In my pickle of a pursuit for the perfect pizza, I've decided to play with a fairly common approach towards low-carb deep dish pizza making. The idea is, in short, to make a thick crust-like creature consisting of cream cheese, cheese and eggs. This is par-baked, then it is topped with pizza toppings, then baked again!
I cannot take credit for this recipe, but I wouldn't even know who to give the credit TO. Some version of this recipe exists in thousands of low-carb recipe "hot spots". So, I'm going to give the credit to someone who's site has probably helped hundreds of thousands of people ... possibly millions! Check out one version of the following recipe, at Linda's Low Carb
My personal twist is two-fold. One:
to use all fresh ingredients. I'm a fan of fresh herbs and garlic, but understand completely why people would use dried and powdered. Use your discretion on this one. Two:
somewhere along the line, I developed a habit of baking things into a silicon muffin pan
. I "think" it started with frittatas, but it's evolved into other things ... these delightful pizza pucks included!
Obviously, you could use any number of ingredients and toppings, much like as with a regular pizza. I'm going to go with a "meat lovers" variety because ... I love meat! Meat is NEAT!
It was VERY good and certainly hit the spot. It tasted like pizza. That is to say, it tasted like pizza TOPPINGS. Imagine ordering a fantastic pizza, with all the stuff you love, then asking for triple exxxtra cheese. When it arrives, pick off only the cheese and toppings and devour with glee. THIS is what this tasted like. In fact, the way they are constructed renders them also "Meat Lovers Pizza Stuffed Cheese". An excellent flavor, easy and fun to eat, but ... not a perfect pizza. My pickle of a pursuit continues ...