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 03-01-2005, 06:31 PM   #1
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
Most Awesome Pizza

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!
__________________
Facebook

BEWARE! My wings are broken, so I'm riding the broomstick!

I don't suffer from insanity; I enjoy every minute of it.
--Maxine
tyler43836 is offline   Reply With Quote

Sponsored Links
Old 03-01-2005, 06:39 PM   #2
Way too much time on my hands!
 
Join Date: Aug 2004
Location: Michigan
Posts: 10,772
Gallery: Purrgirl
Stats: 146/128 5'6
WOE: Vegetarian
Sounds yummy and EASY to make! I will definitely be trying this! Thanks for sharing!

Laura
Purrgirl is offline   Reply With Quote
Old 03-01-2005, 06:45 PM   #3
Blabbermouth!!!
 
Sweeteater's Avatar
 
Join Date: Jul 2002
Location: Volunteer State
Posts: 5,927
Gallery: Sweeteater
WOE: Lower Carb
oh, no! No pic! I guess I can understand. Maybe next time.

Sweeteater is offline   Reply With Quote
Old 03-02-2005, 10:37 AM   #4
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
How creative...and it sounds really tasty! It reminded me of a takeoff on your "Flax-wich" bread...thanks for sharing!
underHiswing is offline   Reply With Quote
Old 03-02-2005, 10:49 AM   #5
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,028
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Thanks for the recipe, Tyler! This sounds REALLY good..........
Pam is offline   Reply With Quote
Old 03-02-2005, 12:47 PM   #6
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
WOW, Tyler...I hadn't eaten lunch yet so I thought that I would give this a try! It was SOOOO GOOD!! (I'm still eating it as I type!

It honestly kind of reminds me of a whole wheat pizza crust...just so tasty! I love your idea of using the flax meal! I did just some tiny tweaking. I only ended up using a half packet of Splenda (just to suit my own taste). I also didn't have garlic or onion salt so I just used powder with some salt added and also used less Italian seasoning. I lightly oiled my plate (and pan thereafter) with olive oil instead of the Pam and just threw it under the toaster oven broiler for a bit. My toppings were some parsley pesto (that I had made yesterday), along with some dabs of Hunt's sauce right from the can, mushrooms and mozzarella. Necessity is the mother of invention...you wanted pizza, used what you had on hand, and the results were delicious! This definitely is a KEEPER in my estimation!

THANKS again!!

Laurie
underHiswing is offline   Reply With Quote
Old 03-03-2005, 07:41 AM   #7
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,036
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
Tyler: I'm dying to try this..Love my flaxseed..Might bake it on
my oven stone to get it crispy...

I posted this on the Goldie Board for you as our ladies love
their flax and didn't want them to miss it..
CarolynF is offline   Reply With Quote
Old 03-03-2005, 08:09 AM   #8
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
WOW, Tyler...I hadn't eaten lunch yet so I thought that I would give this a try! It was SOOOO GOOD!! (I'm still eating it as I type!

It honestly kind of reminds me of a whole wheat pizza crust...just so tasty! I love your idea of using the flax meal! I did just some tiny tweaking. I only ended up using a half packet of Splenda (just to suit my own taste). I also didn't have garlic or onion salt so I just used powder with some salt added and also used less Italian seasoning. I lightly oiled my plate (and pan thereafter) with olive oil instead of the Pam and just threw it under the toaster oven broiler for a bit. My toppings were some parsley pesto (that I had made yesterday), along with some dabs of Hunt's sauce right from the can, mushrooms and mozzarella. Necessity is the mother of invention...you wanted pizza, used what you had on hand, and the results were delicious! This definitely is a KEEPER in my estimation!

THANKS again!!

I agree, it's a keeper. and your tweaks sound good! I really like the fact that you can get the crust crispy so you can pick it up and eat it. And you're absolutely right about the taste...I was trying to figure out what it tasted like..whole wheat crust-exactly!
And isn't it pretty?? It looks just as good as any pizza out there.

Laurie
tyler43836 is offline   Reply With Quote
Old 03-03-2005, 08:10 AM   #9
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 CarolynF
Tyler: I'm dying to try this..Love my flaxseed..Might bake it on
my oven stone to get it crispy...

I posted this on the Goldie Board for you as our ladies love
their flax and didn't want them to miss it..
Oh good! Pass it on. I love my flax too!
tyler43836 is offline   Reply With Quote
Old 03-03-2005, 09:39 AM   #10
Senior LCF Member
 
Davian's Avatar
 
Join Date: Sep 2004
Location: Lehigh Valley, PA
Posts: 956
Gallery: Davian
Stats: 245 / 142 now - rather 135
WOE: Maintenance plus.....
Start Date: 02/24/04
Oh my house smells Delish!

