This recipe provides instructions for making a thin and crispy low carb pizza crust using mozzarella cheese, cheddar cheese, eggs, garlic powder and basil. The cheese mixture is spread thinly and baked until golden brown before topping. Suggested toppings include pizza sauce, additional cheese and pre-cooked meats and vegetables. Each slice is filling yet thin enough to eat in hand. The crust alone has 176 calories per serving while a topped slice contains 271 calories.

1. NANCYELLE'S THIN AND CRISPY PIZZA CRUST
BY: LINDA'S LOW CARB MENUS & RECIPES
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
3 eggs
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *
Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with
parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to
the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I
suggest checking it after about 10 minutes. If it's getting very dark on the edges and top,
turn the oven down to 400º and continue baking until brown all over and no longer pale
on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack
in the center position, put the pizza under the broiler until the toppings are hot and any
cheese you added is melted and bubbly, about 4-5 minutes.
Makes 8 servings
Can be frozen
* You may want to sauté your mushrooms, peppers and other vegetable toppings before
using because the pizza will only be baked briefly with the toppings on. I also
recommend pre-warming any meat toppings as well. I put all of my toppings, except the
sauce and cheese, in a big skillet and heated them up together.
Crust only:
Per Serving: 176 Calories; 14g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g
Net Carb
Topped with 1/4 cup pizza sauce, 4 ounces mozzarella cheese, pepperoni, 1/2 cup cooked
Italian sausage, 4 ounces mushrooms, 1/4 cup green peppers:
Per Serving: 271 Calories; 21g Fat; 18g Protein; 3g Carbohydrate; trace Dietary Fiber;
2.5g Net Carbs
This is my new favorite low carb pizza crust and it's quick and easy to make. It is crispy
on the edges and nice and thin. Even though it is very thin, you can easily pick this up
and eat the pizza in your hand. I went very light on the pizza sauce on mine because it
gives me heartburn. You could use more than I did but too much might make the crust
turn soggy. Although 1/4 cup isn't a lot of sauce, I was able to very thinly spread it over
the entire surface of the crust. It was just enough to suit me. I also went light on the
cheese topping because there was already 12 ounces of cheese in the crust. Four ounces
for the topping was just enough to help hold the other toppings in place. Although one
slice would have been plenty for me, I didn't have too much trouble eating two slices. It is
very filling and satisfying. If you serve a salad along with this, one slice might be enough

2. for all but the biggest appetites. Click here if you'd like to read Nancy's original recipe
thread at Low Carb Friends. Click the photo to see a close-up. Below is a picture of the
whole pizza.
Thank you Beth Gallihar Riley for sharing this delicious recipe with us from LINDA'S
LOW CARB MENUS & RECIPES! Enjoy!