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Old 07-03-2006, 09:59 PM   #121
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Quote:
Originally Posted by Mel78
I was wondering about the stoneware as well... I haven't tried this yet, but if it's a hit as an individual pizza, I'm betting DH will want a full sized version!!!

Second question... How well do these reheat in the microwave? Do they get chewy?
Mel78, sorry, I don't know anything about the pizza BUT my gosh girl you have lost 93 pounds since Jan
Congrats! Everyone must be very proud of you and you must be feeling awesome
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Old 01-14-2007, 05:23 PM   #122
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Bumping. I want to try this!
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Old 03-25-2007, 06:16 AM   #123
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Originally Posted by tyler43836 View Post
I was craving pizza tonight...I mean REALLY craving pizza! My plans were to make LindaSue's deep dish pizza. I ended up working late and the weather is so bad I went straight home without stopping at the grocery store.
So...I made do with what I had.

The crust:
1/4 c flaxmeal
1/4 tsp baking powder
1/4 tsp garlic salt
1/4 tsp onion salt
1 packet Splenda
1 tbs Italian seasoning
1 tbs grated parmesan
1 egg
2 tsp water

Mix dry ingredients, then add egg and water. Spay a dinner plate with Pam and spread mixture into plate. (Will be about the size of a 'personal pizza') Microwave for about 1 minute 40 seconds.
Slide off plate into a pam sprayed frying pan and brown both sides on high.
Place crust on a cookie sheet lined with parchment paper. Spread pizza sauce over crust almost to edges. Top with cheese of your choice (I used a moz./jack blend) and toppings of your choice. Pepperoni and mushroom for me. Heat in oven at about 350 until cheese melts and toppings reach desired 'doneness'. Cut into 4ths and enjoy. It looks like pizza, tastes like pizza, you can pick it up and eat it like pizza, has that crunch like a thin crust pizza. I loved it....and wouldn't you know...by the time I finished making it I was hungry and ate it (the whole thing!) without taking a pic!
Someone pointed out your post to me. This sounds yummy. I have a pizza stone and wonder if it would be crispy if I use the stone ? Any thoughts if do ? Should I still use parchment paper ?
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Old 05-07-2007, 08:42 PM   #124
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i want totry this.
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Old 05-14-2007, 02:29 PM   #125
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This sounds wonderful! I can't wait to try it. Thanks!
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Old 10-31-2007, 11:47 AM   #126
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I just had this and it's very good, so I thought I'd bump it up.
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Old 11-01-2007, 02:24 PM   #127
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nice.. I think DH will love this too.. I just took them out of the oven and tasted the crust around the edge: amazing.

great way to get in my flax.
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Old 11-02-2007, 11:09 PM   #128
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Yummy Yummy Yummy......
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Old 11-08-2007, 12:25 PM   #129
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this pizza crust rocks and its sooo simple i had it this past weekend and didnt share. LOL Thansk so much!! I plan on making cheese sticks this weekend
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Old 11-17-2007, 08:31 PM   #130
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Wow, this is my new favorite recipe. Soooooo good! I like flax meal again. Thank you thank youuu!

Made some tweaks because I don't have parmesan or onion powder:
3 T flax meal
1 T wheat bran
1/4 tsp baking powder
1/8 tsp garlic powder
1/8 tsp Emeril's Essence
1/8 teaspoon salt
1 T thyme and oregano mix
1 T cream cheese
1 egg
1 T Newman's Own Lite Italian Dressing
1 T water

Cooked it a bit longer in the microwave (no oven access) and topped it with 2 T lc spaghetti sauce, cheddar cheese, goat cheese, and 2 T canned stir fry mushrooms. Amazing!

Last edited by jacksmixedtape; 11-17-2007 at 08:32 PM..
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Old 11-18-2007, 05:54 AM   #131
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substitution

I have had trouble with the flax mix in the past.....can I substitute for 1/2 coconut flour and almond flour. I would really love to try this recipe...can someone please reply?
Thanks to all who reply......Nancy <;0)
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Old 11-18-2007, 11:36 AM   #132
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Quote:
Originally Posted by Nancy542 View Post
I have had trouble with the flax mix in the past.....can I substitute for 1/2 coconut flour and almond flour. I would really love to try this recipe...can someone please reply?
Thanks to all who reply......Nancy <;0)
I wouldn't use the coconut flour unless you like a pizza that tastes like coconut because you will taste it. I would try it with the almond flour. Hazelnut flour would be my choice. HTH
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Old 04-20-2008, 07:23 AM   #133
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I haven't tried this recipe yet, but I just got my flax meal and would like to try making the garlic cheese breadsticks first. Could someone who has made this recipe already please tell me if I should try to shape the breadsticks before baking, or if I bake it first, then cut them into breadsticks, then melt the cheese on it?

Also, to get the garlic butter flavor, would you just recommend brushing the tops with mix of melted butter and garlic?

Thank you!
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Old 05-04-2008, 11:15 PM   #134
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This sounds gr8 I cant wait to try this, my weekness has been pizza. Thanks for this recipe.
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Old 08-15-2008, 09:58 PM   #135
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bump
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Old 04-13-2011, 01:14 PM   #136
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BUMP
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Old 04-13-2011, 01:24 PM   #137
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BUMP
thanks for bumping .....cause I forgot how really good this is!
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Old 04-13-2011, 06:25 PM   #138
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Great work guys. This looks like it's fit for a great Italian night. Thanks!
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Old 04-13-2011, 08:28 PM   #139
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looks good to me too--thanks--I will be trying it for sure!!
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Old 04-14-2011, 07:52 AM   #140
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I had to bump it!!! the recipe sounds so awesome!!! I plan to try it this weekend...

; )
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Old 04-16-2011, 01:10 PM   #141
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I made this today and it was great! It really does taste like a whole wheat crust! Will make again!
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Old 04-18-2011, 12:56 PM   #142
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Quote:
Originally Posted by Nancy542 View Post
I have had trouble with the flax mix in the past.....can I substitute for 1/2 coconut flour and almond flour. I would really love to try this recipe...can someone please reply?
Thanks to all who reply......Nancy <;0)
I was worried about tasting the flax too much, so made this crust with 3 TB flax meal, and 1 TB almond flour and 1 tsp coconut flour and it was gross. I ate it, but I would not make it again. It was dry and biscuit-y and NOTHING like pizza crust.

I may give the original recipe a try, but worried about the flax taste coming through.

I know sometimes we go without bread for so long that we forget what real bread and crust taste like. So am very wary when people claim that it tastes just like the real thing.
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Low-Carb foods are not created equal
Enjoy- cream, butter, coconut oil, olive oil, fresh chicken, fish, beef, pork, bacon, sausage, cheese, LC veggies, berries/melon, dressings, stevia, chocolate (75% cocoa) and red wine
Avoid - Mayo, canola oil, too much protein, processed LC foods (tortillas, candy, shakes, bars) Splenda and other artificial sweeteners, corn products (xanthan gum, dextrose, maltodextrin)
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Old 05-04-2011, 10:10 PM   #143
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Quote:
Originally Posted by LindaSue View Post
Here's what I get from MasterCook for just the crust:

227 Calories; 16g Fat; 14g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs

I did tweak the seasonings a bit because I don't use onion or garlic salt (garlic salt has sugar in it). Here's what I entered in MC:

1/4 cup flaxmeal
1/4 tsp baking powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 teaspoon salt
2 teaspoons granular Splenda
1 tbs Italian seasoning
1 tbs parmesan cheese
1 egg
2 tsp water
Made this recipe to a tee. First time eating low carb 'bread'. I would actually call it a egg type of omelet rather than bread.

This was 'edible' shall we say..

I found it way over salty (or is that just the flax seed flavor?). Really salty.

Also the Ragu tomato sauce 'evaporated' into the crust so I got no tomato flavor. It must have soaked in the porous 'crust'. Next time I would layer the pepperoni over the whole bottom and then put the tomatoes sauce on top of the pepperoni to keep it from soaking into the crust.

Sprayed a cookie sheet and it didn't stick at all.

Recipe needs to be doubled for a big guys portion. Try to spread thin and use a larger plate.

Need to make it less salty, have more tomato stay, but I really couldn't see this 'tasting good'. Maybe a 6/10 at best.
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Old 05-04-2011, 11:23 PM   #144
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I made the recipe "as is" a second time, and I did not care for it either. I'de rather just eat the toppings LOL!!! But hey, I'm glad you guys love it!!!
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Old 05-05-2011, 10:24 PM   #145
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I made the recipe "as is" a second time, and I did not care for it either. I'de rather just eat the toppings LOL!!! But hey, I'm glad you guys love it!!!
Hey I've been meaning to ask you since you have the same 'standards' i guess as myself.. do you have a bread recipe that you like or anything else you would recommend?
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Old 05-05-2011, 10:59 PM   #146
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Are any of the original posters still making this?

If so, can you share your final tweaked recipes?

Thanks and HUGz! Jules
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Old 05-05-2011, 11:10 PM   #147
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Hey I've been meaning to ask you since you have the same 'standards' i guess as myself.. do you have a bread recipe that you like or anything else you would recommend?


Unfortunately I havent found the perfect combination in anything. It's either too eggy, too flaxxy, too crumbly... you get the idea. For me, the sweet version of things aren't too bad, it's the savory versions that turn me off.

The closest I've come to decent breadiness is the "bread" mixture I used in my Chicken Verde casserole I made the other day, but it was cooked in a liquid/fat mixture. Now that you brought this up, I am going to play with it a little bit and see what I can come up with.
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Old 10-18-2011, 03:01 PM   #148
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Originally Posted by nekkidfish View Post
Are any of the original posters still making this?

If so, can you share your final tweaked recipes?

Thanks and HUGz! Jules
MY exact thoughts!! Can't wait to try this.
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Old 10-18-2011, 03:55 PM   #149
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MY exact thoughts!! Can't wait to try this.
I still make it....the same way!
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Old 10-18-2011, 04:10 PM   #150
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I didn't know there was a thread for this pizza. Yay!

It's so good and so easy. I have been making it for months. Thank you for making it up!








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