Polly Want A Thin And Crispy Cheese Cracker Pizza - Page 2

Kevinpa · 10-10-2006, 05:49 AM

I was just looking over the directions and I realized something I forgot to include.

Once the crust is set and firm........I transfer it to another sheet of parchment or non-stick foil before I garnish it and put it back in the oven. Otherwise the original parchment can get soggy from the oils in the cheese. This keeps the crust from being greasy.

Maggy · 10-10-2006, 09:22 AM

Thanks for that update Kevin....I'm planning on making this today

Brendajm · 10-15-2006, 04:17 PM

bumping this up as i want to make this in a day or too, has anyone else tried this yet??

SugarBabi · 10-15-2006, 05:20 PM

Yes, I made this the other day for a quick lunch. I didn't have the same kind of cheeses except for the cheddar, but it turned out very nice. I added pepperoni and mushrooms for the topping and split it with my husband. We both liked it a lot. It's definitely a keeper!

hirezmary · 10-17-2006, 03:40 PM

That cheese crust sounds great. I'm personally still struggling with trying to come up with a good cracker recipe kind of either like a waverly or a ritz cracker. I've tried various of almond thins, which are ok, but I'm longing for a more traditional buttery tasting cracker. Any takers?

Pam · 10-18-2006, 08:02 AM

Quote:

Originally Posted by hirezmary

That cheese crust sounds great. I'm personally still struggling with trying to come up with a good cracker recipe kind of either like a waverly or a ritz cracker. I've tried various of almond thins, which are ok, but I'm longing for a more traditional buttery tasting cracker. Any takers?

Try this recipe. It's from LindaSue's website:

http://users3.ev1.net/~fontlady/ritzy_crackers.html

Vikki99 · 10-18-2006, 06:40 PM

My Goodness It was sooo Yummy!!!

I cooked it today. Instead of the Wheat protein isolate 5000 (Which I just order today). I use 3/4 soy flour and 3/4 Protein Whey. I also Used some 3 tbs of parmesan cheese. 3 tbs of garlic power. 3 tbs of italian season.

my crust was brown and it was good!!

Even my DH love the pizza and he is a picky eater to the max!!

Kevinpa !!

Kevinpa · 01-11-2007, 01:26 AM

Bumping for anybody who may be looking for a Super Bowl or Playoff Party Idea.

Kevinpa · 04-28-2007, 02:17 PM

I had some HC friends over last night and fixed this as a snack while we were watching a movie "The pursuit of Happiness" <-- good flix. They left raving about that pizza and asking for the recipe

amygirl_011 · 04-29-2007, 05:23 PM

Kevin, do you think that anything else could be used in place of the wheat protein isolate? I really want to try this, but I am allergic to gluten.
TIA!

Kevinpa · 04-29-2007, 05:29 PM

Quote:

Originally Posted by amygirl_011

Kevin, do you think that anything else could be used in place of the wheat protein isolate? I really want to try this, but I am allergic to gluten.
TIA!

Sure, I know people with the same allergy who have used plain unflavored whey protein or soy flour/powder and told me it turned out great for them. The flour is minimal and is basically just a binder with the egg to hold the cheeses together.

amygirl_011 · 04-29-2007, 05:33 PM

awesome! thank you for that, I look forward to making it!

BeingHealthy · 05-15-2007, 12:35 PM

Thank you soooo much for this recipe! I've always just fried up pizza toppings in a pan to get my pizza fix but always wished I could have a good crust to pick it up with. I've tried making pizza on low carb toast but it isn't quite the same. This is awesome. I just ate half the pie!!!

I was so anxious to try it and so hungry that I couldn't stop myself. Next time I will make sure I fill up with a good salad before the pizza is done.

I found Danish Fontina and since I don't know much about cheeses, figured this was just the 'full name'. I googled when I got back and found out there is a fontina cheese but the differences are minimal. The Danish fontina is some STANKY cheese. Is the fontina also so stinky???

Kevinpa · 05-15-2007, 03:41 PM

Quote:

Originally Posted by BeingHealthy

The Danish fontina is some STANKY cheese. Is the fontina also so stinky???

No, it is not always stinky. There are certain brands that have no odor at all. The bottom line s they all have a very good taste. I use a brand I get from Sam's Club called Danamark which is actually a swiss made cheese.

