Monday, July 28, 2014

Where's the Crust Pizza?

I know this looks like your average homemade pizza, but don't let that fool you! The ingredients that make up this crust are the complete opposite of traditional pizza dough, but it totally works! I don't know is very scientific sometimes, I know! In this crust is...
cream cheese, eggs, grated parmesan cheese, garlic powder and pepper. That's it! The flavor is very yummy and cheesy, which I like. It's not a dry crunchy crust. Only the edges have a slight crisp to them. The crust is nice and thin. The flavor of this pizza reminds me of lasagna. We love this pizza and I've made it often. But you need to make the crust and let it cool completely and until it firms up before adding the toppings of sauce, cheese and sausage or whatever other toppings you like. The first time I made this pizza I didn't do that and we couldn't pick up each slice. It was basically a soupy mess...a delicious mess though! Then after it's baked you need to let it cool slightly again before serving or it will be too mushy to eat.
This is the crust after it's baked and cooled and
before the sauce and toppings are added.
I found this very cool recipe *here* and made it as written except I tweaked the direction to simplify them and to include the part about letting the crust cool
before topping and baking again. Give this recipe a try. It's so worth it!
Where's the Crust Pizza?

8 oz. cream cheese - I used fat free
2 large eggs
1/4 cup grated parmesan cheese
1/4 tsp. pepper
1 tsp. garlic powder

1/2 cup pizza sauce
2 cups smoked sausage - diced or
other toppings of your choice
1 1/2 cups shredded mozzarella

Preheat oven to 350 degrees F.
Lightly grease a 9" x 13" casserole baking pan.
In a medium size bowl mix together the crust
 ingredients until thoroughly combined.
Evenly spread the crust mixture into the baking pan.
Bake for 15 minutes or until the edges are nicely browned.
Remove from oven and let crust cool completely,
at least 30 - 40 minutes.
Then add the pizza sauce, diced smoked sausage
 or other toppings.
Sprinkle evenly with the shredded mozzarella.
Bake again for 10 minutes or until cheese browns.
Remove from oven and let cool slightly
before slicing and serving.
Serves 4


  1. Hi the cream cheese is it the brick or in the plastic container?

    1. Either one is fine as long as it's 8 ounces. You can even use full fat or reduced fat. Please let me know if you try this...thanks! =D

  2. Looks wonderful, I will DEFINITELY be trying this crust!

    1. Thanks Nora! Please comeback and let me knownhowbyou liked it! 😀


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