Deep Dish Soul Bread Pizza

• Gluten free

• Meat

  • 4 oz Pepperoni, slices

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Tomato sauce, sugar-free

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 3 tbsp Half and half
  • 1 1/2 cups Mozzarella
  • 1 cup Whey protein isolate

Found on alldayidreamaboutfood.com

Description

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup butter, melted
• 3 large eggs
• 3 tbsp half and half (or 2 tbsp cream and 1 tbsp water)
• 1 cup whey protein isolate
• 2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1 cup sugar-free tomato sauce
• 4 ounces pepperoni slices
• 1 1/2 cups shredded mozzarella

Directions

• Preheat the oven to 350F and grease a 12 inch skillet well (it doesnt need to be cast iron although that is the best for this purpose).
• In a large blender jar, combine the cream cheese, butter, eggs, and half and half. Blend on high for 30 seconds and then scrape down the sides with a rubber spatula.
• Add the whey protein, baking powder, garlic powder, cream of tartar, and salt and blend for another 30 seconds, until smooth.
• Pour the batter into the prepared skillet. Bake about 15 to 20 minutes, until top is just firm to the touch and edges are golden brown.
• Remove from oven and spread with tomato sauce, sprinkle with cheese and top with pepperoni (I like to put some pepperoni under the cheese as well as over the cheese).
• Bake another 8 to 10 minutes, until cheese is melted and bubbly. Remove and let cool a few minutes before slicing.