Three Cheese-Crusted Pork Lover’s Pizza
In our effort to eat fewer “useless” carbohydrates, that is carbs from processed flours that offer little nutritional value (see my Mindful Eating: The What post) and to please my bariatric patients who work to eat fewer grain carbs, I created this super yummy cheese-crusted pizza. We tested it in our bariatric cooking class last month and it was a big hit.
It starts with a delicious cheese crust made from mozzarella, cheddar and Parmesan cheeses blended with an egg and Italian seasoning. Using greased up hands, I spread this blend on a parchment lined pizza pan into a 10-12-inch circle. Then I carefully transfer the parchment paper to my pizza stone that’s been heating up in the oven and bake for about 15 minutes until light brown. I error on the lighter side of brown because it gets a second baking after toppings 
are added.
I top the hot crust with my favorite pizza sauce, Contadina Pizza Squeeze (no sponsor, just love) and all kinds of lean pork products like ham, bacon, pork sausage, Canadian bacon, whatever yummy meat you want to put on it. I also like to add bits of diced green pepper and then a sprinkling of mozzarella cheese,but feel free to add whatever toppings you love. This is called Pork Lover’s Pizza for a reason. 🙂
Remember your crust is all cheese so you don’t really need a lot more cheese on top. The final product is placed back in the hot oven and baked for another 10 minutes or until cheese is bubbly. The great thing about cheese-crusted pizzas is that the crust is firm; it holds its shape like a flour-crusted pizza. You hardly miss the traditional crust.
This is such a fun way to make pizza for the whole family. It’s a nice alternative to regular pizza and it may easily become your go-to way to make pizza. Just for the record a sixth of this pizza provides 194 calories, 20.5 g protein, 9 g fat, 7 g carbohydrate.
[amd-zlrecipe-recipe:348]
You might also enjoy:
Cauliflower-crusted Hawaiian Pizza
