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Old 01-26-2006, 10:15 AM   #31
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The problem with this recipe for me was I went into it thinking "Pizza" when it's actually more like a quiche. It was good but obviously too eggy for me.
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Old 01-26-2006, 10:55 AM   #32
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I have something for ya. You may already do this but pizza for a quick snack is easy.

In a hot skillet sprayed with pam, add 1/2 c cheddar and 1/2c mozzarella and let it fry. all the cheese will melt and add your toppings. be careful with your pep.. it will get greesy.

Do the same in the microwave. Easiest if using a glossy paper plate. The cheese fries nice and crunchy....add toppings before putting into the microwave. Use papertowl to remove greese after you let it set a minute.
usually 2 min to get it nice and crunchy. makes a nice snack

really easy,,,,, really yummy

Last edited by boonec; 01-26-2006 at 10:56 AM..
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Old 01-26-2006, 11:30 AM   #33
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Quote:
Originally Posted by veronicac
hey Terra were can i get this recipe? looks yummy...

veronicac; I'm not familiar with some of the shortened words; what does this mean in your sig:

3.take my cla/gla combo everyday.

Thanks!
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Old 01-26-2006, 11:34 AM   #34
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When I make things like this since I live alone I make them and keep out what I am eating for that one meal and then immediately freeze the rest. I put the extra in the freezer before I start eating!
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Old 01-26-2006, 11:57 AM   #35
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Hhhmmmm pizza
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Old 01-26-2006, 02:18 PM   #36
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Quote:
Originally Posted by clfatheree
When I make things like this since I live alone I make them and keep out what I am eating for that one meal and then immediately freeze the rest. I put the extra in the freezer before I start eating!
And do you stay strong and leave it alone? I don't. Why, b/c it talks to me. Oh yes - even from the freezer, the words are as plain as the nose on my face. It says - Hey, Elyse, just finish me off already. Get rid of me once and for all - it will be better that way. You are so tortured w/ me here. Do yourself a favor and get it over with! Lol!
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Old 01-26-2006, 02:18 PM   #37
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Thanks for the recipe! I'm looking forward to trying it.
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Old 01-26-2006, 02:50 PM   #38
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I love this recipe of Linda Sue's. My DD and Dh love it. Dh even prefers it over regular pizza. I am so glad she's here her recipes keep me going on this WOE because theres always something good to make.


Pam
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Old 01-26-2006, 03:39 PM   #39
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Snowdancer - Thank you for posting this! My son brought home a "regular" pizza tonight and I was getting the urge for some pizza of my own, too. Now with this recipe I can have some!! And I agree---the picture is great!
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Old 01-26-2006, 05:08 PM   #40
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I've made this pizza before and there is nothing "eggy" about it. I think the key is getting the crust thin enough so that when it cooks, it actually crisps up. Then the refrigeration part is important too I think so that the sauces dont soak up into the "cheese crust". I make double and triple batches of the crusts, then cut in half after cooking (after refigeration), then freeze in a ziplock with parchment between. I actually eat this like regular pizza, with my hands. And if I remember correctly, even with all of the toppings I added, loaded, it was only about 23 carbs for the entire recipe!!

Not bad huh?? It really is a GREAT recipe!!
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Old 01-26-2006, 05:35 PM   #41
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Quote:
Originally Posted by luckyduck
I have made this recipe many times and it is absolutely delicious (just as good, if not better, than regular pizza).
me too! I made it while my DH was home on R&R and he said "I thought you couldn't have bread" as he went back for seconds.
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Old 01-26-2006, 05:36 PM   #42
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This looks absolutely delicious!!!!!
We usually have pizza once a week, and I am going to try this!
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Old 01-26-2006, 11:12 PM   #43
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Yes, portion control is the problem.

I adore this pizza, but I seldom make it because for me the meal almost always turns into a complete blowout. :blush:

Boy it's good.

BTW, the recipe I use doesn't call for refrigerating the crust. You just bake it, take it out of the oven, add the toppings, and put it back into the oven until all bubbly.
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Old 01-27-2006, 06:00 AM   #44
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Quote:
Originally Posted by elyseelyse
And do you stay strong and leave it alone? I don't. Why, b/c it talks to me. Oh yes - even from the freezer, the words are as plain as the nose on my face. It says - Hey, Elyse, just finish me off already. Get rid of me once and for all - it will be better that way. You are so tortured w/ me here. Do yourself a favor and get it over with! Lol!
Actually yes once it frozen I can becuase I usually have my plan for when I will be eating it. Like I can't eat it tonight I won't have lunch for tomorrow etc....

