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Old 04-17-2008, 09:07 PM   #1
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New Tweak! Traditional , Chewy Pizza Crust! Do You Have Eggs & Cheese?

Okay, folks....Here is another variation of

Nancy's Low Carb Pizza!

(tweaked for those that want a chewier crust)

4 Large Eggs
3 Cups Shredded Mozzerella
1 Cup Shredded Cheddar/Jack Combo
1/4 tsp Garlic Powder
1/4 tsp Basil

Mix all this in a bowl until all the cheese is coated with egg.


The extra egg makes a traditional crust. Your cheese egg combo will feel wet, but just pat, pat, pat it out onto your pam sprayed pan.

Bake at 450 for 10-15 minutes

Here is a picture before baking




Once it is baked it will look like this





Now, add your toppings


I used

1/4 cup marinara sauce
1 cup shredded mozzarella
1/4 cup shredded cheddar/jack
12 Italian Meatballs sliced into quarters
1 onion sautéed

Top the pizza and run it under the broiler at 500 until cheese is melted.


Here's what my finished pizza looked like! ~~~~~ I know you're drooling!




This yields a slightly thicker, chewy crust with crispy edges.

It makes a huge 16 inch pizza.

It yields 12 to 16 slices with a very low carb count depending on toppings.






If you like a classic, chewy crust, this one is for YOU!

Is this what we call food porn?



Enjoy with a side salad or some yummy broccoli!




DINNER IS SERVED!




Hope you will try it, especially if you low carb, or avoid gluten. No flour of any kind in this yummy pizza!
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Old 04-18-2008, 06:53 AM   #2
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This looks really good! I have not been counting carbs in cheese after I have checked the numbers on the package for accuracy..however, I have read that all cheese has some carbs and technically, we should be counting something??? (I cant remember if they said 1 carb per ounce or cup) Do you do that for this crust?? What would you have the count to be for this??
Im going to try this for sure cause it looks so yummy! Thanks for posting..
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Old 04-18-2008, 07:20 AM   #3
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Mallory:

Per Whole Crust: 2187 Calories; 169g Fat; 151g Protein; 15g Carbohydrate; trace Dietary Fiber; 15g Net Carbs

Carbs in the cheese in the crust: 13g
Plus, another 3g carbs for the cheese in the topping
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Old 04-20-2008, 08:02 AM   #4
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Thanks Linda Sue!
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Old 04-20-2008, 11:46 AM   #5
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Quote:
Originally Posted by LindaSue View Post
Mallory:

Per Whole Crust: 2187 Calories; 169g Fat; 151g Protein; 15g Carbohydrate; trace Dietary Fiber; 15g Net Carbs

Carbs in the cheese in the crust: 13g
Plus, another 3g carbs for the cheese in the topping
This makes a 12 inch pizza?
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Old 04-20-2008, 01:02 PM   #6
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Kevin, when I made Nancy's original recipe, which was 1 less egg and 1 less cup of cheese, it easily filled my 16" round pizza pan....
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Old 04-20-2008, 01:41 PM   #7
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Kevin, when I made Nancy's original recipe, which was 1 less egg and 1 less cup of cheese, it easily filled my 16" round pizza pan....
Right, Charski. It's huge, depending on how thick or thin you want it. Way bigger than 12". Always at least 16".
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Old 04-20-2008, 01:42 PM   #8
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Thanks Linda Sue!
Ditto! I'm always forgetting to add the carb/calorie/nutritional info. Thanks so much Linda Sue!
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Old 04-21-2008, 07:23 AM   #9
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This makes a 12 inch pizza?
I also use a 16-inch pizza pan. It will shrink slightly but should still end up about 14 inches in diameter. I haven't tried this crust version but I got 8 large slices out of Nancy's original recipe. If this one is a lot thicker then I might cut it into 10 or 12 slices.
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Old 04-22-2008, 08:12 PM   #10
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Thank You Linda Sue!