One of the great things about this recipe and the recipe for the cheese crackers is it truely does not matter which kind of cheese you use as long as its a blend of cheeses you like. If you look at the poly want a cracker thread that I made today, used a completetly diferent blend a of cheeses and they were great.

BeingHealthy · 05-15-2007, 04:23 PM

Quote:

Originally Posted by Kevinpa

No, it is not always stinky. There are certain brands that have no odor at all. The bottom line s they all have a very good taste. I use a brand I get from Sam's Club called Danamark which is actually a swiss made cheese.

One of the great things about this recipe and the recipe for the cheese crackers is it truely does not matter which kind of cheese you use as long as its a blend of cheeses you like. If you look at the poly want a cracker thread that I made today, used a completetly diferent blend a of cheeses and they were great.

I tried a sliver of the Danish Fontina before I mixed it into the batter. I didn't really like the taste but the finished crust was awesome. I'll have to check out other brands. The house was a little stinky from the odor but maybe it was just me, cuz the kiddos didn't comment. They usually do when there are interesting scents. Thank you for the info. I'm def. going to make the crackers. I'm gonna cruise your site for more great recipes.

SkeeterN · 05-16-2007, 08:17 AM

I have all ingredients except pepperoni. I wonder if I could use browned hamburger, green peppers, onions and maybe some crumbled bacon. HUM I think I will surprise DH for lunch! Tee Hee. Except I will use mozzarella I don't use those other cheeses.

wolverineislowcarb · 06-18-2007, 07:06 AM

I finally made this on Saturday night. I made it exactly like the recipe you posted and I thought it was great. I even had my wife who is not doing LC try it and she thought it was good as well. The only thing I did differenly was I let it bake the second time for longer than 12 minutes as it didn't look quite done enough at that point. I ate a little over half of it for dinner that night the rest cold for breakfast the next day. As much as I liked it right out of the oven, I think it was even better cold. It really tasted like any other codl pizza I've had. Great recipe.

nolagina · 06-20-2007, 08:30 AM

I made this Monday night.. It was great! I may need to cook mine at 350 vs. 375 because it got really dark and almost burned in the second baking.

But I used Nathan's Beef Hot Dogs, Turkey Pepperoni and fresh mushrooms. I cut into 4 pieces. I used a Fontina, Asiago, Parmesan blend from Whole Foods for the crust along with the cheddar.

Thanks, Kevin for this great recipe!

scorpgc · 06-20-2007, 11:03 AM

Quote:

Originally Posted by Kevinpa

Sure, I know people with the same allergy who have used plain unflavored whey protein or soy flour/powder and told me it turned out great for them. The flour is minimal and is basically just a binder with the egg to hold the cheeses together.

Kevin: Would Carbalose or CQ be an acceptable substitute if I don't have the Wheat Protein Isolate?

Thanks-

scorpgc · 06-20-2007, 11:08 AM

Quote:

Originally Posted by scorpgc

Kevin: Would Carbalose or CQ be an acceptable substitute if I don't have the Wheat Protein Isolate?

Thanks-

Sorry for the repeat, I see my question was answered already on page 2. Thanks!

LowCarbChick · 06-30-2007, 05:12 PM

Bumpin' because I have had a huge craving for pizza the last few days, so instead of being bad and going out for pizza, I'm gonna make this!!! Delish!!!

Sharis · 06-30-2007, 09:17 PM

Delicious!! I just made this but used sausage, spinach and a little onion on top. Really, really good!

HevinMonkey · 06-30-2007, 10:09 PM

Could anyone give me any good ideas on what type of sauces are being used for this pizza? Thanks!

Kevinpa · 06-30-2007, 10:23 PM

Quote:

Originally Posted by HevinMonkey

Could anyone give me any good ideas on what type of sauces are being used for this pizza? Thanks!

My favorite is Delallo Pizza Sauce and when I can't find that I use Gia Russa Pizza Sauce. They are 3 and 4 carb respectively per 1/4 cup. I never use more than 6 T. of sauce on any pizza I make. Using more than that only make a pizza soggy IMHO.

Sharis · 06-30-2007, 10:39 PM

I must confess I used spaghetti sauce from a jar and added some pizza seasoning to it.

giovannip811 · 07-01-2007, 09:40 AM

That pizza looks wonderful and I have to try that recipe soon, yummy!

realityjunkee · 07-01-2007, 10:51 AM

Has anyone every tried just adding a layer of thin sliced tomato instead of pizza sauce? Since starting this WOE, pizza/spaghetti sauce makes me sick--reflux I think.

