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Old 06-08-2007, 01:51 PM   #1
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pizza

[IMG][/IMG]

Last edited by bobo36us; 06-08-2007 at 02:05 PM..
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Old 06-08-2007, 01:57 PM   #2
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Those are the types of pizzas we should all be eating...the non-existent ones
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Old 06-08-2007, 02:24 PM   #3
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haha darn. I thought this was going to be some sort of 0carb pizza you discovered! (I wish!)
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Old 06-08-2007, 02:25 PM   #4
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me too!! hahaha!
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Old 06-08-2007, 02:47 PM   #5
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I started another thread with 'real' pics!

It does exist!


Terri
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Old 06-08-2007, 03:34 PM   #6
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Sorry.......Here are the pics

Hi Everybody! First I start with the deep dish pizza in the recipe room. I like that recipe, but the pizza is in a baking pan and doesn't leave much room for toppings. So, I start with a huge pan (16"), multiply the crust ingredients by 1.5, and make a much thinner crust.

I also add about 2oz of chopped/diced pepperoni to the crust mixture. It adds a great flavor. I also try to use a different brand of pepperoni than the one that I top the pizza with, but the same brand would work too.

This looks thicker than it really is. It is actually a challenge to try to cover the whole pan. It is ready to go into the oven.

Here it is after baking. I might have left it in about one minute too long, but it turned out fine anyway.

Add your favorite toppings.

I use Trader Joes marinara. I used one cup, which added 10 net carbs. To be honest, the fresh tomatoes on top added waaaaaay more flavor than the sauce did. I think next time I will skip the sauce alltogether and add more fresh tomatoes instead.

Add 8oz of mozzarella

Add tomatoes

Add green pepper and onion

Add sausage. Make sure not to crumble the sausage too fine when pre cooking it. Leave some nice big chunks!

Add fresh ricotta. If you have never tried this before, you absolutely must!

Add pepperoni

Add mushrooms, and bake

Doesn't this look yummy????

You will never miss the crust!

This slice is about 450 calories, but it is HUGE! I only cut this whole large pizza into 8 slices because that is about how many calories I like per snack. You could easily cut this into 16 slices, or even smaller squares.
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Old 06-08-2007, 04:06 PM   #7
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Which recipe did you use? That looks gooood!!!
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Old 06-08-2007, 04:11 PM   #8
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Thanks for sharing your pics! I am definitely going to try this.

Julie
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Old 06-08-2007, 04:20 PM   #9
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Full recipe

Hello,

This is the recipe I used. I pretty much followed it to the letter except for the changes noted above each picture.

http://www.lowcarbfriends.com/recipe...cat/all/page/1

I have also found that the refrigeration part is optional. The pizza in the pics only cooled about an hour at room temp before I topped it and rebaked it.

As always, thanks again to Linda Sue!

Bobo
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Old 06-08-2007, 05:56 PM   #10
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WOW!!! Thanks for sharing this... I have got to try it!!

AJ
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Old 06-08-2007, 06:26 PM   #11
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I already had Linda's recipe printed out. I have copied your notes on to it and I CAN'T WAIT to try it. It looks SO good!!!!
Thanks!
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Old 06-08-2007, 07:01 PM   #12
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Just be careful! If you eat 4 servings you will be really

Just know from experience, that's all...
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Old 06-19-2009, 08:29 PM   #13
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Hi Bobo. I can't wait to try this, because as much as I love Linda Sue's recipie, this little dego likes his pizza round and thin ( unless its deep dish or stuffed....one extreme or the other...lol ). Quick question, does the crust stick to the pan? If not, then how do you make it not stick? Please advise.
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Old 06-20-2009, 05:37 AM   #14
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Looks yummy!!!!!!!!!
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Old 06-20-2009, 07:29 AM   #15
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Quote:
Originally Posted by BLUTTO66 View Post
Hi Bobo. I can't wait to try this, because as much as I love Linda Sue's recipie, this little dego likes his pizza round and thin ( unless its deep dish or stuffed....one extreme or the other...lol ). Quick question, does the crust stick to the pan? If not, then how do you make it not stick? Please advise.
I'm not sure whether you'll be interested in this idea or not - but I don't ever use a pizza pan for my pizzas. I free-form the crust by hand and with a rubber spatula. I'm not too fussed about having it perfectly round, you know? I use a silicone baking mat or some parchment. Glop the mixture on and fiddle with it until it's as thin as you like it. I sometimes make square shaped crusts too - easier to cut! It has never stuck, but I wonder if that has less to do with my baking surface and more to do with the natural grease/oil that comes from the cheese?

I recently made pizza sticks with the intention of covering them each with various and different toppings. They tasted so good alone, I just left them that way!

On lazy days, I just mix my 0 carb cheeses together, add an egg or two and leave it at that. It's just a base - doesn't have too be groovy-tasting all the time.
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Old 06-20-2009, 01:05 PM   #16
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Blutto66, Spray the pan you are using with spray oil thenput parchement paper on top and spray that. Julie
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Old 11-10-2009, 03:59 PM   #17
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God this looks good!!
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Old 11-10-2009, 11:06 PM   #18
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Wow, Bobo, you did it again!!! Bravo!
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Old 03-18-2010, 12:49 PM   #19
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Looks amazing
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Old 03-18-2010, 12:52 PM   #20
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Oh YEAH!!! My husband has been DYING for some pizza! Thanks for the pics! I used to abhore meat, now I embrace it!
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