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Old 10-10-2006, 04:49 AM   #31
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I was just looking over the directions and I realized something I forgot to include.

Once the crust is set and firm........I transfer it to another sheet of parchment or non-stick foil before I garnish it and put it back in the oven. Otherwise the original parchment can get soggy from the oils in the cheese. This keeps the crust from being greasy.
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Old 10-10-2006, 08:22 AM   #32
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Thanks for that update Kevin....I'm planning on making this today
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Old 10-15-2006, 03:17 PM   #33
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bumping this up as i want to make this in a day or too, has anyone else tried this yet??
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Old 10-15-2006, 04:20 PM   #34
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Yes, I made this the other day for a quick lunch. I didn't have the same kind of cheeses except for the cheddar, but it turned out very nice. I added pepperoni and mushrooms for the topping and split it with my husband. We both liked it a lot. It's definitely a keeper!
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Old 10-17-2006, 02:40 PM   #35
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That cheese crust sounds great. I'm personally still struggling with trying to come up with a good cracker recipe kind of either like a waverly or a ritz cracker. I've tried various of almond thins, which are ok, but I'm longing for a more traditional buttery tasting cracker. Any takers?
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Old 10-18-2006, 07:02 AM   #36
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Originally Posted by hirezmary View Post
That cheese crust sounds great. I'm personally still struggling with trying to come up with a good cracker recipe kind of either like a waverly or a ritz cracker. I've tried various of almond thins, which are ok, but I'm longing for a more traditional buttery tasting cracker. Any takers?
Try this recipe. It's from LindaSue's website:

http://users3.ev1.net/~fontlady/ritzy_crackers.html
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Old 10-18-2006, 05:40 PM   #37
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My Goodness It was sooo Yummy!!!

I cooked it today. Instead of the Wheat protein isolate 5000 (Which I just order today). I use 3/4 soy flour and 3/4 Protein Whey. I also Used some 3 tbs of parmesan cheese. 3 tbs of garlic power. 3 tbs of italian season.

my crust was brown and it was good!!

Even my DH love the pizza and he is a picky eater to the max!!

Kevinpa !!
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Old 01-11-2007, 12:26 AM   #38
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Bumping for anybody who may be looking for a Super Bowl or Playoff Party Idea.
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Old 04-28-2007, 01:17 PM   #39
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I had some HC friends over last night and fixed this as a snack while we were watching a movie "The pursuit of Happiness" <-- good flix. They left raving about that pizza and asking for the recipe

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Old 04-29-2007, 04:23 PM   #40
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Kevin, do you think that anything else could be used in place of the wheat protein isolate? I really want to try this, but I am allergic to gluten.
TIA!
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Old 04-29-2007, 04:29 PM   #41
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Kevin, do you think that anything else could be used in place of the wheat protein isolate? I really want to try this, but I am allergic to gluten.
TIA!
Sure, I know people with the same allergy who have used plain unflavored whey protein or soy flour/powder and told me it turned out great for them. The flour is minimal and is basically just a binder with the egg to hold the cheeses together.
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Old 04-29-2007, 04:33 PM   #42
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awesome! thank you for that, I look forward to making it!
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Old 05-15-2007, 11:35 AM   #43
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Thank you soooo much for this recipe! I've always just fried up pizza toppings in a pan to get my pizza fix but always wished I could have a good crust to pick it up with. I've tried making pizza on low carb toast but it isn't quite the same. This is awesome. I just ate half the pie!!! I was so anxious to try it and so hungry that I couldn't stop myself. Next time I will make sure I fill up with a good salad before the pizza is done.

I found Danish Fontina and since I don't know much about cheeses, figured this was just the 'full name'. I googled when I got back and found out there is a fontina cheese but the differences are minimal. The Danish fontina is some STANKY cheese. Is the fontina also so stinky???
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Old 05-15-2007, 02:41 PM   #44
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The Danish fontina is some STANKY cheese. Is the fontina also so stinky???
No, it is not always stinky. There are certain brands that have no odor at all. The bottom line s they all have a very good taste. I use a brand I get from Sam's Club called Danamark which is actually a swiss made cheese.

One of the great things about this recipe and the recipe for the cheese crackers is it truely does not matter which kind of cheese you use as long as its a blend of cheeses you like. If you look at the poly want a cracker thread that I made today, used a completetly diferent blend a of cheeses and they were great.
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Old 05-15-2007, 03:23 PM   #45
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No, it is not always stinky. There are certain brands that have no odor at all. The bottom line s they all have a very good taste. I use a brand I get from Sam's Club called Danamark which is actually a swiss made cheese.

