Flourless, Doughless, Gluten-Free Pizza

Flourless GFE Gluten-Free Pizza Small Slice

Flourless, “Dough-Free” Pizza from Gluten Free Easily

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.

Here are step-by-step photos with the recipe at the end.

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flourless, gluten free, easy, grain free, pepperoni, pizza, recipe, best gluten-free pizza

flourless, gluten free, easy, grain free, pepperoni, pizza, recipe, best gluten-free pizza

Flourless, Gluten-Free Pizza
Author: 
 
This flourless pizza is loved by MANY! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again!
Ingredients
Crust Ingredients
  • 4 ounces cream cheese, softened
  • 2 eggs
  • ¼ cup Parmesan cheese
  • ½ tsp pizza seasoning
  • 8 ounces (2 cups) mozzarella cheese, shredded
Topping Ingredients
  • ⅓ 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.)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Not just gf, but gfe!

This post is linked to Gluten-Free & DIY Tuesday, Gluten-Free Tuesday, Allergy-Free Tuesday, Gluten-Free WednesdaysGFE Virtual Gluten-Free Support Group, and Gluten-Free Fridays.

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Comments

307 Responses to “Flourless, Doughless, Gluten-Free Pizza”

  1. Kathryn on July 13th, 2009 2:32 am

    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. :)

    • Shirley on July 13th, 2009 9:37 pm

      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

  2. H.Peter on July 13th, 2009 9:04 am

    Very intriguing.
    I have seen this Pzza mentioned on your Blog before, time to give it a try!
    Add some anchovies for me….

    • Shirley on July 13th, 2009 9:38 pm

      H.Peter–Anchovy man! I’d like to know what you think when you try this recipe. :-)

      Shirley

      • H.Peter on July 13th, 2009 9:54 pm

        I will let you know

        • Shirley on July 13th, 2009 10:03 pm

          H.Peter–Thanks. :-)

          Shirley

  3. noble pig on July 13th, 2009 11:12 am

    Wow, I have to try that. What a great idea, really!

    • Shirley on July 13th, 2009 9:41 pm

      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

  4. Nancy on July 13th, 2009 12:06 pm

    This looks amazing! I will definitely try it. I love recipes which are simple and that taste good. Thanks for posting. :-D

    Be Blessed,
    Nancy

    Sisters Three Gluten Free, Inc.

    • Shirley on July 13th, 2009 9:45 pm

      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

  5. Pam on July 13th, 2009 1:33 pm

    Oh wow, I want some of that! Amazing!

    Hugs,

    Pam
    http://www.alovefornewrecipes.blogspot.com

    • Shirley on July 13th, 2009 9:47 pm

      Hey there, Pam–Thanks for stopping by! I promise you this pizza is as good as it looks. Do give it a try. :-)

      Shirley

  6. Mari on July 13th, 2009 1:35 pm

    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.

    • Shirley on July 13th, 2009 9:52 pm

      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

  7. Dana aka Gluten Free In Cleveland on July 13th, 2009 4:22 pm

    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!!

    • Shirley on July 13th, 2009 10:02 pm

      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

  8. Ali (Whole Life Nutrition) on July 14th, 2009 1:55 am

    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 :)

    • Shirley on July 14th, 2009 10:50 pm

      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

  9. Diane-thewholegang on July 14th, 2009 1:58 pm

    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.

    • Shirley on July 14th, 2009 10:54 pm

      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

  10. Linda on July 14th, 2009 3:48 pm

    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!

    • Shirley on July 14th, 2009 10:57 pm

      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

  11. Dianne on July 14th, 2009 6:43 pm

    That crust looks amazing! Would have never thought of anything like this. Yum!

    • Shirley on July 14th, 2009 11:00 pm

      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

  12. Amy Green - Simply Sugar & Gluten-Free on July 15th, 2009 10:18 pm

    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!

    • Shirley on July 16th, 2009 7:15 am

      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

      • Amy Green - Simply Sugar & Gluten-Free on July 21st, 2009 8:06 pm

        I think pizza for breakfast sounds like a good plan. It’s been years since I’ve been able to do that.

        • Shirley on July 29th, 2009 7:27 am

          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

  13. Jenna on July 16th, 2009 1:08 pm

    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.

    • Shirley on July 16th, 2009 4:30 pm

      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

  14. Gloriana on July 16th, 2009 1:50 pm

    wow that looks good, crispy too, I love crispy!

    • Shirley on July 16th, 2009 4:34 pm

      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

  15. cinnamonquill on July 17th, 2009 9:29 am

    Soooooooooooo brilliant. Can’t wait for this!

    • Shirley on July 17th, 2009 1:56 pm

      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

  16. Lauren on July 20th, 2009 4:28 pm

    Yum! I love the sound of a flourless cheese crust!!!

    • Shirley on July 29th, 2009 7:25 am

      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

  17. GF Everyday/CinnamonQuill on July 28th, 2009 10:43 pm

    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!

    • Shirley on July 29th, 2009 7:38 am

      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

  18. GF Everyday/CinnamonQuill on July 30th, 2009 10:45 am

    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.

  19. Stephanie O'Dea on August 1st, 2009 9:01 pm

    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

    • Shirley on August 1st, 2009 11:11 pm

      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

  20. tinsenpup on August 4th, 2009 7:25 am

    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.

    • Shirley on August 4th, 2009 7:25 pm

      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

  21. Jenna on August 6th, 2009 10:18 pm

    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 -!

    • Shirley on August 7th, 2009 11:22 am

      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

  22. Kim, The Food Allergy Coach on August 10th, 2009 12:29 pm

    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!

    • Shirley on August 10th, 2009 11:29 pm

      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

  23. BJ on August 13th, 2009 2:20 pm

    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/

    • BJ on August 13th, 2009 2:43 pm

      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

    • Shirley on August 14th, 2009 1:46 pm

      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

  24. Annie on September 30th, 2009 8:21 pm

    *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.)

    • Shirley on September 30th, 2009 9:26 pm

      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

  25. The Diva on a Diet on October 2nd, 2009 12:53 pm

    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!

    • Shirley on October 2nd, 2009 10:20 pm

      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

  26. Kim, The Food Allergy Coach on October 14th, 2009 10:22 am

    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

    • Shirley on October 14th, 2009 9:58 pm

      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

  27. Fatcat on November 5th, 2009 2:24 pm

    Thank you so much for these recipes!

    • Shirley on November 5th, 2009 3:05 pm

      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

  28. Danie on January 5th, 2010 4:02 pm

    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!

    • Shirley on January 5th, 2010 10:58 pm

      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

      • Danie on January 6th, 2010 6:07 pm

        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!!!

        • Shirley on January 6th, 2010 6:52 pm

          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

  29. Gluten Free Betsy on February 3rd, 2010 3:13 pm

    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! :)

    • Shirley on February 3rd, 2010 10:19 pm

      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

  30. GFree_Miel on April 20th, 2010 6:41 pm

    OMG PIZZA! I need to have this! This looks so amazing. You just made my day.

    • Shirley on April 20th, 2010 11:09 pm

      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

  31. Fire-Eyes on April 21st, 2010 5:20 pm

    this looks so good…
    I am going to try it!
    Thank you so much for sharing!

    Live Love and Enjoy!
    Fire-Eyes

    • Shirley on April 21st, 2010 6:38 pm

      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

  32. Linda on April 22nd, 2010 6:23 pm

    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.

    • Shirley on April 23rd, 2010 10:06 am

      Hi Linda–I think you and your family will really be surprised by how much you like this pizza. :-)

      Shirley

  33. Jenn on April 23rd, 2010 4:15 am

    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!

    • Shirley on April 23rd, 2010 10:08 am

      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

  34. Beth on May 8th, 2010 7:36 pm

    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.

    • Shirley on May 9th, 2010 11:23 pm

      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

  35. Mir on May 22nd, 2010 9:25 am

    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!

    • Shirley on May 22nd, 2010 7:25 pm

      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

  36. Jill on May 27th, 2010 4:12 pm

    You’re right, I can’t believe it will taste like pizza, but I’m going for it! : )

    • Shirley on May 27th, 2010 8:16 pm

      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

  37. Kelly Holderby on June 26th, 2010 7:05 pm

    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.

