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#1 |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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Most Awesome Pizza
I was craving pizza tonight...I mean REALLY craving pizza! My plans were to make LindaSue's deep dish pizza. I ended up working late and the weather is so bad I went straight home without stopping at the grocery store.
So...I made do with what I had. The crust: 1/4 c flaxmeal 1/4 tsp baking powder 1/4 tsp garlic salt 1/4 tsp onion salt 1 packet Splenda 1 tbs Italian seasoning 1 tbs grated parmesan 1 egg 2 tsp water Mix dry ingredients, then add egg and water. Spay a dinner plate with Pam and spread mixture into plate. (Will be about the size of a 'personal pizza') Microwave for about 1 minute 40 seconds. Slide off plate into a pam sprayed frying pan and brown both sides on high. Place crust on a cookie sheet lined with parchment paper. Spread pizza sauce over crust almost to edges. Top with cheese of your choice (I used a moz./jack blend) and toppings of your choice. Pepperoni and mushroom for me. Heat in oven at about 350 until cheese melts and toppings reach desired 'doneness'. Cut into 4ths and enjoy. It looks like pizza, tastes like pizza, you can pick it up and eat it like pizza, has that crunch like a thin crust pizza. I loved it....and wouldn't you know...by the time I finished making it I was hungry and ate it (the whole thing!) without taking a pic!
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Tyler's myspace Excellence is achieved by the mastery of fundamentals. **Vince Lombardi It isn't the great big pleasures that count the most; it's making a great deal out of the little ones. ** Jean Webster |
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#3 |
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Blabbermouth!!!
Join Date: Jul 2002
Location: Volunteer State
Posts: 7,241
Gallery: Sweeteater
Stats: Starting over 01.08
WOE: Lower Carb
Start Date: February 15, 2001
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oh, no! No pic!
I guess I can understand. Maybe next time.![]() |
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#4 |
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Senior LCF Member
Join Date: Jun 2004
Location: Florida
Posts: 799
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
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How creative...and it sounds really tasty! It reminded me of a takeoff on your "Flax-wich" bread...thanks for sharing!
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#6 |
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Senior LCF Member
Join Date: Jun 2004
Location: Florida
Posts: 799
Gallery: underHiswing
Stats: Size 14/6-8/8
WOE: moderate carb, whole foods
Start Date: 7/03
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WOW, Tyler...I hadn't eaten lunch yet so I thought that I would give this a try! It was SOOOO GOOD!! (I'm still eating it as I type! It honestly kind of reminds me of a whole wheat pizza crust...just so tasty! I love your idea of using the flax meal! I did just some tiny tweaking. I only ended up using a half packet of Splenda (just to suit my own taste). I also didn't have garlic or onion salt so I just used powder with some salt added and also used less Italian seasoning. I lightly oiled my plate (and pan thereafter) with olive oil instead of the Pam and just threw it under the toaster oven broiler for a bit. My toppings were some parsley pesto (that I had made yesterday), along with some dabs of Hunt's sauce right from the can, mushrooms and mozzarella. Necessity is the mother of invention...you wanted pizza, used what you had on hand, and the results were delicious! This definitely is a KEEPER in my estimation! THANKS again!! Laurie |
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#7 |
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Way too much time on my hands!
Join Date: Jun 2002
Location: Kansas
Posts: 20,113
Gallery: CarolynF
Stats: 195/144/139
WOE: Eat Fat, Get Thin/I Can Make You Thin
Start Date: January 2001
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Tyler: I'm dying to try this..Love my flaxseed..Might bake it on
my oven stone to get it crispy... I posted this on the Goldie Board for you as our ladies love their flax and didn't want them to miss it.. |
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#8 | |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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#9 | |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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#10 |
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Senior LCF Member
Join Date: Sep 2004
Location: Lehigh Valley, PA
Posts: 797
Gallery: Davian
Stats: 239 start/149/163 baby born!
WOE: Maintenance plus.....
Start Date: 02/24/04
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Oh my house smells Delish!
What a great quick recipe. DD and I just split this for lunch. I, also, used a little less Splenda but did everything else the same. It was great and I love to use my flax as well. Thanks for sharing! |
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#12 | |
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Very Gabby LCF Member!!!
Join Date: Jun 2002
Location: Cave Creek Az.
Posts: 3,713
Gallery: Tater Head
Stats: 210/186/135
WOE: Protein Power
Start Date: January 5th 2005
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#13 |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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Made this again last night. I remembered to take a picture this time.....I'm no food photographer, but you get the idea!
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#14 |
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MAJOR LCF POSTER!
Join Date: Mar 2004
Location: Virginia
Posts: 2,221
Gallery: VAmomof2
Stats: 150/130/128-130
WOE: general lc and exercise
Start Date: Jan 2004
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I made this last night (just reduced the splenda) and it was yummy but a bit dry. I topped mine with ricotta, left over sauteed veggies and a little moz cheese - I think the sauce would have helped it. Next time, I might just add the toppings in the pan and cover to melt. I will also know not to crisp for so long but it is a definite keeper - I can't wait for DH to try it too. He does not lc but loves my flax bread.
