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I have problems with wheat, not Celiac disease, but allergy to wheat.  It runs in my family.  There are some things that I just miss that have wheat flour in them.  I  have come up with a several of recipes that have a GOOD substitute for wheat.  This is one of them.  This recipe has two parts: The crust and the toppings.

Step 1:

Ingredients:
For the Crust:
1 8oz package of whole fat cream cheese at room temperature
2 eggs
¼ cup grated parmesan cheese
Toppings:
½ c pizza sauce
1 ½ cup mozzarella cheese
Toppings of your choice- I used pepperoni and sausage
Nonstick cooking spray

Equipment:
Bowl
Hand mixer
9 x13 baking dish
Rubber scraper

Step 2:

Preheat oven to 350°F.
In the bowl put the room temperature cream cheese

Step 3:

and the eggs.  Beat until smooth with the hand mixer. 

Step 4:

Add parmesan cheese

Step 5:

and beat it again. 

Step 6:

Spray the baking dish  with nonstick cooking spray. 

Step 7:

Pour the egg mixture into the dish and spread out as evenly as possible with the rubber scraper. 

Step 8:

Put into the oven and cook for  15 to 20 minutes until cooked all the way through.  Remove from the oven and let cool for at least 10 minutes.

Step 9:

Once cool, spread the pizza sauce over the top of the crust,

Step 10:

and then add the cheese

Step 11:

and the other toppings. 

Step 12:

Return to the oven and bake for 15 minutes or until the cheese has melted.

Step 13:

The crust is not strong enough to cut a piece and pick it up with your hands, but it tastes really good.  My whole family ate it until there was nothing left.  The vote was that I could make it again anytime I wanted to.  YES! Enjoy!
<p>Really does look great!! Been looking for wheat-free pizza as I need to avoid wheat for now. Thanks</p>
Looks great! Would the recipe work with a lactose free cream cheese substitute at the same measurement?
<p>I don't know, I have never cooked with lactose free cream cheese and so don't know how it would behave. So, it sounds like an experiment to me. Let me know how it goes. Thanks for asking.</p>
<p>This is a really unusual recipe for the crust! I have an Aunt who has celiac and she comes to stay every Summer, so we are always looking for new and interesting ideas and she loves cheese. A note about wheat, you might be interested in reading this article http://theceliacmd.com/2013/10/pesticides-wheat-gluten-sensitivity-connection/ - wheat has changes, or rather been selectively bred (even before GMO) to contain more of its own natural pesticides, and it is often this that people are allergic too. If you fancied eating wheat now and again (not necessary I know but just if you felt like it) you might try Einkorn or Kamut/Khorasan, the old varieties unaltered since the times of the Pharaohs! Just an idea and with a great recipe like this - why bother!! All the very best from France, Pavlovafowl aka Sue</p>
<p>You are welcome! I will look into the Einkorn or Kamut/Khorasan, every once in a while I do get hungry for wheat.</p>
Thanks man I'm gf
很好吃,很喜欢
I am now waiting for it to bake, thanks for an exciting recipe! I followed it to the &quot;t&quot; thanks to your great photographs...I used more sauce because I had chipotle veggie sausage that I mixed with pizza sauce in pan to warm, I forgot I was going to only put on half in case the people don't like spicy sausage, I added red peppers and onion...so I used twice as much sauce..I was going to try chunky parmesan, too but wondered if the mixer would obliterate it anyway? So maybe I'll try it next time to see what difference it makes in the consistency of the crust. Oh and I added just 8 slices of cucumber cuz it bakes like zuchinni I have found on pizza...
I'm looking forward to trying this...so much easier than rolling out a crust!
Who that pizza looks goooooooooodddddd
That cheesy crust sounds pretty cool!

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Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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