    • Shirley on June 28th, 2010 6:26 am

      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

  38. Kelly Holderby on July 16th, 2010 11:38 am

    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

    • Shirley on July 16th, 2010 2:21 pm

      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

  39. Carol on August 13th, 2010 1:20 pm

    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.

    • Shirley on August 13th, 2010 2:25 pm

      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

  40. Jane on October 2nd, 2010 2:17 am

    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

    • Shirley on October 3rd, 2010 8:20 am

      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

      • Jane on November 17th, 2010 6:05 am

        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

  41. Katie on November 16th, 2010 9:38 pm

    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

    • Shirley on November 16th, 2010 10:08 pm

      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

  42. Katie on November 16th, 2010 10:32 pm

    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

  43. Mary on November 17th, 2010 2:03 pm

    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!

    • Shirley on November 17th, 2010 7:34 pm

      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

  44. Peggy on December 5th, 2010 12:16 am

    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!!!!

    • Shirley on December 5th, 2010 12:21 pm

      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

  45. Gigi on December 11th, 2010 4:21 pm

    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!

    • Shirley on December 12th, 2010 3:05 pm

      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

  46. Carol on January 1st, 2011 12:18 pm

    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!

    • Shirley on January 2nd, 2011 10:42 am

      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

  47. Carol, Simply...Gluten-free on January 10th, 2011 2:20 pm

    Oh! My! God! This is GENIUS!

  48. Kathi Bezeredi on February 3rd, 2011 5:31 pm

    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

    • Shirley on February 4th, 2011 8:11 am

      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

  49. Taximom on February 6th, 2011 1:42 am

    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.

    • Shirley on February 6th, 2011 1:59 am

      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

  50. Taximom on February 6th, 2011 2:22 am

    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.

    • Shirley on February 7th, 2011 12:41 am

      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

  51. Clare on February 23rd, 2011 6:37 pm

    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.

    • Shirley on April 1st, 2011 9:25 pm

      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

  52. Lauren @ As Good As Gluten on March 18th, 2011 9:09 pm

    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

    • Shirley on March 19th, 2011 9:30 pm

      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

  53. Hannah Wright on May 3rd, 2011 12:03 pm

    Looks SOO good!! I have to try this!

  54. Carol on May 9th, 2011 5:29 pm

    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.

    • Shirley on May 10th, 2011 10:39 am

      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

  55. Linda on June 23rd, 2011 7:48 pm

    Thank you for this recipe, it is soooo good!!! The whole family liked it…. :)

    • Shirley on June 23rd, 2011 7:52 pm

      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

  56. marina on August 20th, 2011 11:22 pm

    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….

    • Shirley on August 21st, 2011 12:11 am

      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

  57. Lauren on September 10th, 2011 8:47 am

    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 :)!

    • Shirley on September 10th, 2011 9:50 pm

      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

  58. Jennifer Ellis on September 21st, 2011 4:06 pm

    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 :)

    • Shirley on September 22nd, 2011 10:05 pm

      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

  59. Terra on September 22nd, 2011 10:33 pm

    Wow, I love the crust! I would have never thought to make a delicious crust like this. The pizza looks gorgeous! Take care, Terra

    • Shirley on September 22nd, 2011 10:46 pm

      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

  60. Becki on October 14th, 2011 11:51 am

    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?

    • Shirley on October 14th, 2011 4:10 pm

      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

      • Becki on October 16th, 2011 12:41 am

        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.

        • Shirley on October 16th, 2011 3:42 pm

          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

          • Becki on October 17th, 2011 11:08 pm

            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+

          • Shirley on October 19th, 2011 1:32 am

            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

  61. Jessica on October 14th, 2011 12:14 pm

    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?

    • Shirley on October 14th, 2011 4:17 pm

      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

  62. Diane on January 19th, 2012 11:43 am

    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

    • Shirley on January 21st, 2012 3:31 pm

      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

  63. Simon on February 1st, 2012 9:35 pm

    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

    • Shirley on February 1st, 2012 11:46 pm

      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

  64. Simon on February 2nd, 2012 1:35 am

    No worries, Shirley. I’ve pinned the recipe to my Pinterest, so hopefully more people will drop by too :)

    Simon

    • Shirley on February 2nd, 2012 10:04 pm

      Thank you for the Pin as well, Simon! I love Pinterest. :-)

      Shirley

  65. heather on February 3rd, 2012 8:37 pm

    WOW! Loved this pizza tonight. The kids are still raving. But seriously, I will never get 8 servings out of this ;-)

    • Shirley on February 4th, 2012 8:13 pm

      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

  66. Opal Michel on February 12th, 2012 11:04 pm

    Thank you for your recipe! I’m chewing on it as I type!
    The flavour and texture is awesome.

    I ran into a hiccup when I realized that I hadn’t greased the parchment paper, and it all stuck to the crust. I just sat there with it on my lap and peeled off all the paper while watching The Voice. LOL

    Thanks again for the recipe! We’ll be making this again for sure!

    • Shirley on February 12th, 2012 11:29 pm

      Hi Opal–It looks like you are new here–welcome to gfe! I just took a look at your blog. It’s incredibly sweet! Congrats on your weight loss and super cute new dresses. :-)

      Woohoo on flourless pizza success, except for that greasing factor. Sounds like you did not let it stop you though! LOL A girl’s gotta do what a girl’s gotta do! ;-)

      So glad you enjoyed the recipe and will be making it again! Thank you so much for taking the time to comment, Opal.

      Shirley

  67. Sandy on February 15th, 2012 9:53 am

    Made this last night for the first time. The family was doubtful UNTIL the smell of the baking crust filled the air. The verdict, delicious! All 3 of the boys asked for this kind of pizza to be made again. Thank you for an easy-to-prepare and oh-so delicious pizza!

    • Shirley on February 15th, 2012 8:23 pm

      Hi Sandy–First, it looks like you are new to gfe–welcome! :-) Second, your comment made my day yesterday–thank you so much! You really can’t blame folks for being skeptical of this pizza after looking at the ingredients. I am newly amazed each time I make this pizza, and so is everyone who tries it. I’ll be making it again for our support group meeting on Tuesday as our theme is Foods We Love (or Love to Make for Others). I am so thrilled that this pizza made your family so happy and will be on your regular meal rotation!

      Shirley

      • Sandy on February 16th, 2012 10:40 am

        Hi Shirley,
        Thank you for the welcome and I’m so glad that I could make a bright spot in your day. I guess we are “new” to GFE, 2 of my 3 sons and myself have been eating gluten free for 1 1/2 years now. We have a large number of your recipes in our recipe box, but I guess this was the first time I “thought” about feedback …… usually because so much time occurs between when I print a recipe and actually make the recipe! LOL! Sometimes it is hard to juggle homeschooling, farming and cooking (and then trying to leave feedback). Again, I just want to say, “Nice job” and thank you for a great recipe that the 2 non-GF members of the family want to devour as much as us! It is tough at ages 6 and 10 to not be able to eat the foods that others can.
        One question, I doubled the recipe for our family size and put in into 2 glass dishes, has anyone made this recipe in a large cookie sheet? Was thinking of giving it a try as I have a sheet that has some pretty deep sides.
        Thank you for such great and EASY to prepare recipes!
        Sandy

        • Shirley on February 20th, 2012 12:50 am

          Hi again Sandy–I meant new to my site, not necessarily gluten free. ;-) But 1 1/2 years is still pretty new! I am evern more grateful that you took the time to let me know about this recipe given all you have going on!

          While the original recipe I adapted cautioned against using a metal pan, others have with no issues. I’d try the large cookie sheet for sure. You just have to figure out how to adjust the ingredient amounts and cooking time. Hope it works for you!

          Thanks for all your kind words, Sandy. It’s just so great to know that my recipes are working for your family. :-)

          Shirley

          • Sandy on February 21st, 2012 3:07 pm

            Hi Shirley,
            Thought I would send you a follow-up. We went ahead and doubled the recipe as we had the previous time. However, this time instead of putting it into 2 9X13 glass pans, I put it into 1 large rectangular cookie sheet and had enough to spread thinly into a 9X 13 pan as well. So, we had enough to fully feed 6 hungry people (2 teens and 1 pre-teen in that number!). I didn’t grease the paper prior to lining w/parchment. Turned out wonderful, and the visiting teen who has declared he hates GF cooking (has an aunt w/celiac) wouldn’t believe this was gluten free! Kudos to you!

