LOW CARB GREEK PIZZA #healthy #diet

Low Carb Greek Pizza and Low Carb Low Carb Nut Free Pizza Crust. The entirety of the tasty kinds of customary pizza without the entirety of the carbs and gluten. Also, for those of you with a nut hypersensitivity, you are in karma, as this is a nut free hull formula.

In the event that you are searching for a decent nut free pizza outside layer, at that point you arrived on the correct page! A blast from the past! This formula got a facelift today. This keto pizza covering was one of the absolute first plans I at any point posted on my site and it was unquestionably needing some wonderful new photos. I completely love the flavor blend in this Greek pizza. For the 2.0 form, I included salami and new basil; it made it that vastly improved.

With all the various varieties of the first fathead pizza hull gliding around, I needed to return it to 2011 where everything started and ensure individuals thought about this low carb, nut free pizza outside variety. The cheddar in this outside layer formula crisps up impeccably to take after a conventional flimsy hull pizza. On the off chance that you like a thicker outside layer, simply make the pizza somewhat littler.

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INGREDIENTS
FOR THE PIZZA CRUST

• 4 ounces cream cheese, softened
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• 1/4 cup grated parmesan cheese
• 1 1/4 cup shredded mozzarella cheese

FOR THE GREEK PIZZA

• 1/4 cup Paleo Pizza Sauce
• 1/4 cup shredded mozzarella cheese
• 12 slices salami
• 6 kalamata olives, halved
• 3 artichoke hearts, chopped
• 1/4 cup chopped fire roasted red tomatoes
• a few thinly sliced red onions
• 1/4 cup crumbled feta cheese
• 3 fresh basil leaves, thinly sliced

INSTRUCTIONS
FOR THE PIZZA CRUST

1. Preheat the oven to 375° Line a 12 inch pizza pan with parchment paper. Alternately you can do this on a baking dish, lined with parchment paper or a Silpat, or even in a lined casserole dish. Work with what you have.
2. In a mixing bowl, using a hand mixer, combine eggs, cream cheese and seasoning. There will be some small clumps, but it should be mostly smooth.
3. Using a rubber spatula, fold in the parmesan and mozzarella cheeses.
4. Transfer mixture to the lined pizza pan. Spread the mixture out in a thin, even circle. For a thicker crust, make a smaller circle.
5. Bake for 22 minutes, flipping 12-14 minutes in. To flip it without breaking it, I like to top it with a second piece of parchment paper and pick it up from the bottom, flipping it over with the new sheet of parchment paper under the crust, on top of the pizza pan.

FOR THE GREEK PIZZA

1. Spread the pizza sauce evenly around the crust. Layer on all the toppings (minus the basil), finishing with the feta cheese.
2. Bake for 15 minutes on the middle rack. Top with fresh basil before serving.

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