July 12th, 2009
Flourless, Gluten-Free Pizza
This post is linked to Gluten-Free Wednesdays.
After I shared my popover pizza recipe, I promised that I’d be sharing a recipe for flourless pizza soon. Here it is! The original recipe came from my good friend, Katie. She has relied on it whenever she’s “low-carbing.” Since then, I’ve discovered there are lots of low-carb pizza recipes online—most using this same concept, but with greatly different ingredient amounts. Low-carb diets are often a great source of naturally gluten free recipes. Incidentally, sometimes it’s being on a low-carb diet that actually helps folks realize they have gluten issues. They feel so much better when on a low-carb diet and then not so much when they reintroduce the carbs into their diet. In the Standard American Diet (SAD), carbs equate to lots of gluten.
Despite Katie’s enthusiastic endorsement, I was very skeptical the first time I made this recipe. Then I took my first bite and I wanted to do back flips! Each time I’ve made this recipe for our family and for my support group, we are all surprised anew at how great this pizza is. 
The last time I made it, Son took a bite and said, “This is the best pizza. It tastes like real pizza. It tastes like the pizza we used to eat.” High praise coming from a 21-year old college student! He said the edges of the crust tasted like his Aunt Susie’s sausage balls. LOL But, again, that’s a terrific compliment. Son will be home in a few days and I’ll be making flourless pizza again for him to enjoy.
I did tweak Katie’s recipe just a tiny bit. Here it is with step-by-step photos. I included the last photo to show how the pizza can be picked up with a spatula (or your hands). How can pizza taste this good without a “bread” crust? You have to try it to believe it! And, of course, you don’t have to be gluten free to enjoy this pizza. Who doesn’t want a great homemade pizza without the need to make a traditional crust? Flourless. Gluten free. Amazing.
Flourless Pizza
(Click here for a print version of this recipe.)
Crust
4 ounces cream cheese, softened
2 eggs
¼ cup Parmesan cheese
1/2 tsp pizza seasoning
8 ounces (2 cups) mozzarella cheese, shredded
Topping
1/3 cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
4 ounces (1 cup) mozzarella cheese, shredded
Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)
Directions
Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
Bake at 375 degrees for about 15 – 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.
Shirley
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Comments
154 Responses to “Flourless, Gluten-Free Pizza”
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Oh, that’s funny! I mean, i’ve thought of this before but haven’t done that. I’ve a GF recipe for “easy” cheese souffle. The last time i made it i thought that if i put it in a bigger pan so that it was thinner, it would taste really good for a pizza.
Thanks for trying it out for me! I’ll have to try this. There also is a restaurant out here called Z Pizza (i think) that does GF pizza. It is a crispy crust & both my husband & i agreed it is delicious. Next time i want a traditional red sauce, tho. When we were there for the first time the one we ordered had a garlic/white sauce & i missed the red sauce.
Thank you for sharing.
Hi Kathryn–Welcome to gfe! I’m glad to be of service for recipe idea testing!
I’ve heard of Z Pizza, but unfortunately there are none around here. With your endorsement, I’d like to try their pizza one day though. Until then, I’ll be making this pizza when I get the thin and chewy craving. 
I hope you’ll try it. Your easy cheese souffle sure sounds good, too. I have a friend who has spoken of hers as a family favorite, but she’s a few states away, so I haven’t had the pleasure of trying it yet.
And, funny you should mention the white sauce. I was tempted to do a little variation with Classico’s alfredo sauce, but I decided to stick with the traditional red for now. Incidentally, they say Classico white and red sauces are gf, but they do contain soy which I personally try to avoid. In looking for the link to their statement on being gf, I just discovered that you can get a $1.00 off coupon here—as of this writing anyway.
Shirley
Very intriguing.
I have seen this Pzza mentioned on your Blog before, time to give it a try!
Add some anchovies for me….
H.Peter–Anchovy man! I’d like to know what you think when you try this recipe.
Shirley
I will let you know
H.Peter–Thanks.
Shirley
Wow, I have to try that. What a great idea, really!
Cathy–I think this would be a recipe you, the Wild Boar, and the hooligans would love.
BTW, I was just telling Mr. GFE about the new version of egg salad that you shared today. He’s game and I have an abundance of eggs at the moment … and we’re leaving for vacation on Friday. So, perfect timing!
Thanks,
Shirley
This looks amazing! I will definitely try it. I love recipes which are simple and that taste good. Thanks for posting.
Be Blessed,
Nancy
Sisters Three Gluten Free, Inc.
Hi, Nancy!–Welcome to gfe! I’m so with you on recipes that are simple and taste good … there sure can’t be enough of those IMHO.
Hope you’ll think this recipe makes the grade when you try it. Thanks so much for stopping by and commenting!
Shirley
Oh wow, I want some of that! Amazing!
Hugs,
Pam
http://www.alovefornewrecipes.blogspot.com
Hey there, Pam–Thanks for stopping by! I promise you this pizza is as good as it looks. Do give it a try.
Shirley
We’ve used a similar pizza recipe for years, starting when we were doing low carb. This recipe has a simpler crust than the one I used to make, so I will be making this one now instead. From time to time, no carb is very good! We are still fans of your popover pizza though, and will be making that one frequently. This one is a nice change from carbs though. There is also a recipe floating around that uses a similar crust as a mock cheese danish. As I recall, that one was very good too, but I’m not sure it was much like a cheese danish, since by the time I tried that recipe, I couldn’t eat gluten, and I have no basis for comparison. If anyone is interested in more cream cheese based breads, almost any low carb web site should have a ton of them.
Hi, Mari–Great to see you again! And, I’m really glad to get your positive feedback on the popover pizza, too.
When I was looking to see if I could find this recipe verbatim somewhere else, I did find several similar ones that called for a lot more eggs, more cheese, etc. and even more steps like you said. Interesting on the cheese danish recipes. I’ll definitely do some quick looking. I used to like cheese danish back in the day. 
Thanks so much for your comments!
Shirley
WOW.
My first thought: “whoa. that looks like real pizza.”
My second thought: “whoa. that looks like a lot of cheese.”
My third thought: “whoa. I think I have all those ingredients in. my. fridge. right. now.”
I think I’m in love with this recipe, though I’ll let you know after I get over the dairy overload and make it. Thanks!!
