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Old 04-01-2005, 04:22 PM   #61
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Quote:
Originally Posted by PhillyTwinsMom
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
I do it all the time...I actually alternate between flax pizza, bread, tortilla-type flatbread, crackers, and muffins. I use the same basic recipe but add or take away a few ingredients. Here is what I posted in Juniper's "Flax garlic onion flatbread" thread:

Quote:
Originally Posted by underHiswing
I've been using a combo of the flaxwich/pizza recipes (posted by Tyler43836) to make flatbread...which really is very similar to Juniper's recipe but basically just more flax meal. I actually leave out the egg to make the flatbread though and have added in some VWG. Here's what I do:

1/4 c. flax meal
1/4 t. baking powder
1 t. VWG (vital wheat gluten)
salt and onion powder to taste
1 T. Parmesan
1 t. olive oil
5 t. water (or enough to make it "mushy" but still holding together)

Place mixture on piece of oiled parchment. I cover with a piece of plastic wrap and roll out into a large circle using a handheld rolling pin. Carefully pull off plastic wrap and microwave on high for 1 min. 20 sec. (time may have to be adjusted for different microwaves...mine is fairly new). *NOTE of interest: If you microwave for longer (I continue at 10 sec. intervals and am very watchful)...this will actually crisp up and will turn into a large cracker...I make crackers this way all the time...sometime even adding in some additional almond flour or pulverized pumpkinseeds or sunflower seeds as well (liquid may have to be adjusted for this)...very yummy!
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Old 04-01-2005, 07:34 PM   #62
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My non low carbing brother tried the pizzas that I made last night using these wonderful crusts and he LOVED them. He thought that the nutty flavor from the golden flax that I used reminded him of the Red Baron Mexican Pizza crusts. Soooo...I will be making Mexican pizzas in the next few days. I will bake the crusts covered in taco meat and cheese and then I will add some shredded lettuce and diced tomatos when they come out of the oven...MMMMMMM...I can't wait.

Also, PhillyTwinsMom, I use large low carb tortillas to make chimichangas and they come out AWESOME. I posted a recipe with a picture in the recipe room...you should be able to find the recipe by doing a search for "chimichangas" in the recipe room.

God bless.
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My husband and I have lost a combined total of over FIFTY pounds!! We LOVE low carbing!!

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Old 04-02-2005, 04:26 AM   #63
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Quote:
Originally Posted by SweetTLC
He thought that the nutty flavor from the golden flax that I used reminded him of the Red Baron Mexican Pizza crusts. Soooo...I will be making Mexican pizzas in the next few days. I will bake the crusts covered in taco meat and cheese and then I will add some shredded lettuce and diced tomatos when they come out of the oven...MMMMMMM...I can't wait.


God bless.
oooh!! Mexican pizza! Yummm. That sounds so good! I think I know what I'll be having for dinner tonight!
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Old 04-02-2005, 09:18 PM   #64
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one more time....

CAN I HAVE THIS ON INDUCTION...

drooling here guys!
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Old 04-03-2005, 05:27 AM   #65
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I'm pretty sure it would be ok for induction, nurseypoo5. The only questionable ingredient is the flax, but that's mostly fiber anyway.
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Old 04-03-2005, 11:21 AM   #66
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Quote:
Originally Posted by SweetTLC
Also, PhillyTwinsMom, I use large low carb tortillas to make chimichangas and they come out AWESOME. I posted a recipe with a picture in the recipe room...you should be able to find the recipe by doing a search for "chimichangas" in the recipe room.

God bless.
SweetTLC...It was your recipe in the recipe room that got me thinking about the chimichangas, (MMMMMM). I was hoping to find a flatbread/tortilla receipe I can make on my own.

I did have one of these this morning. I mixed it up and cooked directly in a pan on the stove. Melted some butter in the pan, poured the mix directly in the middle and spreaded it around, with a fork, almost to the edge of the pan. Once it browned (like a pancake) i turned it over and cooked for another minute. Put bacon, egg, cheese and mayo on one side and folded in half. It was WONDERFUL! Thank you for the receipe. I did taste a small piece on it's own and it was really good.
I made a few changes. I used 2T-Parm/1-1/2T-Flax/1-1/2T-CQ and seasoned with garlic&pepper and onion powder. I used the 1/2pk splenda but will leave it out next time. And I added another tbl of water. It was still a little puffy so I may try thining a little bit more next or taking out the baking powder. Maybe even splitting the batch, still making it a full size in the pan. This should thin it out.
These seem to be very forgiving and versitale. I can see making many versions and also trying a batch in my muffin top pan for Mini-Pizza!

Underhiswing....Although I really like this I don't think it is flexiable enough to fold over to make the chimis. I will have to give your posted suggestion a try.


I wonder what I would need to add to make the bread more flexiable. If anyone has any ideals let me know.

Thanks
Philly
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Old 04-03-2005, 12:58 PM   #67
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I made the pizza last night. It's a keeper! Thanks for sharing!!!
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Old 04-03-2005, 03:05 PM   #68
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bump
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Old 04-03-2005, 07:50 PM   #69
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Quote:
Originally Posted by LindaSue
I'm pretty sure it would be ok for induction, nurseypoo5. The only questionable ingredient is the flax, but that's mostly fiber anyway.

