stuffed crust pizza

Where's The Crust Pizza - pizza crust made with cream cheese, eggs, garlic and parmesan cheese - no gluten! Top with favorite sauce and toppings. SOOOO good! We love to make this for our weekly pizza night! Gluten-free, low-carb, and keto-friendly.

Where's The Crust Pizza

eggs

tsp black pepper

garlic powder

parmesan cheese

pizza sauce

mozzarella cheese

pizza toppings

Garlic powder

Preheat oven to 350ºF. Lightly spray a 9×13 baking dish with cooking spray.

With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until combined. Spread into a baking dish.

Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder.

Bake 8-10 minutes, until cheese is melted.

A stunning pizza with a special stuffed crust!

Green Olive Pesto Pizza with Roasted Red Peppers and Feta Stuffed Crust

pizza dough (or your favorite dough recipe (makes enough for two pizzas))

Green Olive Pesto : (makes enough for one pizza)

green olives (mine were marinated in Italian herbs)

parsley

large garlic

pepperoncini (optional)

olive oil

Toppings:

feta cheese (crumbled)

red bell peppers* (6-8)

basil

balsamic reduction (for drizzling*)

To prepare the pesto: in a food processor, combine olives, parmesan cheese, parsley, garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Allow to stand 1/2 hour before using.

To make the crust: After the dough has risen, punch it down and place it back on the floured surface. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. But I stuffed the crust with cheese, so if you skip this step make your crust on the thicker side. If you're using an 8-inch skillet, you may get 3 crusts. Divide the dough evenly in half (or thirds). Roll out your dough just a little larger than the size of your skillet. Place on a large sheet of parchment paper and then place on a pizza peel or large pan flipped upside down. Instead of using parchment paper you can just place the dough on an extremely well floured pizza peel, but I found it was easier to be able to lift the pizza into the pan rather than sliding it in (my toppings fell of first try). Once your dough is on the peel place half to three fourths of the feta cheese around the outer edge of the dough. Roll the edges up and over the cheese pinching the dough to seal in the cheese.

To make the pizza: Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. You want to heat the skillet for 10 minutes. If it begins to smoke a lot, you can reduce the heat a bit. But you want it HOT.

While the skillet is heating, begin placing your toppings on your dough. Remember, the dough MUST be on a well-floured pizza peel (or use parchment paper) so you can simply slide the entire thing into the skillet. Spread all of the pesto on one dough round. Top with shredded mozzarella cheese, roasted red peppers and the remaining feta cheese. Place a potholder or thick towel on the handle of the skillet (it will be sooo hot). Carefully slide the pizza into the skillet (or if using the parchment paper carefully lift the pizza and place in the pan), dough side down. After about 30 seconds, turn off the burner, grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, then using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Top with fresh basil and let cool slightly for about 5 minutes, then use a large spatula or carefully slide the pizza out to remove and drizzle with balsamic reduction.

To roast your own red peppers you can either broil one in the oven or place it directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes and remove and peel the charred parts away. Slice and use. Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.

Skillet method adapted from Bev Cooks

Frightfully delicious! 🧟‍♂️🍕😆

Halloween Pizza

pizza doughs

tomato sauce

black olives

pesto sauce

mozzarella balls

almonds

bacon

Roll out the pizza dough and sprinkle cheese around the border. Fold the edges of the pizza around the cheese, creating a stuffed crust. Cover the pizza with tomato sauce and more cheese.

On the second pizza dough,  place the large mozzarella ball on one end and fold over the dough to form the head. Then wrap the head in bacon. Place on the pizza and fill the mouth with tomato sauce. Cut the hot dogs in half and cut pieces of the ends to make a nail shape. Place around the edge of the pizza. Add a little extra cheese around the hot dogs. bake for 25 minutes at 350 °F

Place almonds in the mouth of the head to create teeth. Cover with basil leaves and mini mozzarella balls. Place dots of tomato sauce on half of the mini mozzarella balls and pesto sauce on the other half. Put small pieces of black olives in the sauce to create eyes.

https://medias.chefclub.tools/20514d32-2400-4bf2-bed2-25f4f95bd54d.mp4

Halloween Pizza recipe by Chefclub US original

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