Hi, Dana–Nice to see you here at gfe again! Your comments made me laugh, but I hear you.
Yes, the recipe does seem to contain a lot of dairy, but there’s no crust to add to the calories and fat, plus I am not entirely sure that a regular pizza wouldn’t have just as much cheese AND a crust. The good thing is that one or two pieces of this pizza are very satisfying. Still as much as we enjoy this pizza, we use it as a special treat, not making it all the time. Son coming home today is definitely a good reason! He was here in time for dinner, so I fed him tacos (venison, Monterey Jack, avocado slices) before he headed out to catch up with his buddies. Pizza tomorrow. 
Hope you don’t succumb to dairy overload … we do want to hear from you again! LOL
Shirley
Wow Shirley – this looks like pure decadence in a pan! LOL! I can handle a little dairy but I am not sure if I could do this much at once. I would have never thought that you could make a flourless pizza crust – how cool!
-Ali
Hi, Ali–
it is pretty impressive, isn’t it? It would be best for you to make this for a large group of folks who could eat dairy and just have a small piece yourself. I have been pondering how to make a similar dairy free version. That might take some time though, because you know me … I’d like to make it dairy free easily (dfe) without using soy cheese or the like. This might take a while …
Thanks!
Shirley
Wow, this looks amazing. I wish I could eat it. I will make sure my college age son will see this. I’m guessing he’ll be making it once he’s back to classes.
Hey, Diane–Thanks! I hope your son enjoys this when he makes it.
See my comment to Ali on the dairy-free possibility … in the future.
Shirley
That looks great. I expected it to have almond meal or something. I’ll have to give it a try sometime. Thanks for the recipe!
Linda–I wasn’t sure what to expect either, the first time I read and made this recipe. I would never have thought those ingredients would hold together and make such a terrific crust. We’re always living and learning, right?
Shirley
That crust looks amazing! Would have never thought of anything like this. Yum!
Hi, Dianne–Welcome to gfe! Thanks for your kind words on this flourless pizza.
I wish I could send everyone little bites. 
One has to taste this pizza to truly appreciate it.
Shirley
My husband and I just decided to do a gf pizza night next week. I am not a bread eater so I think I’ll let him make his version and I’m going to make this one for me. This is my kind of food!
Amy–That sounds like a good plan! You’ll both be happy.
I made this pizza again last night and with my mind being focused primarily on our vacation that starts tomorrow, I only added half the cheese to the crust. It was thinner for sure, but still very good. It just had to “set up” a little bit longer. I think I’ll have a piece for breakfast now … seriously.
Shirley
I think pizza for breakfast sounds like a good plan. It’s been years since I’ve been able to do that.
Hey Amy–I do really enjoy a small leftover piece for breakfast. Like you said, it’s a pleasure most of us haven’t experienced for a good while.
Shirley
Whoa.
Made this on a whim last night (one of those “I desperately need to think of something for dinner, but three weeks into the whole celiac thing and its 8pm and I still haven’t eaten today, what the heck do I do NOW?” kinda thing.) and… whoa. I ended up posting the link on a few boards I frequent, because this just got DEVOURED by my husband and I. Dinner might have been late, but when it came, it filled us right up.
I wondered if I was just desperate for pizza (after dealing with a table full of folks who thought it hilarious to shove their pizza under my face and wave the box at me, tut tutting over how sad it was I couldn’t eat it, oh isn’t this yummy, I’ve been a wee bit obsessed over pizza) that was making me think it was so good – but my non-celiac husband looked up in surprise from his dinner and said it was better than “normal” pizza.
Thanks so much. Wandering through this new mindfield as I try to relearn how to cook gets that much easier when I find great recipes like this. You have a constant reader in me now.
Hi, Jenna–Welcome to gfe! (We’ve had another Jenna visit before, but per emails, I don’t think it was you.) Thank you SO much for sharing your success with this recipe! And, I really appreciate you sharing it with others, too. I made it again last night since Son was home and, of course, we enjoyed it, too. I had some cold for breakfast. Yum.
Really sorry about the obnoxious folks you were dealing with before. I mean really … that just stinks.
Thanks for all your very kind comments! I’ll try to keep supplying you with great, easy recipes! I think that making meals with naturally gluten-free ingredients (even ones we woudn’t expect) is the best way to guarantee terrific foods that taste like what we used to eat, because well, hey, these are the ingredients we used to eat.
Shirley
wow that looks good, crispy too, I love crispy!
Gloriana–Welcome to gfe! Yes, I think that this pizza has just the right mix of chewy and crispy.
Hope to check out your blog quickly before I head off on vacation tomorrow. Love the gf blogosphere—thanks for being a part of it!
Thanks so much!
Shirley
Soooooooooooo brilliant. Can’t wait for this!
Hey, Cinnamonquill!–Welcome to gfe! Thanks for the hearty endorsement of this recipe concept.
Hope you’ll come back with a great review after you make it! I had the last little piece of ours mid-morning. I thought about saving it for Son, but in the end, my willpower waned. 
Shirley
Yum! I love the sound of a flourless cheese crust!!!
Hi, Lauren–Trying to catch up a bit here and there after vacation … thanks! You really have to try this recipe to appreciate it. You’ll be skeptical until you eat it.
Shirley
Made this last night and can I just say REVOLUTIONARY? Sorry for the shouting, but it was really exciting
I posted it about it at my food diary gfeveryday.wordpress.com, and tomorrow I’ll be featuring my favorite way to eat it: it’s better the second day, and eaten cold. Very cool! I am trying to think of a million different ways to use this crust, because it’s brilliant. Thanks!
Cinnamonquill–First, thanks so much for reporting back after you tried out the recipe … I just love it when folks do that. Second, I am so, so happy you found this recipe to be a winner. I wanted to shout revolutionary when I first made it, too. I like it the second day as well (I think the crust firms up better) and, of course, it’s great cold. Like you, I’ve been toying with other ways to use the cheese crust concept. Love your gf food diary blog, Gluten Free Everyday–very neat! I’ll try my best to keep up with it because you have a lot of good stuff there as well as on your Cinnamon Quill blog (those cinnamon rolls you just posted on … wow!).
Thanks again! I appreciate the feedback and the link love very much!