What a great quick recipe. DD and I just split this for lunch. I, also, used a little less Splenda but did everything else the same. It was great and I love to use my flax as well.

Thanks for sharing!
Davian is offline   Reply With Quote
Old 03-03-2005, 09:49 AM   #11
Senior LCF Member
 
Join Date: Aug 2003
Posts: 487
Gallery: stewcarol
Still have unopened bag of bob's flax seed that I've never used! So, do I need to run it through the food processer, then try this recipe? Does flaxseed ground up = flaxmeal?
stewcarol is offline   Reply With Quote
Old 03-03-2005, 10:40 AM   #12
Very Gabby LCF Member!!!
 
Tater Head's Avatar
 
Join Date: Jun 2002
Location: Austin Texas
Posts: 3,984
Gallery: Tater Head
Stats: start weight 212/200 /goal 150
WOE: Lowcarb
Quote:
Originally posted by stewcarol
Still have unopened bag of bob's flax seed that I've never used! So, do I need to run it through the food processer, then try this recipe? Does flaxseed ground up = flaxmeal?
If you have the seeds, then yes you'll need to grind them first to make meal. The food processer won't work, you'll need a coffee grinder, these seeds are hard little suckers
Tater Head is offline   Reply With Quote
Old 03-04-2005, 05:03 AM   #13
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
Made this again last night. I remembered to take a picture this time.....I'm no food photographer, but you get the idea!

tyler43836 is offline   Reply With Quote
Old 03-04-2005, 05:41 AM   #14
MAJOR LCF POSTER!
 
Join Date: Mar 2004
Location: Virginia
Posts: 2,175
Gallery: VAmomof2
Stats: 150/130/128-130
WOE: general lc and exercise
Start Date: Jan 2004
I made this last night (just reduced the splenda) and it was yummy but a bit dry. I topped mine with ricotta, left over sauteed veggies and a little moz cheese - I think the sauce would have helped it. Next time, I might just add the toppings in the pan and cover to melt. I will also know not to crisp for so long but it is a definite keeper - I can't wait for DH to try it too. He does not lc but loves my flax bread.

Thanks Tyler!
VAmomof2 is offline   Reply With Quote
Old 03-04-2005, 05:45 AM   #15
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 VAmomof2
I made this last night (just reduced the splenda) and it was yummy but a bit dry. I topped mine with ricotta, left over sauteed veggies and a little moz cheese - I think the sauce would have helped it. Next time, I might just add the toppings in the pan and cover to melt. I will also know not to crisp for so long but it is a definite keeper - I can't wait for DH to try it too. He does not lc but loves my flax bread.

Thanks Tyler!
Oh, that's a good idea. Adding the toppings in the pan and covering. That'll cut back on the time (and save washing an extra pan!) I added a bit of almond flour to mine last night. It made it a bit less dry, but still got crispy and firm enough to pick up with no problems.
tyler43836 is offline   Reply With Quote
Old 03-04-2005, 05:49 AM   #16
MAJOR LCF POSTER!
 
akmd65's Avatar
 
Join Date: Apr 2002
Location: South Jersey, but always a Texan
Posts: 1,744
Gallery: akmd65
Stats: 182/182/150
WOE: South Beach - Phase 1
Start Date: 6/24/2010
wow...im trying this tonight!!!!!

hello pizza night.
akmd65 is offline   Reply With Quote
Old 03-04-2005, 03:35 PM   #17
Pam
Major LCF Poster!
 
Pam's Avatar
 
Join Date: Oct 2004
Location: Indiana
Posts: 1,028
Gallery: Pam
Stats: 181/150/145
WOE: moderate carbs
Start Date: March 2001
Tyler, I made your pizza for dinner tonight. To me, this is the best low carb crust I've tasted. I'd like to make it thicker, break it in pieces, and dip into extra virgin olive oil. Thanks so much for inventing this recipe! It's very tasty!!!!!!
Pam is offline   Reply With Quote
Old 03-04-2005, 05:40 PM   #18
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'm loving this crust too!!
Tonight I made the crust without the Italian seasonings and Parmesan. Instead of pizza toppings, I topped it with well drained tuna and cheddar cheese. After melting the cheese I added sliced plum tomatoes and dipped it in ranch dressing...Oh MY!! It was absolutely delicious!!!
tyler43836 is offline   Reply With Quote
Old 03-04-2005, 06:12 PM   #19
MAJOR LCF POSTER!
 
