Thin & Crispy Pizza Crust! Easiest EVER! Pics included! - Page 7

Charski · 05-15-2008, 03:46 PM

Quote:

Originally Posted by jswalker1992

Would that be the pizza or the Kathryn Hall Cab?

Melle · 05-15-2008, 03:47 PM

Quote:

Originally Posted by jswalker1992

Would that be the pizza or the Kathryn Hall Cab?

The pizza...although a glass of cab sounds very good...or maybe Shiraz.

Quote:

Originally Posted by CarolynF

Anyone try this on a pizza stone????????????????

I made my "Oopsie Pizza" in the lid of a very large Pampered Chef Stone Casserole/Dutch Oven. I wanted that "stone baked crust", but I was afraid it would run off the edges of my pizza stone. So, I'm going to use that same stone lid, tonight. I love cooking in my stoneware...and nothing ever sticks.

Melle · 05-15-2008, 08:05 PM

I just made the pizza. I used 2 cups of shredded mozzarella and one cup of cheddar/jack blend and 3 eggs. Instead of the seasonings, I used the McCormick Grinders Italian Seasoning (those little bottles with the grinders on the end). I love those "grinder" spices...we have all of them. I whirred everything in the food processor, and then poured it into my olive oil sprayed stone casserole.

After it baked, I waited about a minute, and it popped right up off of the pan. I had cooked zero-carb sausage and chopped red onions, in a skillet, and sprinkled that on there, Then, I sprinkled chopped black olives and lots of finely shredded mozzarella. It's in the oven, now. It sure does look and smell good.

Now...where is that bottle of Shiraz?

jswalker1992 · 05-15-2008, 08:40 PM

You bring the pizza, I will provide the Shiraz!

NancyElle · 05-15-2008, 09:29 PM

Quote:

Originally Posted by Melle

I just made the pizza. I used 2 cups of shredded mozzarella and one cup of cheddar/jack blend and 3 eggs. Instead of the seasonings, I used the McCormick Grinders Italian Seasoning (those little bottles with the grinders on the end). I love those "grinder" spices...we have all of them. I whirred everything in the food processor, and then poured it into my olive oil sprayed stone casserole.

After it baked, I waited about a minute, and it popped right up off of the pan. I had cooked zero-carb sausage and chopped red onions, in a skillet, and sprinkled that on there, Then, I sprinkled chopped black olives and lots of finely shredded mozzarella. It's in the oven, now. It sure does look and smell good.

Now...where is that bottle of Shiraz?

Oh that sounds wonderful! I hope it was as good as it sounds!

Melle · 05-15-2008, 10:22 PM

Quote:

Originally Posted by NancyElle

Oh that sounds wonderful! I hope it was as good as it sounds!

Oh, it was FABULOUS! DH is not low-carbing (on his own), but he eats the same thing I eat, when we're both at home. So, he ate this pizza and we BOTH agreed, it's one of the best pizzas we'ver ever had...LC, or otherwise.

The only tweeking I'll do in the future, is to increase the recipe. That Pampered Chef Stoneware Lid is too big for the recipe, as it is. It spread the crust just a little too thin. And, since I piled it high with all of those toppings, we ate it with a fork. I think I'll add another egg and a little more cheese, next time.

Other than that, it's a keeper. I was thinking "Taco Pizza" would be great. I could substitute Picante Sauce for the Marinara, add Ground Beef with Taco Seasoning, chopped red onions, and Taco Cheese, and then after it comes out of the oven, top it with lettuce, tomato, sour cream...even some guacamole...YUMMY!

Thank you for this pizza crust recipe. I am one to make pizza a couple of times a week...I just make them all taste completely different.

NancyElle · 05-15-2008, 10:31 PM

Quote:

Originally Posted by Melle

Oh, it was FABULOUS! DH is not low-carbing (on his own), but he eats the same thing I eat, when we're both at home. So, he ate this pizza and we BOTH agreed, it's one of the best pizzas we'ver ever had...LC, or otherwise.

The only tweeking I'll do in the future, is to increase the recipe. That Pampered Chef Stoneware Lid is too big for the recipe, as it is. It spread the crust just a little too thin. And, since I piled it high with all of those toppings, we ate it with a fork. I think I'll add another egg and a little more cheese, next time.

Other than that, it's a keeper. I was thinking "Taco Pizza" would be great. I could substitute Picante Sauce for the Marinara, add Ground Beef with Taco Seasoning, chopped red onions, and Taco Cheese, and then after it comes out of the oven, top it with lettuce, tomato, sour cream...even some guacamole...YUMMY!

Thank you for this pizza crust recipe. I am one to make pizza a couple of times a week...I just make them all taste completely different.