          • Shirley on February 22nd, 2012 9:16 pm

            Hi Sandy–Wow, that’s fantastic news! Love every detail–thanks so much for sharing with all of us here at gfe! :-)

            Shirley

  68. Julianna on February 22nd, 2012 4:22 pm

    My brother-in-law just got diagnosed with a ton of stomach allergies. We’re making pizza this weekend but it wasn’t gonna be fair for him because he can’t eat wheat or rice flour. He can’t eat eggs either BUT i’m hoping egg-substitute will work just fine for this recipe. It looks great even if you CAN eat flour!

    • Shirley on February 22nd, 2012 8:52 pm

      Hi Julianna–It looks like it’s your first time commenting–welcome to gfe! :-) Thanks for the kind words. Yes, even the gluten-full folks love this recipe! Honestly, I think it’s unlikely that egg replacer will work in this recipe, but I’d love to be proven wrong. I don’t think I have heard back from any readers who have ever tried commercial egg replacer. One reader use a flax meal egg substitution and said it worked but the texture was different and she’d tweak how she did it next time. If commercial egg replacer doesn’t work in this recipe, my popover pizza recipe will probably work with them and IF you use an all-purpose flour mix that doesn’t include rice flour as an ingredient per your BIL’s restrictions. http://glutenfreeeasily.com/popover-pizza-with-baby-bellas/ I hope that your BIL’s situation is one where as his gut heals, he’ll be allowed to successfully reintroduce more foods. Anyway, best of luck, and let us know how your experimenting goes! You are a great SIL, that’s for sure!

      Shirley

      • Julianna on March 1st, 2012 6:32 pm

        So I made the crust – my sister had the flax meal replacer “stuff” so we used that instead of commercial egg replacer, then we also used greek yogurt instead of cream cheese (bad grocery store planning and cooking before we noticed things were missing!). Anyway, we thought it had GREAT flavor! It wasn’t exactly like pizza, but it was like eating the topping off the pizza in a lazagna/pizza sort of way! In fact, he nearly finished the entire pan ;o) I also really, really enjoyed the sliver i tried and i’m looking forward to making the recipe as-writen in your blog for myself, with cream cheese AND eggs (from my own flock of course, I love my hens!).

        Thanks so much!

        • Shirley on March 1st, 2012 10:57 pm

          Hi Julianna–Thanks so much for reporting back. I think the Greek yogurt would have had a more “detrimental” effect to the whole pizza concept than the flax “egg.” So glad your BIL still enjoyed it though. :-) I’ve actually known folks who just eat the topping off of pizza. ;-) Another option might be this pizza from Kate at Gluten Free Gobsmacked: http://glutenfree.wordpress.com/2010/01/10/gf-pao-de-quejo-aka-chebe-bread/ It uses tapioca flour, cheese, 2 eggs, butter, and baking powder. I *think* egg replacer would work better in this one, and it definitely has a more traditional crust. Hope you try that for him and he enjoys it! Also, hope YOU enjoy this flourless version!

          Shirley

  69. Becki on February 23rd, 2012 6:20 pm

    I did try it with the egg replacer and it didnt work. It set up better than the flax, but still not good enough to be eaten without a fork.

    • Shirley on February 23rd, 2012 7:03 pm

      Hi Becki–I’m sorry that the egg replacer didn’t work. I didn’t think it would as the eggs add the basic structure to this recipe, but I was hopeful. I’ve still got some ideas to try in the back of my head, but obviously haven’t gotten to them yet. So much has been said about how terrific psyllium powder is for binding that I thought I might try that as part of making an egg-free version soon. I *think* that egg replacer might work in my pizza popover recipe. That’s a different kind of “pizza” for sure, but most folks really enjoy it.

      Thanks for reporting back, and hopefully saving others from disappointment.
      Shirley

  70. Pamela Erickson on February 24th, 2012 12:42 am

    I have a recipe for a flourless pizza made with grated zuchinni.
    I will have to put it up on my blog alottagreatglutenfreeeats@blogspot.com soon

    • Shirley on March 1st, 2012 10:29 pm

      Hi Pamela–Thanks for sharing. :-) I’ve made the crust with grated zucchini before. I like it a lot. Now if we can just come up with a version without eggs for all the egg-free folks. ;-)

      Shirley

      • Pamela Erickson on March 1st, 2012 11:45 pm

        I have made a meatloaf in a pie pan that was topped with pizza toppings. That might work. I have also seen pasta put in a cake pan and topped with pizza spices.That might work with Gf pasta.

        • Shirley on March 8th, 2012 10:50 pm

          Hi again Pamela–Both great ideas! Often I find it’s just the pizza sauce or another key ingredient like pepperoni that gives one that pizza vibe that one craves. ;-)

          Thanks!
          Shirley

  71. Stacy on March 4th, 2012 8:27 pm

    I have been wanting to try this since seeing it on Pinterest. I finally made it tonight for supper and both my husband and I were very impressed. It was easy enough to make in serve in a couple of hours, but to give the crust time to really firm up, I will make it up ahead of time. Thanks!

    • Shirley on March 8th, 2012 10:55 pm

      Hi Stacy–Welcome to gfe! :-) So sorry to be so late in replying … I’m a bit behind here on gfe. First, I’m tickled that you found the recipe on Pinterest. Who doesn’t love Pinterest, right? I wonder how many of us are more addicted to Pinterest than we are to tv. ;-) I’m so glad you and your husband enjoyed it so much! But, yes, you’re right … making it ahead definitely firms up the crust. Some folks make several crusts and freeze them. If you have a moment, skim all the comments to see how others make this recipe. There are lots of different ideas. I love how everyone loves this pizza. I do, too! ;-)

      Shirley

  72. Becky D on March 12th, 2012 11:29 am

    Hi Shirley!

    I’ve testified to my love of this pizza here and on Facebook. :) This is amazing stuff. I’m wondering if you’ve ever premade just the crust and frozen it for future use? I am trying to make some meals ahead, and thinking that if I could make several of these, and freeze them, for quick pizza later it would ideal! I just wondered if you knew if it worked well…

    • Jessica Bergschneider on March 12th, 2012 11:46 am

      Hey! I’ve done that. It works really well… I’ve even cut it into smaller pieces before freezing so I could have personal pizzas ready to pull out… it’s so much easier, just make a bunch at a time and pull them out, top them and cook them…super quick meals! I think it almost tastes better that way because they get a little bit more firm :) I still put them in there for 30 mins uncovered and then cut them and put them in freezer bags to store them.

      • Shirley on March 12th, 2012 12:33 pm

        Hi Jessica–Nice to see you again, too! Thank you so much for sharing that you freeze these pizza crusts successfully! I LOVE that you turn them into personal pizzas! Everyone can top as they wish, and as you say that makes for super quick meals. :-)

        Shirley

      • Becky D on March 12th, 2012 12:45 pm

        Thank you Jessica! Personal Pizzas is exactly what I wanted to do with the crusts – so I really appreciate that you took the time to answer!

    • Shirley on March 12th, 2012 12:30 pm

      Hi Becky–Good to see you again! Thanks so much for spreading the word on the flourless pizza! :-) I do think they can be life-changing/life-saving for many gf folks. ;-) While personally I’ve never frozen the crusts, I’m glad Jessica graciously replied to you to share that she has. And what a great idea she has on freezing them individually, too! If you scroll through all the comments, you’ll see others who have frozen these pizzas successfully as well. :-)

      Enjoy!
      Shirley

      • Becky D on March 12th, 2012 12:50 pm

        Hi Shirley – yes…I am addicted to this pizza. :)

        I had seen that you and others froze the pizza for later, but I didn’t see where anyone had frozen just the crust. I was figuring it would work – but wanted to check and see if it had been done before making several of them. This will make weekend lunches and dinners so much easier for us. We are often so busy with home projects, or gardening,or playing, that when it comes to meals,we don’t think about it until we’re starving, and then we just want something quick – and the option of just ordering a pizza is gone for us – especially since we are grain free for the next few months!

