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Old 07-06-2007, 01:48 PM   #61
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Just FYI, I took one for the team and made extra pizzas and froze them to see how they would come out. I did one that was a full pizza (cooked crust with pizza sauce and topping but uncooked) and the other that was just the cooked crust with no toppings. I am happy to report they both came out terrific. I plan to stock my freezer with these so I can pull one out and stick it in the freezer whenever I get the urge for pizza.
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Old 07-06-2007, 02:30 PM   #62
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Kewl! I have been meaning to try that but just never got around to it. Thanks.
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Old 10-22-2007, 06:14 PM   #63
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i am definitely going to try this. I am going to have to tweak the crust a bit cause I don't have any of the whey protein and only want to make a small pizza.
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Old 10-23-2007, 12:49 PM   #64
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Where can I buy the wheat protein? Do you think my local Kroger would carry it?

I do not cook much but this looks wonderful and I think I will give it a try this weekend.

Thanks for all the recipes!!
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Old 10-23-2007, 04:42 PM   #65
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Quote:
Originally Posted by stvmom2 View Post
Where can I buy the wheat protein? Do you think my local Kroger would carry it?

I do not cook much but this looks wonderful and I think I will give it a try this weekend.

Thanks for all the recipes!!
You'd probably have to order it from Netrition-I've never seen it in any grocery store or health food store.
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Old 10-23-2007, 04:49 PM   #66
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I have had people tell me that they have subbed carbquik, unflavored whey protein, and even soy protein for the wheat protein isolate andit still turned out well for them.
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Old 04-03-2008, 05:49 PM   #67
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This looks great! Between this and Nancy's, I'm inspired to make healthful pizza this weekend!
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Old 05-12-2008, 11:54 AM   #68
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Anyone know what the calorie count per slice is on this yummo crust? I'm trying to decide which crust to make...this one or the one with the cheese and eggs.

I'm at the point where calories and fat count as well as carbs.
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Old 08-31-2008, 01:11 PM   #69
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I just tried this Friday night, what used to be pizza night for us before Atkins.
Anyway, I used a 50/50 blend of almond flour and flax flour. I used Cheddar, Gouda, and Romano in the crust and Cheddar and Mozarello on the topping (just cheeses I happened to have on hand). I also used sauteed sausage, mushrooms, olives, and tomatoes as toppings.

Although it got a bit overdone on the edges of the crust (I probably rolled it out a bit too thin), it really was pretty darn good. My hubby, who normally pukes at low-carb bread options, scarfed down fully 3/4 of the pizza!
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Old 01-08-2009, 12:36 PM   #70
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:bump: Need to get some toppings and pizza sauce tonight!
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Old 01-08-2009, 03:50 PM   #71
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I'm wondering if this recipe would work also? I found this on the http://www.lowcarbfriends.com/bbs/lo...ml#post8390545 thread earlier this week and printed it out.

If anyone has made these crackers and think this would work, please chime in

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


I recently found this recipe at about.com and I can't get enough of these! The garlic powder gives them a nice flavor and they are great with a slice of cheese. Very simple to mix. I rolled the dough between parchment paper and scored them to make it easier to break apart. These are better them most of the low carb crackers I've bought. Each cracker is about 0.2 gms of carbs. In my oven it took about 20 minutes for them to get crisp.

Garlic Parmesan Flax Seed Crackers

Recipe By : about.com
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks/ Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flaxseed meal
1/3 cup Parmesan cheese -- grated
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 cup water

Heat oven to 400 F.

1. Mix all ingredients together.

2. Spoon onto sheet pan which is covered with a silicon mat or greased parchment paper.

3. Cover the mixture with a piece of parchment or waxed paper.

Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.

4. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

5. Break into pieces.

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

Updated: September 18, 2006

- - - - - - - - - - - - - - - - - -

NOTES : I rolled these out with a rolling [in between 2 sheets of parchment paper. I then scored the crackers using a pizza wheel so they would break apart easily. I had to bake these for about 20 minutes to get them uniformly crisp.
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Old 01-08-2009, 06:55 PM   #72
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I have never tried those crackers before because I don't like flaxmeal but I see no reason it would not work if the recipe makes a good cracker. you should try it and let the forum know.
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Old 01-08-2009, 07:10 PM   #73
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Quote:
Originally Posted by rowdy1 View Post
Anyone know what the calorie count per slice is on this yummo crust? I'm trying to decide which crust to make...this one or the one with the cheese and eggs.

