Sherrie's Veggie Pizza Only 4.5 carbs per serving  I just toss the veggies mixed onto the pizza, so  each bite give you a little of each veggie! The photo show tomatoes instead of cauliflower, but we prefer cauliflower!  Enjoy, this tastes awesome!

Crust:

Beat egg whites for about 30 seconds until slightly "frothy." Stop mixer and add cream of tartar. Mix on high until egg whites are VERY STIFF!!

5 egg yolks
1 tbsp splenda or Splenda Sweetener
1 tsp Onion Powder
1 tsp Garlic Salt
1/8 cup Atkins baking mix
4 oz cream cheese
2 tbsp Oat Flour  (optional, but it does make the bread more crescent roll like)
2 tbsp milled flax seed (optional, but it does make the bread more crescent roll like)

In a separate bowl, mix yolks, cream cheese, Splenda, spices, Akins mix, and other oat flour flax meal ingredients.   No lumps, it should be creamy.

Add 3 large scoops of the stiff egg whites to the yolk mixture, mix well.   Repeat.  This process make the yolks lighter and will keep your texture more like bread!

Add the egg yolk mixture over the top of the whipped egg whites, pour gently.
With a spatula, gently cut down through the egg white mixture and lift the bottom contents to the top, a big spatula works great. BE GENTLE!!! 

Pour onto parchment paper and bake @ 350 until dark brown.  Cool, then place in fridge for 2 hours before using.

Pizza Topping:

2 Pkg cream cheese
1 Pkg Hidden Valley Ranch Dip Mix

Blend well!

1 cup cauliflower
1 cup broccoli
1 cup celery
1/4 cup carrots
1 cup shredded cheddar cheese

Chopped all veggies very fine! 

Warm up the cream cheese in the microwave a bit to make it spread easily.  Spread the entire mixture onto the bread.  Sprinkle the veggies onto the top and then the cheddar cheese, chill for one hour before serving!

12 Servings @ 4.5 carbs per slice