You're Weird!

StartingOver · 09-04-2008, 03:05 PM

Says my sister, when I told her about how I made a delicious pizza dough using pork rinds, cheese and eggs. She doesn't do low carb and doesn't know much about it other than what I tell her, and only when she asks.

So I was telling her about a pizza that I make sometimes (thanks to Linda Sue's lifesaving recipes) and how good it is. So she blurts out how weird I am, while scrunching up her face

So I'm like whatever! I'm gonna make that pizza for you and you're gonna love it. So she stopped calling me weird and changed it to crazy.

So I made the pizza for her and her kiddos and of course they loved it, even said it was better than delivery of course!

Theres no real point to my story just wanted to share. I was thinking if I didn't know anything about low carb and someone told me they make a pizza dough with pork rinds, cheese and eggs I'd definitely look at them like they were a wee bit crazy!! Hehehe

mom2carli · 09-04-2008, 03:53 PM

I don't mind being called weird as long as I'm losing the weight. WTG.

PS. I might need to try that pizza!

afuentes · 09-04-2008, 04:09 PM

Ditto to what Rachel said. You can think I am weird all day long as long as I look good.

ditchinthecarbs · 09-04-2008, 05:18 PM

I got told I was crazy when I made the mock cinnamon toast crunch cereal using pork rinds, splenda, cinnamon, and heavy cream! I was skeptical at first myself but amazingly it tasted just like the cereal! Talk about getting made fun of....no one will try it so I can prove my point.

Antigone · 09-04-2008, 05:47 PM

Hey I thought the mock fried rice from cauliflower was weird until I made it yesterday and OMG, it was so good.

FloridaShell · 09-04-2008, 06:29 PM

I'm a weirdo and proud of it!

junkfoodmonkey · 09-05-2008, 02:02 AM

Not being afraid to be weird and perceived as weird is an important part of Low Carb success.

Boosya · 09-05-2008, 02:20 AM

My friends that are noticing how I eat (I don't really publicize my new WOL), think I am weird. For example, last weekend, we ordered pizza with another family, and I just peeled off the cheese and ate that. My friend ate what was left, and just laughed at me. Then, my hubby bragged on the pizza I made the day before (using Cleo's zucchini-crust), and told them it was so much better than the delivery crap we are used to eating. Also, if I order sushi with co-workers at lunch, I pick off as much of the rice, if not all of it, and just eat the filling (I've actually found a roll that is wonderful-salmon, cream cheese and avocado wrapped in cucumber YUM YUM).

Keep up the weird eating, it will pay off in the long run!!!

Louise_1967 · 09-05-2008, 09:22 AM

Quote:

Originally Posted by StartingOver

Says my sister, when I told her about how I made a delicious pizza dough using pork rinds, cheese and eggs. She doesn't do low carb and doesn't know much about it other than what I tell her, and only when she asks.

So I was telling her about a pizza that I make sometimes (thanks to Linda Sue's lifesaving recipes) and how good it is. So she blurts out how weird I am, while scrunching up her face

So I'm like whatever! I'm gonna make that pizza for you and you're gonna love it. So she stopped calling me weird and changed it to crazy.

So I made the pizza for her and her kiddos and of course they loved it, even said it was better than delivery of course!

Theres no real point to my story just wanted to share. I was thinking if I didn't know anything about low carb and someone told me they make a pizza dough with pork rinds, cheese and eggs I'd definitely look at them like they were a wee bit crazy!! Hehehe

ok, where do I find that recipe?

GoodnightRose · 09-05-2008, 09:30 AM

My adult stepson lives with DH and I and I'm told on a daily basis how weird our food is, but we watch him go back for seconds and even thirds at dinner every night so I guess "weird" is not so bad!

StartingOver · 09-05-2008, 12:05 PM

Here's the recipe. Enjoy!!!!

