved my sanity! (well, what was left of it!). The crust is wonderful, and so versatile. It is flexible enough that I plan to try to use it as a mock flatbread for a wrap sandwich, and I want to make one in a round pan to use as a crust for a quiche as well. Tonight, I am going to make it with sharp cheddar instead of mozzerella, and I will use a large glass as a cookie cutter to cut about 6 circles out of it to use as hamburger "buns". I love this recipe!

I had to come back and update my review a day later. I am still wowed by this pizza! I reheated it today in the microwave and ate it for lunch. Its amazing. Still tasted the same as last night when I ate it for dinner. The tastiest thing about this recipe is the italian herbs in the"crust" thanks again! I cant even believe how good this pizza was...i lost 60 lbs doing low carb 3 years ago and kept it off...im on my 2nd time doing the diet after having my 2nd child...this was a LIFE SAVER!!! I have been craving pizza since I was pregnant and this hit the SPOT!!! I cant even say enough! Thank you so much Mercy!!!

I came upon this recipe years ago by MERCY. It is great! First, let me start off my saying that I stuck to this recipe as stated the first time. After I baked it and let it cooled down, I took a bite and was like meh, and had an eggy consistency. It's okay, nothing to write home about. I at one piece and put the rest in the fridge. The next morning I had nothing to eat so I grab another piece and popped it in the microwave. Oh dear lord, It was AMAZING. What changed???????? YOU HAVE TO LET THE CRUST COOL ALL THE WAY DOWN IN THE FRIDGE BEFORE COOKING. This is a crucial step in making this great pizza, it tastes a million times better when you let the crust cool and dry out and recooking it with your toppings on it. Trust Me! This is absolutely a life saver recipe.

Holy pepperoni!!! This is awesome and I'm not kidding! I let my husband take the first couple of bites and he said, "This is good, really good!" "I think this is the best pizza I've ever had!" I used parchment paper to line a 9x13 pan and it worked perfectly and used 1/4 C extra mozzarella on the topping part as well as: a .99 jar of pizza sauce, 12 slices pepperoni, 4 slices ham lunch meat chopped, 1/4 C thinly sliced green pepper, a can of well drained mushrooms, 1/4 C chopped sweet onion, a few banana peppers, 1/4 C chopped/drained tomatoes and jalapeno slices. Make sure to drain all wet toppings on a paper towel. Can ya tell I liked it, lol:) Read the reviews and everybody else loved it too! Thanks a million for posting such an awesome recipe for those of us who are Low Carbing or diabetic!!!

For those of you doing WW, I substituted non-fat cream cheese, egg substitute, 1% milk, and fat free cheese for the crust (I used 2% mozzarella for the top) and it came out extremely yummy! I topped it with chopped tomatoes, green pepper, green onion, fresh basil and some sliced black olives. My calculations are 7 points for 1/4 of the pizza with my substitutions - very filling and definitely does NOT taste like diet food. Highly recommended. We had it for breakfast!