  73. Anne on March 12th, 2012 9:31 pm

    I have tried this recipe for the 2nd time tonight, this time I only added one egg to make the crust less “eggy”. It was absolutely wonderful! No need for us to add cheese for the topping, just pepperoni slices! Better than what I remembered pizza tasted like!

    • Shirley on March 12th, 2012 11:25 pm

      Hi Anne–First, welcome to gfe! Second, that is such awesome news! I made this pizza tonight, but can’t wait to try your way. The fact that it worked and was so good with just one egg might mean that it will work with an egg substitute for one egg. This recipe has not worked with egg substitute for the two eggs. Thanks so much for sharing the news with us! :-)

      Shirley

  74. Sophie on March 15th, 2012 3:50 pm

    Hey. This pizza looks delicious, but alas, I am also dairy and egg free :( Does anyone know where I could find a gluten/wheat/dairy/egg free pizza dough? I know, impossible, right? I miss pizza so much :( x

    • Shirley on April 9th, 2012 5:15 pm

      Hi Sophie–First, welcome to gfe! :-) Second, I know of a great pizza crust for you. It’s from Debbie of The Gluten Free Dish. Here’s the link. I made this pizza crust for one of my support group meetings and we loved it. :-) And here’s another recipe that will work for you diet from Ricki of Diet, Dessert and Dogs. I haven’t tried this recipe yet, but it gets rave reviews, and I’ve always loved everything else I’ve made of Ricki’s. ;-) Enjoy!

      Shirley

  75. Melissa on March 26th, 2012 2:49 pm

    For the non math friendly do you have the nutritional information for this yummy looking pizza? I would really like to make it on Thursday (my traditional pizza night) Thanks in advance!

    • Shirley on April 9th, 2012 5:19 pm

      Hi Melissa–I’m happy to have your here at gfe … thanks for the comment. I’m so sorry that I didn’t get to reply before your pizza night. I don’t provide such nutritional information because I feel it doesn’t provide the whole picture and is very misleading. There are several free calculators that can be found online where you plug in the recipe ingredients and amounts to get the info if you want to do that though. Hope you made the pizza and enjoyed it. We find we only eat a piece or two of this pizza because it’s very satisfying, whereas with a traditional “crusted” pizza, we’d eat several pieces.

      Shirley

  76. Gorillacakes on April 9th, 2012 4:37 pm

    I saw this posted on reddit.com/r/keto and I will be giving this a try. I’ve had 50/50 results with another recipe that was more cheese and expensive almond meal. It tasted good, but is expensive and time consuming to make (frying, flipping, etc).

    I know what a cheese crust can taste like, and this is just so much cheaper and easier to make.

    • Shirley on April 9th, 2012 5:22 pm

      Welcome, Gorillacakes! Thanks for letting me know how you made your way to gfe. I think you will love this pizza. So many do, and it’s easy to make. Requires a few steps and some time, but after you make the recipe once, you’ll find it easy. Some folks even make several crusts ahead and freeze them for convenience. :-)

      Enjoy!
      Shirley

      • Gorillacakes on April 10th, 2012 6:29 pm

        Well, the crust stuck to the parchment paper when I pulled it out of the freezer. So I had to toss that the first time. But I was hungry and still had some time so I tried again. This time I placed the crust on a plate and froze it for 30mins. No problems this time and the pizza tastes good. I also didn’t want the carbs from tomato sauce so I used garlic butter. Tasty.

        Any tips to keep the parchment paper from sticking to the bottom of the crust when it comes out of the freezer? By sticking I mean it was almost translucent and very ‘wet’. Maybe the heat from the pizza warmed the shelf up some and caused moisture to form.

        • Shirley on April 10th, 2012 9:59 pm

          Hi Gorillacakes–I have never had that problem, but I suspect that if you’d let your crust sit for a few minutes and “thaw” some, you *might* have been able to easily peel it off. I spray my baking dish, but not the parchment paper. There always seems to be plenty of grease to keep mine from sticking. Once when out of parchment paper, I just greased the baking dish heavily and that worked, too. Different pans may play a role I suppose. I hope you figure out a solution on the parchment paper (or not) that works for you, and I’m glad you enjoyed your second pizza so much. Finally, garlic butter sounds very delish! :-)

          Shirley

  77. Sharon on May 15th, 2012 8:13 pm

    I made the pizza crust last night and it was super, no problems with it sticking. I doubled the recipe and mixed it in my mixer. It made enough for two xtra large pizzas. Will make again soon everyone loved it.

    • Shirley on May 16th, 2012 12:31 am

      Hi Sharon–First, it looks like you are new here! Welcome to gfe! :-) Second, yippee on your flourless pizza success!! Thanks for sharing your feedback, including the specifics. I’m so glad that everyone at your house loved this pizza!

      Shirley

  78. Hannah V on May 30th, 2012 7:11 pm

    I made this tonight and it was sooooo good!!! I’m excited to be able to eat pizza again!

    • Shirley on May 30th, 2012 9:56 pm

      Hi Hannah–Welcome to gfe! :-) I’m so happy that you made this pizza, loved it, AND took the time to comment. Please spread the word on this recipe … terrific and easy gluten-free pizza is possible!

      Shirley

  79. Joey on May 30th, 2012 11:35 pm

    Very clever….I’ve wanted a good pizza for a long time now and just this week decided I’d try a pizza casserole, because the crusts I’ve made before are such a disappointment. Had decided to bake a crust, but cut into pieces and layer it in the casserole with all the other toppings so the fact that it tasted “off” wouldn’t matter so much with it being buried in the casserole. May now scrap that idea and try yours. Thanks!

    • Shirley on June 4th, 2012 1:16 am

      Hi Joey–I don’t think I’ve welcomed you to gfe yet–happy to have you here! :-) Interesting on your planned casserole approach. But I do think you will like this pizza much, much better. It’s really hard to imagine how good it is until you try it! ;-)

      Shirley

  80. Marilyn on June 6th, 2012 2:35 pm

    Shirley, are you an angel sent from heaven? I can’t wait to try your recipes, thank you so much for posting these. Gluten free pizza and pound cake, I’m dying at the thought of both!

    • Shirley on June 6th, 2012 2:46 pm

      Hi Marilyn–LOL I hope you enjoy them both. They are two of the most popular gfe recipes, and for good reason. ;-)

      Shirley

  81. Carol on June 18th, 2012 3:39 pm

    I made this over the weekend. My husband owned his own catering company for over 15 years and is a fabulous chef, so he does 98% of the cooking. I was a bit nervous making this for him and his 13 year old son, but they really liked it and were bummed I only made one 9×13 pan!!! I will say – I forgot to buy the parchment paper, so I sprayed my dish with extra PAM and it worked! I flipped it out of the dish onto a wire rack to cool and then put it back in the dish to back with the toppings. Only the edges got crispy, but it was browned and nice & chewy – and we were still able to pick it up to eat it!

    • Shirley on June 18th, 2012 8:47 pm

      Hi Carol–Welcome to gfe! :-) Wow, that is a great to hear! I bet you’ll like this pizza more each time you make it. A lot of folks say that the more you bake the crust, the more like traditional pizza it becomes. I think you can overcook it, but everyone has to find there own perfect amount of time and texture. I bet you’ll have pure perfection next time! :-)

      Thanks so much for stopping by and taking the time to comment!
      Shirley

  82. Vicky on July 18th, 2012 12:45 pm

    WOW I’m seriously blown away by this crust recipe!!! I have got to try this! Would never have imaged you could make pizza crust with cream cheese, eggs and more cheese! Fascinating!

    • Shirley on July 19th, 2012 11:51 am

      Hi Vicky–Welcome to gfe! Thanks so much for stopping by after I visited your blog and commented on your amazing kabobs recipe. :-)

      Yes, this recipe is pretty amazing. Read all the comments to see some of the ways that others have adapted it to their own needs. Personally, I’m still very happy with the original recipe though. ;-) Hope you will give it a try!

      Shirley

  83. Amy on August 13th, 2012 7:09 pm

    Thanks for sharing such a great recipe! Lots of smiles and compliments from my GF kiddos at dinner tonight!