One of the great things about this recipe and the recipe for the cheese crackers is it truely does not matter which kind of cheese you use as long as its a blend of cheeses you like. If you look at the poly want a cracker thread that I made today, used a completetly diferent blend a of cheeses and they were great.
I tried a sliver of the Danish Fontina before I mixed it into the batter. I didn't really like the taste but the finished crust was awesome. I'll have to check out other brands. The house was a little stinky from the odor but maybe it was just me, cuz the kiddos didn't comment. They usually do when there are interesting scents. Thank you for the info. I'm def. going to make the crackers. I'm gonna cruise your site for more great recipes.
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Old 05-16-2007, 07:17 AM   #46
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I have all ingredients except pepperoni. I wonder if I could use browned hamburger, green peppers, onions and maybe some crumbled bacon. HUM I think I will surprise DH for lunch! Tee Hee. Except I will use mozzarella I don't use those other cheeses.
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Old 06-18-2007, 06:06 AM   #47
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I finally made this on Saturday night. I made it exactly like the recipe you posted and I thought it was great. I even had my wife who is not doing LC try it and she thought it was good as well. The only thing I did differenly was I let it bake the second time for longer than 12 minutes as it didn't look quite done enough at that point. I ate a little over half of it for dinner that night the rest cold for breakfast the next day. As much as I liked it right out of the oven, I think it was even better cold. It really tasted like any other codl pizza I've had. Great recipe.
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Old 06-20-2007, 07:30 AM   #48
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I made this Monday night.. It was great! I may need to cook mine at 350 vs. 375 because it got really dark and almost burned in the second baking.

But I used Nathan's Beef Hot Dogs, Turkey Pepperoni and fresh mushrooms. I cut into 4 pieces. I used a Fontina, Asiago, Parmesan blend from Whole Foods for the crust along with the cheddar.

Thanks, Kevin for this great recipe!
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Old 06-30-2007, 04:12 PM   #49
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Bumpin' because I have had a huge craving for pizza the last few days, so instead of being bad and going out for pizza, I'm gonna make this!!! Delish!!!
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Old 06-30-2007, 08:17 PM   #50
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Delicious!! I just made this but used sausage, spinach and a little onion on top. Really, really good!
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Old 06-30-2007, 09:09 PM   #51
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Could anyone give me any good ideas on what type of sauces are being used for this pizza? Thanks!
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Old 06-30-2007, 09:23 PM   #52
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Could anyone give me any good ideas on what type of sauces are being used for this pizza? Thanks!
My favorite is Delallo Pizza Sauce and when I can't find that I use Gia Russa Pizza Sauce. They are 3 and 4 carb respectively per 1/4 cup. I never use more than 6 T. of sauce on any pizza I make. Using more than that only make a pizza soggy IMHO.

Last edited by Kevinpa; 06-30-2007 at 09:42 PM.. Reason: spelling :)
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Old 06-30-2007, 09:39 PM   #53
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I must confess I used spaghetti sauce from a jar and added some pizza seasoning to it.
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Old 07-01-2007, 08:40 AM   #54
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That pizza looks wonderful and I have to try that recipe soon, yummy!
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Old 07-01-2007, 09:51 AM   #55
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Has anyone every tried just adding a layer of thin sliced tomato instead of pizza sauce? Since starting this WOE, pizza/spaghetti sauce makes me sick--reflux I think.
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Old 07-01-2007, 10:06 AM   #56
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I never tried it but see no reason it would not work. It is a crust with toppings on it. I would guess your imagination is the limit, even a white pizza if you don't think sauce works for you.
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Old 07-01-2007, 01:56 PM   #57
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White pizza! Great idea!!

I also think fresh tomato would be fabulous on this. Honestly, I think you could put whatever you want on it and it would be great!
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Old 07-01-2007, 05:34 PM   #58
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White pizza! Great idea!!

I also think fresh tomato would be fabulous on this. Honestly, I think you could put whatever you want on it and it would be great!
Sprinkle the fresh tomatoes with Italian seasoning then add your other toppings. I think this would be great!

Last edited by BB in MN; 07-01-2007 at 05:35 PM..
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Old 07-01-2007, 07:29 PM   #59
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Has anyone every tried just adding a layer of thin sliced tomato instead of pizza sauce?
I never have cared for tomato sauce of any kind, although I love fresh tomatoes. When I make pizza, I use a Roasted Garlic Alfredo Sauce. (I think the brand is Bertolli, but I'm not positive.) I often top it with artichoke hearts, sliced tomatoes and cubed chicken breast. And lots and lots of cheese of course!

Oh, yum! Now I'm craving pizza!
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Old 07-01-2007, 07:34 PM   #60
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Then as soon as my netrition order comes in and I get what I need I'm gonna try some with white sauce, fresh tomato and spinach. Sounds pretty yummy!
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