Low-Carb Deep Dish Pizza

This recipe had some rave reviews, so I thought I'd try it out. It is a similar concept to another recipe I've posted, The Low-Carb Taco Bake. This wasn't bad by any means, but I'm not a huge egg person, so if I made this again, I'd most likely cut back the eggs to 3 instead of 6, and do a thinner crust. It is a great way to satisfy that pizza craving with out over doing the carbs though.

Low-Carb Pizza Bake

6 eggs
6 oz cream cheese (3/4 package) at room temperature
1 teaspoon garlic powder
1½ teaspoon oregano or other Italian seasoning
½ teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)

Heat the oven to 350° F.
Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.

Spread cheese in bottom of well-buttered 9X13 pan. (use an Italian blend such as Trader Joe's Quattro Formaggio) Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.

Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.

I topped the pizza with 6 oz. of tomato sauce, fresh mushrooms, pancetta, and the remaining cheese.

Source: www.lowcarbdiets.about.com