pizza

bobo36us · 06-08-2007, 12:51 PM

[IMG]

[/IMG]

nero36 · 06-08-2007, 12:57 PM

Those are the types of pizzas we should all be eating...the non-existent ones

amygirl_011 · 06-08-2007, 01:24 PM

haha darn. I thought this was going to be some sort of 0carb pizza you discovered! (I wish!)

FatBack · 06-08-2007, 01:25 PM

me too!! hahaha!

virgobaby · 06-08-2007, 01:47 PM

I started another thread with 'real' pics!

It does exist!

Terri

bobo36us · 06-08-2007, 02:34 PM

Hi Everybody! First I start with the deep dish pizza in the recipe room. I like that recipe, but the pizza is in a baking pan and doesn't leave much room for toppings. So, I start with a huge pan (16"), multiply the crust ingredients by 1.5, and make a much thinner crust.

I also add about 2oz of chopped/diced pepperoni to the crust mixture. It adds a great flavor. I also try to use a different brand of pepperoni than the one that I top the pizza with, but the same brand would work too.

This looks thicker than it really is. It is actually a challenge to try to cover the whole pan. It is ready to go into the oven.

Here it is after baking. I might have left it in about one minute too long, but it turned out fine anyway.

Add your favorite toppings.

I use Trader Joes marinara. I used one cup, which added 10 net carbs. To be honest, the fresh tomatoes on top added waaaaaay more flavor than the sauce did. I think next time I will skip the sauce alltogether and add more fresh tomatoes instead.

Add 8oz of mozzarella

Add tomatoes

Add green pepper and onion

Add sausage. Make sure not to crumble the sausage too fine when pre cooking it. Leave some nice big chunks!

Add fresh ricotta. If you have never tried this before, you absolutely must!

Add pepperoni

Add mushrooms, and bake

Doesn't this look yummy????

You will never miss the crust!

This slice is about 450 calories, but it is HUGE! I only cut this whole large pizza into 8 slices because that is about how many calories I like per snack. You could easily cut this into 16 slices, or even smaller squares.

ShadyLola · 06-08-2007, 03:06 PM

Which recipe did you use? That looks gooood!!!

LadyJulieAnn · 06-08-2007, 03:11 PM

Thanks for sharing your pics! I am definitely going to try this.

Julie

bobo36us · 06-08-2007, 03:20 PM

Hello,

This is the recipe I used. I pretty much followed it to the letter except for the changes noted above each picture.

http://www.lowcarbfriends.com/recipe...cat/all/page/1

I have also found that the refrigeration part is optional. The pizza in the pics only cooled about an hour at room temp before I topped it and rebaked it.

As always, thanks again to Linda Sue!

Bobo

ajcav062197 · 06-08-2007, 04:56 PM

WOW!!! Thanks for sharing this... I have got to try it!!

AJ

Froggyjean · 06-08-2007, 05:26 PM

I already had Linda's recipe printed out. I have copied your notes on to it and I CAN'T WAIT to try it. It looks SO good!!!!
Thanks!

realityjunkee · 06-08-2007, 06:01 PM

Just be careful! If you eat 4 servings you will be really

Just know from experience, that's all...

BLUTTO66 · 06-19-2009, 07:29 PM

Hi Bobo. I can't wait to try this, because as much as I love Linda Sue's recipie, this little dego likes his pizza round and thin ( unless its deep dish or stuffed....one extreme or the other...lol ). Quick question, does the crust stick to the pan? If not, then how do you make it not stick? Please advise.

zizi · 06-20-2009, 04:37 AM

Looks yummy!!!!!!!!!

Gnossienne · 06-20-2009, 06:29 AM

Quote:

Originally Posted by BLUTTO66

Hi Bobo. I can't wait to try this, because as much as I love Linda Sue's recipie, this little dego likes his pizza round and thin ( unless its deep dish or stuffed....one extreme or the other...lol ). Quick question, does the crust stick to the pan? If not, then how do you make it not stick? Please advise.

I'm not sure whether you'll be interested in this idea or not - but I don't ever use a pizza pan for my pizzas. I free-form the crust by hand and with a rubber spatula. I'm not too fussed about having it perfectly round, you know? I use a silicone baking mat or some parchment. Glop the mixture on and fiddle with it until it's as thin as you like it. I sometimes make square shaped crusts too - easier to cut! It has never stuck, but I wonder if that has less to do with my baking surface and more to do with the natural grease/oil that comes from the cheese?