I thinking knowing when I will eat it as opposed to it is just frozen for another day helps.
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Old 01-28-2006, 05:36 AM   #45
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Boopy~gla is borage oil and cla is a supliment that helps you burn fat together they are incredible if your interested you should check out the thread Cla/Gla volium 2..
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Old 01-28-2006, 05:38 AM   #46
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its on the challenge board(forgot)..
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Old 01-28-2006, 07:22 AM   #47
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What is great is being able to make these foods with your own hands. I am a much better cook now that I have to use my brain and imagination to make enjoyable foods. There is so much food that can be eaten on this way of eating that I have noooo desire to go back to my former lifestyle. I just have to be careful not to overeat. This is empowering.
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Old 01-28-2006, 07:59 AM   #48
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Does anyone know if Parchment paper is the same as wax paper? I have wax paper (for some reason) ? I am not much of a cook .... But we are having this for dinner tonight .... Can't wait.
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Old 01-28-2006, 10:31 AM   #49
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My whole family likes this recipe.
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Old 01-28-2006, 10:32 AM   #50
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no, it's not the same but usually sold in the same section of the store. It doesn't have a waxy coating and doesn't stick to most foods. It's great for making those little cheese crisps in the microwave.
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Old 01-28-2006, 01:07 PM   #51
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This was great - I didn't have a 9X13 pan, so used an 8X8 pan - put a bit less mozzarella because I was a bit nervous about so much cheese. Mine ended up about 1/2 inch thick, a little bit eggy but very good. I refrigerated it, topped it with hamburger, pepperoni, mushrooms, bell peppers and sauce and mozzarella.

What I am pleased with - I was checking out the pan, wondering, do I have 1/2 pan, 1/3 - so, I figured I'd just cut into 1/4's - I just had my 1/4 and now I'm full. This has real potential - something to keep in the fridge for a few days worth of meals.

Thanks for the inspiration and idea - this site truly is great!
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Old 01-28-2006, 03:53 PM   #52
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Quote:
Originally Posted by veronicac
Boopy~gla is borage oil and cla is a supliment that helps you burn fat together they are incredible if your interested you should check out the thread Cla/Gla volium 2..

Thanks for the info!
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Old 01-28-2006, 11:15 PM   #53
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can anyone tell me is the parmesan grated or dried, or does either work fine?
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Old 01-29-2006, 03:50 AM   #54
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I used grated from a can and it worked fine. You could probably also grate your own. BTW - leftovers this morning, took a bite this morning and boy was it yummy. I'm going to have to be pretty strict to stay away from it until dinner.
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Old 01-29-2006, 03:57 PM   #55
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My honey made this for us last night, AMAZING. I made everyone try it at work, nad they LOVED it! Thanks for posting the recipe
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Old 01-29-2006, 04:37 PM   #56
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Well I made the crust friday night (I did it in the real pizza pan) and then I added the topping last night and somehow put it in 1/4 in the freezer. this will be my lunches for the week.

Needless to say I am quite looking forward to lunch tomorrow to give it a test!
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Old 01-29-2006, 06:59 PM   #57
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Quote:
Originally Posted by Roslyn1316
Does anyone know if Parchment paper is the same as wax paper? I have wax paper (for some reason) ? I am not much of a cook .... But we are having this for dinner tonight .... Can't wait.
NO!! Disaster!! My Nephews fiance made this mistake and made a MESS!! Parchment paper doesn't have the wax on it and is a recent, low carb discovery of mine. I use it all the time now for non-syick cooking and easy clean-up!! Sorry so late in posting....
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Old 01-29-2006, 07:03 PM   #58
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Dont know if yall caught on, but I make double batches of the CRUSTS, then quarter them and freeze them with parchment between them in ziplock baggies. when I want fresh pizza, i take the quarter out, put my fixins on it, and have fresh pizza from my toaster oven, any time!! Great for portion control!!
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Old 01-30-2006, 11:13 AM   #59
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OH MY GOODNESSS.... I posted that I had made the crust friday and topped it saturday but immediately froze it in portions. Well I had the first today at lunch and OH MY it was FANTASTIC!!!!!! Mine ended up a bit thinner crust becuase I made it in a real pizza pan. and it was GREAT!!!!!

DEFINITELY A KEEPER!
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