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Old 01-27-2013, 12:37 PM   #31
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Those look yummy!! I bet they would make good pizza crusts using mozzarella for the cheese, and like Nigel said as crackers if the dough was spread thin.

I'm low on eggs otherwise I would be trying this right now. I wonder if I could use egg white powder, which I have plenty of.
Just read that this has already been used for pizza crust! Good to know it works!!
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Old 01-27-2013, 12:39 PM   #32
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I just copied this recipe to try and when I got to your pic, Linda, I know I'm DEFINITELY trying these! So simple too. I'm going to use my four 5" Calphalon personal pizza pans I found on clearance over the holidays. I knew I'd finally get around to using them! I'll post a pic when I try these.
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Old 01-27-2013, 01:32 PM   #33
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I made them today and they're great! I put in 1/2 teaspoon of garlic powder instead of fresh garlic and it was just about right. Here's my photo:


Oh Linda Sue what beautiful pics. She will love them for pizza.
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Old 01-27-2013, 02:58 PM   #34
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These just came out of the oven and smell wonderful!! Could someone please run the numbers on them using mozz and garlic powder?
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Old 01-27-2013, 02:59 PM   #35
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Linda Sue that's how mine look!

And Ann, I baked them into the rounds via my muffin top pan.
THEN I topped them with my pizza toppings and put them back in the oven to melt the cheese I had placed on top.

Nigel I love the thought of crackers. Maybe that's where I dreamed up these should be crackers!
I've made one of Linda Sue's cracker recipes and really liked it - but I love diversity!
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Old 01-27-2013, 08:44 PM   #36
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I made them tonight in my 4 personal pizza pans. The crust came out nice pretty dry and crisp on the bottom. I put some LC spaghetti sauce, mozzy and pepperoni on top. I liked them! Next time I'm going to make some plain ones just for snacking, using cheddar (and maybe Nigel's idea of a little jalapeno, too).
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Old 01-28-2013, 08:54 AM   #37
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Here are the counts for cheddar cheese and 1/2 teaspoon of garlic powder:

Per Serving: 205 Calories; 18g Fat; 9g Protein; 3.5g Carbohydrate; 2g Dietary Fiber; 1.5g Net Carbs

I think that the counts would be nearly the same with mozzarella cheese.
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Old 01-28-2013, 12:37 PM   #38
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Old 01-29-2013, 11:07 AM   #39
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freezing these cheese rds.

these are great!!!! made 6 in m.top and wondering if they freeze, if not can they be wrapped and in the fridge for a few days?? thanks
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Old 01-29-2013, 11:17 AM   #40
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Mine have been in my fridge since last week. They look fine.
I see no reason why they could not be frozen.

What a great make-ahead to stay on track!
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Old 01-29-2013, 01:52 PM   #41
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SUCH a welcome addition to my LC repertoire. Tasty AND convenient! My jonesing for pizza has been handled.
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Old 01-29-2013, 08:46 PM   #42
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I made them today and they're great! I put in 1/2 teaspoon of garlic powder instead of fresh garlic and it was just about right. Here's my photo:

Linda Sue, mine look identical to yours.

We are really enjoying the ones made with mozzarella and no garlic. They are good as pizzas or with a little unsweetened peanut butter.

Some people get up every morning and make biscuits or tortillas. I make these rounds.
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Old 01-29-2013, 09:16 PM   #43
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these are great!!!! made 6 in m.top and wondering if they freeze, if not can they be wrapped and in the fridge for a few days?? thanks
I used one of these rounds today as a pizza bottom. I made it last week and it was still perfect today.

I don't see any reason they shouldn't freeze well.
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Old 01-30-2013, 08:38 AM   #44
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I made these this morning and they made a yummy addition to my breakfast! I topped one with scrambled eggs and cheese. It was a nice change!

I used a cheese blend of mozzarella and monterey pepper jack. The pepper jack cheese gave it a bit of a kick!

Next time I'll probably exclude the garlic powder, but purely as a personal preference. I'm just not that crazy about garlic powder. I may try it with italian seasonings or maybe greek seasoning. I think there are a lot of different ways to season these that would be yummy!

I'm already planning to make some on Superbowl Sunday with pizza toppings!

Thanks for the recipes and for the modifications that others suggested!
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Old 01-30-2013, 04:22 PM   #45
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My little pizza topped with cheese, ham and onion. It was quick and easy!! I used my halogen table top cooker and it took about 5 minutes. I know it is burnt on the top but I like it that way lol

These cheese rounds are great!!
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Old 02-01-2013, 10:08 AM   #46
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Just wanted to pop-in and say how much I really like this recipe. I made a batch earlier this week and I've been having them for breakfast the past couple of days. I made mine a bit thicker than the picture that is posted, so the density is like an english muffin. I've been popping them in the toaster for a couple minutes and putting a schmear of cream cheese on top. I swear it is just like eating a english muffin!
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Old 02-01-2013, 11:03 AM   #47
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You know - you're right. I have a very active imagination!

