Cheese crust?

You may have heard about the cheese crust pizza being marketed in many stores now. It's delicious & easy to eat but kind of pricey. You can buy it online but the shipping costs are horrible. I can't believe that someone here hasn't already figured out how to make a crust out of cheese. So I came here to ask. The crust reminds me of the cheese crackers some made just out of melted cheese. I want to try it for a pizza. Any suggestions? Dixie

Hi, I have not heard of a pizza with crust made of cheese, I was curious and went searching on the web for a recipe here is what I found I think I am going to try it. MsHooterville's No Crust No Carb Pan Pizza 2 slices of deli-thin Kraft Mozarella cheese Shredded cheese combination(s)of your choice Grated Parmesan or Romano cheese Optional ingredients: crumbled bacon bits, pepperoni slices, diced green peppers, crushed red pepper, oregano or selected spices Take a small, non-stick sautee pan. Non-stick surface is important so you can slide your creation easily from the pan to a paper towel. Grease is not necessary, the melting cheese creates its own fat. Place your two slices of thin mozarella cheese side by side, just touching, in the pan. Use medium to medium-high heat -- the cheese will begin to brown first around the edges. As the cheese browns, use a Teflon spatula to keep the edges of the cheese from sticking to the pan. Wait for the center to begin bubbling (less than a minute)uniformly. Continue to keep edges from sticking, using a light touch with the spatula. Add your shredded cheese combination -- not too much, just enough for taste and more volume. After about 90 seconds, the bottom of your mozarella cheese will be fairly golden brown and firm. At this point, take your pan off the heat and move it lightly and briskly back and forth until it moves freely. Add bacon bits, diced vegetables or pepperoni slices and keep warming on lower heat for about 15 seconds until your toppings stick to the mozarella crust base. Sprinkle your grated parmesan or romano on top as you would with any pizza. The bottom should be firm, golden, and still flexible when you transfer it to a paper towel to drain. When your cheese is golden and firm, the cheese won't stick to the paper towel. If tomato sauce is your favorite part of a pizza, you can add a touch of it

Hello NW, do you have the nutritional value and serving size (I assume 1 slice, 1/8 inch)? Thanks and God bless. REMEMBER, THE LORD WILL PROVIDE.

Thank You! I'll have to try it. If you are interested in the one that is being marketed you can learn about it at www.vanhardin.com Unfortunately, the shipping is very expensive. The only other places I know they can be purchased is in HyVee groceries in Iowa. Dixie

If anyone makes this cheese crust pizza let me know. I am intrigued by the recipe. Maybe I will try it this weekend! Thanks!