Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 03-05-2005, 01:28 PM   #31
Way too much time on my hands!
 
tyler43836's Avatar
 
Join Date: Jul 2004
Location: Jalisco, MX (formerly NY,NY)
Posts: 14,635
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
Tweaked a bit this afternoon to try to lower the carb count. Here's the best one:


3 TBS flaxmeal
2 TBS Parmesan
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking powder
1/2 pkt Splenda
1 tsp Italian Seasoning
1 egg

I didn't add any salt. The Parm seams to give it a saltier taste.

I froze a few to see how they'll turn out.
tyler43836 is offline   Reply With Quote

Sponsored Links
Old 03-05-2005, 03:01 PM   #32
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,612
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
TXkim, you can subtract 1 carb if you leave out the Splenda. I'd probably leave it out or use liquid. Tyler's tweaked version would only have 1/2 carb from Splenda.

I may have missed it, but this crust is for a single serving sized pizza, right?
LindaSue is offline   Reply With Quote
Old 03-05-2005, 03:12 PM   #33
Senior LCF Member
 
dc21's Avatar
 
Join Date: Sep 2004
Location: Texas
Posts: 531
Gallery: dc21
WOE: Low Carb
Quote:
Originally posted by tyler43836
Tweaked a bit this afternoon to try to lower the carb count. Here's the best one:


3 TBS flaxmeal
2 TBS Parmesan
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking powder
1/2 pkt Splenda
1 tsp Italian Seasoning
1 egg

I didn't add any salt. The Parm seams to give it a saltier taste.

I froze a few to see how they'll turn out.
Do we need to leave out the 2 tsp. of water?
dc21 is offline   Reply With Quote
Old 03-05-2005, 03:47 PM   #34
Way too much time on my hands!
 
tyler43836's Avatar
 
Join Date: Jul 2004
Location: Jalisco, MX (formerly NY,NY)
Posts: 14,635
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
Quote:
Originally posted by dc21
Do we need to leave out the 2 tsp. of water?
I did...but it was because I forgot. I'd add it. It was a little bit dryer.
tyler43836 is offline   Reply With Quote
Old 03-05-2005, 03:48 PM   #35
Way too much time on my hands!
 
tyler43836's Avatar
 
Join Date: Jul 2004
Location: Jalisco, MX (formerly NY,NY)
Posts: 14,635
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
Quote:
Originally posted by LindaSue
TXkim, you can subtract 1 carb if you leave out the Splenda. I'd probably leave it out or use liquid. Tyler's tweaked version would only have 1/2 carb from Splenda.

I may have missed it, but this crust is for a single serving sized pizza, right?
It's a single serving, but I had a hard time eating the whole thing. After the first half, I was eating for sport just because it tasted good. I think next time I make it. I might try 2 smaller 'mini' pizza's.
tyler43836 is offline   Reply With Quote
Old 03-05-2005, 04:36 PM   #36
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,046
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
This is really Great!!! I just made 3 of them so I to can freee some for later,, I did not make them into pizzas yet as I am still full from a burger I had hours ago. But I did try a few pieces that I broke off the edge and it is yummy.I used your tweaked version. I also tried one subbing a tbsp of carbquik for 1/2 tbsp of parm cheese and 1/2 tbsp of the flaxmeal, it too turned out good. I did not use any splenda. I cant wait to put on some sauce and cheese and make a pizza, but it will have to wait till tomorrow. thanks for coming up with this.
Brendajm is offline   Reply With Quote
Old 03-05-2005, 05:35 PM   #37
MAJOR LCF POSTER!
 
bkramer947's Avatar
 
Join Date: Oct 2002
Location: I'm right here, silly!
Posts: 2,122
Gallery: bkramer947
WOE: As low carb as possible!
Start Date: DANDR on Aug. 11, '03
I have to try this! Thanks for the ideas!
bkramer947 is offline   Reply With Quote
Old 03-06-2005, 08:33 AM   #38
Senior LCF Member
 
1BellaDonna's Avatar
 
Join Date: Jan 2003
Location: Southern California
Posts: 978
Gallery: 1BellaDonna
Stats: Highest =202 (post-pregnancy 1 of 2)/142.6, 5'8"
WOE: LC, hcg, JUDDD
yummy!

wow! just made this recipe and was very pleased. it will be a keeper for me! thank you for sharing!!! i'm thinking of using the crust as a base for a sandwich now. it's so nice and sturdy!

thanks again for sharing!

