Jamie, over on Your Lighter Side posted a link to a low carb pizza crust ages ago which I had been meaning to try but never got around to it. It seemed to labour intensive for the amount of energy I have at the moment (zilch!!) so I kept putting it off. When I got home from work today I did the unthinkable…I had me a lil lay down!!! I think I may have even closed my eyes!

Rejuvenated, tonight had to be the night to finally make that pizza! I had the energy and the ingredients and besides, I was craving pizza! Now normally one would make this with meat but, like I said, _ I _ was craving pizza, so that means no meat was going to be on this culinary delight. I used Yves Ground Chicken in place of the meat and I had a gazillion different cheeses hanging out in the fridge so I pulled out Oscar Senior and got to work shredding cheeses: Cheddar, Monterey Jack and Mozzarella. I dumped the cheeses into a bowl and loaded the “chicken” into the processor, ground it up a bit, added the cheese and mixed the two together; I then pressed the mixture into a lightly oiled 9″springform pan, popped it into the oven for 18 – 20 minutes.

After baking for 18 – 20 mins, I pulled the crust out of the oven and let it cool while I was making a salad.
Next I spread about 2 ounces of Tomato Paste on the cooled crust, sprinkled generously with Italian Seasoning and a bit of garlic powder.
Then came the toppings:
Mushrooms, sliced
Tomatoes, diced
Green Pepper, diced
Spinach
Yves Ham Slices, cut into strips
Lotsa mozza!
Some more Italian Seasoning

Put it into the 375F oven for 18 minutes, turned the heat up to 425F and continued baking for another 8 minutes.
Pulled it out of the oven, let it set for about 10 minutes while I finished cleaning up all my prep dishes.
Served it up with a salad.