Quote:
Originally Posted by LindaSue View Post
I also use a 16-inch pizza pan. It will shrink slightly but should still end up about 14 inches in diameter. I haven't tried this crust version but I got 8 large slices out of Nancy's original recipe. If this one is a lot thicker then I might cut it into 10 or 12 slices.

Thank you for including my pizza crust recipe on your website.

I wrote about it on my blog and included your picture, tasting notes and nutritional info, as well as links to your website.
I hope that was okay!


You are such an asset to the low carb community!
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Old 04-23-2008, 06:16 AM   #11
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Thanks for the nice review of my site on your blog, Nancy!
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Old 04-25-2008, 11:05 AM   #12
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I made this only I didn't bother making it into a pizza I just cut it up into squares and heated it up for lunch it was good.
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Old 04-25-2008, 07:35 PM   #13
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I made this only I didn't bother making it into a pizza I just cut it up into squares and heated it up for lunch it was good.
Isn't that something? It IS good by itself. I've also had email from folks who make the pizza crust, cut it in slices, store it in the fridge and then just top and microwave as needed. SOOOOO Easy.

Linda Sue included it on her recipe site Linda's Low Carb Menus & Recipes

as did this site
the LowCarbRecipeBox:

[COLOR=#247cd4]NANCYELLE'S THIN AND CRISPY PIZZA CRUST[/COLOR]

I'm so happy people are trying this and enjoying this super easy recipe!

It's the only one I've every "created"
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Old 04-25-2008, 07:55 PM   #14
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Thanks for the nice review of my site on your blog, Nancy!

(((((LindaSue))))) You are amazing. I am in awe of your culinary skills and your beautifully organized website!
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Old 04-26-2008, 10:56 AM   #15
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I'm at the point where calories count....so, I just make the original version of this recipe and cut it into 8 squares (161ish calories per slice).

It was really very good with out further toppings on it and just dipped into a little pizza sauce.

So, this "crust" has been convenient for me last week because I could take 2 slices and about scant 1/4 cup pizza sauce to school for lunch and be satisfied.

Also, the slices hold up very well wrapped in waxed paper and put into a baggie in the refrigerator...no sogginess even after 4 days.

I like this for the simplicity of the whole thang...ya know?
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Old 04-28-2008, 10:35 PM   #16
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Quote:
Originally Posted by rowdy1 View Post
I'm at the point where calories count....so, I just make the original version of this recipe and cut it into 8 squares (161ish calories per slice).

It was really very good with out further toppings on it and just dipped into a little pizza sauce.

So, this "crust" has been convenient for me last week because I could take 2 slices and about scant 1/4 cup pizza sauce to school for lunch and be satisfied.

Also, the slices hold up very well wrapped in waxed paper and put into a baggie in the refrigerator...no sogginess even after 4 days.

I like this for the simplicity of the whole thang...ya know?
It's SOOOO easy!

I've got a new tweak I'll be posting soon. Let's just say I made something that my DD said tasted like a Cheesy Gordito Crunch from Taco Bell (low carb style, of course.)

I said, 'should I take pictures and post it?" DD said, "Yes, mom, this is awesome!"

Mind you, the compliments are few and far between, so, I take this a gospel!

Look for a post about it soon!

Glad you are all trying this and enjoying it!
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Old 04-28-2008, 11:47 PM   #17
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Looks good will try it this weekend.
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Old 04-29-2008, 01:43 PM   #18
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Quote:
Originally Posted by NancyElle View Post
Isn't that something? It IS good by itself. I've also had email from folks who make the pizza crust, cut it in slices, store it in the fridge and then just top and microwave as needed. SOOOOO Easy.

I'm so happy people are trying this and enjoying this super easy recipe!

It's the only one I've every "created"
I am glad you created it as well it is very good. I made it again this week but with a different spice, I eat a slice of it with some roasted chicken and veggies for lunch.
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Old 04-30-2008, 05:38 PM   #19
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will egg beaters work? i'm out of real eggs!
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Old 04-30-2008, 05:53 PM   #20
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will egg beaters work? i'm out of real eggs!

Hey girl! I don't think egg beaters will work. Wait, those egg whites don't work (we tried), but the egg beaters might.