    • Shirley on August 19th, 2012 4:26 pm

      Hi Amy–Welcome to gfe! :-) I think my blog has gremlins because I was sure I had replied to you earlier. In any regard, thank you so, so much for taking the time to give me your and your family’s feedback. It totally makes blogging worthwhile to get such terrific feedback! Please share the news on the recipe and my blog–thanks!

      Shirley

  84. gfveg on August 30th, 2012 3:52 pm

    Hi Shirley

    I’ve been experimenting with grilled cauliflower as a base for traditional pizza ingredients. I love that we can call anything pizza if we decide to, don’t you!!

    Bernice

    • Shirley on August 30th, 2012 4:09 pm

      Hey Bernice–Both cauliflower and zucchini crusts seem to be the in thing right now! I will be very interested in your verions. Will it be vegan or vegetarian only? Just curious. I’d love to do a vegan version and have thoughts on a vegetable-based crust, but haven’t actually given it a try yet. I should probably start out with eggs included and once successful with that version, adapt to be vegan. Yes, we can call anything pizza, but I have to tell you that this recipe tastes like the real deal. You really have to try it to find out!

      Shirley

  85. gfveg on August 31st, 2012 1:14 am

    hi shirley
    i actually just put pizza toppings on the cauliflower, didn’t really make a crust. here it is:

    http://www.wheatlessandmeatless.com/2012/07/quick-easy-gluten-free-vegetarian-pizza.html

  86. Janice on October 4th, 2012 4:11 pm

    Delicious! I made the first one on Saturday, I have my second one in the oven now. Thanks for sharing this recipe with us. :o)

    • Shirley on October 4th, 2012 8:45 pm

      Hi Janice–Welcome to gfe! :-) I’m so, so happy that you are enjoying this recipe! Thanks for taking the time to let us know and please spread the word. Everyone who is gluten free deserves this pizza in their life, and honestly, all my gluten-full friends and family enjoy it just as much. ;-)

      Shirley

  87. mavs on December 22nd, 2012 6:29 pm

    Hi! I like your recipe and I’ll try it on Christmas eve as a present for my boyfriend. He’s allergic to gluten, so your recipe is a really big help. :)

    There’s just something I wanna ask. Mozzarella cheese is quite expensive here, and I wanna know if cheddar cheese is a good substitute? If not, what do you recommend?

    Thank you and I appreciate your response. :)

    • Shirley on December 22nd, 2012 7:19 pm

      Hi mavs–Welcome to gfe! :-) It’s wonderful that you want to make this recipe as a sweet present for your gluten-free boyfriend. :-) However, I’m sorry, but I don’t think that cheddar will work in this recipe. You *might* be able to substitute a small amount of the mozzarella called for with cheddar, but all mozzarella is the best. Mozzarella has the texture/softness/meltability/binding needed for this recipe. I’m sorry, but really can’t recommend anything other than mozzarella as that’s all I’ve used in this recipe. FYI–Kate Chan’s (Gluten-Free Gobsmacked) has a gluten-free, grain-free pizza crust that just uses cheddar cheese. It’s wonderful! It does require tapioca flour though. You just make her Chebe rolls recipe and pat it into a pizza crust, bake it for about 15 minutes, and then top and bake again until toppings are cooked. See my photos and notes here and Kate’s recipe here. (I use parchment paper when I make it.)

      Hope you all have a wonderful Christmas!
      Shirley

  88. Danielle on January 13th, 2013 3:54 pm

    I use this recipe without the sauce for Atkins. it’s just perfect and my family enjoys this pizza so much.

    • Shirley on January 15th, 2013 10:04 pm

      Hi Danielle–Welcome to gfe! I’m so happy that this pizza works for your family for Atkins. Thanks so much for taking the time to comment! :-)

      Shirley

  89. Bonita on January 31st, 2013 10:53 pm

    We just found out last year that my husband is a diabetic and we have to do the carb counting. Do you know the carb count for a serving of this pizza?

  90. Bonita on February 1st, 2013 9:25 am

    I just need the carb count for a serving of the crust…I can figure the rest out by what I add to it.

    • Shirley on February 1st, 2013 9:38 am

      Hi Bonita–I don’t share nutritional info like that for my recipes because I find that it can be very misleading for many as far as whether a recipe is “good” for them, etc. For someone like your husband who has very specific needs, I suggest that you use one of the free online calculators to determine carbs, etc. Google “how to figure out carbs in a recipe” and you will find several options, but I know that FitDay is a popular one.

      Hope that helps!
      Shirley

  91. Gail on February 1st, 2013 1:08 pm

    Just made your pizza and my son loved loved loved it, now I’m going to make the crust and he will use it as a tortilla wrap. Thanks!

    • Shirley on February 1st, 2013 1:11 pm

      Hi Gail–Welcome to gfe! :-) Thank you so much for taking the time to comment and share your son’s review of this pizza! And using the crust as a tortilla wrap is a brilliant idea!!! Others have used the crust as “bread” sticks to dip in marinara or pizza sauce. Enjoy!

      Thanks again,
      Shirley

  92. Kimberly on February 8th, 2013 8:22 pm

    Not only did my celiac daughter love the flavor and texture of this pizza, but both of my girls had a blast making this. It was a bit soggy, but I think I wasn’t patient enough chilling the crust. The flavor was WOW! We added pineapple chunks to one half and it was delicious!!!

    • Shirley on February 8th, 2013 8:29 pm

      Hi Kimberly–It’s good to see you again! I love that your family is having such fun and such success with my recipes. :-) You are empowering your daughters to be great cooks and that’s especially important for your daughter who needs to be gluten free, of course. Yes, the base is really wonderful I think and you can add just about any toppings you want. Always be sure to drain them well though as they can contribute to sogginess, too. Yes, chilling more can prevent sogginess as well as baking the crust a bit longer initially. One friend makes her crusts the day before she wants to top them and eat them. I don’t think I could ever do that though. ;-)

      Thanks so much for taking the time to comment and share your review!
      Shirley

  93. Kimberly on February 8th, 2013 8:34 pm

    Shirley- It was my plan to make the crust today and pizza it up tomorrow, but my family refused to wait. My husband was like, “Who are you kidding, this is getting eaten tonight!” They all loved it, but maybe I will make the crust in the morning, chill it in the fridge while I am at work and sauce it up at night next time!

    • Shirley on February 8th, 2013 8:37 pm

      Haha!!! You really can’t blame hubby and everyone else though. ;-) Your idea of making it in the morning and chilling all day is a good one. Let that refrigerator take out that bit of extra moisture. :-)

  94. Patti on March 13th, 2013 6:25 pm

    Where can I find your Popover Pizza recipe?? Thank you for the wonderful pizza recipe, we are making this now!

    • Shirley on March 13th, 2013 6:38 pm

      Hi Patti–It looks like you are new here at gfe … welcome! :-) The link to the Popover Pizza is right where I mention it in the post, but here it is again: http://glutenfreeeasily.com/popover-pizza-with-baby-bellas/ I hope you all love this Flourless Pizza recipe; please let us know. Both recipes are quite different, but both are good. ;-)

      Shirley

  95. Kayln :) on March 14th, 2013 5:29 pm

    looks yummy. have you ever tried making easter pie? It’s realy good, it’s a traditional italian dish made with a crust and the filling is all sorts of yummy cheeses and meats and its served cold. I had so for christmas at my grandmas and ate way too much :D

    • Shirley on March 14th, 2013 11:45 pm

      Hi Kayln–Welcome! Honestly, I’d never heard of Easter pie before you asked, but it looks like there might be a few gluten-free versions online. ;-)

      Shirley

  96. Patti on March 15th, 2013 10:53 am

    My husband made this for me and we both LOVED it. I had stopped eating pizza because GF crust either have a terrible texture OR are hard and taste like cardboard! I am so thankful I can eat pizza again! Thank you.