Linda's Low Carb Menus & Recipes

PORK RIND PIZZA CRUST
8 ounces cream cheese, softened
3 eggs
1 cup pork rinds, finely crushed, 2 1/2-3 ounces
1/4 cup parmesan cheese
8 ounces mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Toppings

Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 8-12 servings
Can be frozen

Whole Crust: 2081 Calories; 171g Fat; 130g Protein; 17g Carbohydrate; trace Dietary Fiber; 17g Net Carbs
Per 1/8 Crust: 260 Calories; 21g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per 1/12 Crust: 173 Calories; 14g Fat; 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

Toppings:
1/4 cup pizza sauce
8 ounces mozzarella cheese, shredded
4 ounce can mushrooms
2 ounces pepperoni slices
1/4 pound Italian sausage, browned and crumbled
1/4 cup green pepper, diced

Crust with toppings:
Per Whole Pizza: 5240 Calories; 300g Fat; 226g Protein; 37g Carbohydrate; 5g Dietary Fiber; 32g Net Carbs
Per 1/8 Pizza: 443 Calories; 36g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/12 Pizza: 437 Calories; 25g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs

I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands. This is great pizza!

***Click on the link above to see a mouth watering picture of the finished pizza!!

StartingOver · 09-05-2008, 12:13 PM

If you have a food processor I've found that is the easiest to crush the pork rinds, and you can get them pretty fine that way.

09-04-2008, 03:05 PM	#1
StartingOver Senior LCF Member Join Date: Apr 2006 Posts: 212 Blog Entries: 26 Gallery: StartingOver Stats: 216/173!!/150 Start Date: 12/10/07 restart for millionth time	You're Weird! Says my sister, when I told her about how I made a delicious pizza dough using pork rinds, cheese and eggs. She doesn't do low carb and doesn't know much about it other than what I tell her, and only when she asks. So I was telling her about a pizza that I make sometimes (thanks to Linda Sue's lifesaving recipes) and how good it is. So she blurts out how weird I am, while scrunching up her face So I'm like whatever! I'm gonna make that pizza for you and you're gonna love it. So she stopped calling me weird and changed it to crazy. So I made the pizza for her and her kiddos and of course they loved it, even said it was better than delivery of course! Theres no real point to my story just wanted to share. I was thinking if I didn't know anything about low carb and someone told me they make a pizza dough with pork rinds, cheese and eggs I'd definitely look at them like they were a wee bit crazy!! Hehehe __________________ ...200 195 190 187 185 180 175 170 165 160 155 150 145... I'm blogging?! Check it out: http://www.lowcarbfriends.com/bbs/blogs/startingover/

09-05-2008, 02:20 AM	#8
Boosya Senior LCF Member Join Date: Jan 2008 Location: Los Angeles, CA Posts: 72 Gallery: Boosya Stats: 190/159/125 WOE: Atkins Start Date: 1/1/08	Another weirdo here!!! My friends that are noticing how I eat (I don't really publicize my new WOL), think I am weird. For example, last weekend, we ordered pizza with another family, and I just peeled off the cheese and ate that. My friend ate what was left, and just laughed at me. Then, my hubby bragged on the pizza I made the day before (using Cleo's zucchini-crust), and told them it was so much better than the delivery crap we are used to eating. Also, if I order sushi with co-workers at lunch, I pick off as much of the rice, if not all of it, and just eat the filling (I've actually found a roll that is wonderful-salmon, cream cheese and avocado wrapped in cucumber YUM YUM). Keep up the weird eating, it will pay off in the long run!!!