Kevinpa · 07-01-2007, 11:06 AM

I never tried it but see no reason it would not work. It is a crust with toppings on it. I would guess your imagination is the limit, even a white pizza if you don't think sauce works for you.

05-15-2007, 12:35 PM	#43
BeingHealthy Senior LCF Member Join Date: Jul 2002 Location: Florida (Treasure Coast) Posts: 317 Gallery: BeingHealthy Stats: Female 44, 5'3"	Thank you soooo much for this recipe! I've always just fried up pizza toppings in a pan to get my pizza fix but always wished I could have a good crust to pick it up with. I've tried making pizza on low carb toast but it isn't quite the same. This is awesome. I just ate half the pie!!! I was so anxious to try it and so hungry that I couldn't stop myself. Next time I will make sure I fill up with a good salad before the pizza is done. I found Danish Fontina and since I don't know much about cheeses, figured this was just the 'full name'. I googled when I got back and found out there is a fontina cheese but the differences are minimal. The Danish fontina is some STANKY cheese. Is the fontina also so stinky??? __________________ BeingHealthy (BH)

10-10-2006, 05:49 AM	#31
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I was just looking over the directions and I realized something I forgot to include. Once the crust is set and firm........I transfer it to another sheet of parchment or non-stick foil before I garnish it and put it back in the oven. Otherwise the original parchment can get soggy from the oils in the cheese. This keeps the crust from being greasy.

10-10-2006, 09:22 AM	#32
Maggy MAJOR LCF POSTER! Join Date: Jul 2005 Posts: 1,463 Gallery: Maggy Stats: 158/123/125 height 5'5 WOE: Atkins Start Date: 3/05	Thanks for that update Kevin....I'm planning on making this today

10-15-2006, 04:17 PM	#33
Brendajm 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	bumping this up as i want to make this in a day or too, has anyone else tried this yet??

10-15-2006, 05:20 PM	#34
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,263 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Yes, I made this the other day for a quick lunch. I didn't have the same kind of cheeses except for the cheddar, but it turned out very nice. I added pepperoni and mushrooms for the topping and split it with my husband. We both liked it a lot. It's definitely a keeper!

10-17-2006, 03:40 PM	#35
hirezmary Senior LCF Member Join Date: Feb 2005 Location: Northern CA Posts: 453 Gallery: hirezmary Stats: 195/160/145 WOE: Semi-Atkins Start Date: January 2005	That cheese crust sounds great. I'm personally still struggling with trying to come up with a good cracker recipe kind of either like a waverly or a ritz cracker. I've tried various of almond thins, which are ok, but I'm longing for a more traditional buttery tasting cracker. Any takers?

10-18-2006, 06:40 PM	#37
Vikki99 Senior LCF Member Join Date: Sep 2006 Location: Atlanta, GA Posts: 118 Gallery: Vikki99 Stats: 401/190--Training like Rocky!!! WOE: Carbohydrate Addicts Diet Start Date: November 24, 2008	My Goodness It was sooo Yummy!!! I cooked it today. Instead of the Wheat protein isolate 5000 (Which I just order today). I use 3/4 soy flour and 3/4 Protein Whey. I also Used some 3 tbs of parmesan cheese. 3 tbs of garlic power. 3 tbs of italian season. my crust was brown and it was good!! Even my DH love the pizza and he is a picky eater to the max!! Kevinpa !!

01-11-2007, 01:26 AM	#38
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Bumping for anybody who may be looking for a Super Bowl or Playoff Party Idea.

04-28-2007, 02:17 PM	#39
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I had some HC friends over last night and fixed this as a snack while we were watching a movie "The pursuit of Happiness" <-- good flix. They left raving about that pizza and asking for the recipe

04-29-2007, 05:23 PM	#40
amygirl_011 Senior LCF Member Join Date: Jul 2004 Location: Minnesota Posts: 969 Gallery: amygirl_011 Stats: 155/142.5/127 5"5	Kevin, do you think that anything else could be used in place of the wheat protein isolate? I really want to try this, but I am allergic to gluten. TIA!