    • Shirley on March 15th, 2013 1:14 pm

      Oh, Patti, I am so thrilled to hear your review! Thank you for taking the time to comment and thank your hubby for making this pizza! Will share your comment on my gfe FB page because there are still folks who have not tried this pizza and they need to! ;-)

      Shirley

  97. hazeleyes on March 18th, 2013 4:58 pm

    This crust is similar to the recipe I found which is made from egg, mozzarella cheese, and additional cheese for topping. This looks excellent and I’m sure — without having to taste — that it is wonderful. We’ve been using our similar recipe for 2 years and love our similar crust better than wheat crust. Scrumptious and satisfying. Flavorings can be added to the egg/cheese batter: dried chopped rosemary, dried Italian herbs, chopped bacon or pepperoni, chopped salami, or whatever appeals to the cook. I don’t add wet ingredients to my crust or topping, but oven roasted peppers, onions, and tomatoes would work.

    • Shirley on March 23rd, 2013 11:29 am

      hazeleyes–Missed your comment before. Thanks for your input! Lots of readers do add goodies to the crust and use it in other ways as you’ve described. This recipe just opens the door to so many possibilities! :-)

      Shirley

  98. hazeleyes on March 18th, 2013 5:00 pm

    Forgot to add that the basic crust can be baked, cooled, and cut for breadsticks, crackers, sandwiches. Etc.

  99. Jennifer on March 22nd, 2013 6:58 pm

    My family LOVES this pizza! We are new to GF, and finding good recipes that my picky 5 year old will eat has been a challenge. This pizza did the trick! Thank you so much for posting it!

    • Shirley on March 23rd, 2013 9:01 am

      Hi Jennifer–Welcome to gfe! :-) I am so, so thrilled by your feedback that this pizza is such a hit for your family! I agree that this recipe can be a gluten-free game changer and lifesaver for most families. ;-)

      Thanks so much for taking the time to comment!
      Shirley

  100. Jen on April 19th, 2013 8:27 pm

    This is amazing! Our family is gluten free and I’m low carb. Great and delicious recipe. If you like hand tossed pizza them this is for you. We actually flipped the crust after one side baked and baked the other side. Then I was able to immediately build my pizza. It was perfect!!!!!
    My husband loved it more than his thin crust udis he loves.

    Next time I’m gonna try spreading the recipe thinner to try for a run crust for my hubby since it puffs up.
    Thank you so much. This is now my fav.
    We are also gonna try replacing the cream cheese with cauliflower purée for my son that GF and dairy-free.

    THANK YOU THANK YOU THANK YOU!!!!
    You have a new fan!!!

    • Shirley on April 19th, 2013 10:58 pm

      Hi Jen–Welcome to gfe! :-) So glad you like this recipe and what a GREAT idea to cook both sides. Will try that soon. But you say the crust puffs up? I don’t think I’ve ever had it puff up per se. I hope the cauliflower verions will work for you. Let us know!

      Happy to have you as a new fan, and a creative one at that! ;-)
      Shirley

  101. lorrie on June 3rd, 2013 1:55 pm

    Hi, this was on facebook a couple of weeks ago. Looked great, gave it a try. Just threw together what we had on hand. So, it became a little leftover ham, leftover grilled chicken, onion, tomato and the sauce became jar salsa! It was delicious. Mexican Pizza!! My husband is not a big pizza fan. I am. And guess who wants it AGAIN … HE DOES (well, so do I). Oh, for some reason I cannot print or save the recipe. Can’t figure out what is up with that. But thanks for such a good recipe.

    • Shirley on June 6th, 2013 7:48 pm

      Hi Lorrie–Welcome to gfe! :-) I love that you had such success with this recipe just using what you had on hand. Your Mexican Pizza sounds fabulous! And hehe on your hubby becoming the flourless pizza convert. ;-) Enjoy!

      I’m not sure why you are having an issue printing the recipe. I’ve tried it a few times and it works fine for me. So sorry.

      Shirley

  102. Tim M on June 12th, 2013 8:36 am

    Just found your website today. My daughter was diagnosed with Celiac two years ago at age 11. She was a huge fan of pizza before that and really misses it. We have tried every GF recipe to date and she has not liked any of them.

    Trying this one tonight so please wish us luck. Thanks.

    P.S. If this (the pizza) doesn’t work out for her there are a ton of great looking recipes to try out on your site. Looks like you’ve done a great job here.

    • Tim M on June 12th, 2013 2:13 pm

      FYI. Made this and we were 2 for 3. Daughter and me liked this and my wife did not. Very easy to make and I can see me getting a little more creative with the “dough” next time.

      Thanks.

      • Shirley on June 13th, 2013 10:45 pm

        Hey Tim–Welcome to gfe! Well, I’m so glad that you and your daughter enjoyed this pizza! :-) Yes, have fun with our versions in the future! ;-)

        Shirley

  103. Rhonda on July 1st, 2013 11:51 am

    I have been gf for about a year now and pizza is one of the things I missed the most but I didn’t miss the carbs. However, I stumbled upon Domino’s GF Pizza and it is great but it’s still bread and I am trying to stay away from that and pasta. So I am going to try this for the 4th of July Eve with the kids and see how we like it. Thanks for sharing this recipe.

    • Shirley on July 1st, 2013 12:15 pm

      Hi Rhonda–Welcome! I hope you and your family will love this pizza. Most folks do! ;-) A note of caution for those times when you are eating more carbs, despite the “gluten-free” label on Domino’s pizza, it is not gf. Only the crust is gf and then everything else is shared … utensils, toppings, pans, ovens, etc. That means all the latter are used for gluten-full pizzas, too, and per their own admission Domino’s makes no attempt to keep gf pizzas truly gf. All that means their pizzas are not really gf. Please stay safe.

      Shirley

  104. Debbie on July 1st, 2013 12:03 pm

    I have been GF since April 24. I found a restaurant that made GF pizza, but they used Xanthan gum in the crust and Xanthan gum makes me sick. SO I was really excited to find this recipe. I made two pizzas last night. One plain cheese and the other pepperoni. My entire family loved them! I would like to make some ahead of time to keep in my freezer. Do you just make the crust and freeze it or do you make the whole pizza to freeze? Also, if you make the whole pizza, do you cook it first or just top it and freeze before baking?
    Thank you for this recipe. I posted my pictures on FB and also shared your recipe. :)

    • Shirley on July 1st, 2013 12:11 pm

      Hi Debbie–Welcome to gluten-free living and to gfe! :-) I am so very happy this recipe worked out so well for you and your whole family! You can freeze the crust or completely make the pizza and freeze. I prefer just freezing the crust because not all toppings freeze that well. I was never really a fan of frozen pizza, but many folks freeze the crusts for this pizza and it works great.

      I am so happy that you shared your photos on Facebook, but I hope that you only linked to my recipe and didn’t actually “cut and paste” or type it on Facebook. It’s copyrighted and only can be shared with permission. If you share just the link, your friends and followers can come here to get it as intended. Hopefully, they’ll find more recipes and help while they’re looking. :-) I hope you understand.

      Thanks,
      Shirley

      • Debbie on July 1st, 2013 12:27 pm

        I went on your FB page and shared your picture of the flourless gluten free pizza. It had the recipe on it. Was that okay?

        • Shirley on July 1st, 2013 12:45 pm

          Hey Debbie–I don’t see it showing up. Not sure if you meant my personal page or not. My gfe page is not set up to allow others to post because I used to get so much spam that way. I didn’t want my readers subjected to it, so I changed the settings. It seems like it’s a moot point on all though since it’s not showing up, but for future reference, sharing a link is always the best way to go. :-) I so appreciate you trying to spread the word on this pizza!

          Shirley

          • Debbie on July 1st, 2013 1:19 pm

            It was a picture on your gfe-gluten free easily FB page. I saw that you had 72 shares of it. So I did it right :). I am about to make some more crusts to freeze for later…per my husband’s request.He said the pizzas were “awesome”! :)

          • Shirley on July 1st, 2013 1:24 pm

            Ah, I understand now, Debbie! You shared it perfectly and correctly! :-) So glad your hubby is such a fan and that this pizza has become such a lifesaver for you all. You’ve made my day with your wonderful feedback and sharing–thank you so much!

            Shirley

  105. NAncy on July 24th, 2013 9:39 pm

    My husband and I have been eating GF for only 2 weeks! My husband LOVES pizza and was thrilled when I found your recipe. We made it tonight and it was delicious! The “crust” was not very crispy and wondered if you had any advice on improving that. Maybe bake it in a larger baking pan so it can be spread out more thinly? We were careful to get moisture out of the veggies we put on it. Thanks for the recipe…..it tasted so good!