-letty
1BellaDonna is offline   Reply With Quote
Old 03-06-2005, 09:39 AM   #39
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
I finally got around to making this.
Someone mentioned that this can get dry without the added water,
so to ensure moistness, I added water AND polydextrose.
I might not have done this had I made a single recipe, but I made six
little crusts, and will obviously have to store some of them.
I didn't microwave them; I baked them at 375 for 12 minutes.
I also didn't fry or saute or otherwise cook them a second time on the
stove top.
If these thaw and re-bake well, I will definitely be making them again.
The only thing I would change for next time would be the amount of batter
for each crust.
These did come out a bit thick, about 1/2" each, so I might try making 8
from the same recipe, and cutting back the baking time a little.



This is the recipe I made:[color=darkblue]

* Exported from MasterCook *

Flax Meal Pizza Crusts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Tablespoons flax meal
6 Tablespoons Parmesan cheese
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon baking powder
2 teaspoons polydextrose
1 Tablespoon Italian seasoning
3 eggs
2 Tablespoons water

Preheat oven to 375F.

Combine dry ingredients in a small bowl; mix well.

Beat in eggs and water.

Divide mixture evenly between 6 muffin-top pans. Spread to a reasonably even thickness.

Bake for 12 minutes.

Description:
"Ever-so-slightly tweaked version of a recipe originally posted by tyler43836"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 7g Fat (55.7% calories from fat); 7g Protein;
5g Carbohydrate; 4g Dietary Fiber; 97mg Cholesterol; 182mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[/color]
__________________
.

If at first you don't succeed, try doing it by the book...
It's not a stall when you're cheating!
If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)
~Proud to be a Famous Banta Babe~
Pami is offline   Reply With Quote
Old 03-06-2005, 03:58 PM   #40
Way too much time on my hands!
 
tyler43836's Avatar
 
Join Date: Jul 2004
Location: Jalisco, MX (formerly NY,NY)
Posts: 14,635
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
I made this and split it into 2 small pizza crusts. It still makes a good size mini pizza! but I looked at these to round things and I looked at the cheese...and I made a grilled cheese sandwich! Yum! It's been ages since I've had a grilled cheese!
tyler43836 is offline   Reply With Quote
Old 03-07-2005, 12:08 PM   #41
Senior LCF Member
 
underHiswing's Avatar
 
Join Date: Jun 2004
Location: Florida
Posts: 794
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
Tyler...sounds so good! Yes, a grilled cheese (or that "Pigwich" that you made) ...that is what I'm planning on very soon...or I'm thinking a Reuben. For now, I'm kind of just doing a combo of your Flaxwich/Pizza Crust recipe when I want some "bread". Today I had an egg salad sandwich. I used:

1/4 c. flaxmeal
1/4 t. b. powder
a good sprinkle of onion powder
shake of salt
1 T. Parmesan
2 t. water
1 egg

*with the added addition of:
1 t. oil (just used Canola...but will try olive oil for the pizza crust)

This time, I spread the mixture into two rounds on parchment and popped into the microwave. Then, I decided to actually toast my bread. I ended up only using one piece for an open-faced sandwich. It really toasted up quite nicely! And it almost seemed to me as if the added oil made it somewhat moister. Such a great recipe!
underHiswing is offline   Reply With Quote
Old 03-07-2005, 12:10 PM   #42
Way too much time on my hands!
 