04-29-2007, 05:33 PM	#42
amygirl_011 Senior LCF Member Join Date: Jul 2004 Location: Minnesota Posts: 969 Gallery: amygirl_011 Stats: 155/142.5/127 5"5	awesome! thank you for that, I look forward to making it!

05-16-2007, 08:17 AM	#46
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 10,262 Gallery: SkeeterN Stats: 160/115 Age 49 Height 4'11 WOE: 4 years on Atkins	I have all ingredients except pepperoni. I wonder if I could use browned hamburger, green peppers, onions and maybe some crumbled bacon. HUM I think I will surprise DH for lunch! Tee Hee. Except I will use mozzarella I don't use those other cheeses.

06-18-2007, 07:06 AM	#47
wolverineislowcarb Junior LCF Member Join Date: Sep 2006 Location: Columbus, OH Posts: 40 Gallery: wolverineislowcarb Stats: 427/340/250 WOE: Atkins Start Date: April 2006	I finally made this on Saturday night. I made it exactly like the recipe you posted and I thought it was great. I even had my wife who is not doing LC try it and she thought it was good as well. The only thing I did differenly was I let it bake the second time for longer than 12 minutes as it didn't look quite done enough at that point. I ate a little over half of it for dinner that night the rest cold for breakfast the next day. As much as I liked it right out of the oven, I think it was even better cold. It really tasted like any other codl pizza I've had. Great recipe.

06-20-2007, 08:30 AM	#48
nolagina Senior LCF Member Join Date: Nov 2006 Location: Dallas and then where? Posts: 967 Gallery: nolagina Stats: 236/169/140 WOE: Protein Power Start Date: December 2006	I made this Monday night.. It was great! I may need to cook mine at 350 vs. 375 because it got really dark and almost burned in the second baking. But I used Nathan's Beef Hot Dogs, Turkey Pepperoni and fresh mushrooms. I cut into 4 pieces. I used a Fontina, Asiago, Parmesan blend from Whole Foods for the crust along with the cheddar. Thanks, Kevin for this great recipe!

06-30-2007, 05:12 PM	#51
LowCarbChick Senior LCF Member Join Date: Oct 2002 Posts: 343 Gallery: LowCarbChick Stats: First Time -265/219 RESTART 8/20/08 - 252/246/150 WOE: Atkins, baby! Start Date: Start - 12/27/06 - Restart 8/20/08	Bumpin' because I have had a huge craving for pizza the last few days, so instead of being bad and going out for pizza, I'm gonna make this!!! Delish!!!

06-30-2007, 09:17 PM	#52
Sharis MAJOR LCF POSTER! Join Date: Jan 2001 Posts: 1,617 Gallery: Sharis	Delicious!! I just made this but used sausage, spinach and a little onion on top. Really, really good!

06-30-2007, 10:09 PM	#53
HevinMonkey Senior LCF Member Join Date: Aug 2005 Location: ~ Heart's in Texas ~ Posts: 473 Gallery: HevinMonkey Stats: SZ 16/SZ 8/SZ 6, 5'8 WOE: Atkins Start Date: Re-Induct and Quit Aspartame March 2008	Could anyone give me any good ideas on what type of sauces are being used for this pizza? Thanks!

06-30-2007, 10:39 PM	#55
Sharis MAJOR LCF POSTER! Join Date: Jan 2001 Posts: 1,617 Gallery: Sharis	I must confess I used spaghetti sauce from a jar and added some pizza seasoning to it.

07-01-2007, 09:40 AM	#56
giovannip811 Senior LCF Member Join Date: May 2007 Location: on long island in new york Posts: 222 Gallery: giovannip811 Stats: 192/173.0/160 WOE: CAD Start Date: July 24 2007	That pizza looks wonderful and I have to try that recipe soon, yummy!

07-01-2007, 10:51 AM	#57
realityjunkee MAJOR LCF POSTER! Join Date: Apr 2007 Location: Missouri, USA Posts: 1,734 Gallery: realityjunkee Stats: 326/183.2/150 WOE: Atkins--you betcha! Start Date: March 2007	Has anyone every tried just adding a layer of thin sliced tomato instead of pizza sauce? Since starting this WOE, pizza/spaghetti sauce makes me sick--reflux I think.

07-01-2007, 11:06 AM	#58
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I never tried it but see no reason it would not work. It is a crust with toppings on it. I would guess your imagination is the limit, even a white pizza if you don't think sauce works for you.