Pizza crust has so far eluded me. I know that delicious gluten free pizza crust is possible, because I’ve tasted it. Yet I have been unable to find a recipe that satisfies all of us (and I have thrown out more inedible pizza crust than I care to mention). So while I haven’t given up on making the perfect pizza crust, I’ve been tackling other gluten free challenges. So what to do when Daddy’s goes away and the girls want pizza? Gluten free pizza bake! Is this a replacement for pizza crust? No. (It makes a soft spongy crust). Did the girls love it and gobble it up? Yes! So that’s a hit in my eyes. This recipe is a cheese overload, but it did satisfy my girls pizza craving, and it was extremely simple to make.
- 8 ounces cream cheese, softened
- 2 organic eggs
- 1/4 cup parmesan cheese
- 1/4 cup Mozzarella cheese
- 1/4 teaspoon oregano or Italian seasoning
- 1/4 teaspoon garlic powder
- plus whatever toppings you would like (i.e.: pizza sauce (see below), pepperoni, pineapple, veggies, cheese)
Preheat oven to 350 degrees.
Beat or whip the cream cheese until it’s fluffy. Add the eggs in and whip until smooth. Next add the cheeses and the spices.
Grease a 9×13 glass baking dish and then line with parchment paper. (TIP: wet the parchment paper first and then form to pan).
Cook your crust in the oven at 350 for 20-30 minutes until golden brown.
Take out and let cool fully on a wire rack (10 minutes). When it’s cool, go ahead and take a spatula underneath it to loosen it from the bottom of the pan/parchment paper, however leave it in the pan.
Now you can either refrigerate the crust OR you can go ahead and place your toppings on it.
If you place the toppings on it, bake at 350 for 15-20 minutes until cheese if fully melted. If you refrigerate it, take it out at least 15 minutes before you intend to top it. Turn the broiler on and broil the top for the last few minutes to make the cheese bubble.
I have not tried freezing this recipe, but apparently it does freeze well.
HOMEMADE PIZZA SAUCE:
- 1 (6 ounce) can organic tomato paste
- 1/2 to 1 cups water (depending upon how thick you like your sauce)
- 1/8 cup organic extra virgin olive oil
- 1 organic cloves garlic, minced
- salt and pepper to taste
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon dried rosemary, crushed
- 1 tbsp Wholesome Sweeteners Organic Sugar
Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.