Most Awesome Pizza - Page 3

underHiswing · 04-01-2005, 04:22 PM

Quote:

Originally Posted by PhillyTwinsMom

So after the initial cooking do you think these come out pliable enough to be used as a tortilla?

I have been looking for a good homemade tortilla receipe for sandwich wraps and to try a chimichanga (those are the ones you wrap and fry right

)

Philly

I do it all the time...I actually alternate between flax pizza, bread, tortilla-type flatbread, crackers, and muffins. I use the same basic recipe but add or take away a few ingredients. Here is what I posted in Juniper's "Flax garlic onion flatbread" thread:

Quote:

Originally Posted by underHiswing

I've been using a combo of the flaxwich/pizza recipes (posted by Tyler43836) to make flatbread...which really is very similar to Juniper's recipe but basically just more flax meal. I actually leave out the egg to make the flatbread though and have added in some VWG. Here's what I do:

1/4 c. flax meal
1/4 t. baking powder
1 t. VWG (vital wheat gluten)
salt and onion powder to taste
1 T. Parmesan
1 t. olive oil
5 t. water (or enough to make it "mushy" but still holding together)

Place mixture on piece of oiled parchment. I cover with a piece of plastic wrap and roll out into a large circle using a handheld rolling pin. Carefully pull off plastic wrap and microwave on high for 1 min. 20 sec. (time may have to be adjusted for different microwaves...mine is fairly new). *NOTE of interest: If you microwave for longer (I continue at 10 sec. intervals and am very watchful)...this will actually crisp up and will turn into a large cracker...I make crackers this way all the time...sometime even adding in some additional almond flour or pulverized pumpkinseeds or sunflower seeds as well (liquid may have to be adjusted for this)...very yummy!

SweetTLC · 04-01-2005, 07:34 PM

My non low carbing brother tried the pizzas that I made last night using these wonderful crusts and he LOVED them. He thought that the nutty flavor from the golden flax that I used reminded him of the Red Baron Mexican Pizza crusts. Soooo...I will be making Mexican pizzas in the next few days. I will bake the crusts covered in taco meat and cheese and then I will add some shredded lettuce and diced tomatos when they come out of the oven...MMMMMMM...I can't wait.

Also, PhillyTwinsMom, I use large low carb tortillas to make chimichangas and they come out AWESOME. I posted a recipe with a picture in the recipe room...you should be able to find the recipe by doing a search for "chimichangas" in the recipe room.

God bless.

tyler43836 · 04-02-2005, 04:26 AM

Quote:

Originally Posted by SweetTLC

He thought that the nutty flavor from the golden flax that I used reminded him of the Red Baron Mexican Pizza crusts. Soooo...I will be making Mexican pizzas in the next few days. I will bake the crusts covered in taco meat and cheese and then I will add some shredded lettuce and diced tomatos when they come out of the oven...MMMMMMM...I can't wait.

God bless.

oooh!! Mexican pizza! Yummm. That sounds so good! I think I know what I'll be having for dinner tonight!

nurseypoo5 · 04-02-2005, 09:18 PM

one more time....

CAN I HAVE THIS ON INDUCTION...

drooling here guys!

LindaSue · 04-03-2005, 05:27 AM

I'm pretty sure it would be ok for induction, nurseypoo5. The only questionable ingredient is the flax, but that's mostly fiber anyway.

PhillyTwinsMom · 04-03-2005, 11:21 AM

Quote:

Originally Posted by SweetTLC

Also, PhillyTwinsMom, I use large low carb tortillas to make chimichangas and they come out AWESOME. I posted a recipe with a picture in the recipe room...you should be able to find the recipe by doing a search for "chimichangas" in the recipe room.

God bless.

SweetTLC...It was your recipe in the recipe room that got me thinking about the chimichangas, (MMMMMM). I was hoping to find a flatbread/tortilla receipe I can make on my own.