Shirley
Aw, sure thing! Thanks for the interest in my sites, too. The food diary one is an experiment, but it’s a lot of fun right now.
Shirley, I am so tickled to read this recipe! It’s going on the menu plan for next week. YUM.
thank you so much, I can not wait.
xoxo steph
Hi Steph–I think you’ll really enjoy it. Some people like it hot, but after it’s sat for a few moments, some people like it best the next day after reheating, and some folks like it cold. I’ll be anxious to see what you think. And, of course, I’m curious if you can turn it into a crockpot recipe. LOL, but true. You’ve made many dishes in the crockpot that I woiuld have never thought possible!
Shirley
We were very impressed with this recipe. I was skeptical, but it proved to be everything you said it would be. Thank you! It was by far the best pizza we’ve had in years.
Hi, tinsenpup–Welcome to gfe! Oh, your comment made my day. Seriously. I’m so happy that you felt this pizza lived up to its billing.
Spread the word. It’s such an easy way to eat a great gf pizza … it would be nice to have everyone who has tried one bad gf pizza (or good gf pizza, but labor-intensive) after another. I hope more folks will read your comment, give it a try, and report back.
All the best,
Shirley
It’s official. Dear heavens woman, this pizza is criminally good. Neither of my parents have celiac – well… my father very well may have, but he refuses to get checked. He’d rather be miserable and able to eat his blasted Wonder bread. Anyway- my mom made the recipe after hearing my ravs and they are hooked on it as well. When people who have no intention of going gluten free choose yours over delivery… darn impressive!
And might I just add… also a world again better than the gluten free mixes I’ve tried? I know I have to adjust to different tastes and textures… but when I shelled out $12 for a mix, I was NOT expecting pizza dough that squeaked and gritted between my teeth – shudder -!
Jenna–It makes my day to know how much you love the flourless pizza recipe and that your parents are making it and they are not even gf! Maybe it’s the first step for them. We have to remember that despite misdiagnoses, etc., we can’t go down the gf path until we’re ready either. It takes different motivations to get people there. Maybe just realizing that they can still eat food they love and finding recipes that work will help with that.
The taste/texture thing is one of the reasons I am such an advocate of using foods/recipes that are naturally gluten free and not working on substitutions so much. With the gfe approach, you don’t have the taste/texture issues! And, then there’s the cost factor … the gfe approach does not require that you spend more on food than you would if you were eating gluten, because you are buying few gf specialty items. Instead, you are focusing on real food, plus some mainstream safe processed foods, and just a handful of gf specialty items.
Last, welcome to the gf blogging community! I hope everyone will check our your brand-spanking new blog, The Wheat-less Fool’s Blog. So many of us can identify with your first post telling your own story. I’ll be anxious to see your progress now that you are on a gf path!
Hugs,
Shirley
Just gave this a try…DELICIOUS! I did a blog post about it http://thefoodallergycoach.blogspot.com/2009/08/pizza-bases-journey.html
YUM! Thanks!
Hey there, Kim–How nice to come here this evening and see your comment and then your post on your site! I’m so tickled you tried out the flourless pizza recipe and that you enjoyed it so much.
I’m getting a couple of emails a week (in addition to the comments posted her on gfe) from folks who are trying it out and they are thrilled with the results. It gives those of us who are gf another choice and many who eat gluten enjoy it greatly, too. Thanks for the link love! 
I love that your post has all kinds of gf pizza options. It will be very much appreciated. I need to go back and re-read and see which version I want to try next!
Shirley
I love pizza too! This recipe is great. Sometimes when I am in a rush I cheat and use rustic crusts’ gf crust. If I come home late from work I just pop their crust into the oven. Here is my husband and mine’s favorite gfe rustic crust pizza recipe: You need 1 Napoli Herb Rustic Crust, 2 cups of freshly washed arugula and 1 oz of Parmesan cheese and two teaspoons of olive oil. (I try to use freshly grated but if not it is still delicious) Preheat the oven to 450. Top with the arugula and cheese then reduce temperature to 425. In about 8 minutes we have dinner on the table. My husband likes to drizzle a little olive oil on his. Rustic Crust should definitely qualify as gfe! http://www.rusticcrust.com/
Hey again! I wrote in the wrong email address in my previous post! If you need to email me its the address I used in this post! Sorry!!!~bj
Hey, BJ–Welcome to gfe! Who doesn’t love pizza?
Please report back after you try the flourless pizza recipe.
Thanks for the info on Rustic Crusts and the great recipe. I would love that simple, but flavorful pizza I am sure and I know the readers here at gfe will appreciate the info.
I did some looking and their gf crusts do get rave reviews. They do contain soy, however, which I and many others try to avoid. (So a heads up to all on that factor.) There is a store 25 miles away from me that carries their crusts, so I’ll have to see if they carry the gf ones and perhaps make some for our support group to try.
Thanks so much for commenting and sharing!
Shirley
*eyes this enviously* This looks fantastic. The only gf pizza I’ve had was Boston’s, which… I used to make pizza as a summer job. I know my crust, and that crust sucked. Unfortunately, I’m dairy free. *pouts*
(Also? There’s less cheese in the crust than there is on an extra large pizza. Hey, there’s less cheese here period than there is on gluten delivery pizzas. By about 4 to 6 ounces.)
Hey, Annie–Welcome to gfe! Thanks so much for your comment. Yes, this is really great pizza. I sooo appreciate your note about the cheese, too. Yes, less cheese and no crust, plus the fact that one or two reasonably sized slices of this pizza are all you need.
I’ve been contemplating how to make a dairy-free version of this pizza … it’s coming! Not sure when I’ll put it all together, but I have confidence that I’l figure it out eventually. So please be patient.
Thanks again,
Shirley
Shirley, this looks *amazing* and so perfect for the SB Diet too. I cannot wait to try this, I’m printing it out immediately!
Thanks also for the step-by-step photos … I was having trouble picturing it when we were talking about it this weekend, but now that I’ve seen it, it makes total sense. Love it!
Hi again, Diva–I really hope you’ll report back on what you think. It is such a surprising recipe. I and so many others who enjoy it don’t miss the dough/crust at all.
You make a great point … it is hard to imagine without the step-by-step photos. I just had the written recipe from my friend the first time I made it and wasn’t sure if I was making it correctly. The egg/cheese crust looks too thin to actually work, but it works beautifully.