You might try it just combined with your hands, instead of blending with the food processor, and just patting it out. If you do use another egg, you probably need another cup of cheese. Keep tweaking it, til you get it perfect for your needs and pans, etc.!

You should be able to hold it in your hand, with no problem!

I am so glad you loved it. I make it all kinds of ways, as well. I've even got a mini recipe that my daughter says tastes exactly like a Taco Bell cheesy gordito crunch. I should post that recipe!

So happy to hear your feedback, sweetheart!

Melle · 05-15-2008, 10:40 PM

Quote:

Originally Posted by NancyElle

I've even got a mini recipe that my daughter says tastes exactly like a Taco Bell cheesy gordito crunch. I should post that recipe!

Please do! I am one of those strange people who LOVE Taco Bell...I just stay away from there.

MzMelissa · 05-15-2008, 10:41 PM

That sounds awesome, I can't wait to try it........

I just tried the wendy's burger on an oopsie tonight the pizza looks just as good.

Boy when you are new you have so much to learn...lol

NancyElle · 05-15-2008, 11:37 PM

Quote:

Originally Posted by MzMelissa

That sounds awesome, I can't wait to try it........

I just tried the wendy's burger on an oopsie tonight the pizza looks just as good.

Boy when you are new you have so much to learn...lol

Aw honey!

We're all here to help! All of these recipes help keep us on the straight and narrow! Cleochatra has a TON of them on her blog that are induction friendly. This pizza will work too.

We are all here for you, love!

Charski · 05-16-2008, 08:43 AM

Quote:

Originally Posted by MzMelissa

That sounds awesome, I can't wait to try it........

I just tried the wendy's burger on an oopsie tonight the pizza looks just as good.

Boy when you are new you have so much to learn...lol

LOL! Yeah, it can be a bit overwhelming - just take it one recipe at a time and don't do what I did - start thinking that you should have LC desserts EVERY night!

Melle · 05-16-2008, 09:11 AM

Quote:

Originally Posted by Charski

LOL! Yeah, it can be a bit overwhelming - just take it one recipe at a time and don't do what I did - start thinking that you should have LC desserts EVERY night!

I used to be HOPELESSLY addicted to night-time snacking...UNCONTROLLABLE cravings for sweets. I just don't want them, anymore. Last night, that pizza was so filling...I couldn't have eaten another bite of ANYTHING! But, before starting this WOE, I would have had a bowl of ice cream, within 30-minutes of eating that pizza, even if I was stuffed.

scorpgc · 05-16-2008, 11:53 AM

Quote:

Originally Posted by Melle

Oh, it was FABULOUS! DH is not low-carbing (on his own), but he eats the same thing I eat, when we're both at home. So, he ate this pizza and we BOTH agreed, it's one of the best pizzas we'ver ever had...LC, or otherwise.

The only tweeking I'll do in the future, is to increase the recipe. That Pampered Chef Stoneware Lid is too big for the recipe, as it is. It spread the crust just a little too thin. And, since I piled it high with all of those toppings, we ate it with a fork. I think I'll add another egg and a little more cheese, next time.

Other than that, it's a keeper. I was thinking "Taco Pizza" would be great. I could substitute Picante Sauce for the Marinara, add Ground Beef with Taco Seasoning, chopped red onions, and Taco Cheese, and then after it comes out of the oven, top it with lettuce, tomato, sour cream...even some guacamole...YUMMY!

Thank you for this pizza crust recipe. I am one to make pizza a couple of times a week...I just make them all taste completely different.

Hey Melle, that Taco Pizza on a NancyElle crust sounds really good! Have been craving Mex lately, so we'll give this a shot next week. Yum!

Charski · 05-16-2008, 12:18 PM

Gary - not to pat myself on the back, but don't know if you've read this ENTIRE thread - I think you'd like my smoked salmon version of this too, it's on page 3, post #78 I think!

REALLY GOOD with a glass of ever-so-slightly-chilled Hahn Chardonnay....

scorpgc · 05-16-2008, 02:12 PM

Dear Lord, what was I thinking?

Hey, Charski, I cut and pasted your Lox Blue Moon recipe to my other half and guess what we're having on Sunday? Yes Ma'am. That right there is a good ol' Bay Area Brunch! After reading it...[salivating]!!

It really sounds delish, too. I love lox (capers,salmon and onions) but have never saute'd capers before, it really does sound good! Oh yeah, Baby!

Will report back on Monday!

Mmmm, definitely Chardonnay!

NancyElle · 05-16-2008, 02:15 PM

Quote:

Originally Posted by Charski

Gary - not to pat myself on the back, but don't know if you've read this ENTIRE thread - I think you'd like my smoked salmon version of this too, it's on page 3, post #78 I think!

