Pizza is the first casualty of a low carb diet.  I have been on this diet, this lifestyle change, for almost twelve years.  I have no regrets.  None.  Since my goal has been to not eat any unnecessary carbohydrates, I still indulge in a beer now and then, an occasional breaded chicken, and even ONE slice of pizza once or twice a year.  I’m disciplined and careful.  You won’t see me at Geraci’s grabbing a beer and a pizza any time soon.

This recipe comes to you through the miracle of Facebook.   A friend (Deb Cowher) of a friend (Paul Kelly) posted a picture of her low carb pizza.  It looked delicious.  I told her that I had tried the cauliflower version.  Her crust was made with cheese and eggs.  She graciously shared her recipe and a few tips.  And, she sent a lot of support and encouragement.

This is my take.  It reflects my tastes, my need to make it Kosher, and what I happened to have in the refrigerator.  Please use this as a jumping off point.  Be creative.  And don’t forget to share.


Pizza for Two

Preheat the oven to 450

Line a medium cookie sheet with parchment paper


1 ½ C                  Mozzarella

½ C                     Colby/Monterey Jack

2                          Eggs

2 T                      Grated Parmesan

A few shakes of garlic powder, basil, and oregano


Whatever you’d like!

½                         small onion, sliced

2                          mushrooms, sliced

½ C                     sauce

½ C                     ground fake burger (Morningstar)

A little roasted red pepper, sliced

  1. Mix the crust ingredients together and pour onto to the pan.  Form into a crust.  Bake for 15 to 20 minutes.
  2. Gently sauté the onion, mushrooms, and meat.
  3. Pull the crust from the oven, cover with sauce, the balance of the cheese, and the other ingredients.
  4. Bake for another 10 minutes.
  5. Let rest for 5 – 10 minutes prior to cutting.  Serve with a tossed salad.

We were able to pick up the pieces.  No fork required!