I used mozzarella in the pizza crusts. Very nice.
using the mozzarella with some italian seasoning tossed in, would make the pizza crust more 'pizza' , I think
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Old 02-01-2013, 11:08 AM   #48
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Just wanted to pop-in and say how much I really like this recipe. I made a batch earlier this week and I've been having them for breakfast the past couple of days. I made mine a bit thicker than the picture that is posted, so the density is like an english muffin. I've been popping them in the toaster for a couple minutes and putting a schmear of cream cheese on top. I swear it is just like eating a english muffin!
I like how you think! without the garlic, it would be pretty neutral tasting? Can you slice these in half like an english muffin and use for eggs benedict? Or are these too delicate for slicing?
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Old 02-01-2013, 12:09 PM   #49
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I like how you think! without the garlic, it would be pretty neutral tasting? Can you slice these in half like an english muffin and use for eggs benedict? Or are these too delicate for slicing?
Hmmm. It made a hearty pizza crust, so I think it you made three out of the original amounts instead of six, they would be thick enough to slice, and they definitely hold together. Not crumbly.
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Old 02-01-2013, 01:05 PM   #50
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think these could be microwaved? I have the Nordic Ware Egg n Muffin microwave breakfast pan which would make these the perfect size...
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Old 02-01-2013, 03:36 PM   #51
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I made these today like Shunsweets suggested, just patted the mixture into a flat square and cut it into 4 focaccia roll type pieces when it was baked. I sliced 2 of them in half and we had fantastic sliced deli turkey and tomato sandwiches for lunch. I also added a tablespoon of King Arthur Flour brand Vermont cheddar cheese powder to the mix. I used TJ's Shredded Mexican Blend cheese .The best bread ever.

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Old 02-01-2013, 04:37 PM   #52
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Pizza AND english muffins? I'm gettin the vapors over here. Can't wait to try this!
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Old 02-02-2013, 07:57 AM   #53
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I like how you think! without the garlic, it would be pretty neutral tasting? Can you slice these in half like an english muffin and use for eggs benedict? Or are these too delicate for slicing?
You could definitely slice them. My suggestion would be if you are using a muffin pan to make them that you only make 4 or 5 so there would be more dough in each cup of the muffin pan; I would lower the temp by 25 degrees and bake them about 10-15 minutes longer. I recommend this to be sure the inside of the crust is "done" (slightly dry) and not mushy.

Or you could hand-form the shape and size you want and bake them on a cookie sheet.

I love these things!
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Old 02-02-2013, 08:50 AM   #54
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think these could be microwaved? I have the Nordic Ware Egg n Muffin microwave breakfast pan which would make these the perfect size...
I wouldn't because you won't get a crispy exterior on them. That's one thing that makes these so good.
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Old 02-02-2013, 09:05 AM   #55
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My fav application for these is definitely pizza! I have a sauce recipe I use and keep frozen. I just chip off a couple of Tbsp, microwave for a few seconds, spread it on, top with mozz.. maybe pepperoni. So good. The first time I made these I warmed in the oven. The bottoms got a bit burned, but it was still good. Next time I put them in the oven on a rack. I used "low" broil about 5 inches from flame. Absolute perfection. Crispy crust and all.. so fast, so dang easy.
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Old 02-02-2013, 12:01 PM   #56
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I just made these for lunch. The texture reminds me of polenta cakes. I divided the dough into 8 portions, baked them 11 minutes, then plated 2 with sour cream, salsa and avocado. Fantastic! Thanks so much for sharing this.

Last edited by Mrs S; 02-02-2013 at 12:03 PM..
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Old 02-02-2013, 02:11 PM   #57
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got an idea from watching the chew on tv, take a offset spatula, the bent kind, and spread very thin bet these would be good for a cracker. They were making lemon coconut cookies with rolls of ganache between...that probably could be done by one og y'all...fab bakers but not me..lol
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Old 02-03-2013, 07:50 AM   #58
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Made these this morning w/o garlic powder. Put on a small amount of l/s strawberry preserves. Excellent!

Thanks op and others for the tweaks. Will try as a pizza crust next week.
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Old 02-03-2013, 09:12 AM   #59
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cinnamon cheese rounds

My DH asked for cinnamon rounds, so I used mozzarella, 18 drops of EZ Sweetz, and 1tsp. cinnamon. I cooked them for only 13 minutes, leaving them slightly chewy. We like them, especially with LC jam. DH said he thinks he would prefer them crunchy next time. Nonetheless, this worked for us.
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Old 02-03-2013, 09:46 AM   #60
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Thank you JMCM1, going to give them a try soon................. Ann
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