Sunday, June 26, 2011

Low Carb Chicken Bacon Alfredo Thin Crust Pizza

4 ounces cream cheese, softened
2 eggs
1/4 cup Asiago cheese, shredded (You can use Parmesan too)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese or pizza blend, shredded

1/3 brick of cream cheese
1T butter
2 cooked chicken breasts, diced
1/2 C tomatoes, diced
2 strips of bacon, diced
4 oz shredded mozzerella

In a medium bowl, whisk the cream cheese until smooth and creamy. 
Whisk in the eggs until the mixture is well-blended and smooth. 
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. 
Spread the cheese mixture evenly in a  9x13" glass baking dish lined with parchment paper. 
I really recommend the parchment paper. Otherwise, this will stick to the dish like glue. 
Misting the bottom of the dish with a little water will keep the parchcment paper in place while you spread the mixture. It's going to look like there isn't enough to fill the dish. There is. Just keep spreading. 

Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. 

Refrigerate, uncovered, until shortly before serving time. The longer it sits in the fridge, the crispier it gets during the second cooking.

In a sauce pan mix 1/3 brick of cream cheese and 1T of butter. Melt together. Add garlic powder to taste. 
Spread on the pizza "crust" and top with diced chicken, cooked bacon, and diced tomato. 
Top with mozzarella.  

Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting. 

Crust can be frozen. 

This crust is not crispy but you can pick it up. 

While the crust ingredients may sound strange, I think you'll agree that you won't feel like you're missing out at all if you follow the recipe.  :)

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