I'm at the point where calories and fat count as well as carbs.
Sorry Char, I know its a little late for this answer but by the date on the post it was just about the time I got sick and I never saw the post. The count really depends on the cheeses you use. All of the cheeses that I use are about 100 cal. and 7g fat per 1/4 cup but using low fat cheeses you could get those #'s lower.

belated HTH
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Old 01-09-2009, 05:17 AM   #74
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I'm going to make a trial run on the crackers today and see what the taste and consistency would be. I may be making pizza on Sunday for Da Steelers game......Oh Yeah!!!!!
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Old 01-21-2009, 04:32 PM   #75
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I just made this, it smelled delish in the oven...I was SO EXCITED!!!! Except I made one mistake. I thought I could sub waxed paper for parchment paper. DO NOT USE WAXED PAPER!!! The crust wouldn't come off and I had to throw it away!! So, I am in the middle of making another...Just didn't want this to happen to anyone else!! I am trying it with my silpat now....
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Old 01-21-2009, 06:52 PM   #76
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bump
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Old 01-21-2009, 08:07 PM   #77
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I made a couple of these today. Oh WOW!! I put them in the freezer so we can just pull them out when we want pizza. Thanks so much, Kevin, it's dynamite
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Old 03-08-2009, 04:54 AM   #78
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THANK YOU, KEVIN!!!!!!

I varied your recipe slightly and it was WONDERFUL!!!!!!!!!!!!!!!!

2 eggs
Slightly less than 1/2 cup almond flour, filled to 1/2 cup with a small amount of coconut flour
1 cup mozzarella
1/2 cup cheddar
Mom's Special Marinara suace
more mozz on top of the sauce
Red onions and pepperoni toppings

Didn't taste LC at all! It was beautiful!!! I should have taken photos!!!
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Old 03-08-2009, 08:26 AM   #79
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thanks zizi, I always like to see photos.

This was one of the first recipes I put out on my website 5 years ago and I usually make it or a chicken crusted pizza every week.....lol my DD will call on the phone at least once a week asking if I have cold pizza in the fridge.
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Old 03-08-2009, 09:27 AM   #80
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I have been reading and copying recipes since January. How in the heck did I miss this one? Can't wait to try this!
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Old 03-08-2009, 10:01 AM   #81
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OMG!!!!!!!!!!!! It is SOOOOOOOOOOOOO Good!!!!!!!!!!

I'm glad I finally got the nerve to try it. I was so afraid I'd be disappointed and go on a carb-binge!
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Old 03-08-2009, 03:25 PM   #82
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Kevin,

Just checked out your site. I LOVE the reference to Ron White!!!!!!!!!!!!!!!!!!!!!!

Best,

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Old 03-21-2009, 05:57 AM   #83
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Kevin,
Thanks to you and this recipe, I went to the movies and did something I have never done in my life! I did not eat a huge tub of buttered popcorn. I took a brown bag of these crackers and was happy as a clam! Thank You!

Not that they will last that long, but how long do you think they will keep? I burned the 1st half in the crisping process and only had half of the half left the next day for the movies. I had placed them on a brown sack like you suggessted. Do you think they will keep a week in a brown bag? Or should I freeze some and then just crisp them up?

Thanks again!

Leigh


Sorry i thought I was posting on the cracker link and not the pizza crust. Made this too and it was very good.

Last edited by libbysmom; 03-21-2009 at 05:58 AM..
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Old 03-21-2009, 07:52 AM   #84
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ooohhhh.....ahhhhhhh.....Pizza
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Old 03-21-2009, 08:51 AM   #85
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Leigh, like you they don't last long around here. Once they lasted a week I think and they were fine. I never tried freezing them though. I'm thinking if you did that they might not even need crisping.
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Old 05-19-2009, 06:50 PM   #86
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saving my spot
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Old 10-12-2010, 02:29 AM   #87
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I made this Saturday night and it was great! Thank you Kevinpa.

Di
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Old 10-12-2010, 02:53 AM   #88
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wow-an oldie but a goodie. Headed to Trader's Joes today-will look for ingredients
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Old 10-12-2010, 08:35 AM   #89
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saving this for sure.... looks so good
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Old 09-15-2011, 10:03 AM   #90
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Tried this pizza today- it was GREAT!!!
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