Enjoy!
Shirley
Me again. I’m a huge fan of this recipe. Here’s a post about how I served just the base as an appetizer! THANKS AGAIN! http://thefoodallergycoach.blogspot.com/2009/10/ode-to-some-wonderful-bloggers.html
Kim–What a fabulous idea! I could see your variation of cutting the “crust” into strips for dipping in marinara sauce being a huge hit … I’ll definitely be stealing your idea.
That’s such a great tribute post you did, too. I need to go re-read and make a comment. 
Thanks so very much!
Shirley
Thank you so much for these recipes!
Hi, Fatcat–Welcome to gfe! Love your “handle”! Hope you’ll enjoy the recipes when you try them.
Can’t wait to check out your blog when I’m in quiet surfing mode tomorrow.
Thanks for taking the time to comment!
Shirley
You have just made my year. I have been craving pizza for months. Although I have attempted different pizza crusts with corn and rice it’s just bleh. This is going to make my boyfriend very happy.
Thanks!
Hi Danie–Welcome to gfe! Yes, good gluten-free pizza is nirvana, right? I think you will really love this recipe. Like most of the recipes here at gfe, without other ingredients (in this case, flour), the flavors of the ingredients that are there stand out wonderfully. Cheese, pizza sauce, toppings … yum. If you should make my recipe and want a thicker crust, one of my other readers, Nance, just added this comment on my latest post on how she has modified the recipe:
“The pizza recipe has been a favorite of the Hubs and I since my low carbing days, but I do it a bit differently. ORF’s complaint was the ‘crust’ was not thick enough so I doubled those ingredients, lined a 12″ pizza pan with parchment paper and baked it until it was done. Took about 30 minutes. Bingo! A 3/8″ thick, wonderful crust that even my gluten eating family cannot resist. We no longer buy pizza. Smile.”
Please report back and let us know what you think! I’ll keep my fingers crossed that you’ll love this recipe as much as everyone else.
Shirley
WOW, i had it last night, all i can say is i’m pre-making the dough for the future because it was so amazing and fulfilling to finally have pizza again. Even my non-GF boyfriend loved it.
MERCI!!!
Hi Danie–Yippeeee! I’ve been wondering how soon you’d make the pizza and what you’d think. Now I can breathe a sigh of relief.
It really is a simple and amazing recipe, isn’t it? No grains needed for the crust at all. Now you can have pizza any time you want! I think it’s very filling, too. Usually one or two pieces is plenty for me, whereas before, with gluten pizza, I could eat several pieces before I was full. Way cool on your boyfriend liking it, too. It’s true that a lot of gluten-eaters have been converted to gluten-free for this recipe. 
Je t’en prie! Hope to make you happy with other recipes, too, here at gfe.
Shirley
I know I’m a little late in the game here, but I just saw the link on CinnamonwQuill’s page and had to check it out. I used to make this recipe too, back around ’02. I found in it a Suzanne Somers cookbook and since it was gluten free and I hadn’t had pizza in years (this was before all the GF crusts were around) I would make it all the time! I haven’t made it in about 5 years and completely forgot about it! Thanks for the memories!
Hey Betsy–Good to see you!
How neat … a history with the flourless pizza. 
I still prefer this pizza over most with crusts.
I must visit your blog again and see what you have been up to. Thanks so much for taking the time to comment, Betsy!
Shirley
OMG PIZZA! I need to have this! This looks so amazing. You just made my day.
Hi Miel–LOL I completely understand. This is one of my most popular recipes! I just made two of them for my support group meeting tonight. They disappeared in no time. One was topped with pepperoni and one was topped with mushrooms. This pizza is so easy to make and really satisfies the pizza taste. It’s even better the next day. One of my readers makes a thicker crust by doubling the crust ingredients and baking a little longer. It’s definitely a crowd pleaser. No need to worry about making dough. Please let us know what you think if you make one!
Shirley
this looks so good…
I am going to try it!
Thank you so much for sharing!
Live Love and Enjoy!
Fire-Eyes
Hi Fire-Eyes–Nice to see you again.
I’ll be waiting to hear your report. Many gf folks find this is the only pizza they need. Made completely with basic ingredients … no specialty flours, no yeast, etc. 
But, yummy.
Shirley
I’ve seen this idea before, but have never tried it. I love having a traditional pizza crust, but I like to change it up sometimes. I’ll have to remember to give this a try.
Hi Linda–I think you and your family will really be surprised by how much you like this pizza.
Shirley
omg I can’t believe I haven’t seen this before! This has got to be one of the most creative versions of GF pizza I have seen – it’s perfect!
Hey Jenn–Thanks! This recipe is a real winner. All the flavor that you want in a gf pizza without a traditional crust. Please report back when you give it a try!
BTW, if you read other comments here, you’ll see that some folks think the crust is a bit thin and actually double the ingredients to get a thicker crust. I (and most) like it just the way it is though. 
Shirley
This is one of those recipes that makes me wish I could do dairy. I have a big weakness for cheese in general — even more so for parmesan specifically. mmm.
Hi Beth–Yes, I understand … completely. Even before I was eating dairy free again, I’ve been thinking about how I could make a dairy-free version of this recipe. Ideas have been percolating at the back of my mind … One recipe you’ll want to try that has a ricotta cheese flavor is Ali’s (Whole Life Nutrition Kitchen) Zucchini Bake. I think that almond flour and olive oil can have a Parmesan taste, too, when toasted well. Some folks say nutritional yeast gives a Parmesan flavor, too.
Thanks for taking the time to comment, Beth! And, welcome to gfe.
Shirley
I can’t get over how good this was! No gluten, low-carb, and even passed muster with the husband. I am tempted to work it assembly-line style on a lazy weekend and make a bunch to keep in the freezer.
Anyone who’s on the fence about trying it: It is spookily bread-like. Really. Must be the “puffing” of the eggs that gives it all these lovely little air bubbles, just like a real (yummy) pizza crust made with flour.
Thanks again, Shirley!
Hi Mir–Thanks so much for reporting back! I’m thrilled to hear that this recipe meets your and your hubby’s standards!
You’re right the assembly line routine would be great for pulling out a pizza crust ready to go, or a pizza party for that matter. 
