[ldyj]

There are a lot of low carb recipes out there (I have, I'm sure thousands). Here's a recipe from the Somersizing board that I've enjoyed:

>>Here is the original pizza crust that I posted that really does taste and feel more like a regular pizza crust. (Like a Boboli crust) KDC modified it for her focaccia and Mexican cornbread.

8 oz softened cream cheese
4 eggs
1 cup pork rind flour (1 3oz bag of pork rinds crushed into a flour-like substance)
1/2 cup parmesan cheese
1/2 cup whey protein powder
1 tsp baking powder**I changed this to 1 tsp because it rises the dough better***
2 cups Italian Cheeses (Sargento is what I use, this is found in the cold section of the grocery store with the other cheeses)
Oregano, or Italian spices (I use them to taste)
Garlic powder (I use this to taste also)

Directions (Follow as closely as possible)
PREHEAT oven to 425. MIX cream cheese and eggs, ONE EGG at a time, until the mixture is smooth and there are no lumps. (Scrape sides of bowl with a spatula so that all cheese is incorporated) Add baking powder and mix until well incorporated. Add pork rind flour, whey protein powder, seasonings and Parmesan cheese and mix well. Add Italian cheese and mix well. This is a very thick mixture.

Now I SPREAD this onto a pizza stone. I recommend this; however if you don’t have one, use a greased pizza pan instead. This recipe makes one thicker crust or two thinner crusts.

BAKE the crust for 15 minutes and then BROIL it for 2 minutes. (approximate...use your best judgment...you don’t want the crust to burn when you cook it again with the toppings) WATCH this carefully so it doesn’t burn on top!

Remove the crust and let stand for 10 minutes then top with sugar free pizza sauce, toppings and cheese and BAKE for 10 minutes, and then BROIL for 2 minutes so that meats on the pizza cook up nice and brown. WATCH this carefully so that it doesn’t burn!
Allow to stand 10 minutes before eating.

I think you will find that this is really close to the real thing. Also, it reheats really well and tastes great the next day!!

Note about pork rinds: Different brands taste differently...I have found there is a dramatic difference in the tastes and this can affect the recipes...shop around and find one you like (I like RB's)
Another Note: I make two pizza crusts with this one recipe and they are thin crusts...you can also make one thicker crust.<<

When I make this, if I use peppers I blanch them before putting them on the pizza as they take longer to cook. In fact, I've gotten to where I warm all my veggies, seems to come out better. Hope you try this and enjoy!