Crust Ingredients:

Two Large Eggs

Two Tbsp Grated Parmesan Cheese

One Heaping Tbsp Unflavored Psyllium Husk

One Tbsp Water

Lite Salt to Taste

to Taste One Tbsp Olive Oil

Toppings:

One Serving (1/4 Cup) Shredded Mozzarella Cheese

One Serving (1/4 Cup) Low Carb Pizza Sauce (Rao’s Homemade Marinara Sauce is a good choice.)

is a good choice.) Anything else! (Mushrooms, Pepperoni, Sausage Etc…)

Start by heating a tablespoon of olive oil in a small skillet to medium high heat. Using an immersion hand blender mix your eggs, water, parmesan cheese, psyllium husk and salt very well. You want to lift the immersion blender in and out of the mixture to blend some air into it. This will help your crust be fluffier. Remember the more bubbles the better! It also helps to mix your “dough” in a container with high sides so you don’t make a mess. Once the mixture is well blended pour it into your preheated skillet and try to spread it around in a nice circle. This will be a little difficult because the psyllium husk rapidly absorbs the water and will thicken rather quickly. I use a rubber spatula coated with a little cooking spray to accomplish this. Cook for roughly 3 minutes each side or until it’s golden brown.

Now set your oven to broil. If your skillet is oven safe you can leave your crust in it. If not transfer your crust to a pizza stone or a pan. Place your pizza sauce, cheese and toppings on your crust. Place it in the oven and watch closely. Within 5 minutes or so your cheese will begin to bubble and you’re done! Total time for this recipe is 10-12 minutes and it’s delicious! Enjoy!