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SweetMe678 04-23-2013 08:14 AM

My life is complete!
 
I found a recipe for 'pizza crust' 1/4 c crushed pork rinds, 1/4c canned Parmesan, 1 T ground flax, 1 egg. Bake at 350 for 10ish minutes.

I have made pizza, super nummy! I have made little rolls (just dropped it by spoonfuls) to go with soup, and this morning I made. . . (drum roll) . . . biscuits and gravy!! I'm thinking, I could probably even make chicken and dumplings with it.
The two things I miss the most that I hadn't been able to find a decent easy low carb way, pizza, and biscuits and gravy. Now I have it.:jumpjoy:

janetsbreeze 04-23-2013 08:53 AM

Is that all the ingredients or is there some type of binder?

shamblyn 04-23-2013 10:17 AM

Thanks for sharing
 
Oh wow. Please share your sausage gravy recipe. I have so missed that. :) :)

buttoni 04-23-2013 01:24 PM

Sounds good! I'd like to try it as biscuits.

SweetMe678 04-24-2013 06:29 AM

That is all the ingredients, It makes a really soft mushy dough, For the pizza crust, I just mash into a pie plate and bake it. For the biscuits, I used a spoon and piled it into biscuit shape and baked it a little longer. It does puff up a little and has a chewy bread like texture. I think the egg and Parmesan act as a binder.
Last night I made a pepperoni pizza and it tasted a lot like a thin crusted pizzeria pizza. The other pizza I made was a chicken one, and the I did the crust a lot thicker, so it was more deep dish style.
The recipe said you can freeze it after the initial baking, so I am going to try that next, by making some little personal size crusts.

The recipe I posted, is just right for a personal size pizza, I quadrupled it for a larger one and for the biscuits.

For the gravy, I crumble and cook 1# sausage, then add 1C plain unsweetened almond milk and about 1/2C cream, a little salt and pepper, and I like basil in gravy, so I add about 2T dry basil. Heat and mix it really well. It is thinner than gravy made with flour, but still works really well and tasty!

janetsbreeze 04-24-2013 07:14 AM

Thanks :)

CTH 04-24-2013 12:45 PM

ugggh... pork rinds... I don't know how people eat them. I bought a bag out of curiousity. When I opened it in the car it smelled like someone had an accident :sick:. My kids reacted in disgust and horror!

So I tried to get past it for a day or two but & ended up throwing out the bag....

MsSkittles82 04-24-2013 01:49 PM

About pork rinds:

I know a lot of people who hate the flavor and texture of pork rinds. Hear me out:

I found this wacky recipe on Linda's Low Carb (Linda's Low Carb Menus & Recipes - Home) for a version of "Cinnamon Toast Crunch "Cereal"" that uses pork rinds.

You have to buy the unflavored ones.

Basically, crunch up the pork rinds to bite sized portions. Take a heaping teaspoon of Splenda and a regular teaspoon of cinnamon and mix them together and sprinkle it all over the pork rinds.

Mix about a 1/4 cup of heavy cream with 1/2 cup of water (or however you want to mix to make it feel like milk) and pour it over the pork rind mixture.

Stir it up and eat it fast because pork rinds get soggy relatively quick.

Tastes just like cinnamon toast crunch to me.

High in protein, very low carbs, satisfies my sweet tooth.

SweetMe678 04-25-2013 06:19 AM

Quote:

Originally Posted by CTH (Post 16391490)
ugggh... pork rinds... I don't know how people eat them. I bought a bag out of curiousity. When I opened it in the car it smelled like someone had an accident :sick:. My kids reacted in disgust and horror!

So I tried to get past it for a day or two but & ended up throwing out the bag....

You don't taste the pork rinds. Dh doesn't really care for them either, I just didn't tell him that they are in the recipe :P

Also if they smelled bad, they may have gone bad. Pork rinds will get rancid. When fresh, they kind of smell like baconish to me.

I've really been grooving on some salsa limon flavored ones lately.

debstin 04-28-2013 07:35 PM

I don't really care for pork rinds either, but my husband crushes them really fine and uses them to roll fish or chicken in to fry, and it is really good.

cb83 04-29-2013 06:47 PM

I tried this one in a muffin pan to make mini ones...with just cheddar. Really good snack in moderation at least!

3 Cups Shredded Mozzarella
1 Cup Shredded Colby & Monterey Jack Cheese
4 eggs
1 tsp Garlic Powder
1 tsp Basil

This is the basic recipe for the crust - 16" size.
I use a 13 x 9 pan for mine.

You can use your own mix of cheese - even reduce it by one cup/one egg to make less...I like my crust a bit thicker so I use 4 cups of cheese, 4 eggs, for thinner crust use 3 cups of cheese and 3 eggs. You can also vary the seasonings you use, if you have a favorite blend use it.

Directions

Bake at 450 degrees until browned to desired crispness/doneness

it does not stick to the pan - trust me!

Top with 1/4 cup pizza sauce (more if you like more but if watching carbs, use 1/4 cup); use any mix of meats or other toppings as desired. Once you add the toppings you want (including any additional cheese you want on top) - put under the broiler until the cheese is melted to desired point.

ENJOY!

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SweetMe678 04-30-2013 06:41 AM

I am imagining making 'cheese' puffs with your recipe for the hubby. ( well me too!)

Dottie 05-01-2013 07:41 AM

Quote:

Originally Posted by CTH (Post 16391490)
ugggh... pork rinds... I don't know how people eat them. I bought a bag out of curiousity. When I opened it in the car it smelled like someone had an accident :sick:. My kids reacted in disgust and horror!

So I tried to get past it for a day or two but & ended up throwing out the bag....

This will shock you then.
Make "pancakes" with them.
Crush about 1 cup of pork rinds(maybe an ounce,they're very light), beat and egg or 2 with a little half and half(or almond milk, whatever you like - about 2T), a drop of vanilla extract, cinnamon and 1-2T sweetener of your choice.
Mix it well, let it sit for 5 minutes to soften then melt some butter in a non-stick skillet and pan fry like a pancake.
You will be shocked and amazed at how un-porkrind this tastes :)

Patience 05-01-2013 08:18 AM

Sounds yummy and easy enough for me.

cb83 05-01-2013 12:16 PM

I might try that one. I also have a bag at home waiting to batter a mess of morels if they ever show themselves in my area.

MtherGoos 05-11-2013 01:39 PM

I made some "pizzas" the other night using Portobello mushroom caps as the crust. DBF LOVED them.... and he's really hard to please!! LOL


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