Low Carb Pizza Crust
THM:S, low carb, sugar free, gluten/nut free (if using non-contaminated ingredients)
Serves: 5-6
  • 1½ cups part skim shredded mozzarella cheese
  • 2 T salted butter
  • ¾ cup Briana's Baking Mix
  • 2 tsp. Italian seasoning
  • 1 tsp. baking powder
  • ½ tsp. garlic salt
  • ½ tsp. yeast (instant or regular; this is just for flavor)
  • 2 eggs
  • 2 T water
  • NSA pizza sauce
  • Shredded mozzarella cheese
  • 1 lb. pork sausage (or sausage of choice), fried, chopped fine, and drained well
  • Chopped onion and green pepper
  • Sliced fresh mushrooms
  • Pepperoni slices
  1. In a nonstick saucepan over medium heat, melt the mozzarella cheese and butter together until soft and stringy (don't overheat it), stirring often. While it is heating, whisk together the dry ingredients. When the cheese is sufficiently melted, turn the heat down to low and stir in the dry ingredients, eggs, and water. If a spatula isn't sufficient to mix everything smoothly, knead the dough a few times with your hands.
  2. Turn the dough out onto a square of parchment paper that is roughly 16 inches across. Cover the dough with a piece of plastic wrap and roll it out into a circle 15 inches in diameter. Place the parchment paper (with circle of dough on top) into a 15 inch pizza pan and prebake at 375 degrees F for 6 minutes. Flip the pizza crust over and remove the parchment paper from the top. Top with sauce, mozzarella cheese, cooked sausage, veggies of choice, a slight smattering more of cheese, and pepperoni (putting most of the cheese on the bottom and leaving the veggies on top without a large covering of cheese helps keep the crust from getting soggy). Bake at 375 degrees for 15 minutes or until the cheese is melted and the veggies are as soft as you like them. Yields 5-6 servings (it's very filling).
Recipe by Briana Thomas at https://www.briana-thomas.com/low-carb-pizza-crust/