I did have one of these this morning. I mixed it up and cooked directly in a pan on the stove. Melted some butter in the pan, poured the mix directly in the middle and spreaded it around, with a fork, almost to the edge of the pan. Once it browned (like a pancake) i turned it over and cooked for another minute. Put bacon, egg, cheese and mayo on one side and folded in half. It was WONDERFUL! Thank you for the receipe. I did taste a small piece on it's own and it was really good.
I made a few changes. I used 2T-Parm/1-1/2T-Flax/1-1/2T-CQ and seasoned with garlic&pepper and onion powder. I used the 1/2pk splenda but will leave it out next time. And I added another tbl of water. It was still a little puffy so I may try thining a little bit more next or taking out the baking powder. Maybe even splitting the batch, still making it a full size in the pan. This should thin it out.
These seem to be very forgiving and versitale. I can see making many versions and also trying a batch in my muffin top pan for Mini-Pizza!

Underhiswing....Although I really like this I don't think it is flexiable enough to fold over to make the chimis. I will have to give your posted suggestion a try.

I wonder what I would need to add to make the bread more flexiable. If anyone has any ideals let me know.

Thanks
Philly

Nana Susie · 04-03-2005, 12:58 PM

I made the pizza last night. It's a keeper! Thanks for sharing!!!

teachmid · 04-03-2005, 03:05 PM

nurseypoo5 · 04-03-2005, 07:50 PM

Quote:

Originally Posted by LindaSue

I'm pretty sure it would be ok for induction, nurseypoo5. The only questionable ingredient is the flax, but that's mostly fiber anyway.

I knew i loved you LindaSue!!!

angelstitcher · 04-06-2005, 10:20 AM

I made this last night, it is so nice to be able to have pizza again, crust and all! Next time I need to make the crust a little thinner so it crisps up a bit more. Its delicious!

wantintolose · 04-10-2005, 05:31 AM

I just wanted to say Thank You for this wonderful recipe!! I have made this recipe 4 times in the last week. LOVE IT!! I have yet to actually make pizza out of it though..I have found that it makes amazing garlic cheese bread!

Wine2 · 04-10-2005, 03:10 PM

Wantintolose, that's a great idea to make cheese toast, esp. to bring to work for lunch! Thanks. I make the deep dish pizza when I make a big pizza for the family, so this is a great idea for just myself!

notfatforlong · 04-10-2005, 05:12 PM

I've never purchased flax meal before. I checked Netrition's website and they
have golden organic or organic. Which one should I purchase and why???
Thanks in advance.

Lisam1131 · 04-10-2005, 07:05 PM

I've made this a few times and just LOVE IT!!!

Brendajm · 04-11-2005, 04:23 AM

I get the golden, as do alot of others here ,,it is milder tasting and looks better in your recipes too.

SweetTLC · 05-21-2005, 11:39 PM

Hello.

I already posted to this thread at least once already, but I just had to post again!! My husband and I have had these several times. My husband has lost about 12 pounds in three weeks on induction and he has included these breads. We have used them as pizza crust and we have also microwaved them and crisped them up on the grill to eat as a flat bread served with butter mixed with garlic and fresh herbs. We have also made Italian sandwiches by grilling Italian sausages, green peppers and onions and serving them in the breads with some garlic mayo. YUM!! This recipe is AWESOME...one of my low carb favorites...it's very versatile. Thanks again for the recipe. God bless.

tyler43836 · 05-23-2005, 03:57 AM

Glad you're enjoying it. I am too! I have it at least a few times per week.

just4peas · 05-30-2005, 05:01 AM

I have one in the oven right now, it looks fabulous! can't wait to eat it loL!

Jebber · 05-30-2005, 08:46 AM

I wonder if you could make 2 and use a large circle cookie cutter (or glass) to cut out a hamburger bun??? Hmmmmm...I might try that tonight!!! I'll let you know!!!!

SweetTLC · 05-30-2005, 09:47 PM

Jebber,

I have made hamburger buns with these. I just make up the batter as I would for one pizza. I then grease a glass pie plate and carefully pour the batter into two small circles and I put them in the microwave for the same amount of time that I do if I make pizza crusts with the batter. They definately expand in the micro. They aren't perfectly round usually when they are done, but they're close. They work well for buns. I make them up while my burgers are grilling and right at the last minute, I crisp the "buns" up on the grill.

God bless.