I recently made pizza sticks with the intention of covering them each with various and different toppings. They tasted so good alone, I just left them that way!

On lazy days, I just mix my 0 carb cheeses together, add an egg or two and leave it at that. It's just a base - doesn't have too be groovy-tasting all the time.

SCOTTSDALEJULIE · 06-20-2009, 12:05 PM

Blutto66, Spray the pan you are using with spray oil thenput parchement paper on top and spray that. Julie

BaileysGirl · 11-10-2009, 02:59 PM

God this looks good!!

translationmx · 11-10-2009, 10:06 PM

Wow, Bobo, you did it again!!! Bravo!

AMANDA320 · 03-18-2010, 11:49 AM

Looks amazing

WhatAMother · 03-18-2010, 11:52 AM

Oh YEAH!!! My husband has been DYING for some pizza! Thanks for the pics! I used to abhore meat, now I embrace it!

06-08-2007, 12:51 PM	#1
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	pizza [IMG][/IMG] Last edited by bobo36us; 06-08-2007 at 01:05 PM..

06-08-2007, 02:34 PM	#6
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	Sorry.......Here are the pics Hi Everybody! First I start with the deep dish pizza in the recipe room. I like that recipe, but the pizza is in a baking pan and doesn't leave much room for toppings. So, I start with a huge pan (16"), multiply the crust ingredients by 1.5, and make a much thinner crust. I also add about 2oz of chopped/diced pepperoni to the crust mixture. It adds a great flavor. I also try to use a different brand of pepperoni than the one that I top the pizza with, but the same brand would work too. This looks thicker than it really is. It is actually a challenge to try to cover the whole pan. It is ready to go into the oven. Here it is after baking. I might have left it in about one minute too long, but it turned out fine anyway. Add your favorite toppings. I use Trader Joes marinara. I used one cup, which added 10 net carbs. To be honest, the fresh tomatoes on top added waaaaaay more flavor than the sauce did. I think next time I will skip the sauce alltogether and add more fresh tomatoes instead. Add 8oz of mozzarella Add tomatoes Add green pepper and onion Add sausage. Make sure not to crumble the sausage too fine when pre cooking it. Leave some nice big chunks! Add fresh ricotta. If you have never tried this before, you absolutely must! Add pepperoni Add mushrooms, and bake Doesn't this look yummy???? You will never miss the crust! This slice is about 450 calories, but it is HUGE! I only cut this whole large pizza into 8 slices because that is about how many calories I like per snack. You could easily cut this into 16 slices, or even smaller squares.

06-08-2007, 03:20 PM	#9
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	Full recipe Hello, This is the recipe I used. I pretty much followed it to the letter except for the changes noted above each picture. http://www.lowcarbfriends.com/recipe...cat/all/page/1 I have also found that the refrigeration part is optional. The pizza in the pics only cooled about an hour at room temp before I topped it and rebaked it. As always, thanks again to Linda Sue! Bobo

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

06-08-2007, 12:57 PM	#2
nero36 Senior LCF Member Join Date: Jan 2007 Location: Rochester NY Posts: 357 Gallery: nero36 Stats: Hunting my way to onederland WOE: Fast 5 and Warrior Fasting Start Date: June 1st, 2007	Those are the types of pizzas we should all be eating...the non-existent ones

06-08-2007, 01:24 PM	#3
amygirl_011 Senior LCF Member Join Date: Jul 2004 Location: Minnesota Posts: 923 Gallery: amygirl_011 Stats: 155/142.5/127 5"5	haha darn. I thought this was going to be some sort of 0carb pizza you discovered! (I wish!)

06-08-2007, 01:25 PM	#4
FatBack Senior LCF Member Join Date: May 2007 Location: New Jersey Posts: 112 Gallery: FatBack Stats: 304/255/175 WOE: Atkins Start Date: 03/18/2008	me too!! hahaha!

