No-Dough Pizza
This no-dough pizza is a gluten-free, low-carb, diabetic-friendly way to enjoy pizza without all the carbs.
This no-dough pizza is a gluten-free, low-carb, diabetic-friendly way to enjoy pizza without all the carbs.
- Carbohydrate 52.6741374940982 g
- Cholesterol 1030.29300019186 mg
- Fat 346.037182176994 g
- Fiber 7.78697654215016 g
- Protein 230.343722212975 g
- Saturated Fat 148.940478075531 g
- Serving Size 1 1 Serving (1820g)
- Sodium 10754.8007281074 mg
- Sugar 44.8871609519481 g
- Trans Fat 40.0368804990822 g
- Calories 4262 calories
Step-by-step
- Preheat oven to 350.
- Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
- Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
The Evolution of Alternative Bases
Long before modern dietary shifts popularized flourless alternatives, inventive home cooks utilized cheese and egg mixtures to mimic the structural integrity of flatbreads. Dairy-heavy batters coagulate upon baking because dairy proteins denature and form a solid matrix when heated to 350 degrees Fahrenheit. This method relies entirely on protein cross-linking rather than gluten development to hold toppings.
Managing Moisture in Dairy Crusts
Cream cheese contains substantial liquid that must be released during baking to prevent a soggy texture. Whipping the base with a handheld mixer incorporates air, which helps the 8-ounce block of cheese and two eggs blend into a uniform emulsion. Allowing the baked base to rest for 10 minutes lets the internal moisture redistribute before any sauce is applied.
Layering for Structural Integrity
Spreading 1/2 cup of pizza sauce directly onto a warm dairy base requires restraint to avoid softening the newly formed crust. Adding 1 1/2 cups of shredded mozzarella creates a protective barrier between the liquid tomato sauce and the underlying layer. Baking the assembled pie for another 8 to 10 minutes ensures the cheese melts completely without burning the edges.