CrystalD1981 · 06-01-2005, 08:07 PM

This was so good I made it tonight.. Ive been craving pizza for a while and to get something that actually tastes like pizza was a very nice treat! Thanks for the Idea!!!! you rock!

jdennysgirl · 08-14-2005, 08:54 AM

Could this be made with all CarbQuik instead of the flax. I hate flax.

angela233 · 08-15-2005, 02:08 PM

this is soooooooooo good - i've put off trying it because I have only liked the sweet flax recipes NEVER the savory ones - well i don't know if my tastes have changed or what - BUT I LOVED it!! I made tortilla pizzas for the rest of the family and made this for myself! it was quick, easy, delicious and cheap - what else can you ask for!!

angela

SweetTLC · 09-08-2005, 07:16 PM

Hi there.

I tried this today...

Savory Lemon and Garlic Croutons:

Mix up a batch of the flatbread/crust but instead of the water, add lemon juice instead. Also, mix in some grated lemon peel. Microwave as directed in the original recipe. Then, cut into large crouton size pieces. Put the croutons in a baking pan (I used a glass pie plate) and toss with a few Tablespoons of olive oil and minced garlic. Bake slowly at 375 - 400 degrees until the croutons are crunchy...stir and toss the croutons a few times while baking and watch them carefully so that they do not get too brown (they get a bit bitter when brown)...just bake until crunchy. Remove them from the oven and cool. The subtle lemon flavor makes this a perfect crouton recipe for a caesar salad. Or, if you don't make croutons, simply top the lemony bread with garlic butter after you remove it from the micro and then top with shredded mozzarella and bake for a lovely cheese bread. Yum.

God bless.

angela233 · 09-09-2005, 12:44 PM

sweettlc - that sounds delicious!!

has anybody tried making and freezing the crusts and/or the whole pizza? i'd love to have a couple of frozen pizza's ready to whip out but wondered if it got soggy/ stale by freezing?

thanks

angela

underHiswing · 01-10-2006, 01:23 PM

bump...

Maggy · 01-11-2006, 04:44 PM

So glad I found this thread!! Thank you all for the great recipe ideas! Can't wait to try this!

Purrgirl · 01-11-2006, 09:18 PM

I finally tried and I will certainly be having again! It was surprisingly filling!

Who has tried to freeze these? Was it successful?

PinkElephants · 01-11-2006, 10:22 PM

Tried these today, been craving pizza for a bit now.

Would love to know if anyone has tried to freeze as well

Thanks for the great recipe!

LindaSue · 01-12-2006, 04:29 AM

Quote:

Originally Posted by PinkElephants

Tried these today, been craving pizza for a bit now.

Would love to know if anyone has tried to freeze as well

Thanks for the great recipe!

I'm sure that the crusts would freeze very well.

04-01-2005, 07:34 PM	#62
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	My non low carbing brother tried the pizzas that I made last night using these wonderful crusts and he LOVED them. He thought that the nutty flavor from the golden flax that I used reminded him of the Red Baron Mexican Pizza crusts. Soooo...I will be making Mexican pizzas in the next few days. I will bake the crusts covered in taco meat and cheese and then I will add some shredded lettuce and diced tomatos when they come out of the oven...MMMMMMM...I can't wait. Also, PhillyTwinsMom, I use large low carb tortillas to make chimichangas and they come out AWESOME. I posted a recipe with a picture in the recipe room...you should be able to find the recipe by doing a search for "chimichangas" in the recipe room. God bless. __________________ My husband and I have lost a combined total of over FIFTY pounds!! We LOVE low carbing!!

01-11-2006, 04:44 PM	#87
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,419 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	So glad I found this thread!! Thank you all for the great recipe ideas! Can't wait to try this! Last edited by Maggy; 01-11-2006 at 04:47 PM..

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04-02-2005, 09:18 PM	#64
nurseypoo5 Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Keller, TX Posts: 4,925 Gallery: nurseypoo5 Stats: 270/205.6/155 WOE: HHCG original plan Start Date: start 2001 obviously yoyo girl :(	one more time.... CAN I HAVE THIS ON INDUCTION... drooling here guys!

04-03-2005, 05:27 AM	#65
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I'm pretty sure it would be ok for induction, nurseypoo5. The only questionable ingredient is the flax, but that's mostly fiber anyway.

04-03-2005, 12:58 PM	#67
Nana Susie Senior LCF Member Join Date: Sep 2003 Posts: 852 Gallery: Nana Susie WOE: Atkins Start Date: 8-2-08	I made the pizza last night. It's a keeper! Thanks for sharing!!!