I appreciate you added endorsement because it truly is hard to fathom how tasty and “normal” pizza-like this flourless pizza is without sampling it. And, it really doesn’t take that much time to make. No waiting for dough to rise or anything like that.
I’m so glad this recipe will meet your pizza needs! Enjoy!
Shirley
You’re right, I can’t believe it will taste like pizza, but I’m going for it! : )
Hi there Jill!–Welcome to gfe officially!
I can’t wait to hear what you think of this recipe! The pizza recipe from Kate Chan (Gluten Free Gobsmacked), linked here, is awesome, too. Enjoy, my dear!
It was so wonderful having you join us last Tuesday at our tea event! Everyone was wowed by your strawberries and whipped cream.
Shirley
I’ve used this recipe several times and love it! I’m going to try something different this time. Instead of adding Italian seasoning and using it for pizza crust, I’m going to add caraway and use it for open face sandwiches.
Hi Kelly–Looks like you are new to commenting here at gfe–welcome and thanks so much for taking the time to comment! I’m thrilled to hear that this recipe has become a favorite and I love your idea of open-faces sandwiches. Another blogger friend cut the unadorned crust into strips and dipped them into marinara sauce for a quick and wonderful appetizer. Both ideas are great!
I’ll look forward to your follow-up report! You can even end me a photo if you’d like. 
Shirley
The caraway seasoning was great! I made several crusts, each cut into 6 rectangles – about the size of a slice of bread. They freeze very well. So far my favorite topping is cream cheese with smoked salmon, sliced onions and lentil sprouts…really yummy! I think next time I’ll try making the crust with spinach and garlic. Sorry I can’t send a picture. I’m camerless at the moment.
Kelly
Hi Kelly–Thanks so much for reporting back on your adaptations! Oh, yum, yum, yum, on all your combos.
And, they freeze well—terrific. Spinach and garlic … now that sounds delicious and nutritious. 
No worries on not having photos, but when you do get a camera, I’d love to see some!
Thanks again for the follow-up report … made my day!
Shirley
I made this the other day and it was awesome! I figured it would be by all of the other positive comments but it was even better than I expected. I just spent the past couple of months being on a strict diet with no corn, rice, soy, dairy, caffeine, alcohol, potatoes, nuts, processed foods or sweeteners of any kind so basically just meat and veggies, a little fruit and water. And some think just being GF is hard! I have just recently been able to start adding in other foods again and cheese was my first choice. Oh, how I missed my cheese. I will definitely be making this again and I will also be trying Kims idea of using the base as an appetizer. Thanks for sharing the recipe with us.
Hi Carol–It’s quite the surprise, isn’t it?
Thanks so much for sharing your success! I’ll share part of your comment on my gfe FB page unless you object (let me know if you do; otherwise, I’ll assume it’s okay). I was on that same diet 3 months after going gluten free and then for about 6 months. It’s tough. It’s definitely “eating to live” vs “living to eat.” It was a great way to lose weight though! We all seem to crave the cheese. I have one friend (who doesn’t happen to be gluten free) who hates cheese. That’s really hard for me to fathom! 
Hope you enjoy Kim’s appetizer version, too! Thanks so much for letting us know! Hugs,
Shirley
Hi, Shirley! I’m GF too, and really miss pizza, so I just had to read your recipe. Unfortunately, I am dairy free too. So I have an idea for you to consider/experiment with to make this recipe DF.
Daiya Foods makes GFDF cheese-style shreds that are delicious. They melt and freeze well. So far, they come in mozzarella and cheddar styles.
The web site is: http://www.daiyafoods.com/ You can find where to buy it in your area, and the FAQ page gives info on using it on pizza.
I don’t have an oven right now to do my own experimenting, so I hope you can make it happen. The commercial GF pizzas usually contain ingredients that are not good for me.
Thanks for posting this recipe.
Jane
Hi Jane–Welcome to gfe!
I’m almost completely dairy free myself these days so this recipe has been out for me for a while, too. I have tried the Daiya cheese once and found it pretty pleasing. My gfe approach is pretty anti-specialty product, because I like to keep things simple and not have to worry about buying specialty products for a number of reasons (some similar to yours on the commercial gf pizzas). However, I’d like to try making this pizza using Daiya. I’m presenting at the Gluten-Free Cooking Expo in the spring and this might be just the recipe for the gf/df attendees. Off to find out if the upscale stores in town carry Daiya. 
This experiment won’t happen right away as I’m headed to San Francisco for BlogHer Food this week, but I’ll get to it as soon as I can. 
Thanks, Jane. I’ll keep you posted and hope to see you more here at gfe!
Shirley
Hi, Shirley! Thanks for your warm welcome. I’m looking forward to your report on making pizza with Daiya.
I just did a search for “cheese substitute” and came to the conclusion that it would be difficult to make at home. The Daiya does contain xanthan gum, like most commercial GF baked goods, and I don’t do well with gums. But once in a while a little gum is OK.
There is a GF ingredient that I don’t see used a lot, like the grains are. That is coconut. I want to experiment using coconut flour to make a cheese substitute. Dr. Bruce Fife has a GF coconut cookbook, and he doesn’t use gums at all in his recipes. Probably the fiber in the coconut flour keeps it all together without needing gums.
I love the looks of your recipes. Now I have to get a counter-top oven and try them out! Thanks for all the work you do on this blog.
Jane
HOLY wow. My recipe ( or the one I found LOL) is on your site. SO cool. Now that winter is here I am going to make several. They freeze very well so you can pull them out when ready!
Thanks for saying such nice things about me and posting the recipe!
Cheers
Katie
Hey Katie–Can’t believe that you just discovered this post! LOL This is one of “my” most popular recipes, thanks to you!
I may even make it when I present my cooking demo at the Gluten Free and Allergen Free Expo in Chicago in the spring. You should come join us! Chicago is not that far from you. 
I’d love to meet you in person after all these years!
xo,
Shirley
I know can you believe I just found it? I would not say that I am eating 100% Gluten Free. 75%. I am slowly getting there. It is all good and I feel great.
I need to start cooking and trying new things. That is my goal this winter as I have the time on weekends. I am sure that will help.
I so would love to meet you to!