tyler43836's Avatar
 
Join Date: Jul 2004
Location: Jalisco, MX (formerly NY,NY)
Posts: 14,635
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
Quote:
Originally posted by underHiswing
Tyler...sounds so good! Yes, a grilled cheese (or that "Pigwich" that you made) ...that is what I'm planning on very soon...or I'm thinking a Reuben. For now, I'm kind of just doing a combo of your Flaxwich/Pizza Crust recipe when I want some "bread". Today I had an egg salad sandwich. I used:

1/4 c. flaxmeal
1/4 t. b. powder
a good sprinkle of onion powder
shake of salt
1 T. Parmesan
2 t. water
1 egg

*with the added addition of:
1 t. oil (just used Canola...but will try olive oil for the pizza crust)

This time, I spread the mixture into two rounds on parchment and popped into the microwave. Then, I decided to actually toast my bread. I ended up only using one piece for an open-faced sandwich. It really toasted up quite nicely! And it almost seemed to me as if the added oil made it somewhat moister. Such a great recipe!
I'll have to try it with the oil. Maybe oil instead of the water?
tyler43836 is offline   Reply With Quote
Old 03-07-2005, 01:33 PM   #43
Senior LCF Member
 
Wine2's Avatar
 
Join Date: May 2003
Posts: 915
Gallery: Wine2
Stats: 5'7 53 y.o.189/175/165 (size:14,12,10)
WOE: JUDDD
Start Date: 12/26/11
Do you think replacing 1 tablespoon of the flax for 1 tablespoon of CQ would work? Just wondering what those who have made it think before I try it? Thanks in advance.
Wine2 is offline   Reply With Quote
Old 03-07-2005, 03:33 PM   #44
Senior LCF Member
 
BridgetAllyn's Avatar
 
Join Date: Jun 2004
Posts: 231
Gallery: BridgetAllyn
Stats: 233/151/140-ish - second time 165/165/135
WOE: Low Carb
Start Date: 06/21/03
DH is my guinea pig tonight! I have one in the oven with sauce, mozarella cheese, grilled chicken (left-over), and portabella mushrooms.

It smells GREAT!

Thanks!
BridgetAllyn is offline   Reply With Quote
Old 03-07-2005, 03:56 PM   #45
Senior LCF Member
 
BridgetAllyn's Avatar
 
Join Date: Jun 2004
Posts: 231
Gallery: BridgetAllyn
Stats: 233/151/140-ish - second time 165/165/135
WOE: Low Carb
Start Date: 06/21/03
Well, I wound up eating it! It was SOOOO good! I have one in for my girls, too. They like cheese only.

Anyway, I made this recipe:

3 TBS flaxmeal
2 TBS Parmesan
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking powder
1/2 pkt Splenda
1 tsp Italian Seasoning
1 egg

Minus the splenda and added one tsp of Olive Oil instead of water. This is GREAT!

Whodathunk you could get a pizza that's healthy with lots of fiber?
BridgetAllyn is offline   Reply With Quote
Old 03-08-2005, 11:54 AM   #46
Senior LCF Member
 
underHiswing's Avatar
 
Join Date: Jun 2004
Location: Florida
Posts: 794
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
Quote:
Originally posted by BridgetAllyn

...Minus the splenda and added one tsp of Olive Oil instead of water. This is GREAT!

Whodathunk you could get a pizza that's healthy with lots of fiber?
To me, it really did make a difference adding in the oil. I also think that I'll continue to add in the 2 tsp. of water for now...it didn't hurt it any and probably would only help with it being moist.
underHiswing is offline   Reply With Quote
Old 03-10-2005, 12:53 PM   #47
Senior LCF Member
 
underHiswing's Avatar
 
Join Date: Jun 2004
Location: Florida
Posts: 794
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
Quote:
Originally posted by Wine2
Do you think replacing 1 tablespoon of the flax for 1 tablespoon of CQ would work? Just wondering what those who have made it think before I try it? Thanks in advance.
I did this today with some additions:

1/4 c. minus 1 T. flaxmeal
1 T. Carbquik
1 T. almond flour
1/4 t. b. powder
a good sprinkle of onion & garlic powder
shake of salt
1 T. Parmesan
2 t. water
1 egg
1 t. olive oil

