I found this recipe somewhere on the internet (if I could remember, I would give the link) and it is simply delicious. As long as you don't go expecting a doughy crust, of course (though why would you, since it's LCHF). It's perfect for dinner for two served with a side salad.
I kept it simple with just cheese and pepperoni for the toppings, but you could put whatever LC items you wanted.
Ingredients
4 oz cream cheese, softened
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1 tsp chopped chives
1/2 tsp Italian seasoning
1 tsp minced garlic
1/2 cup spaghetti sauce
2 1/2 to 3 cups shredded mozzarella cheese
4 oz pepperoni
The Madness (aka the method)
Preheat your oven to 375F.
Take 2 cups of the mozarella cheese and spread it evening in the bottom of a springform pan. Place the pan on a cookie sheet.
Mix the eggs and cream cheese until smooth, then mix in the cream, parmesan cheese, chives, seasoning, and garlic. (I used my hand blender for all of this mixing and it got it nice and smooth, but also a bit frothy which help puff up the "crust" for baking. If you don't have a hand blender, also known as an immersion blender, put it on your wish list!) Pour the egg mixture over the cheese in the springform pan and bake for 30 minutes.
Remove from the oven and add the sauce. I like the Rustico Pomodoro from Trader Joe's because it's pretty carb-friendly.
Throw on some pepperoni.
I like to put the remaining cheese between two layers of pepperoni. Yum!
Bake for 20-25 minutes until bubbly and delicious.
Remove from the oven and let it rest for 5 minutes before taking off the springform and slicing into wedges. The end result is like a deep dish quiche pizza. Well, that's not entirely accurate. It's hard to describe… A bit of a custardy quiche that's dense and tasty. Enjoy!
