Thin & Crispy Pizza Crust! Easiest EVER! Pics included! - Page 10

Charski · 09-15-2008, 09:02 AM

I'M SO GLAD YOU'RE BACK! You have been missed, my dear girl!

BlueSky · 09-16-2008, 11:51 PM

This pizza was wonderful. Ingredients that you always have in the house and I could actually pick it up to eat it. A keeper!

jacksmixedtape · 09-17-2008, 12:13 AM

NancyElle, I have introduced many people to your fab crust recipe! I eat it at least a couple times per month--whenever the craving hits, LOL. No one can believe just cheese and an egg makes a pizza crust, then they try it and are sold! Thanks SO much for sharing it way back when. What an awesome discovery!

ellgee · 09-19-2008, 06:25 PM

I'm fairly swooning over this recipe!

I have my own crust about ready to go into the oven and my mouth is watering!!

Thanks so much for all the input in this thread.

NancyElle · 09-19-2008, 07:00 PM

Just a tip, in case anyone didn't know, but you can pat, pat, pat the grease off of the crust and GREATLY reduce your calories (if you are watching that sort of thing.) It also makes it crispier!

Thanks so much for all the sweet feedback.

Keep enjoying it! Makes pizza night fun for everyone!

Charski · 09-19-2008, 08:51 PM

I made that smoked salmon version for my (non-LC) stepson while he was here back in July, and he LOVED it!

We eat that one about once a month.

Melle · 09-20-2008, 08:44 AM

Quote:

Originally Posted by Charski

What I put on top:

1 lb. cream cheese, softened and mixed with 4 sliced chives, a teaspoon of garlic powder, and the juice of 1/2 a lime, spread evenly over cooled crust
A package of lox (soft-smoked salmon) - not sure what it weighed, maybe 6 oz? Enough to cover the cream cheese 1 layer thick
Very thinly sliced red onion, maybe 3 slices, separated into thin rings
2 small serrano peppers, sliced thin
1 medium avocado, cut into dice
8 ounces shrimp - not as small as salad shrimp, the next size up
Fried capers - take a couple tablespoons of capers, drain on paper towels, blot extra liquid, then fry in a couple tablespoons of olive oil til starting to get a bit browned and crispy when drained on paper towels

Ohhhhhhhh...I'm going to use the red/highlighted items to make a spread for the top of my taco pizza....yummmmmm. Thanks!

Quote:

Originally Posted by claymate

I also make the recipe, don't spread it quite as thin, and make cheese breadsticks! Everyone loves them! Even my nephews and niece! They are only 2, 3, and 4 years old and they kept begging for more cheese bread!

What a WONDERFUL idea. DH and I both LOVE breadsticks, but I don't even allow them in the house.

NancyElle · 09-26-2008, 10:34 PM

Oh My Goodness!

I am the original poster of this recipe, and I am still constanly amazed at how much people love it!!!!!

Tonight, I made this for a huge group of people, and they had NO IDEA it was low carb! This group consisted of all ages, and every single bit of food was consumed!

I am always thrilled when "regular" folks love this!

YAY for low carb pizza! What a treat!

NancyElle · 09-26-2008, 10:43 PM

Quote:

Originally Posted by Charski

I made that smoked salmon version for my (non-LC) stepson while he was here back in July, and he LOVED it!

We eat that one about once a month.

Oh GOSH Charski!!!! Your smoked salmon creation is beyond divine! We do all kinds of creative versions with the basic recipe! Do we go Mexican? Check.....Italian...Check....Artisan....Check....G reek...Check...I have to say..the list is endless with this fabu crust!

Melle · 09-27-2008, 12:42 PM

Quote:

Originally Posted by NancyElle

Oh GOSH Charski!!!! Your smoked salmon creation is beyond divine! We do all kinds of creative versions with the basic recipe! Do we go Mexican? Check.....Italian...Check....Artisan....Check....G reek...Check...I have to say..the list is endless with this fabu crust!

Yes, the list is endless. I have to thank you so much for this recipe. I tell people about it, every chance I get. You can make pizza crust, taco shells, bread sticks...the possibilities are endless. I'm going to make "pita pockets", for my packed lunch, Monday. I'll just make them about as big around as a tortilla, and thicker, and slice part-way through the middle to create a "pocket". I'll let you know how it turns out.

jswalker1992 · 09-29-2008, 12:15 PM

I made a personal sized one the other night with browned hamburger, pepperoni, onion, green olives and black olives. It wa so good. Just ask my husband. He ate half of it. :-S

Rbenz · 09-29-2008, 01:06 PM

I'm So Glad I ran into this Thread!

