| 1½ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ¾ cup | Cheddar, cheese, shredded | |
| ⅜ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 3 (ea. 1.76 oz) | Egg, large | |
| 1½ tsp | Oregano, dried | |
| 15.56 oz | altogether (view nutrition facts) |
Preparation
- Serving size:5.20 oz (calculated)Notes: half a fat head pizza (diameter of about 9 in or 23 cm), sufficient as a main meal
- Temperature: 350 °F
- Line a pie pan with parchment paper. for this, cut a circle a bit wider than the base, so that you can easily lift out the crust after baking.
- For 2 servings, use a round 9-inch (23 cm) pie pan. For 3 servings, use an 11-inch (28 cm) pie pan. You can also make a thinner crust, of course, by using a larger pan.
- Mix all the ingredients until they are well combined and spread them evenly in the lined pan.
- Bake for about 20 minutes.
- Add toppings of your choice and bake and/or broil until the cheese has browned to your liking.
- Tip for a crisper crust: Remove the crust including the parchment paper from the pan and put it on a baking rack. Then add the toppings and bake it a second time.
- Calorie count419 kcal
- % of calories by macros
Fat 69.7 % 292 kcal 32 g Net Carbs 2.6 % 11 kcal 2.8 g Protein 27.7 % 116 kcal 29 g - Approx. WW SmartPoints™13.0
- Cholesterol 273.9 mg
- Sodium 801.9 mg
- Fat 32.3 g
- Saturated Fat 18.2 g
- Trans Fat 0.3 g
- Carbohydrates 3 g
- Dietary Fiber 0.2 g
- Total Sugars 0.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 28.8 g
- Calcium 707.3 mg
- Iron 1.3 mg
- Magnesium 32.2 mg
- Potassium 151 mg
- Zinc 3.5 mg
- Vitamin A (Retinol Equivalents) 335.4 mcg
- Vitamin B12 1.4 mcg
- Vitamin C 0 mg
- Folate 36.8 mcg
- Folic Acid 0.9 mcg