REALLY GOOD with a glass of ever-so-slightly-chilled Hahn Chardonnay....

I'll pat you on the back for your buns, and your cheesy bread and pizza creations.

Why do I find the word "buns" so hiliarious????

Charski's buns even more so......

Anyway, all this talk of wine makes me want a glass now, and it's only 2:15!!!!

Stop!

That means you, too, Mr. Gary!

scorpgc · 05-16-2008, 02:56 PM

[quote=NancyElle;10325552]I'll pat you on the back for your buns, and your cheesy bread and pizza creations.

Why do I find the word "buns" so hiliarious????

Charski's buns even more so......

I wanna see Charski's buns...er cheese buns that is. I'll have to look for the post. Mmmmm.

My parents bought us a Cuisinart wine cooler last year. It only holds 8 bottles, but it works great...and it's chillin my wine now!

Happy Friday!!

Charski · 05-16-2008, 04:42 PM

ARE YOU ALL CALLIN' MY BUNZ CHEESY?!

soon · 05-16-2008, 06:55 PM

I made the pizza tonite with 2 c of shredded italian cheeses you buy in a bag . I put spinach and mushrooms on it. It was wonderful!! Next time I will put the spinach in the crust ..hehe a veggie crust. I ate the whole thing dh had a tiny piece and stopped but not me. Need to go look at the calories on the bag. Thanks for sharing this recipe its a yumm!!!

NancyElle · 05-16-2008, 07:16 PM

Quote:

Originally Posted by soon

I made the pizza tonite with 2 c of shredded italian cheeses you buy in a bag . I put spinach and mushrooms on it. It was wonderful!! Next time I will put the spinach in the crust ..hehe a veggie crust. I ate the whole thing dh had a tiny piece and stopped but not me. Need to go look at the calories on the bag. Thanks for sharing this recipe its a yumm!!!

I'm glad you loved it! Gig em Aggies! I come from a long line of A & M graduates!

Your grandson is precious!

LeighDear · 05-17-2008, 06:45 PM

OK Nancy, here's my tribute to your genius!

Original recipe, in a cookie sheet....Baked 12 minutes, flipped and baked another 5, then cooled and placed on parchment. About 1/3 cup Ragu pizza sauce spread out. Then I sauteed some sliced onion with some sliced mushrooms & put on the sauce. Crumbled & browned 2 links Italian sausage and pre-cooked sliced pepperoni in the micro. A final sprinkle with 6-cheese Italian shredded and about 8 minutes back in a 400 oven to melt the cheese......

It was AMAZING.....

My dbf had a single word....."Keeper".....*LOL*...His highest praise!

I couldn't agree more!!

NancyElle · 05-17-2008, 07:26 PM

Quote:

Originally Posted by LeighDear

OK Nancy, here's my tribute to your genius!

Original recipe, in a cookie sheet....Baked 12 minutes, flipped and baked another 5, then cooled and placed on parchment. About 1/3 cup Ragu pizza sauce spread out. Then I sauteed some sliced onion with some sliced mushrooms & put on the sauce. Crumbled & browned 2 links Italian sausage and pre-cooked sliced pepperoni in the micro. A final sprinkle with 6-cheese Italian shredded and about 8 minutes back in a 400 oven to melt the cheese......

It was AMAZING.....

My dbf had a single word....."Keeper".....*LOL*...His highest praise!

I couldn't agree more!!

OMG! That looks beautiful! I am so flattered and humbled with your feedback!

I think flipping it really helps. I do that every time.

Joycelyn · 05-18-2008, 05:48 AM

Nancy, thank you so much for this recipe. Kevinpa, I can't use yours because I am sensitive to gluten and your variation has wheat isolate.

Nancy, I am on the hunt for low carb recipes without any wheat derivatives. Thank you thank you thank you! I can't wait to try it!

05-15-2008, 08:05 PM	#183
Melle Senior LCF Member Join Date: Apr 2008 Location: Branson, Missouri Posts: 656 Gallery: Melle WOE: Just Low Carb Start Date: April 20, 2008	I just made the pizza. I used 2 cups of shredded mozzarella and one cup of cheddar/jack blend and 3 eggs. Instead of the seasonings, I used the McCormick Grinders Italian Seasoning (those little bottles with the grinders on the end). I love those "grinder" spices...we have all of them. I whirred everything in the food processor, and then poured it into my olive oil sprayed stone casserole. After it baked, I waited about a minute, and it popped right up off of the pan. I had cooked zero-carb sausage and chopped red onions, in a skillet, and sprinkled that on there, Then, I sprinkled chopped black olives and lots of finely shredded mozzarella. It's in the oven, now. It sure does look and smell good. Now...where is that bottle of Shiraz? __________________ (Start) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 (25%) 18 19 20 21 22 23 24 25 26 27 28 29 30 31 (50%) 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 (75%) 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 (Goal) "Walk Away the Pounds" Challenge I Jazzercise! Last edited by Melle : 05-15-2008 at 08:11 PM.