    • Shirley on July 26th, 2013 12:23 am

      Hi Nancy–Welcome to both gluten-free living and gfe! :-) So glad you loved the taste of this pizza and that you found it early in your journey. ;-) I suggest reading all the comments to see what has worked for others. If topping with veggies, it can be helpful to pre-cook them a bit. Some other methods are cooking the crust longer and/or refrigerating overnight or freezing ahead of time to remove extra moisture from crust, but again please read all comments to see what has worked for others and what you wish to try. Good luck on tweaking this recipe just the way you want it!

      Shirley

  106. Maureen on August 16th, 2013 6:10 am

    do you know how much fat is in 4 ounces cream cheese and all that grated cheese! to say nothing of the saturated fats etc and sodium. i feel that here one is just swapping one set of bad for another! It is unfortunate that being gluten intolerant one always has to look for alternatives, but there are healthier options out there. Why don’t y’all try 2C self raising flour (or gluten free alternative) to a half cup or so of plain unsweetened yoghurt and a spit of salt. Its an amazing dough thats easy to roll, will sit in the fridge for a bit and a LOT healthier :) just saying xxxxx

    • Shirley on August 16th, 2013 12:47 pm

      Hi Maureen–Sorry, but I don’t count fat, calories, etc. (and never will, because it’s not the best measure of nutrition), but if you plug these ingredients into a “nutritional” analysis site like Calorie Count, I believe you’ll find that this recipe comes up about the same in regards to those counts as traditional pizza or less, not more, because there is no crust. Most pizza have the crust AND lots of cheese. When one is eating out, one doesn’t necessarily realize that. (Nor does one usually do an analysis of one’s own recipes to ensure that what we think is true is really accurate.) But thanks for the info on the alternative dough using self-rising flour. Some folks who eat grains might want to try that.

      Thanks for taking the time to comment,
      Shirley

  107. Amber on September 12th, 2013 9:37 am

    This looks seriously delicious! I never thought to use those ingredients for a crust! I will try this one for sure!

    • Shirley on September 18th, 2013 7:36 pm

      Oops, I thought I’d replied to you, Amber … must have done it in my head. ;-) This pizza is amazingly good. It’s been the salvation for many pizza lovers! :-) Hope you love it!

      Shirley

  108. Cindy (Vegetarian Mamma) on September 18th, 2013 2:51 pm

    What a super fun crust! I could easily use dairy free items and my little man can eat eggs so its all good! Yay!! Thanks for sharing at Gluten Free Fridays! I have this tweeted and pinned!

    • Shirley on September 18th, 2013 7:38 pm

      Cindy–It’s really good. With dairy-free ingredients, it’s a little softer, but still very tasty. :-) Being able to eat eggs definitely makes everything easier. ;-)

      Thanks again for sharing!
      Shirley

  109. Kristin on September 27th, 2013 7:31 pm

    This will be the third time I’ve made this crust for my 10yr old that is recently gf. In between we’ve tried many many many other crusts. This is the recipe she always requests, it’s the keeper!

    Thank you so much for sharing!!
    Kristin

    • Shirley on September 27th, 2013 10:00 pm

      Hi Kristin–Welcome to gfe! :-) Your comment totally makes my day! I am so very happy that your daughter loves this pizza! Not to dissuade her from this one, but look for a pizza recipe roundup here soon. You might find a few other good ones there. ;-)

      Thank you for taking the time to leave this wonderful review! Hugs to you and your daughter,
      Shirley

  110. Clara Pask on October 8th, 2013 5:05 pm

    Great pizza, I cut it into 8 pieces but how many calories? I tried to put into sparksrecipes.com but after spending an hr at it, I gave up! Thanks!

    • Shirley on October 29th, 2013 3:30 pm

      Hi Clara–Welcome! Sorry I missed your comment earlier. I’m sort of the anti-calorie counter because I think calories usually don’t tell the whole story, but you might want to try Calorie Count to check out the nutritional info. I usually eat one piece of this pizza because it’s so satisfying whereas “in the old days” I would eat several pizzas of crusted gluten-full pizza. So I never feel guilty when I make this pizza. ;-)

      Shirley

  111. Jenny on October 28th, 2013 7:13 pm

    I’m eating this as we speak… And I think I want to marry you! I didn’t have Italian seasoning tho so I subbed that for oregano, basil and crushed red pepper flakes. OMG it’s heavenly! Thank you so much :)

    • Shirley on October 29th, 2013 3:26 pm

      Hi Jenny–First, welcome to gfe! :-) Second, thank you so much for taking the time to leave this comment and hehe on wanting to marry me! ;-) I love your substitution. Sounds very tasty! So glad you enjoyed this recipe. One does not need a gf pizza with a crust, when one has this recipe, right? :-)

      Shirley

      p.s. I just shared your comment on my gfe FB page, so that others will be inspired to try this recipe out!

  112. Michelle W on October 29th, 2013 5:10 pm

    4 ounces cream cheese, softened (Daiya gf,soy-free, nut free, vegan cream cheese)
    2 eggs (can I use egg replacer or maybe just the egg yolks, since am allergic to egg whites)
    ¼ cup Parmesan cheese (nutritional yeast or daiya shreds
    ½ tsp pizza seasoning
    8 ounces (2 cups) mozzarella cheese, shredded (Use Daiya brand shreds)

    Can I use the above subs for the crust?

    • Shirley on November 1st, 2013 10:15 pm

      Hey Michelle–As I replied on FB to your query, yes, you can do that, but you’ll get a much softer pizza. And you can’t pick it up with your hands. Good luck on whatever you decide to do. :-)

      Shirley

  113. Rich S on January 11th, 2014 8:20 pm

    Hi Shirley,
    Incredible site which I found for a friend with celiac disease.
    My good fortune. A lot of wonderful, healthy recipes here.

    I use homemade corn tortillas for the crust, and make it like a regular thin crust pizza.

    The difference between store made and home made tortillas is FLAVOR and texture.

    Since I live in a small town in Mexico I cheat and have a local woman process the 2 types of corn I roast & grind into the masa/corn flour which I cook on my comal/griddle.
    I eat “tortillas por mano” “made by hand” with most meals, but a favorite is the 8-10″ individual pizzas I make for myself and friends.

    The tortillas can be made ahead of time and frozen until needed if you wish.
    I use a vacuum sealer with ziplock bags.

    P.S. I used to use flour tortillas, but after reading “Grain Brain” I’ve changed my eating habits . . . for the better.
    Lost weight, more energy, etc.

    Thanks again for a one stop shop for not just gluten sensitive individuals, but for great food.

    • Shirley on January 13th, 2014 9:27 pm

      Hi Rich–Welcome to gfe, and thanks so much for all the kind words! I’ve made tortilla pizzas before and they are great for sure, especially when made with homemade tortillas. Homemade corn tortillas are really wonderful as you say, plus you get to control the ingredients. Cool that you found a local helper. ;-)

      Of course corn is still a grain, but getting it right from the source and the corn you can get in Mexico is non-GMO, right? Or is your location close enough to the U.S. and “Monsanto corn” for that to be an issue?

      Grain Brain is on my coffee table. I haven’t read it yet, but I did hear Dr. Perlmutter speak via The Gluten Summit. It’s good to hear that people are heeding his info.

      Shirley

      • Rich S on January 16th, 2014 2:31 am

        Hi Shirley

        There is Monsanto, etc corn down here, but many of the local farmers still grow the traditional strains and I ask. I use a combination of red and yellow non-GMO elote (less sweet than U.S corn) for my tortillas.

        I’ve always thought it arrogant of doctors and scientists that they knew better than mother nature and now science is now finally discovering
        just how wrong they were . . . . or are they?
        Quite a conundrum.

        My friend is making some of the gluten free bread this Friday and guess who got invited to dinner!