Join Date: Mar 2004
Location: Virginia
Posts: 2,175
Gallery: VAmomof2
Stats: 150/130/128-130
WOE: general lc and exercise
Start Date: Jan 2004
My DH, who does not lc because he can eat anything and stay fit and trim, tried my leftovers today and just gushed about it. I am thinking of trying to sneak this into my DDs too. If they could not see the greenish tint, they might just go for it. I really can't wait to make this again and it was soooo easy.
VAmomof2 is offline   Reply With Quote
Old 03-04-2005, 09:16 PM   #20
Why wait, just do it NOW!
 
Beeb's Avatar
 
Join Date: Feb 2004
Location: A REAL Jersey Girl!!
Posts: 12,049
Gallery: Beeb
Stats: Then: 162.4 Now: 158 :( Darn Holidays!!
WOE: LC..My "Don't Have To Think Because It's Simple"!
I made this tonight for dinner and it was sooo good. I had to nuke it (microwave it) longer because I could not get the middle dry enough and when i tried to lift it off the plate after 1 minute 40 I almost lost it.

Could be the wattage of my microwave, but this is a great recipe and will make it over and over.

YOU'RE SO SMART!!!!! Thank u!!
Beeb is offline   Reply With Quote
Old 03-05-2005, 05:24 AM   #21
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,004
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
has anyone ran this thru master cook to get the counts for this? I am really wanting to try this ,, sounds great. I always wait for all the tweaking and try the final results.
Brendajm is offline   Reply With Quote
Old 03-05-2005, 06:15 AM   #22
Senior LCF Member
 
TXkim's Avatar
 
Join Date: Jan 2004
Location: Lake Kiowa TX
Posts: 326
Gallery: TXkim
Stats: 5'8" 155/127/125
WOE: Atkins
Start Date: April 2003
I made this and decided to bake it in the oven. I made two batches and got 2 good sized pizzas on one large cookie sheet. I spread the batter pretty thin but the dough really puffed up during baking, so it could be spread even thinner for a larger crust next time. I prebaked it and then added sauce, cheese and toppings and returned to the oven to melt cheese. This was fantastic and very easy to pick up and eat!! I made one with splenda and one without and could not tell the difference, so I'll probably leave that out next time. Great recipe, tyler!!! Thanks so much.
TXkim is offline   Reply With Quote
Old 03-05-2005, 06:48 AM   #23
MAJOR LCF POSTER!
 
akmd65's Avatar
 
Join Date: Apr 2002
Location: South Jersey, but always a Texan
Posts: 1,744
Gallery: akmd65
Stats: 182/182/150
WOE: South Beach - Phase 1
Start Date: 6/24/2010
I made this last night with 1/2 the seasonings and no splenda. WOW. this was very good! last night was pizza and wings night and i was able to really enjoy my pizza!

thanks for the recipe....anyone have the counts for this?
akmd65 is offline   Reply With Quote
Old 03-05-2005, 07:18 AM   #24
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
TXkim, can you give us a temperature and time for pre-baking the crust in the oven?
LindaSue is offline   Reply With Quote
Old 03-05-2005, 07:23 AM   #25
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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
LindaSue is offline   Reply With Quote
Old 03-05-2005, 07:30 AM   #26
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 used the powders and salt last night too. I was out of onion salt....or I lost it It tasted the same.
tyler43836 is offline   Reply With Quote
Old 03-05-2005, 07:33 AM   #27
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,562
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
How much salt did you use, tyler43836? I was just guessing at the amount needed to replace what would have been in the onion and garlic salts.
LindaSue is offline   Reply With Quote
Old 03-05-2005, 09:21 AM   #28
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
How much salt did you use, tyler43836? I was just guessing at the amount needed to replace what would have been in the onion and garlic salts.
I only used 1/8 tsp, but I did toss in a bit extra garlic powder...I love garlic!
tyler43836 is offline   Reply With Quote
Old 03-05-2005, 09:31 AM   #29
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 have some time this afternoon. I'm thinking about making several of these crusts and seeing how they freeze.
I might try a few with less flax meal...see if I can get the carb count down a bit without affecting the taste or texture too much.
tyler43836 is offline   Reply With Quote
Old 03-05-2005, 12:28 PM   #30
Senior LCF Member
 
TXkim's Avatar
 
Join Date: Jan 2004
Location: Lake Kiowa TX
Posts: 326
Gallery: TXkim
Stats: 5'8" 155/127/125
WOE: Atkins
Start Date: April 2003
LindaSue,
I baked it at 350* but don't remember how long. I'd guess about 5-10 minutes on each side. I used a silicon mat and when the top looked done, I flipped it over and cooked the other side a little longer. It was completely cooked before I added any toppings, but it got a little crispier when I stuck it back in to let the cheese melt. I also used the powders and added salt. I'd guess about 1/4 t. Thanks for doing the carb counts. Would it be any less at all without the splenda?
TXkim 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 03:36 AM.


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