04-03-2005, 03:05 PM	#68
teachmid Senior LCF Member Join Date: Jun 2002 Location: Oklahoma Posts: 244 Gallery: teachmid Stats: 227/224/175 WOE: Atkins Start Date: 4/1/05 (restarted)	bump

04-06-2005, 10:20 AM	#70
angelstitcher Major LCF Poster! Join Date: Oct 2003 Posts: 2,978 Gallery: angelstitcher Stats: 259/252/185 WOE: 17 Day Diet Start Date: restarted 6/12/11	I made this last night, it is so nice to be able to have pizza again, crust and all! Next time I need to make the crust a little thinner so it crisps up a bit more. Its delicious!

04-10-2005, 05:31 AM	#71
wantintolose Senior LCF Member Join Date: Mar 2004 Location: Canada Posts: 574 Gallery: wantintolose Stats: 287/277/180 5'6 35yrs. old WOE: Weight Watchers Start Date: March 24/2004	I just wanted to say Thank You for this wonderful recipe!! I have made this recipe 4 times in the last week. LOVE IT!! I have yet to actually make pizza out of it though..I have found that it makes amazing garlic cheese bread!

04-10-2005, 03:10 PM	#72
Wine2 Senior LCF Member Join Date: May 2003 Posts: 915 Gallery: Wine2 Stats: 5'7 53 y.o.189/175/165 (size:14,12,10) WOE: JUDDD Start Date: 12/26/11	Wantintolose, that's a great idea to make cheese toast, esp. to bring to work for lunch! Thanks. I make the deep dish pizza when I make a big pizza for the family, so this is a great idea for just myself!

04-10-2005, 05:12 PM	#73
notfatforlong Senior LCF Member Join Date: Mar 2004 Location: Missouri Posts: 595 Gallery: notfatforlong Stats: 194/148/140 Restart 180/138/140 WOE: Atkins Start Date: 1/14/04 Restart 1/03/08	I've never purchased flax meal before. I checked Netrition's website and they have golden organic or organic. Which one should I purchase and why??? Thanks in advance.

04-10-2005, 07:05 PM	#74
Lisam1131 Major LCF Poster! Join Date: May 2003 Location: New York Posts: 1,043 Gallery: Lisam1131 WOE: ATKINS	I've made this a few times and just LOVE IT!!!

04-11-2005, 04:23 AM	#75
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,601 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I get the golden, as do alot of others here ,,it is milder tasting and looks better in your recipes too.

05-21-2005, 11:39 PM	#76
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	Hello. I already posted to this thread at least once already, but I just had to post again!! My husband and I have had these several times. My husband has lost about 12 pounds in three weeks on induction and he has included these breads. We have used them as pizza crust and we have also microwaved them and crisped them up on the grill to eat as a flat bread served with butter mixed with garlic and fresh herbs. We have also made Italian sandwiches by grilling Italian sausages, green peppers and onions and serving them in the breads with some garlic mayo. YUM!! This recipe is AWESOME...one of my low carb favorites...it's very versatile. Thanks again for the recipe. God bless.

05-23-2005, 03:57 AM	#77
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: Jalisco, MX (formerly NY,NY) Posts: 14,574 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	Glad you're enjoying it. I am too! I have it at least a few times per week.

05-30-2005, 05:01 AM	#78
just4peas MAJOR LCF POSTER! Join Date: Sep 2004 Location: Minneapolis, MN Posts: 2,317 Gallery: just4peas Stats: 209/145\|161/136 WOE: Whole Foods LC Start Date: 9/14/04\|11/25/07	I have one in the oven right now, it looks fabulous! can't wait to eat it loL!

05-30-2005, 08:46 AM	#79
Jebber Blabbermouth!!! Join Date: Aug 2002 Posts: 7,319 Gallery: Jebber Stats: 187/179.4/127 WOE: Atkins 72 Start Date: For good 03/25/12	I wonder if you could make 2 and use a large circle cookie cutter (or glass) to cut out a hamburger bun??? Hmmmmm...I might try that tonight!!! I'll let you know!!!!