        Thanks again,

        Rich S

        • Shirley on January 16th, 2014 7:35 pm

          Rich–So glad you’ve got the healthiest options figured out where you are! Yes, Mother Nature is showing again and again how she doesn’t like to be messed with, so to speak. Yay on having a friend who makes gluten-free bread and invites you to dinner! Enjoy! :-)

          Shirley

  114. Amanda on January 13th, 2014 8:49 pm

    I made this the other night and it was absolutely amazing I even cut the recipe in half and made a personal pizza for lunch. That and a simple salad with oil and vinegar dressing, is absolute perfection!

    • Shirley on January 13th, 2014 9:31 pm

      Hi Amanda–Thanks so much for leaving your comment on my gfe Facebook page and for also being willing to share your review here! :-) Great idea on making a personal pizza by halving this recipe! ;-) Sounds like a lovely lunch with the salad, too.

      Shirley

  115. Sara on January 14th, 2014 3:57 pm

    Delicious! Even with my mistake of adding extra Parmesan cheese. However I did expect the crust to be chewy. How long do you need to let it cool the second time? I knew the cheese would melt again but after cooling for 10-15 minutes I thought it would be firmer and hand with your hands kind of pizza. Maybe my problem was the extra cheese. Next time I will pay closer attention.
    Thanks for the recipe!

    • Shirley on January 16th, 2014 7:42 pm

      Hi Sara–Yay, so glad you enjoyed it! I am not sure if you’d describe the crust as chewy per se. I mean it is, but not like a bready crust. Adding too much Parmesan could make it less firm. How much extra did you add? I’ve even forgotten the Parmesan before and it came out fine, so extra cheese could be a problem. I know that I have had to be careful about not adding too much cheese as topping for the same reason. How long did you let the crust cool after the first bake? Did you stick it in the freezer as I mentioned I do? That’s my cheat method. One friend makes hers a day ahead and leaves it in the refrigerator to dry out overnight (fridges suck out lots of extra moisture). I don’t have patience for that approach though. One reader mentioned that she cooks the crust longer on the first bake to make it drier and firmer. So there are lots of possibilities and approaches that folks use to make this pizza exactly the way they want it. Hope you achieve that on your next run! ;-) Thanks for taking the time to comment! :-)

      Shirley

    • Shirley on January 20th, 2014 12:11 am

      Oh, Sara, here’s another idea that a reader left that might be helpful to you. “We actually flipped the crust after one side baked and baked the other side. Then I was able to immediately build my pizza. It was perfect!!!!!” Hope that helps!

  116. Lynn on January 26th, 2014 1:23 pm

    My sister in law told me about this type of crust. When I googled it and read through a number of options this one resonated. Maybe it is the references to “Son,” of which I have three. I will be trying this soon as I need to have my pizza fix sometimes and the gluten free options at the local shops are just “OK.” And we all get tired of just “OK,” don’t we? I am looking forward to browsing more of your site, too. Thank you.

    • Shirley on January 26th, 2014 7:07 pm

      Hi Lynn–Welcome to gfe! :-) And yay for moms of sons, too. ;-) There’s just one Son here (and his visits are limited now), but I always count on his opinion and endorsement! I hope that you love this recipe and that it rates well above okay! Be sure to read comments if you have any issues or leave another comment with any questions, of course. You might also want to check out my new post, the kickoff of the Gluten-Free Pizza Party. Part 1 is all about pizza crusts and more parts are coming this week. Hope you find lots more to like here!

      Shirley

      • Lynn on February 1st, 2014 6:30 pm

        Shirley, just wanted to touch base and let you know the crust was wonderful! Because of the high cheese content (and no doubt the lack of addictive wheat) I was very satisfied with my portion. Thanks so much.

        • Shirley on February 1st, 2014 8:00 pm

          Yay, Lynn! So happy to hear that! When folks scoff at this recipe and say how ridiculous all the cheese is, I always point out that a single piece if this pizza can be very satisfying whereas with “regular” pizza, I never stopped at one piece. ;-) Thank you so much for taking the time to report back! :-)

          Shirley

  117. Tina on January 26th, 2014 6:00 pm

    Silly question-shredded or grated Parmesan cheese? :) Thanks! Can’t wait to try this!

    • Shirley on January 26th, 2014 7:14 pm

      Hi Tina–Welcome! :-) Either works fine. ;-0 Hope you enjoy! Be sure to check out my latest post that is the kickoff of my Gluten-Free Pizza Party series.

      Shirley

      • Tina on January 26th, 2014 7:53 pm

        Thank you!!! :)

        • Shirley on January 26th, 2014 11:51 pm

          You’re welcome. :-)

  118. Sherry on March 14th, 2014 7:08 pm

    This recipe was awesome. I love, love, loved it!!! :)

    • Shirley on April 26th, 2014 9:13 am

      Hi Sherry–First, welcome (belatedly) to gfe! :-) Second, I’m thrilled you loved the recipe! Thank you so much for taking the time to leave a comment!

      Shirley

  119. K. Long on April 25th, 2014 8:51 pm

    Made this tonight and it was spectacular! Crust turned out very thin and crispy. Doubled the recipe but only added 3 eggs and tossed in some 4 cheese Mexican blend cheese for additional flavir. Used a greased metal pan with parchment paper for the initial browning with zero problems. Took the time to chill it in the freezer and topped it with my own homemade sauce, prosciutto, and mozzarella. Phenomenal recipe!

    • Shirley on April 26th, 2014 9:15 am

      K. Long–Welcome! I’m so happy your variation turned out spectacular! It does sound divine. :-) I, and everyone else reading, appreciate you telling us exactly how you made yours. I will definitely need to add some notes saying that a metal pan can work if you follow certain steps. Thanks for taking the time to comment. Happy that “Pizza Night” is back for you! ;-)

      Shirley

  120. HazelWhite on May 1st, 2014 9:49 am

    Shirley, I’ve been using a similar recipe that I found online about 3 years ago (basically, depending on the size crust required, to one large or XL egg, add about 1 cup shredded mozzarella, this makes a crust for one person). It’s always delicious, sometimes even spectacular depending on how long it’s been since I made pizza. My recipe doesn’t use cream cheese; I’m going to try yours, sounds equally scrumptious.
    Thanks for posting.

    • Shirley on May 1st, 2014 2:06 pm

      Hi Hazel–Welcome to gfe! :-) Hehe on delicious vs spectacular based on how long it’s been since you had pizza. ;-) I made a “pizza” the other day that was mozzarella only for the crust. Not such a workable idea IMO. An egg would have helped a lot! I think the cream cheese adds a certain binding and satisfaction factor. Will be interested to see what you think. Thanks so much for taking the time to comment and offer your experience as input!

      Shirley

  121. alexis on May 7th, 2014 1:57 pm

    Tried this last night omg its delicious!!!!

    • Shirley on May 7th, 2014 9:48 pm

      Yay, Alexis!! That makes me so happy to hear! :-) Thanks for taking the time to share your review with us all and, of course, welcome to gfe, too!

      Shirley

  122. Debby on June 23rd, 2014 4:39 pm

    Do you have nutritional data?
    Thank you

    • Shirley on June 23rd, 2014 6:01 pm

      Hi Debby–Welcome to gfe. :-) Sorry, I don’t have any nutritional data. I don’t have the expertise in that area myself and I don’t look at calories, fat, etc. that way. But I’m sure you can enter the info into one of the online sites that does calculate them to get a pretty good idea.

      Shirley

  123. Cynthia C. on July 17th, 2014 3:27 pm

    This was deeply satisfying on so many levels. Yum!I have no issues with gluten, but I am trying to bake as “flourless” as possible. I am so happy I found your recipe. I reduced some of the calories by substituting low fat Laughing Cow Cheese for the cream cheese, and liquid egg substitute in place of the whole egg.I didn’t even have the patience to let the “crust” cool before adding the toppings. Even though I made these modifications, it still came out luscious! I recently ate a slice of pepperoni pizza from a local delivery “hut” and was so disappointed in the quality. But your recipe was divine and I give it 100 stars. I will using your recipe for pizza crust from now on. Thank you for submitting this recipe.

    • Shirley on July 18th, 2014 12:28 am

      Hi Cynthia–Welcome to gfe! :-) Thanks so much for sharing your review with us all. Happy to have you add this one to your home pizza repertoire. ;-)

      Shirley

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