Try this Keto Basil Pizza Recipe, or contribute your own.
- 2 large eggs
- sea salt and black pepper to taste
- 8 oz. cream cheese room temperature
- 1/3 c. parmesan cheese freshly grated
- 1 1/2 t. dried basil divided
- 1 1/2 t. dried oregano divided
- 1 t. garlic powder divided
- 1 1/2 t. tomato paste
- 3 t. sugar-free tomato sauce
- 1 c. mozzarella cheese shredded
- fresh basil leaves cut into thin slices
- optional: 4 oz. pepperoni thinly sliced
- Carbohydrate 0.256666666666667 g
- Cholesterol 141 mg
- Fat 3.31333333333333 g
- Fiber 0 g
- Protein 4.19333333333333 g
- Saturated Fat 1.033 g
- Serving Size 1 1 Serving (33g)
- Sodium 72.5053333333333 mg
- Sugar 0.256666666666667 g
- Trans Fat 0.555666666666666 g
- Calories 48 calories
Step-by-step
- Preheat oven to 375° F and line a large rimmed baking sheet with parchment paper. Set aside.
- Combine cream cheese, eggs, Parmesan cheese, 1 teaspoon basil and oregano, and ½ teaspoon garlic powder in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk until mixture is completely blended and smooth.
- Spread the cream cheese mixture onto the prepared baking sheet into the desired shape and thickness. (For thicker crusts, reduce oven temperature to 350° F and increase baking times for best results).
- Place the crust in the pre-heated oven for 8-10 minutes, or until slightly puffed and golden brown. Check halfway through cooking time to ensure the crust bakes evenly and does not become too brown.
- In the meantime, whisk the tomato paste, tomato sauce, the remaining dried herbs, and the garlic powder in a small bowl. Lightly season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove the pizza base from the oven and let cool for 5-10 minutes before topping with tomato sauce, optional sliced pepperoni, and shredded Mozzarella cheese.
- Return pizza to oven and bake for another 10 minutes, or just until the cheese is melted and bubbly. Remove from oven and garnish with fresh basil, if desired, and serve immediately.
Golden edges with a tender, pliable center provide the foundation of a successful low-carb pie. Achieving this structure relies heavily on emulsion technique. Whisking the cream cheese at true room temperature with whole eggs creates a unified lipid network that prevents the crust from releasing excess liquid during the initial bake. Cold cream cheese results in stubborn lumps that trap pockets of moisture, leaving the base soggy and prone to tearing when sliced.
Managing Moisture and Thickness
Spreading the batter onto parchment paper requires deliberate control over density. Spreading the mixture too thinly causes scorching within 8 minutes at 375 degrees Fahrenheit, whereas thicker formats demand reducing the oven temperature to 350 degrees Fahrenheit and extending the baking duration. Allowing the baked base to rest for 5 to 10 minutes before applying sauce lets residual steam dissipate, further firming the crumb structure.
Storage and Reheating
Prepared crusts handle make-ahead schedules efficiently when wrapped tightly in parchment and plastic wrap, holding quality in the refrigerator for up to 3 days. Freezing unbaked or partially baked bases works well for up to one month; thaw completely at room temperature before adding toppings. Reheating leftover slices in a 350-degree oven restores crispness much better than a microwave.