I'm going to try NancyElle's first. It looks Absolutely Delish!
I don't have some of the ingredients for the Cracker recipe one.

Thanks for all the topping ideas.
I will prolly use sausage, pepperoni, canadian bacon and spinach.
Oh...When DH and I make regular pizza, we spread on regular tomato paste and season it w/seasonings then add the toppings.

sadiebaby · 09-30-2008, 02:58 AM

We made this pizza the other night. Hubbie just LOVED it!! Topped it with homemade pizza sauce, lower carb of course, sliced mushrooms, black olives, jalapenos, and diced sweet red pepper. We are coming up on some holidays and he says that we need to have that again. Thanks for such a great idea! This has really satisfied our pizza cravings. Before going lo carb, we would call Dominoes at least once a week!

Melle · 10-01-2008, 09:31 AM

Has anyone seen the new ziplock freezer bags, with the little pump to pull the air out of the bag? I saw them on "Biggest Loser", last night, and these pizza crusts were the first thing I thought of. I was thinking these would be great for making little personal pan sized pizza crusts, and then freezing them. You could just pull them out of the freezer, and either fold them for tacos, or put on the toppings for a personal pizza. I could just pull one out of the freezer every morning, and put it in my lunchbox.

HappyChickNow · 10-01-2008, 11:25 AM

This looks delicious! Is this ok to eat on induction? I would think it would be but wanted to confirm.

Thanks!

Charski · 10-01-2008, 02:17 PM

The crust is absolutely induction-friendly on Atkins. What you put on TOP should be examined for induction-worthiness though!

I like Trader Joe's 3 cheese marinara - a little bit smeared on the crust, then layered up with pepperoni, salami, cooked sausage, diced bell pepper, sliced green onion, sliced black olives, and some more CHEESE and it's a great induction pizza!

Rbenz · 10-02-2008, 11:42 AM

Quote:

Originally Posted by Charski

I like Trader Joe's 3 cheese marinara - a little bit smeared on the crust, then layered up with pepperoni, salami, cooked sausage, diced bell pepper, sliced green onion, sliced black olives, and some more CHEESE and it's a great induction pizza!

Wow! Now, that's a Loaded pizza! Drooling here!

Charski · 10-02-2008, 02:47 PM

Quote:

Originally Posted by Rbenz

Wow! Now, that's a Loaded pizza! Drooling here!

I didn't mention ANCHOVIES either!

l love 'em but DH - not so much....

NancyElle · 10-07-2008, 06:02 PM

Quote:

Originally Posted by Charski

I didn't mention ANCHOVIES either!

l love 'em but DH - not so much....

Charski!!!! Your variations are SOOOOOOO Delish!

Even with anchovies!

Charski · 10-07-2008, 07:11 PM

We had the smoked salmon version Sunday. DANG that is SOOOO freakin' good - and even better the next day IMHO!

Vanessa120 · 10-08-2008, 07:39 AM

I made this last Friday for my family. We all loved it with one exception, it was really salty. I am assuming that is from the cheese as I did not add any additional seasoning to this. Any ideas?

theislandgirl · 10-08-2008, 07:03 PM

Quote:

Originally Posted by Vanessa120

I made this last Friday for my family. We all loved it with one exception, it was really salty. I am assuming that is from the cheese as I did not add any additional seasoning to this. Any ideas?

Somebody else had that issue, way back in the beginning of the thread. Try a less salty brand of cheese I think was the answer, as that's the only way to reduce the salt.

I'm using Kraft shredded mozzarella, it doesn't seem to be so salty. At least not the stuff we're getting up here.

Rbenz · 10-12-2008, 12:40 PM

I just made this a while ago for Sunday Brunch.

I'm on my 2nd slice. I made mine in a jelly roll pan, since my other pizza pan has holes in it to make a crispier flour crust.

Umm...one problem...It stuck to the pan and I even Pam sprayed it.

Was I supposed to lift it off before adding the sauce/toppings? Or was I supposed to flip it? Also, I did bake it for 15 min. and crust was a bit burnt on the edges. Next time...less baking time.

Rbenz · 10-12-2008, 12:46 PM

Van~Did you have olives and pepperoni on yours? They both have lots of sodium. Well, all pizza toppings do.

I was going to add olives to mine and decided against it since I already had sausage, Canadian bacon and pepperonis on mine.

Rbenz · 10-12-2008, 12:47 PM

Nancy~How come mine is stuck to my Pan?

Rbenz · 10-12-2008, 01:07 PM

K...went back to read on p2-3. So, adding 1cup of cheddar is the secret. And/or...using parchment paper. And...I think a lower oven temp too.
And...I guess I should flip it @ the halfway mark.