Cheers
Wow!!! This is such a great find! My sister has been looking for a gluten free pizza recipe to make for my nephew, and this is the first recipe with a crust I think he will like! We’ve tried almost all of them and I’m so excited to send this to her.
Nice job on the detailed photos of the process too, I think we’ll even get Timmy to help us make it with these pictures. Yum…Thank you!
Hi Mary–For anyone who can eat dairy, this pizza is amazing. It’s a family favorite. I plan to try making it using Daiya cheese soon to see how that goes.
Once you make one of these, you’ll be surprised how easy they are. The steps make it look like a bit of a complicated process, but it’s not at all. And, as my friend, Katie (who gave me the recipe), commented, you can even freeze the crusts and then just pull out to top later. It’s truly a great concept! I’ll look forward to your feedback. Oh, if you decide you like a thicker crust, some folks have just doubled the bottom ingredients and then topped away. You can see that suggestion in the comments. 
Enjoy!
Shirley
Thank you for commenting so fast!
I raved about this on Facebook and dared people to make it! If you love cheese, this is an amazing crust to have. It’s like wrapping up in your favorite blanket, with your comfy slippers and makes me all warm and gooie inside!
Thanks Shirley!!!!
Hi Peggy–My pleasure … I love introducing folks to this recipe!
Your description made me chuckle appreciatively. Who can resist a recipe that does all that? 
So glad you love it and thanks for spreading the word on Facebook! We’ll have everyone loving this pizza … who needs more calories from a crust?
Hugs,
Shirley
103 comments! How grateful are all we GF’ers for this recipe?!?!! It’s *amazing*. I’ve made it twice now, and yes, I just ate a slice and a half for breakfast – well, brunch – cold, out of the fridge. It’s just like any cold pizza ever – perfect!
At my friends’ request, I made my own photo post about making it, in which I doubled the quantities. I definitely credited your site with the original recipe, I hope gave you enough credit for it! http://picasaweb.google.com/gracefulbody/GrainFreePizza
The only change I made was that I didn’t grease the pan or parchment. My experience with parchment is that it is MAGICAL, and sure enough, it didn’t stick at all. Well, a couple of very small points along the edges, but a small amount of caution peeling it up kept it all together just fine.
THANK YOU THANK YOU THANK YOU for this marvelous recipe! I think pizza squares will be served as an hors d’oeuvre at our holiday party this year!
Hi Gigi–Haha … I love that pizza cold, too. And, I love it hot as well! LOL Your photos are terrific, and so smart to make even a larger version.
You’re right on the parchment … greasing is overkill with the parchment. In fact I’ve ended up wiping some of the grease out after baking the crust. 
I’m so glad you are enjoying this recipe … spread the word. No longer do we have to settle for pizzas with mediocre crusts (although I have shared how much I like Kate Chan’s crusted version here but there is cheese in the crust so there’s a common denominator there). Again, spread the word! So many are suffering bad gf pizza needlessly. Oh, and yes, pizza squares would be terrific. Another friend just cuts the crust into strips and serves them with marinara sauce for dipping for an appetizer. Yummy either way. 
Thanks so much, Gigi! Your comment has made my day for sure!!
Shirley
Thanks for this recipe. I tried it the other night and my husband (definitely not gluten-free) and I ate the whole thing. I think the next time I try it, I will do the final bake on a pizza stone to crisp it up a little more. All in all, I loved it. Pizza is the gluten thing I miss the most in my new GF life!
Hi Carol–First, welcome to gfe! I’m so happy to have you here and thrilled that you and your non-gf husband enjoyed the pizza so much!
I’m very appreciative that you took the time to share your success, too—thank you so much. I know that the friend who I got the recipe from likes to make her crust ahead of time and refrigerate or freeze it at least overnight, to dry it out and make it firmer/crispier. You might also want to read through the comments to see how others have tweaked this recipe a bit. I’ve never had good luck with pizza stones in baking, but that was even when I was eating gluten. I know many love them. Best of luck and please report back if you enjoy this pizza even more when you use a pizza stone! 
Happy 2011 and thanks again!
Shirley
Oh! My! God! This is GENIUS!
Shirley,
Read the recipe for the GF Pizza and found it to be very interesting with the crust made out of the cheeses! Sounds yummy, I just might have to give that one a try.
BEZZIE
Hi Bez–This pizza was originally a low-carb recipe and it’s amazingly good. I might make some for the V Day party. If so, you can sample it then (if you don’t get a chance to make it before then). If you don’t tell folks that this pizza is flourless, they will not know. They’ll just think “yummy” as you said!
xoxo,
Shirley
I just tried this tonight! It was excellent!
I only have one complaint–it took a LONG time to make, from start to finish.
I love the way it tastes, and the fact that it is low-carb is totally a bonus–but when my 3 hungry kids are yowling for a gluten-free pizza, this working mom is going to make one (using Betterbatter gf flour) that’s actually ready in 30 minutes (even if it doesn’t taste quite as good as yours).
But if I had oodles of time, yours would be the first choice.
Hi Taximom–Looks like you are new here–welcome to gfe! Love your name!
I agree that the first time you make this, it does take a long time. It gets easier and faster each time you make it, but to make and eat immediately, it’s best to break up the tasks. Make the crust in the morning or while kids are at school or napping, stash it in the fridge, and then when it’s dinner time, top and bake. Just a little shift in how you make it. Sort of like when you make a crockpot meal and add and mix in the morning and then shortly before serving and eating, you might have to add noodles, cream, etc. Another option is to make a crust or two ahead of time (even days ahead) and refrigerate or freeze. Again, after you make one or two of these, the crusts come together very quickly. So consider giving this recipe another try in the future with those options in mind, but thanks so much for the kind feedback on how much you liked the pizza. 
Shirley
Shirley, I wish I had time to make crusts in the morning! But my first kid gets on the school bus at 6:40 am, and the last gets on at 7:40. I take the dog for a two-mile walk, and then I go to work!
Weekends are no better, what with activities, Sunday School, etc.
It’s not the mixing that’s time-consuming–that went very smoothy. It’s the baking, waiting-for-it-to-cool, reheating the oven, and re-baking. It’s just not a doable cooking schedule for mums who work outside the home! (Think about it–we’re already making gf bread from scratch, and pretty much cooking all food from scratch!)