I've not tried them, so, I'm not 100% sure.

You might try decreasing the recipe, and trying it out??? I 'd hate for you to waste ingredients.
Wish I could help more!

Last edited by NancyElle; 04-30-2008 at 05:55 PM..
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Old 04-30-2008, 06:02 PM   #21
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I just realized I'm out of mozzarella anyway, so I'll wait to make this when I have the right ingredients! lol thanks!!
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Old 05-02-2008, 05:36 AM   #22
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Wow! This looks sooooo good! I am making this for dinner tonight! Thanks for sharing! Easy and yummy!

I can't wait for the Gordita recipe!!!!
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Old 05-04-2008, 06:40 PM   #23
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I think egg beaters will work for this recipe. I use egg beaters for just about anything that has whole eggs in it.
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Old 05-07-2008, 12:40 PM   #24
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Dear Nancy Elle-- you inspired me!! I've got five low-carbing house-mates--, and one of them is an Ovo-Lacto Vegetarian. I made two versions on this pizza-- two crusts-- and it fed ten people for two days.

I did some tweaks to make the recipe "breadier". It worked perfectly -- and I got rave reviews. I'm making another two crusts today, for a broccoli/mushroom/red bell pepper pizza and a sausage/mushroom/bell pepper/bacon pizza.

So here's my take on your recipe.

RAVEN'S PIZZA HUT (ish) PIZZA CRUST
(Raven's Take on a Nancy Elle Classic)


Ingredients:
5 jumbo eggs
3 cups mozzarella cheese
1 cup mexi-melt cheese
1 teaspoon granulated garlic
½ teaspoon fennel seeds (crushed)
½ teaspoon basil
½ teaspoon oregano
Low Carb Marinara sauce ¼ cup/ Or Red Salsa ¼ cup
Or a mix of both, to create ¼ cup total.

Mix all ingredients together in a large bowl.

Heat oven to 450 degrees.

Line a large rectangular baking pan with parchment paper. Using a spatula , spread egg/cheese mixture evenly.

Place pan in oven and bake for approximately 20 minutes to half an hour, or until cheese/egg mix is browned and firm.

When done, set out to cool. Loosen the crust on the parchment paper.

Spread with a low carb pizza sauce or for even fewer carbs, use salsa, or a salsa/marinara sauce mix.

Place toppings of your choice on the pizza--

Pepperoni, mushrooms, sausage, shrimp, green bell peppers, red bell peppers, onions, Canadian bacon, etc, . Use your imagination! I used fried eggplant, red bell peppers and mushrooms for a veggie version, and added sausage to a second crust for the meat eaters in my household.

Top with mozzarella cheese, and place under broiler on HI (middle rack) and broil 'till cheese is just starting to brown.

Remove from oven and sprinkle with grated Parmesan cheese.

*notes:

Baking my crusts on parchment paper made dealing with the crusts a snap. No sticking whatsover.

This Pizza re-heated up well, and travels well for a work lunch. You can pick this pizza up and hold it in your hands, eat it like a regular pizza. It's also very filling. Very good, two days later.

I'm actually going to invest in a couple of good Pizza pans.

Thanks to Nancy Elle for all the great ideas! I'm seriously indebted to you!
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Old 05-07-2008, 02:08 PM   #25
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Originally Posted by Erica L. Butler View Post
Dear Nancy Elle-- you inspired me!! I've got five low-carbing house-mates--, and one of them is an Ovo-Lacto Vegetarian. I made two versions on this pizza-- two crusts-- and it fed ten people for two days.

I did some tweaks to make the recipe "breadier". It worked perfectly -- and I got rave reviews. I'm making another two crusts today, for a broccoli/mushroom/red bell pepper pizza and a sausage/mushroom/bell pepper/bacon pizza.

So here's my take on your recipe.

