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I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I just can't see this recipe working out, or tasting good.
I would like some feedback on this, because I really don't have much time when I come home to cook, so if I make it and it doesn't turn out right, I won't have much of a backup plan.
Don't think of that as dough. This looks like basically making a quiche base to put pizza toppings on.
I don't see any reason to think this recipe won't be stable but it won't be anything like pizza crust. Still it sounds tasty.
I've actually made this twice now. First time I did not let the cream cheese get to room temperature, so it wasn't the right consistency. Second time, the "crust" was right, I just didn't cook it long enough.
The recipe says to cook just the "dough" until it starts getting brown, but you really need to cook it longer. Next time I cook it, when it starts getting brown, I am going to put olive oil on the "crust" and cook it longer.
The edges (the second time I made it) were real good because they got a little crispy, but the inside was still a little loose. I must say, this recipe makes a very good pizza. The biggest problem for me was finding low carb pizza sauce.