05-30-2005, 09:47 PM	#80
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	Jebber, I have made hamburger buns with these. I just make up the batter as I would for one pizza. I then grease a glass pie plate and carefully pour the batter into two small circles and I put them in the microwave for the same amount of time that I do if I make pizza crusts with the batter. They definately expand in the micro. They aren't perfectly round usually when they are done, but they're close. They work well for buns. I make them up while my burgers are grilling and right at the last minute, I crisp the "buns" up on the grill. God bless.

06-01-2005, 08:07 PM	#81
CrystalD1981 Senior LCF Member Join Date: Mar 2004 Location: Texas Posts: 78 Gallery: CrystalD1981 Stats: 240/205/155 WOE: Atkins Start Date: re-inducted October 2005	This was so good I made it tonight.. Ive been craving pizza for a while and to get something that actually tastes like pizza was a very nice treat! Thanks for the Idea!!!! you rock!

08-14-2005, 08:54 AM	#82
jdennysgirl Senior LCF Member Join Date: Jan 2002 Location: Indiana Posts: 320 Gallery: jdennysgirl	Could this be made with all CarbQuik instead of the flax. I hate flax.

08-15-2005, 02:08 PM	#83
angela233 MAJOR LCF POSTER! Join Date: Feb 2004 Location: SF bay area Posts: 2,101 Gallery: angela233 Stats: 142 5' tall WOE: atkins	this is soooooooooo good - i've put off trying it because I have only liked the sweet flax recipes NEVER the savory ones - well i don't know if my tastes have changed or what - BUT I LOVED it!! I made tortilla pizzas for the rest of the family and made this for myself! it was quick, easy, delicious and cheap - what else can you ask for!! angela

09-08-2005, 07:16 PM	#84
SweetTLC Senior LCF Member Join Date: Mar 2002 Location: Minnesota Posts: 216 Gallery: SweetTLC WOE: Atkins/moderate carbs. Start Date: Re-inducted mid September 2004.	Hi there. I tried this today... Savory Lemon and Garlic Croutons: Mix up a batch of the flatbread/crust but instead of the water, add lemon juice instead. Also, mix in some grated lemon peel. Microwave as directed in the original recipe. Then, cut into large crouton size pieces. Put the croutons in a baking pan (I used a glass pie plate) and toss with a few Tablespoons of olive oil and minced garlic. Bake slowly at 375 - 400 degrees until the croutons are crunchy...stir and toss the croutons a few times while baking and watch them carefully so that they do not get too brown (they get a bit bitter when brown)...just bake until crunchy. Remove them from the oven and cool. The subtle lemon flavor makes this a perfect crouton recipe for a caesar salad. Or, if you don't make croutons, simply top the lemony bread with garlic butter after you remove it from the micro and then top with shredded mozzarella and bake for a lovely cheese bread. Yum. God bless.

09-09-2005, 12:44 PM	#85
angela233 MAJOR LCF POSTER! Join Date: Feb 2004 Location: SF bay area Posts: 2,101 Gallery: angela233 Stats: 142 5' tall WOE: atkins	sweettlc - that sounds delicious!! has anybody tried making and freezing the crusts and/or the whole pizza? i'd love to have a couple of frozen pizza's ready to whip out but wondered if it got soggy/ stale by freezing? thanks angela

01-10-2006, 01:23 PM	#86
underHiswing Senior LCF Member Join Date: Jun 2004 Location: Florida Posts: 795 Gallery: underHiswing Stats: Size 14/6-8/8 WOE: moderate carb, whole foods Start Date: 7/03	bump...

01-11-2006, 09:18 PM	#88
Purrgirl Big Yapper!!!! Join Date: Aug 2004 Location: Michigan Posts: 9,962 Gallery: Purrgirl Stats: 146/128 5'6 WOE: Vegetarian	I finally tried and I will certainly be having again! It was surprisingly filling! Who has tried to freeze these? Was it successful?

01-11-2006, 10:22 PM	#89
PinkElephants Junior LCF Member Join Date: Dec 2005 Location: Indiana Posts: 5 Gallery: PinkElephants Stats: 224/216.2/145? WOE: Atkins Start Date: January 2006	Tried these today, been craving pizza for a bit now. Would love to know if anyone has tried to freeze as well Thanks for the great recipe!