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Sunday, December 18, 2011


This excellent thin, crispy pizza crust was inspired by Peggy Hardaway’s pizza crust. I followed her basic recipe but used my bake mix, a little  oat flour and only 1 egg.  Do visit her blog:    I think you can see from the photos that this crust (thin, golden crust) enables one to pick up the pizza slices to eat, if desired.  It is quite sturdy.  Thanks, Peggy for the inspiration.  This recipe is also in Low-Carbing Among Friends, Volume 2.  I love my Low-Carbing Among Friends' collection.  I just wish I had enough time to try out many, many of the amazng recipes from all the authors.  I have to keep making net new recipes for the blog, Facebook and new cookbooks, so I am actually pretty envious of other cooks out there, who have the freedom to make whatever they want, whenever!

4 oz cream cheese, softened (125 g)
1 large egg
1 tbsp olive oil (15 mL)
11/2 tsp Parmesan cheese (7 mL)
2/3 cup Gluten-Free Bake Mix 3  - means either Bake Mix 1 or 2 as well - no xanthan gum or gelatin required (150 mL)
2 tbsp oat flour (30 mL)
1/2 tsp baking powder (2 mL)
1/2 cup shredded Monterey Jack cheese, OR (125 mL)
  Mozzarella cheese
1 tbsp olive oil (15 mL)

Preheat oven to 375°F (190°C).  Line a 12-inch (30 cm) pizza pan with foil or parchment paper (also possible to just fit the foil inside a bigger pan).  Spray foil with nonstick cooking spray.

In food processor, combine cream cheese, egg, 1 tbsp (15 mL) olive oil and Parmesan cheese; process.  In medium bowl, combine Gluten-Free Bake Mix, oat flour, and baking powder.  Add to food processor along with Monterey Jack, OR Mozzarella cheese; process.  Drop dough on prepared pizza pan.  Using a large piece of plastic wrap, press dough out and use a rolling pin to further roll out the dough.

Bake 10 minutes on middle rack and 10 minutes on lower rack.  Remove and brush crust with 1 tbsp (15 mL) olive oil. Top with scant 1/2 cup (125 mL) thick Pizza Sauce*, page 56 in Low-Carbing Among Friends, Volume-1.  Add meat and vegetable toppings of choice and shredded Monterey Jack, OR Mozzarella cheese.  Place back in the oven on middle shelf and bake 10 minutes.  Then place on the lower rack and bake another 10 to 12 minutes.  Check the crust as it should be evenly brown underneath. 

Yield:  10/12 servings (crust only)
1 serving
131.3/109.4 calories
4.7/3.9 g protein
11.2/9.3 g fat
2.7/2.3 g carbs

Helpful Hints:  *For thicker Pizza Sauce, page 56, Low-Carbing Among Friends, Volume-1, use a few tablespoons less water than stated; seems to work really well with this pizza crust and ensures a crispy crust.  I have a small rolling pin which is great for rolling out pie crust dough in the pie dish – this is ideal but a small can of food will work almost as well.  It is possible that different ovens will require shorter or longer baking times, but once you’ve figured it out, this pizza crust is a real winner!

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 


Ann said...

Oooh, I bet it's delicious with cream cheese and parmesan in it! ....and the pizza looks delicious!

easyfoodsmith said...


Tina said...

I am intrigued by the cheese as well as the oat flour that makes up the pizza dough-it must have some delicious flavor as well as texture. Well worth a try-yum!
May you have a blessed holiday filled with all the love and joy that this season has to offer. XOXO!

Cassie/Bake Your Day said...

This is a great idea. I love making easy changes to make such big differences nutritionally. Homemade pizza is one of my favorites. Happy Holidays, Jennifer. Thanks for your sweet comments on my blog. It's been a pleasure reading your blog this year! And having you as a reader of mine!

Jennifer said...

Thanks Ann and Easyfoodsmith. Merry Christmas!

Jennifer said...

Merry Christmas to you, Tina, and have a wonderful New Year of fun baking times.

Jennifer said...

Thanks, Cassie - hope you enjoy the holidays too! :)

RVcook said...

This pizza looks FABULOUS! I just knew you would find a way to use the GF bake mix in there. Heading off to the grocery store to pick up some toppings...yum, yum...:-D

Jennifer said...

LOL Thanks, Donna, I hope you like it as much as we do. Peggy is a genius!

Lizzy said...

Jennifer, your pizza looks fabulous!!! I love a thin, crispy crust~

Thanks for your support as well!!! Wishing you a very Merry Christmas!!!

Jennifer said...

Thanks, Lizzy. :)

It is also my preference; a thin, crispy crust.

Balvinder ( Neetu) said...

The Pizza looks nicely crusted. Sometimes I do not understand whether I like pliable pizza or crusted pizza. because crusty ones hurt your gums and pliable ones are too soft.I will check your crispy crust.

Jennifer said...

Neetu, hope you find a crust that you like. :)

buttoni said...

Looks good, Jen! And loaded up with lots of toppings! My kind of pizza! It's wonderful you do gluten-free, there are so many folks out there who must bake GF. I'm glad I can point folks to your site for GF delectable recipes.