I grew up in Medford, Wisconsin, the home of the first frozen pizza: Tombstone Pizza! It started in a bar located across the street from a graveyard. My dad worked at the bar making pizzas for his friend who owned it. When the pizzas stared to get popular, my dad’s friend asked him if he wanted to be a part of the business. He politely said no since my grandpa owned a plumbing business and my dad always knew he was destined to be a plumber, which he is to this day, but he also makes some awesome pizzas!
This recipe is inspired by one of my dad’s recipes, but naturally I made the crust ketogenic. This deep dish crust is denser and has a creamier mouthfeel than the deep dish crust, which is airier and lighter. Either crust will work for the toppings in any of the pizza recipes, but follow the cooking times indicated with each recipe.
Ingredients
- 8 ounces cream cheese (about 1 cup), room temperature
- 2 large eggs
- 1 clove roasted garlic
- ¼ cup grated Parmesan cheese (about 1 ounce)
- ¼ cup unsalted butter or coconut oil
- 3 cups button mushrooms, cleaned and sliced
- ¾ teaspoon fine sea salt
- ¾ teaspoon fresh ground black pepper
- ½ cup (1 stick) unsalted butter
- 1 head roasted garlic or 2 cloves raw garlic, minced
- 2 ounces cream cheese (about ¼ cup)
- 0.33 cup vegetable broth
- ½ cup grated Parmesan cheese (about 2 ounces)
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. (Make sure to use a dish with sides, because the dough has the consistency of batter.)
- In a large bowl, mix the cream cheese, eggs, garlic, and Parmesan cheese with a handheld mixer until combined. Spread into the greased pan. Prebake for 15 to 20 minutes, until golden brown. Allow the crust to cool for 10 minutes.
- While the crust is baking, prepare the mushrooms: Heat the ¼ cup butter in a large sauté pan over medium heat. Sauté the mushrooms until soft and golden brown, working in batches if needed so as not to overcrowd the pan. (Otherwise, they will not brown.) Season the mushrooms with the salt and pepper. Remove from the heat. Make the Sauce
- Place the ½ cup butter in a saucepan with the garlic and cook until light golden brown, stirring constantly so the butter doesn’t burn. Turn the heat to low and smash up the garlic in the butter. Stir in the cream cheese, broth, and Parmesan. Simmer for at least 15 minutes (the flavors open up if you simmer longer).
- Ladle the sauce to cover the bottom of the pizza crust. Evenly top with the sautéed mushrooms, diced tomatoes, and mozzarella. Season with salt and pepper to taste.
- Bake the pizza for about 25 minutes, until the crust is crisp and golden. Remove from the oven, slice, and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 506 kcal Calories from Fat: 423 kcal |
|
% Daily Value*
|
| Total Fat 47 g 134% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 0.5 g 1% |
Protein 17.4 g 35% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |