Cooking Mommy: Egg and Cheese Pizza Crust

Thursday, May 29, 2014

Egg and Cheese Pizza Crust

Pizza crust made from egg and cheese. If you like a lot of cheese on your pizza, you will love this. The pizza comes out very thin and tasty. I added a low carb spaghetti sauce, more mozzarella cheese, pepperoni, and spices to mine. It reheats well for leftovers. Great for low carb, keto, or gluten free diets.

Ingredients
1 1/2 cups shredded mozzarella cheese
1 egg
optional spices: garlic powder, basil, oregano, Italian seasoning
whatever toppings you want

Directions
Combine egg, cheese, and spices together in a bowl. Spread out flat in a greased pie plate. Bake at 425 degrees for 10 minutes. Add any sauce and toppings you want to your taste. Bake for another 10 minutes. It is best if you let cool 10 minutes or so before cutting.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.