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Old 07-18-2010, 03:40 PM   #1
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I made Cleochatra's zucchini crust pizza and...

The Lighter Side of Low-Carb: Zucchini pizza crust recipe

my husband said, "It's not LIKE pizza, it IS pizza!"

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Old 07-18-2010, 03:47 PM   #2
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Give me some pointers, i am doing it so wrong. Mine stuck to the pan very bad, I used pam the first time and veggie oil the second time

Maybe I should use parchement paper?
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Old 07-18-2010, 03:57 PM   #3
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Give me some pointers, i am doing it so wrong. Mine stuck to the pan very bad, I used pam the first time and veggie oil the second time

Maybe I should use parchement paper?
I used Pam and melted butter on a pastry brushed all over my pan . Parchement paper would work, if your oven is not too hot.

Janeann
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Old 07-18-2010, 04:51 PM   #4
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Mine stuck all over the pan too, Next time, I am heavily greasing the pizza pan and making the crust much thicker. The edges were very thin and that seemed to play into them getting stuck. The center was much less stuck. It really resembled very thin crust pizza. I do not have a non stick pizza pan. Maybe that with PAM on it would work. I just lightly sprayed PAM on it, since I was afraid it would make it greasy. I'll have to try parchment paper greased, too. I'm also going to try increasing the amount of zucchini -- I used a smallish one, not a large one and that might have contributed to the edges sticking.

Our supermarket's canned tomato sauce is very low carb -- only 9 grams of carb for a whole six ounce can and I used about 2/3. I put on mozzarella, pepperoni, mushrooms sauteed in olive oil, fresh basil, oregano, garlic and onion powder and a few strips of red pepper. Mmm-hmm.
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Old 07-18-2010, 05:39 PM   #5
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I'm wondering....do you think this would work with yellow summer
squash. We have an abudance from the garden right now!
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Old 07-18-2010, 06:04 PM   #6
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How big are the seeds? That's the only issue that I can see that would be problematic.
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Old 07-18-2010, 06:20 PM   #7
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Old 07-18-2010, 07:49 PM   #8
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Okay! Im trying this again tonite. Ive decided against my chix casserole. Gonna shred my chicken and add some buffalo sauce on top with cheese and mushroom.

I put it on parchment, its in the oven as I type. My parchment said it was good up to 450 degrees. And this time I made it a bit thicker as well.

Keeping my fingers crossed it comes out okay.
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Old 07-18-2010, 08:56 PM   #9
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Let us know how it works with the parchment!
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Old 07-18-2010, 09:01 PM   #10
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I have been craving pizza-hopefully I'll be able to turn the oven on this week!!!
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Old 07-18-2010, 09:27 PM   #11
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parchment was an 85% sucess. It still stuck a little bit. I guess I need to try it a few more times to get it under my belt. It did taste good though, if a little bit eggy.

I think next time I might just make a pizza inspired souflee instead
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Old 07-18-2010, 09:34 PM   #12
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You can also make a pizza omelette, but of course, that's not the same as a pizza itself.

I was surprised by how bready the crust appeared, of the parts that weren't stuck.

Tundrasusie, how many minutes did you bake the crust?
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Old 07-18-2010, 09:38 PM   #13
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about 18 minutes. the "crust" was nice and set.
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Old 07-18-2010, 10:01 PM   #14
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I've got 3 zucchini sitting in my fridge just waiting to become pizza!
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Old 07-19-2010, 12:25 AM   #15
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This one is super good too.

Thin & Crispy Pizza Crust! Easiest EVER! Pics included!
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Old 07-19-2010, 04:09 AM   #16
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Originally Posted by kat819 View Post
The Lighter Side of Low-Carb: Zucchini pizza crust recipe

my husband said, "It's not LIKE pizza, it IS pizza!"

another one of my heros
this forum is great
you are awsome
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Old 07-19-2010, 08:37 AM   #17
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I'm so glad it turned out so nicely! I have great luck with the zucchini and cauliflower crusts. Without them, I don't know that I'd make it for very long. Pizza is a must-have for me.
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Old 07-20-2010, 10:14 AM   #18
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Quote:
Originally Posted by tundrasusie View Post
Give me some pointers, i am doing it so wrong. Mine stuck to the pan very bad, I used pam the first time and veggie oil the second time

Maybe I should use parchement paper?
I always use parchment paper... much easier clean up.
I also use it Heroin Wings, too.
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Old 07-20-2010, 06:02 PM   #19
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OOOOh I haven't made heroin wings in a long time! Yummmm Thanks for the reminder. I can't wait to try the zucc crust! Thanks,Sue
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Old 07-20-2010, 06:34 PM   #20
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I bought parchment today. I know what I'm making for lunch tomorrow!
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Old 07-21-2010, 08:01 PM   #21
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talk about good

that was better than the pizza place here in town

used turkey sausage olives ham tomateo and skim chesse

good stuff thanks a bunch
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Old 07-21-2010, 08:10 PM   #22
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Originally Posted by tundrasusie View Post
parchment was an 85% sucess. It still stuck a little bit. I guess I need to try it a few more times to get it under my belt. It did taste good though, if a little bit eggy.

I think next time I might just make a pizza inspired souflee instead
on a flat pan spray heck out of it with Pam or the like, cook your crust let it cool top the crust with what ever bake then let it cool again so the crust can again get hard cut and scrap will an aspachala

the first time I tried making this pizza mine stuck as well but after it cooled it came right off
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Old 07-21-2010, 08:11 PM   #23
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talk about good

that was better than the pizza place here in town

used turkey sausage olives ham tomateo and skim chesse

good stuff thanks a bunch
Yum!!!
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Old 07-21-2010, 09:06 PM   #24
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I like totally run a metal spatula around the edges as soon as they begin to brown to loosen them up. Sometimes you really have to be a little bit rough with the crust, but it seems to work consistently.
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Old 07-22-2010, 08:41 AM   #25
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for referance maybe invest in a silicone pizza pan I bought mine off e bay under 10.00 and it will last for years
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Old 07-22-2010, 05:10 PM   #26
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Okay,this is the third time I made this.The first time was a cluster%#$!,I just had one big mess.Second time,I used parchment paper(an absolute must!)but after topping the pizza and sticking it under the broiler,the ends were burnt.Tonight I made number three,turned out super.After I took out the pizza crust,I trimmed it with a pizza cutter.I then topped it,and baked it,(not broil),turned out very nice.
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Old 07-22-2010, 06:50 PM   #27
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try the zuccini cheese crust (without the eggs) aboslute heaven
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Old 07-27-2010, 08:16 PM   #28
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for referance maybe invest in a silicone pizza pan I bought mine off e bay under 10.00 and it will last for years
Or... a silicone mat that will lay right on top of any pan you have.

Also, quick release foil is great for this. I'm in love with the cauliflower crust I topped mine with spaghetti sauce that still had italian sausage in it, slices of ham and mozzarella cheese. nommmm
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