Here's a few pix of mine:
Crust after baking:

Finished Pizza:

Charski · 10-12-2008, 01:24 PM

Patricia, I always line my pan with nonstick foil - I use a 16" round pizza pan but I did that with the previous pizza recipe I was using in a jellyroll pan too. Always works great!

If you want crispier, then flip it over carefully after about 10 minutes or so. When I'm making the smoked salmon pizza, which is eaten cold, I flip it. When I'm making a "regular" pizza with tomato sauce and toppings, I don't.

Don't you LOVE this pizza? YUM!

10-01-2008, 09:31 AM	#284
Melle Senior LCF Member Join Date: Apr 2008 Location: Branson, Missouri Posts: 758 Gallery: Melle WOE: Low Carb/Somorsize Start Date: September 4, 2008	Has anyone seen the new ziplock freezer bags, with the little pump to pull the air out of the bag? I saw them on "Biggest Loser", last night, and these pizza crusts were the first thing I thought of. I was thinking these would be great for making little personal pan sized pizza crusts, and then freezing them. You could just pull them out of the freezer, and either fold them for tacos, or put on the toppings for a personal pizza. I could just pull one out of the freezer every morning, and put it in my lunchbox. Last edited by Melle : 10-01-2008 at 09:34 AM.

10-12-2008, 12:40 PM	#293
Rbenz Very Gabby LCF Member!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 3,869 Gallery: Rbenz WOE: Trying to resist anything white.	I just made this a while ago for Sunday Brunch. I'm on my 2nd slice. I made mine in a jelly roll pan, since my other pizza pan has holes in it to make a crispier flour crust. Umm...one problem...It stuck to the pan and I even Pam sprayed it. Was I supposed to lift it off before adding the sauce/toppings? Or was I supposed to flip it? Also, I did bake it for 15 min. and crust was a bit burnt on the edges. Next time...less baking time. __________________ Patricia Mid Year Resolution Challenge Getting Fitter Foxes Team #8 Member-RBenz

10-12-2008, 12:47 PM	#295
Rbenz Very Gabby LCF Member!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 3,869 Gallery: Rbenz WOE: Trying to resist anything white.	Nancy~How come mine is stuck to my Pan? Last edited by Rbenz : 10-12-2008 at 01:07 PM.

09-15-2008, 09:02 AM	#271
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,333 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	I'M SO GLAD YOU'RE BACK! You have been missed, my dear girl!

09-16-2008, 11:51 PM	#272
BlueSky Senior LCF Member Join Date: Feb 2003 Location: Southern Oregon Coast Posts: 98 Gallery: BlueSky Stats: 293/214/??? WOE: Atkins	This pizza was wonderful. Ingredients that you always have in the house and I could actually pick it up to eat it. A keeper!

09-17-2008, 12:13 AM	#273
jacksmixedtape MAJOR LCF POSTER! Join Date: Nov 2007 Location: going to school in NC Posts: 2,219 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	NancyElle, I have introduced many people to your fab crust recipe! I eat it at least a couple times per month--whenever the craving hits, LOL. No one can believe just cheese and an egg makes a pizza crust, then they try it and are sold! Thanks SO much for sharing it way back when. What an awesome discovery!

09-19-2008, 06:25 PM	#274
ellgee Junior LCF Member Join Date: Jul 2008 Location: Texas Posts: 33 Blog Entries: 4 Gallery: ellgee Stats: 309.4/233.6/140 WOE: Lap Band and LC Start Date: Birth	I'm fairly swooning over this recipe! I have my own crust about ready to go into the oven and my mouth is watering!! Thanks so much for all the input in this thread.

09-19-2008, 07:00 PM	#275
NancyElle Senior LCF Member Join Date: Sep 2006 Location: Temecula, Ca.....My heart is in Taos, New Mexico! Posts: 557 Gallery: NancyElle Stats: 12/6-8/4 5'9 WOE: Low Carb/Working Out Start Date: everyday~all the time	Just a tip, in case anyone didn't know, but you can pat, pat, pat the grease off of the crust and GREATLY reduce your calories (if you are watching that sort of thing.) It also makes it crispier! Thanks so much for all the sweet feedback. Keep enjoying it! Makes pizza night fun for everyone!

09-19-2008, 08:51 PM	#276
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,333 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	I made that smoked salmon version for my (non-LC) stepson while he was here back in July, and he LOVED it! We eat that one about once a month.