RAVEN'S PIZZA HUT (ish) PIZZA CRUST
(Raven's Take on a Nancy Elle Classic)


Ingredients:
5 jumbo eggs
3 cups mozzarella cheese
1 cup mexi-melt cheese
1 teaspoon granulated garlic
½ teaspoon fennel seeds (crushed)
½ teaspoon basil
½ teaspoon oregano
Low Carb Marinara sauce ¼ cup/ Or Red Salsa ¼ cup
Or a mix of both, to create ¼ cup total.

Mix all ingredients together in a large bowl.

Heat oven to 450 degrees.

Line a large rectangular baking pan with parchment paper. Using a spatula , spread egg/cheese mixture evenly.

Place pan in oven and bake for approximately 20 minutes to half an hour, or until cheese/egg mix is browned and firm.

When done, set out to cool. Loosen the crust on the parchment paper.

Spread with a low carb pizza sauce or for even fewer carbs, use salsa, or a salsa/marinara sauce mix.

Place toppings of your choice on the pizza--

Pepperoni, mushrooms, sausage, shrimp, green bell peppers, red bell peppers, onions, Canadian bacon, etc, . Use your imagination! I used fried eggplant, red bell peppers and mushrooms for a veggie version, and added sausage to a second crust for the meat eaters in my household.

Top with mozzarella cheese, and place under broiler on HI (middle rack) and broil 'till cheese is just starting to brown.

Remove from oven and sprinkle with grated Parmesan cheese.

*notes:

Baking my crusts on parchment paper made dealing with the crusts a snap. No sticking whatsover.

This Pizza re-heated up well, and travels well for a work lunch. You can pick this pizza up and hold it in your hands, eat it like a regular pizza. It's also very filling. Very good, two days later.

I'm actually going to invest in a couple of good Pizza pans.

Thanks to Nancy Elle for all the great ideas! I'm seriously indebted to you!

This sounds wonderful and YOU are the sweetest!!!!
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Old 05-18-2008, 02:41 PM   #26
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Bread at Last, Bread at Last

NancyElle, Thank you so much for the pizza dough recipe. I made it last night with the basil and garlic and it was awesome. This morning I made it without any seasoning and used it as bread for a bacon tomato sandwich. I can't tell you how nice it is to have something to substitue for bread to make a sandwich. This makes carrying lunch to work so much better. This is such a break through recipe. Now I think I can make it without cheating at lunch. Dinner is easy to cook meats, etc. but lunch was a challenge. You are definately a LOW CARB FRIEND. You are my hero.
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Old 05-18-2008, 03:42 PM   #27
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NancyElle, Thank you so much for the pizza dough recipe. I made it last night with the basil and garlic and it was awesome. This morning I made it without any seasoning and used it as bread for a bacon tomato sandwich. I can't tell you how nice it is to have something to substitue for bread to make a sandwich. This makes carrying lunch to work so much better. This is such a break through recipe. Now I think I can make it without cheating at lunch. Dinner is easy to cook meats, etc. but lunch was a challenge. You are definately a LOW CARB FRIEND. You are my hero.

OMG, you've got me blushing:blush:

Thanks so much for the super sweet compliment!

I am so glad you are enjoying this!

I'm going to have to try it as a sandwich base! GREAT IDEA
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Old 05-18-2008, 03:51 PM   #28
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Thanks, NancyElle! I'm going to try this one, when I make my Taco Pizza, tomorrow night.
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Old 05-18-2008, 11:10 PM   #29
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Thanks, NancyElle! I'm going to try this one, when I make my Taco Pizza, tomorrow night.
Hey Melle!

Please let us know how it turns out!

Hope you love it!
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Old 05-19-2008, 01:37 PM   #30
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Hey Melle!

Please let us know how it turns out!

Hope you love it!
Will do! I'm headed to the store, in a few minutes, to get everything for "TACOS ON THE HALF SHELL"
  • Eggs (I'm out)
  • Picante Sauce
  • Taco Blend Cheese
  • Mozzarella Cheese
  • Tomatoes
  • Red Onions
  • I've got hamburger meat
  • I've got taco seasoning
  • I've got lettuce
  • Sour Cream
  • Guacamole
Hope I didn't forget anything!
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