It was very good to me and had a nice texture. I just had half a piece with some butter.
underHiswing is offline   Reply With Quote
Old 03-22-2005, 11:30 AM   #48
Senior LCF Member
 
1BellaDonna's Avatar
 
Join Date: Jan 2003
Location: Southern California
Posts: 978
Gallery: 1BellaDonna
Stats: Highest =202 (post-pregnancy 1 of 2)/142.6, 5'8"
WOE: LC, hcg, JUDDD
BUMP!!!

just made this again and thought i'd bump the thread for anyone who's missed out...this is a great recipe and use of flax!

thanks again for sharing!

-letty
1BellaDonna is offline   Reply With Quote
Old 03-26-2005, 08:22 PM   #49
Senior LCF Member
 
Join Date: Mar 2001
Location: Arlington, VA, USA
Posts: 311
Gallery: cwooden
Bump to subscribe
cwooden is offline   Reply With Quote
Old 03-27-2005, 04:48 PM   #50
Why wait, just do it NOW!
 
Beeb's Avatar
 
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Posts: 12,062
Gallery: Beeb
Stats: Then: 162.4 Now: 158 :( Darn Holidays!!
WOE: No Diet = No Stress! Just eating healthy!
I have made this several times and the last time I was being lazy and so hungry I just spread it around in the pan and cooked it that way. It browned up nice and then I too put the toppings on and put a cover on the pan until everything was melted!!

I LOVE THIS RECIPE!!
Beeb is offline   Reply With Quote
Old 03-28-2005, 09:34 AM   #51
Junior LCF Member
 
meekse's Avatar
 
Join Date: Dec 2004
Location: OH
Posts: 27
Gallery: meekse
Stats: 246/243.5/175
Start Date: 03/17/05
Quote:
Originally Posted by tyler43836
Tweaked a bit this afternoon to try to lower the carb count. Here's the best one:


3 TBS flaxmeal
2 TBS Parmesan
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp baking powder
1/2 pkt Splenda
1 tsp Italian Seasoning
1 egg

I didn't add any salt. The Parm seams to give it a saltier taste.

I froze a few to see how they'll turn out.

So how did they freeze up? I made this just now and I love it! is there a final carb count?
meekse is offline   Reply With Quote
Old 03-28-2005, 10:56 AM   #52
Blabbermouth!!!
 
nurseypoo5's Avatar
 
Join Date: Oct 2002
Location: Keller, TX
Posts: 5,082
Gallery: nurseypoo5
Stats: 262/233/165
WOE: Low carb, Atkins, more H2O
Start Date: Restart 7/3/14
Can i have this on induction..oh please tell me i can please pretty please....lol

dont make me wait another week and 2 days!!!
nurseypoo5 is offline   Reply With Quote
Old 03-29-2005, 01:27 PM   #53
Blabbermouth!!!
 
nurseypoo5's Avatar
 
Join Date: Oct 2002
Location: Keller, TX
Posts: 5,082
Gallery: nurseypoo5
Stats: 262/233/165
WOE: Low carb, Atkins, more H2O
Start Date: Restart 7/3/14
bump!!!!!!!!!!!!
nurseypoo5 is offline   Reply With Quote
Old 03-29-2005, 04:04 PM   #54
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,046
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
I made 3 of these a few weeks ago and they broke up in the freezer,,not sure if it was something I did or not, hte one I made with a tbsp of carbquik did not break,, they still tasted good though.
Brendajm is offline   Reply With Quote
Old 03-31-2005, 10:57 AM   #55
Senior LCF Member
 
SweetTLC's Avatar
 
Join Date: Mar 2002
Location: Minnesota
Posts: 216
Gallery: SweetTLC
WOE: Atkins/moderate carbs.
Start Date: Re-inducted mid September 2004.
Oh boy!! AWESOME!! This does taste like a mild wheat crust...crisp on the outside and chewy in the middle. I used golden flaxseed because it's all that I had and I spread the mixture out in an oiled glass pie plate to form one perfectly round personal pizza. I then microwaved the crust in the pie plate, then removed it from the pie plate and browned it on both sides on the stove and then transferred it to a baking stone and covered it with some sauce, cheese and pepperoni and baked at 400 degrees until the cheese was melted and a bit brown...YUM...I'm finishing mine right now...very filling.