09-26-2008, 10:34 PM	#278
NancyElle Senior LCF Member Join Date: Sep 2006 Location: Temecula, Ca.....My heart is in Taos, New Mexico! Posts: 557 Gallery: NancyElle Stats: 12/6-8/4 5'9 WOE: Low Carb/Working Out Start Date: everyday~all the time	Oh My Goodness! I am the original poster of this recipe, and I am still constanly amazed at how much people love it!!!!! Tonight, I made this for a huge group of people, and they had NO IDEA it was low carb! This group consisted of all ages, and every single bit of food was consumed! I am always thrilled when "regular" folks love this! YAY for low carb pizza! What a treat!

09-29-2008, 12:15 PM	#281
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,408 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I made a personal sized one the other night with browned hamburger, pepperoni, onion, green olives and black olives. It wa so good. Just ask my husband. He ate half of it. :-S

09-29-2008, 01:06 PM	#282
Rbenz Very Gabby LCF Member!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 3,869 Gallery: Rbenz WOE: Trying to resist anything white.	I'm So Glad I ran into this Thread! I'm going to try NancyElle's first. It looks Absolutely Delish! I don't have some of the ingredients for the Cracker recipe one. Thanks for all the topping ideas. I will prolly use sausage, pepperoni, canadian bacon and spinach. Oh...When DH and I make regular pizza, we spread on regular tomato paste and season it w/seasonings then add the toppings.

09-30-2008, 02:58 AM	#283
sadiebaby Senior LCF Member Join Date: Sep 2008 Location: Cairo, Egypt Posts: 157 Gallery: sadiebaby WOE: Living w/o starch or sugar Start Date: August 2008	We made this pizza the other night. Hubbie just LOVED it!! Topped it with homemade pizza sauce, lower carb of course, sliced mushrooms, black olives, jalapenos, and diced sweet red pepper. We are coming up on some holidays and he says that we need to have that again. Thanks for such a great idea! This has really satisfied our pizza cravings. Before going lo carb, we would call Dominoes at least once a week!

10-01-2008, 11:25 AM	#285
HappyChickNow Junior LCF Member Join Date: Sep 2008 Location: Suburb in Cincinnati Posts: 20 Gallery: HappyChickNow Stats: 195/195/145 5'9" Age 53 WOE: Atkins Start Date: September 2008	This looks delicious! Is this ok to eat on induction? I would think it would be but wanted to confirm. Thanks!

10-01-2008, 02:17 PM	#286
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,333 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	The crust is absolutely induction-friendly on Atkins. What you put on TOP should be examined for induction-worthiness though! I like Trader Joe's 3 cheese marinara - a little bit smeared on the crust, then layered up with pepperoni, salami, cooked sausage, diced bell pepper, sliced green onion, sliced black olives, and some more CHEESE and it's a great induction pizza!

10-07-2008, 07:11 PM	#290
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,333 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	We had the smoked salmon version Sunday. DANG that is SOOOO freakin' good - and even better the next day IMHO!

10-08-2008, 07:39 AM	#291
Vanessa120 Senior LCF Member Join Date: Sep 2008 Location: Minnesota Posts: 270 Gallery: Vanessa120 Stats: 155/?/120 Size 8/4-6/2 WOE: Exercise, Carbs (<40g ecc) & Calories (1700-1800) Start Date: 9/17/2008	I made this last Friday for my family. We all loved it with one exception, it was really salty. I am assuming that is from the cheese as I did not add any additional seasoning to this. Any ideas?

10-12-2008, 12:46 PM	#294
Rbenz Very Gabby LCF Member!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 3,869 Gallery: Rbenz WOE: Trying to resist anything white.	Van~Did you have olives and pepperoni on yours? They both have lots of sodium. Well, all pizza toppings do. I was going to add olives to mine and decided against it since I already had sausage, Canadian bacon and pepperonis on mine.

10-12-2008, 01:07 PM	#296
Rbenz Very Gabby LCF Member!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 3,869 Gallery: Rbenz WOE: Trying to resist anything white.	K...went back to read on p2-3. So, adding 1cup of cheddar is the secret. And/or...using parchment paper. And...I think a lower oven temp too. And...I guess I should flip it @ the halfway mark. Here's a few pix of mine: Crust after baking: Finished Pizza:

10-12-2008, 01:24 PM	#297
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,333 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Patricia, I always line my pan with nonstick foil - I use a 16" round pizza pan but I did that with the previous pizza recipe I was using in a jellyroll pan too. Always works great! If you want crispier, then flip it over carefully after about 10 minutes or so. When I'm making the smoked salmon pizza, which is eaten cold, I flip it. When I'm making a "regular" pizza with tomato sauce and toppings, I don't. Don't you LOVE this pizza? YUM!