Pizza Ideas

Healthy pizzas using Udi's Gluten Free Foods crust topped with thinly sliced beets, cauliflower, zucchini and black olives on one and fresh jalapeno, onions, tomatoes and black olives on the other. Butter and garlic sauce rather than traditional sauce. Topped with raw cheddar and Parmesan. OMG!

How To Make Low Calorie Pizza

Pbf Signature Pita Bread Factory - Authentic Thin Style - 100% Whole Wheat Pita (Canada), 1 PIta (57 g) (I am going to try this with portabello mushrooms to get rid of the grains)
Mushrooms - Raw, 0.33 cup, pieces or slices
Butterball - Canada - Turkey Pepperoni, 15 slices
Cheese - Feta, 16 g
Cherry Berries - Grape Tomatoes Raw Red , 6 tomatoes
Olives - Black - Black Olives, 4 olives
Best Buy - Light Medium Cheddar Cheese, 30 gram
Oil - Olive, 0.5 tablespoon
Roasted tomatoes, fennel, peppers & onion sauce.(shelly's) (1/2 c per serv.), 0.5 serving
Peppers - Sweet, red, raw, 0.33 cup, sliced

Flourless Pizza

If you're dairy free as well, this can be modified to your needs.

Flourless Pizza

Crust

4 ounces cream cheese, softened
2 eggs
¼ cup Parmesan cheese
1/2 tsp pizza seasoning
8 ounces (2 cups) mozzarella cheese, shredded

Topping

1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
4 ounces (1 cup) mozzarella cheese, shredded
Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)

Directions

Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.

For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.

Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.

Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.

Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

Shirley