Recipe: Deep Dish Pizza Crust (cream cheese) and gluten free pizza crust (cream cheese)

I did not find the weight watcher's recipe but perhaps you could sub ricotta cheese for in the cream cheese in one these recipes. Good luck and let us know.

DEEP DISH PIZZA CRUST
Source: http://www.genaw.com/lowcarb/deep_dish_pizza.html

4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded

TOPPINGS:
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza

Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper (see note below). Bake at 375 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.

If you baked it without a parchment paper lining, when nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time. Chilling the crust before topping the pizza is optional. You can top it right away and do the final baking. I just find it convenient to get the crust baked ahead of time and then do the second baking with the toppings just before serving.

Spread the crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375 about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting

Can be frozen

Makes 8 servings

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Unless you line it with parchment paper, I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.

I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter without the paper moving around too much.

UPDATE 3/10/14: I simplified the method for making the crust. There was no need to add the ingredients in stages. Just dump them all into a bowl and mix them with a wooden spoon. Just make sure that the cream cheese is softened first. I mix mine in an 8-cup measure with a handle on it. I put the cream cheese in first and soften it in the microwave for 20 seconds. Then, I add the rest of the crust ingredients and mix them.

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FLOURLESS, GLUTEN-FREE PIZZA
Author: Shirley Braden

This flourless pizza is loved by MANY! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again!

CRUST INGREDIENTS:
4 ounces cream cheese, softened
2 eggs
1/4 cup Parmesan cheese
1/2 tsp pizza seasoning
8 ounces (2 cups) mozzarella cheese, shredded

TOPPING INGREDIENTS:
1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
4 ounces (1 cup) mozzarella cheese, shredded
Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/"liquid" to prevent a soggy crust.)

Preheat oven to 375 degrees F. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.

For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.

Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I "cheat" and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.

Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before-I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.

Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.