O.k. I said I love this recipe. I think my tastes are changing because this time, it was too salty (I topped it with a very light Alfredo sauce, a bit of salami, and some Parmesan … might have been the Parmesan cheese). Anyway, this was actually stiff enough to eat it “by the slice” so, I was thinking. You could make this, cut it into strips and use it as a pasta replacement in lasagna! I’m not sure how well it would hold up once fully cooked but we never used a lot of sauce anyway. It can’t hurt to try! What can hurt is cooking this on a piece of normal aluminum foil! It stuck like it knew it was about to be devoured! Last time, I used insulated cookie sheets, which worked perfect, but this time I wanted it to actually resemble pizza, so I cooked it on one of our pizza trays. BIG mistake. It took us longer to gently coax it off the foil than it did to mix and bake! Anyway, I really hope you try this and enjoy it. Also, imagine my surprise when I found this listed in My Fitness Pal! No entering a recipe! I’ll try to remember to enter mine in there … maybe AtkinsKetoJourney? I was so lazy when I made that cheesecake that I just accepted the fact that I was eating less carbs than they listed for the full sugar options.
Thin and Crispy Pizza Crust
8 ounces mozzarella cheese, shredded
4 ounces cheddar cheese, shredded
1 teaspoon garlic powder
1 teaspoon basil, optional
Toppings of your choice *