Our FAVORITE local pizza place has a wheat crust pizza...this tastes very similar to it!! I'm going to make these tonight and my husband will be excited!!

I plan to use this recipe this summer. I think it would be great if you took it out of the microwave and then lightly sprayed it with olive oil and then crisped it up on the grill. Last year when I was on a break from low carb, we grilled bread and slathered it with garlic butter mixed with fresh herbs from our garden...I was sad that this summer I wouldn't have that tasty, buttery herb bread...BUT NOW, I shall have it using these tasty breads/crusts. I'd also like to try grilled sausage and peppers in these breads. FABULOUS. THANKS for posting this delicious recipe!! Not only is it delicious, but it's also very nutritious. God bless.
__________________
My husband and I have lost a combined total of over FIFTY pounds!! We LOVE low carbing!!

SweetTLC is offline   Reply With Quote
Old 03-31-2005, 04:19 PM   #56
Major LCF Poster!
 
Join Date: May 2003
Location: New York
Posts: 1,043
Gallery: Lisam1131
WOE: ATKINS
Tyler - thanks so much for posting this receipe, pizza is the one thing I really miss doing low carb. I made this tonight and it was soooooooo good, i baked the crust in the oven, turned it over once and then added the toppings, it was delicious! Next time I make it i'm going to cook the crust a little longer, could have been more crispier. I could see me eating this once a week YUMMMY thanks!
Lisam1131 is offline   Reply With Quote
Old 04-01-2005, 10:33 AM   #57
Senior LCF Member
 
BridgetAllyn's Avatar
 
Join Date: Jun 2004
Posts: 231
Gallery: BridgetAllyn
Stats: 233/151/140-ish - second time 165/165/135
WOE: Low Carb
Start Date: 06/21/03
I just made this for lunch, and instead of making a pizza, I made cheesesticks. OMG! They tasted similar to the ones from Papa John's. I miss those so much! You could dip them in a marinara sauce (low carb, of course) or a garlic sauce. What a treat! (Of course, their not exact, but close enough for me!)

Here's my attempt at inserting a picture. I ate some of them before I took the photo.

BridgetAllyn is offline   Reply With Quote
Old 04-01-2005, 12:38 PM   #58
Senior LCF Member
 
Join Date: Mar 2005
Location: Baltimore, MD
Posts: 252
Gallery: makeupmonsterdog
Stats: 23(ish)% Body Fat/15% Body Fat/15% Body Fat
WOE: Low Carb
Hmmm, I'm thinking this will be good as crust for a breakfast pizza. . . .topping with a scrambled egg, bacon, melted american cheese.

Mmmm, I'll let you guys know how it turns out.
makeupmonsterdog is offline   Reply With Quote
Old 04-01-2005, 01:04 PM   #59
Major LCF Poster!
 
PhillyTwinsMom's Avatar
 
Join Date: Dec 2001
Location: DOH...!
Posts: 1,248
Gallery: PhillyTwinsMom
WOE: LowCarb & Patience
Start Date: It's a fresh start everyday...!
So after the initial cooking do you think these come out pliable enough to be used as a tortilla?

I have been looking for a good homemade tortilla receipe for sandwich wraps and to try a chimichanga (those are the ones you wrap and fry right )

Philly

Last edited by PhillyTwinsMom; 04-01-2005 at 01:06 PM..
PhillyTwinsMom is offline   Reply With Quote
Old 04-01-2005, 01:21 PM   #60
Major LCF Poster!
 
Join Date: May 2003
Location: New York
Posts: 1,043
Gallery: Lisam1131
WOE: ATKINS
Ummm, they look great
Lisam1131 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 10:33 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.