I’d love it if you could come up with a speed-version, even if it isn’t a grain-free version.
Hi again Taximom–Another option for you might be Kate Chan’s pizza crust that’s made out of tapioca starch/flour, cheese, etc. That’s about 30 minutes of baking time and is also excellent. You can read about how I made it and see photos here. If I come up with any other pizza brainstorms, I’ll certainly post them.
Shirley
Best GF crust EVER! (And I’ve tried them all!) You can even make a Weight Watchers friendly version using light cream cheese and part skim milk, though it tastes best with the real stuff.
I love that I can make this from things I would normally have in my kitchen, not some obscure grain flour.
Thanks again.
Please note: Cook this way longer than you want to. It only improves it. Other than that, follow directions exactly.
Clare–In looking at your new comment, I just see that I NEVER replied to this comment … aaargh, I feel so badly.
So way belated, but thanks so much for this wonderful comment and your suggestion on cooking the crust longer. May need to tweak the recipe a tad. I find that cooking it longer may make it darker and perhaps not as attractive, but definitely doesn’t hurt flavor or texture as you implied. 
So glad you found a new favorite gfe recipe!
Shirley
I’m way ahead of schedule this month, but this is one of the recipes I made for my March adoption post. I’ve had it on my list for months and am so glad I got over my hesitation to make it. Your Flourless Pizza recipe is SO good!
http://asgoodasgluten.blogspot.com/2011/03/adopt-gluten-free-blogger-gluten-free.html
Lauren–So honored to be adopted by you and I’m so glad you took the leap and made the flourless pizza! It’s such a surprise, isn’t it? Your pizza shown in your post looks absolutely terrific. Naturally gluten-free pizza is a real delight.
Thanks again for adopting me and taking the time to comment with your reviews of this recipe and the garlic cheese biscuits!
Hugs,
Shirley
Looks SOO good!! I have to try this!
Reporting back on the pizza stone try. We heated the pizza stone as we would for regular pizza. As a first try, we lifted the pizza crust from the old parchment, sprinkled a new piece of parchment with cornmeal and rolled the prepared pizza from a cornmeal dusted peal unto the new parchment. SUCCESS!!!! It had the crunch of a gluten pizza, pick-up-able, not quite as floppy as my first try. Next time, I will try without the parchment.
Hi Carol–You’re a sweetheart to report back, and I’m so happy about your success with the baking stone! Some folks have reporting backing the crust longer for added firmness. You might consider that, too. Can’t wait to hear what happens next. The ongoing pizza trials at Carol’s house!
Shirley
Thank you for this recipe, it is soooo good!!! The whole family liked it….
Hi Linda–It looks like you are new to gfe–welcome!
And I’m so glad that you and your family like this pizza recipe so much. Isn’t it genius? It disappears in mere minutes whenver I make it for gf or non-gf folks. They don’t believe it’s flourless. 
Thanks so much for taking the time to comment and share your review!
Shirley
Hi Shirley!
this looks amazing. I need a dairy free version though! I am going to try it with dairy free yogurt cheese….and daiya cheese….hmmm….
Hi marina–I know … everyone wants a dairy-free version … even me!
Please let me know how your idea turns out. At the Gluten and Allergen Free Expo, when I demo’d this, the organizers made it dairy free using Tofutti cream cheese and Daiya. It came out pretty soft. I wasn’t pleased (and I don’t usually eat soy, so I didn’t try it), but the audience liked it.
Shirley
Hello,
I haven’t tried this yet, but I just wrote it down to try. It seems very similar to another GF pizza crust I’ve tried making. It’s a zucchini crusted pizza. VERY GOOD! It’s not GF, but I adapted it to be GF. Potato Flour instead of regular flour. I just wanted to say I’m super excited to try it! Thanks for all the ideas. I love trying new things that are GF. We are a GF household and so far it’s not so bad. Thanks
!
Hi Lauren–Welcome to gfe!
I really hope you enjoy this pizza, Lauren. Most folks are amazed by it. 
I have made zucchini-crusted pizzas myself. They are very good and I do love the veggie factor, but this one is quite different IMO. I’m so happy that you are having success with gf cooking. Hoping you’ll soon say that gf living is totally wonderful. Once you have a good recipe and/or meal repertoire, I hope that will be the case!
Thanks!
Shirley
Oh, my goodness, Shirley!! I made this for lunch today and it was JUST LIKE OLD TIMES when we were eating gluten. It’s SO GOOD!!!! I can’t how something this simple turned into something so awesome. Thanks for sharing!! I’m going to go share this with every other gf person I know
Hi Jennifer–It’s good to see you again here at gfe! I’m thrilled that you finally made the flourless pizza.
It is truly an amazing recipe, isn’t it? 
It’s always hard to get folks to make this recipe the very first time, but once they do, they’re hooked! I appreciate you passing it on to others.
Hugs,
Shirley
Wow, I love the crust! I would have never thought to make a delicious crust like this. The pizza looks gorgeous! Take care, Terra
Hi Terra–It looks this might be your first time commenting at gfe–welcome!
Thanks for all the kind words and sharing the link on your Facebook page. I think you will love this pizza. I hope you’ll report back 
Hugs,
Shirley
I sooooo look forward to trying this!! We had tried the Bisquick gluten free mix for pizza, and we barely ate it, and pizza usually doesn’t last long in our house! My 4 year old son was recently diagnosed to have wheat and egg white allergies, so we are new to all of this. Since he can’t have egg whites, what could I use for the eggs?
Hi Becki–Welcome to gfe! I’m not a fan of gf Bisquick or other General Mills products, so I’m not surprised that didn’t work out for pizza. I have to be honest and tell you that I have no idea if this pizza can made egg free. The eggs are large part of the structure in this recipe, since the flour has been taken out of the equation. Egg whites in particular add so much structure. Is your son so sensitive that you couldn’t try separating the eggs and only using the yolks? Or how about commercial egg replacer? Can you use that? I don’t know if it will work, but it seems more likely.
Do you guys eat quinoa flour? You might want to try a recipe that’s already egg-free like this grain-free pizza from Debbie (The Gluten-Free Dish). It’s totally different I know, but I know it’s successful egg free, unlike my recipe.
I have been pondering both an egg-free and dairy-free verson of this recipe, but haven’t figured it out yet. Keeping my fingers crossed that I’ll figure it out eventually. Let us know whatever you try and how it works out!