06-08-2007, 01:47 PM	#5
virgobaby Senior LCF Member Join Date: Jul 2003 Location: Columbus, OH Posts: 513 Gallery: virgobaby Stats: 168.0/140.6/119.0 5'4" WOE: hCG Start Date: 03/08/12	I started another thread with 'real' pics! It does exist! Terri

06-08-2007, 03:06 PM	#7
ShadyLola Junior LCF Member Join Date: Aug 2004 Location: Neverland Posts: 38 Gallery: ShadyLola	Which recipe did you use? That looks gooood!!!

06-08-2007, 03:11 PM	#8
LadyJulieAnn Senior LCF Member Join Date: Apr 2007 Location: Richmond, VA Posts: 590 Gallery: LadyJulieAnn Stats: losing inches WOE: low carb Start Date: 2/23/09-re-focused	Thanks for sharing your pics! I am definitely going to try this. Julie

06-08-2007, 04:56 PM	#10
ajcav062197 Senior LCF Member Join Date: Jul 2006 Location: Austin, TX Posts: 980 Gallery: ajcav062197 Stats: 227/162 5'5" WOE: Atkins Start Date: 4/2/11	WOW!!! Thanks for sharing this... I have got to try it!! AJ

06-08-2007, 05:26 PM	#11
Froggyjean Senior LCF Member Join Date: Apr 2007 Location: TX Posts: 455 Gallery: Froggyjean Stats: 199.6/176.4/150 WOE: Low Carb Start Date: April 9, 2007	I already had Linda's recipe printed out. I have copied your notes on to it and I CAN'T WAIT to try it. It looks SO good!!!! Thanks!

06-08-2007, 06:01 PM	#12
realityjunkee MAJOR LCF POSTER! Join Date: Apr 2007 Location: Missouri, USA Posts: 2,833 Gallery: realityjunkee Stats: 326/193.1/150 WOE: Atkins--you betcha! Start Date: March 2007	Just be careful! If you eat 4 servings you will be really Just know from experience, that's all...

06-19-2009, 07:29 PM	#13
BLUTTO66 Senior LCF Member Join Date: Oct 2008 Location: Byron, Illinois Posts: 172 Gallery: BLUTTO66 Stats: 425/319/285 WOE: Modified Low Carbs Start Date: Latest Restart -MAY 2ND 2008	Hi Bobo. I can't wait to try this, because as much as I love Linda Sue's recipie, this little dego likes his pizza round and thin ( unless its deep dish or stuffed....one extreme or the other...lol ). Quick question, does the crust stick to the pan? If not, then how do you make it not stick? Please advise.

06-20-2009, 04:37 AM	#14
zizi Very Gabby LCF Member!!! Join Date: Jul 2004 Location: Earth Posts: 4,953 Gallery: zizi Stats: Over 84 lbs. lost in ~16 months. Goal @ 3/2011 WOE: Low Carb Eclectic Start Date: LAST Restart Mid-March 2010	Looks yummy!!!!!!!!!

11-10-2009, 10:06 PM	#18
translationmx Major LCF Poster! Join Date: Jun 2009 Posts: 1,211 Gallery: translationmx Stats: 180/136 now 167/157.5/140 WOE: IF / whole foods / potato hack Start Date: Every day!!	Wow, Bobo, you did it again!!! Bravo!

06-20-2009, 12:05 PM	#16
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Blutto66, Spray the pan you are using with spray oil thenput parchement paper on top and spray that. Julie

11-10-2009, 02:59 PM	#17
BaileysGirl Major LCF Poster! Join Date: Oct 2009 Location: Atlanta, GA Posts: 1,639 Gallery: BaileysGirl Stats: 222/190.5/175 WOE: Juddd Start Date: Jan 12 2013	God this looks good!!

03-18-2010, 11:49 AM	#19
AMANDA320 Senior LCF Member Join Date: Mar 2010 Location: KENTUCKY Posts: 66 Gallery: AMANDA320 Stats: 340/328/250 WOE: ATKINS Start Date: April 4 2011	Looks amazing

03-18-2010, 11:52 AM	#20
WhatAMother Junior LCF Member Join Date: Mar 2010 Location: Michigan Posts: 14 Gallery: WhatAMother Stats: 300/284/200 WOE: Atkins Start Date: 3/10/10	Oh YEAH!!! My husband has been DYING for some pizza! Thanks for the pics! I used to abhore meat, now I embrace it!