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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91 Responses to “Flourless, Gluten-Free Pizza”
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About Me
Gluten free since June 2003, I lead a celiac/gluten intolerance group in Virginia. My passion is educating folks on gluten issues and showing how eating gluten free can be easy if you focus on “real” foods versus processed and specialty foods.
GFE's Disclaimer: I am not a medical professional, but rather a volunteer sharing my experiences. Consult your physician for medical guidance. To the best of my knowledge, all ingredients/products that I use are gluten-free (even if I do not indicate that each and every time I mention them; e.g., if I refer to "soy sauce," it's a gluten-free soy sauce). However, I take no responsibility for the accuracy of that information. Always read labels and verify the gluten-free status of any ingredients/products to your own comfort level.
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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