MUSHROOM AND GARLIC PIZZA

Crust:
8 ounces cream cheese, softened
3 eggs
1 cup pork rind crumbs, about 3 ounces
1/4 cup parmesan cheese
1 teaspoon garlic powder
8 ounces mozzarella cheese, shredded

Topping:
1 pound mushrooms, sliced
3 cloves garlic, minced
2 tablespoons butter or olive oil
Salt, to taste
8 ounces smoked mozzarella cheese, shredded

Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

For the crust, whisk the cream cheese and eggs until smooth. Add the remaining ingredients except mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.

For the topping, heat the butter or oil in a large skillet over medium heat. Saute the mushrooms and garlic until tender, seasoning lightly with salt. Turn the heat to high; cook and stir constantly until any excess liquid has evaporated. Remove from heat immediately. Adjust the seasoning. Sprinkle the cheese over the baked crust and top with the mushrooms. Bake at 375º about 10 minutes or until toppings are hot and bubbly.

Makes 8 servings
Can be frozen

Per Serving: 394 Calories; 32g Fat; 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs