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Old 10-18-2011, 04:29 PM   #151
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Old 10-18-2011, 05:29 PM   #152
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Sounds yummy! Thanks for sharing, I will have to try this!
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Old 10-20-2011, 10:20 AM   #153
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Thank you so much for this recipe. I need to control my calories, and this is the first low carb pizza crust I've seen that is low calorie!!!! Thank you! Can't wait to try it. Now I'm going back to read everyone's posts for tweaks...just wanted to mark my spot!!
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Old 10-20-2011, 04:13 PM   #154
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? tyler43836 - how does this recipe for the pizza crust compare, carb-wise, to Mama Lupe's tortilla for a crust?
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Old 10-21-2011, 12:25 AM   #155
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? tyler43836 - how does this recipe for the pizza crust compare, carb-wise, to Mama Lupe's tortilla for a crust?
Lee
Check post #25. Linda figured out the counts.
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Old 10-21-2011, 07:02 AM   #156
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Check post #25. Linda figured out the counts.
Not sure what size the recipe makes but the Mama Lupes tortillas are 7 inches with 7 gm carbs and 4 gm fiber = 3 net carbs.
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Old 02-14-2013, 09:43 PM   #157
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To the original recipe in #1 I added 2 T almond flour, 1 t powdered dehydrated red bell pepper and 1 t powdered dehydrated tomato (from my garden), 1 t olive oil to the mix, microwaved it on a plate for 1 1/2 min, turned, another 20 seconds then fried it in butter in a skillet like a grilled cheese and layered cheese on top after flipping it over and then continued cooking until the bottom was nicely grilled and the cheeses were melted.

It was delicious and definitely holdable... but I think if I added pizza sauce it no longer would be. I'll add my pizza toppings on top of the cheese (using pre-crisped pepperoni) right in the skillet and then dip wedges in a bowl of warm pizza sauce. Otherwise, I might try some completed crusts in my dehydrator to firm them up extra before trying to top them with something saucy.
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Old 02-17-2013, 07:16 PM   #158
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Pepperoni, Italian sausage, green pepper and mushroom pizza.

I'm really loving this pizza!!!
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Old 02-18-2013, 11:18 AM   #159
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Just in case anyone was wondering, this pizza does reheat very well. I use my halogen table top cooker and heat for about 5 minutes @350 but you could also use the toaster oven or a regular oven as well.

I love that this crust has such a neutral taste and can be picked up to eat just like regular pizza.

I don't use the full cup of water anymore, I just use about half a cup or until the mix comes together and is moist, it makes for a dryer crust and I can roll the dough out and top it without pre baking it.

I bake it @400 for 20-25 minutes.
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Old 02-19-2013, 02:56 PM   #160
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Originally Posted by Ginaaaaaa View Post
Just in case anyone was wondering, this pizza does reheat very well. I use my halogen table top cooker and heat for about 5 minutes @350 but you could also use the toaster oven or a regular oven as well.

I love that this crust has such a neutral taste and can be picked up to eat just like regular pizza.

I don't use the full cup of water anymore, I just use about half a cup or until the mix comes together and is moist, it makes for a dryer crust and I can roll the dough out and top it without pre baking it.

I bake it @400 for 20-25 minutes.
I must be dense but I don't see a full cup of water anywhere. Help please!
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Old 02-19-2013, 03:02 PM   #161
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Originally Posted by chewiegand View Post
I must be dense but I don't see a full cup of water anywhere. Help please!
I posted this in the wrong thread, sorry about that. The thread names are almost the same.
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