05-17-2008, 06:45 PM	#201
LeighDear Very Gabby LCF Member!!! Join Date: Dec 2000 Location: Kissimmee, Florida Posts: 3,977 Gallery: LeighDear	OK Nancy, here's my tribute to your genius! Original recipe, in a cookie sheet....Baked 12 minutes, flipped and baked another 5, then cooled and placed on parchment. About 1/3 cup Ragu pizza sauce spread out. Then I sauteed some sliced onion with some sliced mushrooms & put on the sauce. Crumbled & browned 2 links Italian sausage and pre-cooked sliced pepperoni in the micro. A final sprinkle with 6-cheese Italian shredded and about 8 minutes back in a 400 oven to melt the cheese...... It was AMAZING..... My dbf had a single word....."Keeper".....LOL...His highest praise! I couldn't agree more!! __________________ Leigh Southern to the Core....Bless Your Heart!

05-15-2008, 08:40 PM	#184
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,268 Gallery: jswalker1992 Stats: 231/160.5/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	You bring the pizza, I will provide the Shiraz!

05-15-2008, 10:41 PM	#189
MzMelissa Senior LCF Member Join Date: May 2008 Location: Florissant, MO Posts: 136 Gallery: MzMelissa Stats: 372/342/180 WOE: Atkins/Southbeach Start Date: May 1, 2008	That sounds awesome, I can't wait to try it........ I just tried the wendy's burger on an oopsie tonight the pizza looks just as good. Boy when you are new you have so much to learn...lol

05-16-2008, 12:18 PM	#194
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,620 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Gary - not to pat myself on the back, but don't know if you've read this ENTIRE thread - I think you'd like my smoked salmon version of this too, it's on page 3, post #78 I think! REALLY GOOD with a glass of ever-so-slightly-chilled Hahn Chardonnay....

05-16-2008, 02:12 PM	#195
scorpgc Senior LCF Member Join Date: Apr 2007 Location: Orinda (San Francisco Bay Area) Posts: 575 Gallery: scorpgc Stats: 265/249/235 @ 6'7" WOE: Low Carb/Limited Sugar/South Beach & Moderation Start Date: Re-Start May 5, 2008	Dear Lord, what was I thinking? Hey, Charski, I cut and pasted your Lox Blue Moon recipe to my other half and guess what we're having on Sunday? Yes Ma'am. That right there is a good ol' Bay Area Brunch! After reading it...[salivating]!! It really sounds delish, too. I love lox (capers,salmon and onions) but have never saute'd capers before, it really does sound good! Oh yeah, Baby! Will report back on Monday! Mmmm, definitely Chardonnay!

05-16-2008, 02:56 PM	#197
scorpgc Senior LCF Member Join Date: Apr 2007 Location: Orinda (San Francisco Bay Area) Posts: 575 Gallery: scorpgc Stats: 265/249/235 @ 6'7" WOE: Low Carb/Limited Sugar/South Beach & Moderation Start Date: Re-Start May 5, 2008	[quote=NancyElle;10325552]I'll pat you on the back for your buns, and your cheesy bread and pizza creations. Why do I find the word "buns" so hiliarious???? Charski's buns even more so...... I wanna see Charski's buns...er cheese buns that is. I'll have to look for the post. Mmmmm. My parents bought us a Cuisinart wine cooler last year. It only holds 8 bottles, but it works great...and it's chillin my wine now! Happy Friday!!

05-16-2008, 04:42 PM	#198
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 8,620 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	ARE YOU ALL CALLIN' MY BUNZ CHEESY?!

05-16-2008, 06:55 PM	#199
soon Senior LCF Member Join Date: May 2002 Location: Texas Posts: 939 Gallery: soon Stats: restart 07 WOE: moderate lc & count calories	I made the pizza tonite with 2 c of shredded italian cheeses you buy in a bag . I put spinach and mushrooms on it. It was wonderful!! Next time I will put the spinach in the crust ..hehe a veggie crust. I ate the whole thing dh had a tiny piece and stopped but not me. Need to go look at the calories on the bag. Thanks for sharing this recipe its a yumm!!!

05-18-2008, 05:48 AM	#203
Joycelyn Senior LCF Member Join Date: Feb 2004 Posts: 803 Gallery: Joycelyn	Nancy, thank you so much for this recipe. Kevinpa, I can't use yours because I am sensitive to gluten and your variation has wheat isolate. Nancy, I am on the hunt for low carb recipes without any wheat derivatives. Thank you thank you thank you! I can't wait to try it!