I knew i loved you LindaSue!!!
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Old 04-06-2005, 10:20 AM   #70
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I made this last night, it is so nice to be able to have pizza again, crust and all! Next time I need to make the crust a little thinner so it crisps up a bit more. Its delicious!
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Old 04-10-2005, 05:31 AM   #71
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I just wanted to say Thank You for this wonderful recipe!! I have made this recipe 4 times in the last week. LOVE IT!! I have yet to actually make pizza out of it though..I have found that it makes amazing garlic cheese bread!
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Old 04-10-2005, 03:10 PM   #72
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Wantintolose, that's a great idea to make cheese toast, esp. to bring to work for lunch! Thanks. I make the deep dish pizza when I make a big pizza for the family, so this is a great idea for just myself!
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Old 04-10-2005, 05:12 PM   #73
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I've never purchased flax meal before. I checked Netrition's website and they
have golden organic or organic. Which one should I purchase and why???
Thanks in advance.
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Old 04-10-2005, 07:05 PM   #74
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I've made this a few times and just LOVE IT!!!
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Old 04-11-2005, 04:23 AM   #75
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I get the golden, as do alot of others here ,,it is milder tasting and looks better in your recipes too.
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Old 05-21-2005, 11:39 PM   #76
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Hello.

I already posted to this thread at least once already, but I just had to post again!! My husband and I have had these several times. My husband has lost about 12 pounds in three weeks on induction and he has included these breads. We have used them as pizza crust and we have also microwaved them and crisped them up on the grill to eat as a flat bread served with butter mixed with garlic and fresh herbs. We have also made Italian sandwiches by grilling Italian sausages, green peppers and onions and serving them in the breads with some garlic mayo. YUM!! This recipe is AWESOME...one of my low carb favorites...it's very versatile. Thanks again for the recipe. God bless.
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Old 05-23-2005, 03:57 AM   #77
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Glad you're enjoying it. I am too! I have it at least a few times per week.
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Old 05-30-2005, 05:01 AM   #78
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I have one in the oven right now, it looks fabulous! can't wait to eat it loL!
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Old 05-30-2005, 08:46 AM   #79
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I wonder if you could make 2 and use a large circle cookie cutter (or glass) to cut out a hamburger bun??? Hmmmmm...I might try that tonight!!! I'll let you know!!!!
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Old 05-30-2005, 09:47 PM   #80
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Jebber,

I have made hamburger buns with these. I just make up the batter as I would for one pizza. I then grease a glass pie plate and carefully pour the batter into two small circles and I put them in the microwave for the same amount of time that I do if I make pizza crusts with the batter. They definately expand in the micro. They aren't perfectly round usually when they are done, but they're close. They work well for buns. I make them up while my burgers are grilling and right at the last minute, I crisp the "buns" up on the grill.

God bless.
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Old 06-01-2005, 08:07 PM   #81
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This was so good I made it tonight.. Ive been craving pizza for a while and to get something that actually tastes like pizza was a very nice treat! Thanks for the Idea!!!! you rock!
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Old 08-14-2005, 08:54 AM   #82
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Could this be made with all CarbQuik instead of the flax. I hate flax.
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Old 08-15-2005, 02:08 PM   #83
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this is soooooooooo good - i've put off trying it because I have only liked the sweet flax recipes NEVER the savory ones - well i don't know if my tastes have changed or what - BUT I LOVED it!! I made tortilla pizzas for the rest of the family and made this for myself! it was quick, easy, delicious and cheap - what else can you ask for!!

angela
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Old 09-08-2005, 07:16 PM   #84
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Hi there.

I tried this today...

Savory Lemon and Garlic Croutons:

Mix up a batch of the flatbread/crust but instead of the water, add lemon juice instead. Also, mix in some grated lemon peel. Microwave as directed in the original recipe. Then, cut into large crouton size pieces. Put the croutons in a baking pan (I used a glass pie plate) and toss with a few Tablespoons of olive oil and minced garlic. Bake slowly at 375 - 400 degrees until the croutons are crunchy...stir and toss the croutons a few times while baking and watch them carefully so that they do not get too brown (they get a bit bitter when brown)...just bake until crunchy. Remove them from the oven and cool. The subtle lemon flavor makes this a perfect crouton recipe for a caesar salad. Or, if you don't make croutons, simply top the lemony bread with garlic butter after you remove it from the micro and then top with shredded mozzarella and bake for a lovely cheese bread. Yum.

God bless.
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Old 09-09-2005, 12:44 PM   #85
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sweettlc - that sounds delicious!!

has anybody tried making and freezing the crusts and/or the whole pizza? i'd love to have a couple of frozen pizza's ready to whip out but wondered if it got soggy/ stale by freezing?

thanks

angela
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Old 01-10-2006, 01:23 PM   #86
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Old 01-11-2006, 04:44 PM   #87
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So glad I found this thread!! Thank you all for the great recipe ideas! Can't wait to try this!

Last edited by Maggy; 01-11-2006 at 04:47 PM..
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Old 01-11-2006, 09:18 PM   #88
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I finally tried and I will certainly be having again! It was surprisingly filling!

Who has tried to freeze these? Was it successful?
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Old 01-11-2006, 10:22 PM   #89
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Tried these today, been craving pizza for a bit now.

Would love to know if anyone has tried to freeze as well

Thanks for the great recipe!
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Old 01-12-2006, 04:29 AM   #90
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Quote:
Originally Posted by PinkElephants
Tried these today, been craving pizza for a bit now.

Would love to know if anyone has tried to freeze as well

Thanks for the great recipe!
I'm sure that the crusts would freeze very well.
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