Shirley
I haven’t tried giving him just the yolks yet – I am too worried about messing it up!! He isn’t that sensitive to the egg white, but I am hoping that total avoidance will help his ADHD symptoms too. We don’t eat quinoa yet as your food budget is extremely limited right now, so I am just starting to get gluten and egg free things. We haven’t tried the egg replacer either.
That being said, we did try the recipe tonight using flax seed (our newest addition to our pantry). I doubled the recipe and used a 9×13 and an 8×8. I baked them convection for 30 minutes, but it still didn’t set up completely. But I did have to rush a little since bedtime was approaching. Maybe next time we will try more cheese or less flax seed/water, or something completely different instead of the egg. Texture wise, it was good, but a little different compared to what we are used to, but it was well liked in it’s pizza casserole-ness.
Hi Becki–I totally understand your caution. We must be very careful with food sensitivities and allergies. And it’s totally amazing how different foods can contribute to ADHD and, of course, so much more. I hope you have great success with the new diet plan.
I’m pretty sure that you can make Debbie’s pizza with other flours. While she’s grain free, her recipe still would be a good one for an egg-free pizza with other ingredients. I’ve actually made it with oat flour before and it worked great. To save money, Asian flours and starches can be a good option. The healthiest recipes use them in small amounts though.
Finally, big kudos to you for at least giving the recipe a try and reporting your results to us all. I actually think a “chia egg” would be the best substitution for an egg in this recipe. Have you tried those yet? Chia seed is somewhat expensive, but a bag will last a long time.
We should chat more on possibilities …
Shirley
I don’t have a lot of gf things yet. I have the flax and Arrowhead Mills GF all purpose baking mix, and that’s all. I was kinda a little overwhelmed when looking at flours!! There’s not a lot of info about how to really start going gf and what things to get first, for example. I will definitely be experimenting with different recipes until we find one we can all agree with.
As for the allergies and sensitivities, my 2 year old can’t have pears or pineapple and my 5 month old can’t have corn – and there’s only one corn-free formula made. (And we haven’t introduced any solids other than rice, applesauce, and bananas.) So I’m definitely expecting cooking to get more difficult. I have diagnosed food allergies (corn, tomato, soy, and something else) but have never ignored any of those items. So I will be retested next month along with my only daughter.
Do you know anything about positive results that are below the “limit” to be considered an allergy? My son tested for positive for oat, beef, white potato, chocolate, chicken, and walnut. All were .05 or below, and an allergy is .08+
Hi Becki–That’s one reason I suggest using flourless and crustless recipes and, of course, naturally gluten free ones. Then over time, you can do more experimenting with more flour options.
I am really not well versed on food allergies (vs celiac/gluten intolerance/non-celiac gluten sensitivity). It sounds like you are referencing IgE RAST allergy testing. The good news when it comes to these types of allergies in children per my understanding is that they can outgrow them once the gut is healed. There are many more folks who can address this topic better than I. My friend Heidi (Adventures of a Gluten-Free Mom) is one of them.
Shirley
So, I made this and it was really good… though, if I get a pizza stone I may try it on that just to get it a bit more crispy (my mom tried it on hers and said it was good). When you say the crust will stick to a metal pan are you just talking about the second time you put it in, without the parchment paper?
Hi Jessica–It looks like you are new to gfe–welcome!
And thanks so much for the feedback! Always great to hear that new folks are discovering this pizza. 
Regarding crispiness, there are a few things that make a difference. Some folks cook the crust longer than directed (I’ve done this and it does make a big difference, you just have to be sure that you don’t overcook it. Others make the crust ahead and leave it in the refrigerator overnight or so, so that extra moisture is removed. And yes, some people do prefer a pizza stone. I’ve never been one for pizza stones, but I know some love them.
My comments on sticking to the metal pan were based on my friend’s experience. She’s the one who I got this recipe from. BUT I do know folks who have used a metal pan with no issues, so I may need to update that. Perhaps I’ll try it myself and see what I think first.
Best of luck in improving your flourless pizza experience and thanks again for commenting!
Shirley
that pizza defiantly looks yummy .. i will be trying it this weekend as i am just starting my journey to cooking gluten and sugar free.. so i am in dire need of recipes
Hi Diane–It looks like you are new here at gfe–welcome!
I can’t wait to hear what you think about my pizza recipe. FYI-There are lots of variations in the comments, too. 
Shirley
Hey Shirley,
Just wanted to say a massive thank you for posting this. After eight months of no pizza, I came across this, tried it and it was delicious. I was one happy camper that night
It will be a regular feature from now on at our dinner table.
(And how cool is it that you posted this in 2009 and you are still getting positive comments in 2012?… And this one comes all the way from Malaysia!)
Thanks again – it means a lot to me to be able to enjoy pizza again.
Simon
Hi Simon–Welcome to gfe and you’re so welcome regarding the pizza, too!
I love getting your feedback with you sharing both your excitement and such kind words. Thank you so much for taking the time to comment! FYI–some folks make a bunch of crusts at once and then freeze them so they can just pull them out for pizza making in the future. I can whip one up pretty quickly when we want one, so I just make them as I go, so to speak.
Thanks for being one of my readers, and all the way from Malaysia at that!
Shirley
No worries, Shirley. I’ve pinned the recipe to my Pinterest, so hopefully more people will drop by too
Simon
Thank you for the Pin as well, Simon! I love Pinterest.
Shirley
WOW! Loved this pizza tonight. The kids are still raving. But seriously, I will never get 8 servings out of this
Hi Heather–Thanks for taking the time to let me and everyone else know about your family’s success with my flourless pizza!
You’ve always been so supportive; I appreciate that! There are still folks who have not tried this pizza and I keep telling them they must try it. If one can eat dairy, this pizza recipe is the one they need in their lives, right? 
Sorry about the serving *issue* … it happens! LOL Some folks make up several crusts ahead of time and freeze them. Unless I’m hosting a party or support group meeting, I usually only make one at a time though. Sort of a built-in portion control and we do usually feel satisfied with one or two small pieces. Of course, there are only two of us (or three when Son visits).
Thanks again! Hope there are many more delicious flourless pizzas in your future!
Shirley