Thanks Tyler! |
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#15 | |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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#17 |
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Senior LCF Member
Join Date: Oct 2004
Location: Indiana/Florida
Posts: 519
Gallery: Pam
Stats: 181/148/145
WOE: moderate carbs
Start Date: March 2001
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Tyler, I made your pizza for dinner tonight. To me, this is the best low carb crust I've tasted. I'd like to make it thicker, break it in pieces, and dip into extra virgin olive oil. Thanks so much for inventing this recipe! It's very tasty!!!!!!
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#18 |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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I'm loving this crust too!!
Tonight I made the crust without the Italian seasonings and Parmesan. Instead of pizza toppings, I topped it with well drained tuna and cheddar cheese. After melting the cheese I added sliced plum tomatoes and dipped it in ranch dressing...Oh MY!! It was absolutely delicious!!! |
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#19 |
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MAJOR LCF POSTER!
Join Date: Mar 2004
Location: Virginia
Posts: 2,221
Gallery: VAmomof2
Stats: 150/130/128-130
WOE: general lc and exercise
Start Date: Jan 2004
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My DH, who does not lc because he can eat anything and stay fit and trim, tried my leftovers today and just gushed about it. I am thinking of trying to sneak this into my DDs too. If they could not see the greenish tint, they might just go for it. I really can't wait to make this again and it was soooo easy.
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#20 |
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Why wait, just do it NOW!
Join Date: Feb 2004
Location: Central New Jersey
Posts: 1,966
Gallery: beeb
Stats: 168/ 151 / 140 5'5"
WOE: South Beach/Atkins
Start Date: Jan. 05
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I made this tonight for dinner and it was sooo good. I had to nuke it (microwave it) longer because I could not get the middle dry enough and when i tried to lift it off the plate after 1 minute 40 I almost lost it.
Could be the wattage of my microwave, but this is a great recipe and will make it over and over. YOU'RE SO SMART!!!!! Thank u!! ![]() |
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#21 |
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Senior LCF Member
Join Date: May 2004
Location: lancaster, Pa
Posts: 821
Gallery: Brendajm
Stats: 130/117/115
WOE: was atkins, now BFFM
Start Date: march, 2004
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has anyone ran this thru master cook to get the counts for this? I am really wanting to try this ,, sounds great. I always wait for all the tweaking and try the final results.
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#22 |
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Senior LCF Member
Join Date: Jan 2004
Location: Lake Kiowa TX
Posts: 287
Gallery: TXkim
Stats: 5'8" 155/127/125
WOE: Atkins
Start Date: April 2003
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I made this and decided to bake it in the oven. I made two batches and got 2 good sized pizzas on one large cookie sheet. I spread the batter pretty thin but the dough really puffed up during baking, so it could be spread even thinner for a larger crust next time. I prebaked it and then added sauce, cheese and toppings and returned to the oven to melt cheese. This was fantastic and very easy to pick up and eat!! I made one with splenda and one without and could not tell the difference, so I'll probably leave that out next time. Great recipe, tyler!!! Thanks so much.
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#23 |
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MAJOR LCF POSTER!
Join Date: Apr 2002
Location: South Jersey, but always a Texan
Posts: 1,775
Gallery: akmd65
Stats: 4x to 4/6 in three years
WOE: south beach - phase one
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I made this last night with 1/2 the seasonings and no splenda. WOW. this was very good! last night was pizza and wings night and i was able to really enjoy my pizza!
thanks for the recipe....anyone have the counts for this? |
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#25 |
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Big Yapper!!!!
Join Date: Jun 2002
Location: Spring, TX
Posts: 8,285
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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Here's what I get from MasterCook for just the crust:
227 Calories; 16g Fat; 14g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs I did tweak the seasonings a bit because I don't use onion or garlic salt (garlic salt has sugar in it). Here's what I entered in MC: 1/4 cup flaxmeal 1/4 tsp baking powder 1/8 tsp garlic powder 1/8 tsp onion powder 1/4 teaspoon salt 2 teaspoons granular Splenda 1 tbs Italian seasoning 1 tbs parmesan cheese 1 egg 2 tsp water |
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#26 |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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I used the powders and salt last night too. I was out of onion salt....or I lost it
It tasted the same. |
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#27 |
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Big Yapper!!!!
Join Date: Jun 2002
Location: Spring, TX
Posts: 8,285
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
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How much salt did you use, tyler43836? I was just guessing at the amount needed to replace what would have been in the onion and garlic salts.
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#28 | |
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Way too much time on my hands!
Join Date: Jul 2004
Location: New York, NY
Posts: 11,454
Blog Entries: 1
Gallery: tyler43836
Stats: ugh
WOE: Atkins
Start Date: Restart 3/31/08
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