09-05-2008, 12:05 PM	#11
StartingOver Senior LCF Member Join Date: Apr 2006 Posts: 212 Blog Entries: 26 Gallery: StartingOver Stats: 216/173!!/150 Start Date: 12/10/07 restart for millionth time	Here's the recipe. Enjoy!!!! Linda's Low Carb Menus & Recipes PORK RIND PIZZA CRUST 8 ounces cream cheese, softened 3 eggs 1 cup pork rinds, finely crushed, 2 1/2-3 ounces 1/4 cup parmesan cheese 8 ounces mozzarella cheese, shredded 1 teaspoon Italian seasoning 1 teaspoon garlic powder Toppings Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan. Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned. Makes 8-12 servings Can be frozen Whole Crust: 2081 Calories; 171g Fat; 130g Protein; 17g Carbohydrate; trace Dietary Fiber; 17g Net Carbs Per 1/8 Crust: 260 Calories; 21g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs Per 1/12 Crust: 173 Calories; 14g Fat; 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs Toppings: 1/4 cup pizza sauce 8 ounces mozzarella cheese, shredded 4 ounce can mushrooms 2 ounces pepperoni slices 1/4 pound Italian sausage, browned and crumbled 1/4 cup green pepper, diced Crust with toppings: Per Whole Pizza: 5240 Calories; 300g Fat; 226g Protein; 37g Carbohydrate; 5g Dietary Fiber; 32g Net Carbs Per 1/8 Pizza: 443 Calories; 36g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs Per 1/12 Pizza: 437 Calories; 25g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs I recommend lining your pizza pan with parchment paper because when I only greased my pan I had a heck of a time getting the crust off of it later. Luckily, I pried it off the pan before adding the toppings. It would have been very difficult to get it off with all those hot toppings on it. Parchment paper works great and I had no trouble at all getting the pizza out off the pan when I used it. The crust came out nice and sturdy and I could pick up the pizza with my hands. This is great pizza! **Click on the link above to see a mouth watering picture of the finished pizza!! Last edited by StartingOver : 09-05-2008 at 12:06 PM.*

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09-04-2008, 03:53 PM	#2
mom2carli Senior LCF Member Join Date: Jan 2001 Location: Way up North Posts: 800 Gallery: mom2carli Stats: 301/160('04-'05) 248.5/179/155(current) WOE: Atkins Start Date: Restarted: April 10, 2008 (After baby 4)	I don't mind being called weird as long as I'm losing the weight. WTG. PS. I might need to try that pizza!

09-04-2008, 04:09 PM	#3
afuentes MAJOR LCF POSTER! Join Date: May 2007 Location: Las Vegas, Nevada Posts: 2,141 Gallery: afuentes Stats: 190/179/150 WOE: ATKINS Start Date: honest restart - 11/20/08	Ditto to what Rachel said. You can think I am weird all day long as long as I look good.

09-04-2008, 05:18 PM	#4
ditchinthecarbs Junior LCF Member Join Date: Aug 2007 Location: kentucky Posts: 55 Gallery: ditchinthecarbs Stats: 165/145/125 WOE: atkins Start Date: august 2007	I got told I was crazy when I made the mock cinnamon toast crunch cereal using pork rinds, splenda, cinnamon, and heavy cream! I was skeptical at first myself but amazingly it tasted just like the cereal! Talk about getting made fun of....no one will try it so I can prove my point.

09-04-2008, 05:47 PM	#5
Antigone MAJOR LCF POSTER! Join Date: Apr 2006 Location: Earth Posts: 2,061 Gallery: Antigone	Hey I thought the mock fried rice from cauliflower was weird until I made it yesterday and OMG, it was so good.

09-04-2008, 06:29 PM	#6
FloridaShell MAJOR LCF POSTER! Join Date: Dec 2007 Location: Florida Posts: 2,703 Gallery: FloridaShell Stats: 163/133 sz 6/? WOE: My own way of l/cing Start Date: 1/2/08	I'm a weirdo and proud of it!

09-05-2008, 02:02 AM	#7
junkfoodmonkey MAJOR LCF POSTER! Join Date: Jan 2004 Location: United Kingdom Posts: 2,688 Blog Entries: 42 Gallery: junkfoodmonkey Stats: 183/156/140 WOE: Atkins Start Date: Reinduction: 01/01/08	Not being afraid to be weird and perceived as weird is an important part of Low Carb success.

09-05-2008, 09:30 AM	#10
GoodnightRose Junior LCF Member Join Date: Jul 2008 Location: Orange County, CA Posts: 11 Gallery: GoodnightRose Stats: 150/138/130 WOE: Atkins Start Date: July 2008	My adult stepson lives with DH and I and I'm told on a daily basis how weird our food is, but we watch him go back for seconds and even thirds at dinner every night so I guess "weird" is not so bad!

09-05-2008, 12:13 PM	#12
StartingOver Senior LCF Member Join Date: Apr 2006 Posts: 212 Blog Entries: 26 Gallery: StartingOver Stats: 216/173!!/150 Start Date: 12/10/07 restart for millionth time	If you have a food processor I've found that is the easiest to crush the pork rinds, and you can get them pretty fine that way.