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Old 09-26-2008, 09:43 PM   #271
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Quote:
Originally Posted by Charski View Post
I made that smoked salmon version for my (non-LC) stepson while he was here back in July, and he LOVED it!

We eat that one about once a month.
Oh GOSH Charski!!!! Your smoked salmon creation is beyond divine! We do all kinds of creative versions with the basic recipe! Do we go Mexican? Check.....Italian...Check....Artisan....Check....G reek...Check...I have to say..the list is endless with this fabu crust!
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Old 09-27-2008, 11:42 AM   #272
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Quote:
Originally Posted by NancyElle View Post
Oh GOSH Charski!!!! Your smoked salmon creation is beyond divine! We do all kinds of creative versions with the basic recipe! Do we go Mexican? Check.....Italian...Check....Artisan....Check....G reek...Check...I have to say..the list is endless with this fabu crust!
Yes, the list is endless. I have to thank you so much for this recipe. I tell people about it, every chance I get. You can make pizza crust, taco shells, bread sticks...the possibilities are endless. I'm going to make "pita pockets", for my packed lunch, Monday. I'll just make them about as big around as a tortilla, and thicker, and slice part-way through the middle to create a "pocket". I'll let you know how it turns out.

Last edited by Sugar Free Sweet Pea; 09-27-2008 at 11:46 AM..
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Old 09-29-2008, 11:15 AM   #273
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I made a personal sized one the other night with browned hamburger, pepperoni, onion, green olives and black olives. It wa so good. Just ask my husband. He ate half of it. :-S
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Old 09-29-2008, 12:06 PM   #274
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I'm So Glad I ran into this Thread!
I'm going to try NancyElle's first. It looks Absolutely Delish!
I don't have some of the ingredients for the Cracker recipe one.

Thanks for all the topping ideas.
I will prolly use sausage, pepperoni, canadian bacon and spinach.
Oh...When DH and I make regular pizza, we spread on regular tomato paste and season it w/seasonings then add the toppings.
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Old 09-30-2008, 01:58 AM   #275
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We made this pizza the other night. Hubbie just LOVED it!! Topped it with homemade pizza sauce, lower carb of course, sliced mushrooms, black olives, jalapenos, and diced sweet red pepper. We are coming up on some holidays and he says that we need to have that again. Thanks for such a great idea! This has really satisfied our pizza cravings. Before going lo carb, we would call Dominoes at least once a week!
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Old 10-01-2008, 08:31 AM   #276
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Has anyone seen the new ziplock freezer bags, with the little pump to pull the air out of the bag? I saw them on "Biggest Loser", last night, and these pizza crusts were the first thing I thought of. I was thinking these would be great for making little personal pan sized pizza crusts, and then freezing them. You could just pull them out of the freezer, and either fold them for tacos, or put on the toppings for a personal pizza. I could just pull one out of the freezer every morning, and put it in my lunchbox.

Last edited by Sugar Free Sweet Pea; 10-01-2008 at 08:34 AM..
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Old 10-01-2008, 10:25 AM   #277
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This looks delicious! Is this ok to eat on induction? I would think it would be but wanted to confirm.

Thanks!
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Old 10-01-2008, 01:17 PM   #278
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The crust is absolutely induction-friendly on Atkins. What you put on TOP should be examined for induction-worthiness though!

I like Trader Joe's 3 cheese marinara - a little bit smeared on the crust, then layered up with pepperoni, salami, cooked sausage, diced bell pepper, sliced green onion, sliced black olives, and some more CHEESE and it's a great induction pizza!
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Old 10-02-2008, 10:42 AM   #279
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Quote:
Originally Posted by Charski View Post
I like Trader Joe's 3 cheese marinara - a little bit smeared on the crust, then layered up with pepperoni, salami, cooked sausage, diced bell pepper, sliced green onion, sliced black olives, and some more CHEESE and it's a great induction pizza!
Wow! Now, that's a Loaded pizza! Drooling here!
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Old 10-02-2008, 01:47 PM   #280
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Originally Posted by Rbenz View Post
Wow! Now, that's a Loaded pizza! Drooling here!
I didn't mention ANCHOVIES either! l love 'em but DH - not so much....
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Old 10-07-2008, 05:02 PM   #281
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I didn't mention ANCHOVIES either! l love 'em but DH - not so much....
Charski!!!! Your variations are SOOOOOOO Delish! Even with anchovies!
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Old 10-07-2008, 06:11 PM   #282
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We had the smoked salmon version Sunday. DANG that is SOOOO freakin' good - and even better the next day IMHO!
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Old 10-08-2008, 06:39 AM   #283
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I made this last Friday for my family. We all loved it with one exception, it was really salty. I am assuming that is from the cheese as I did not add any additional seasoning to this. Any ideas?
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Old 10-08-2008, 06:03 PM   #284
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Quote:
Originally Posted by Vanessa120 View Post
I made this last Friday for my family. We all loved it with one exception, it was really salty. I am assuming that is from the cheese as I did not add any additional seasoning to this. Any ideas?
Somebody else had that issue, way back in the beginning of the thread. Try a less salty brand of cheese I think was the answer, as that's the only way to reduce the salt.

I'm using Kraft shredded mozzarella, it doesn't seem to be so salty. At least not the stuff we're getting up here.

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Old 10-12-2008, 11:40 AM   #285
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I just made this a while ago for Sunday Brunch.
I'm on my 2nd slice. I made mine in a jelly roll pan, since my other pizza pan has holes in it to make a crispier flour crust.

Umm...one problem...It stuck to the pan and I even Pam sprayed it.
Was I supposed to lift it off before adding the sauce/toppings? Or was I supposed to flip it? Also, I did bake it for 15 min. and crust was a bit burnt on the edges. Next time...less baking time.
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Old 10-12-2008, 11:46 AM   #286
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Van~Did you have olives and pepperoni on yours? They both have lots of sodium. Well, all pizza toppings do.
I was going to add olives to mine and decided against it since I already had sausage, Canadian bacon and pepperonis on mine.
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Old 10-12-2008, 11:47 AM   #287
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Nancy~How come mine is stuck to my Pan?

Last edited by Rbenz; 10-12-2008 at 12:07 PM..
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Old 10-12-2008, 12:07 PM   #288
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K...went back to read on p2-3. So, adding 1cup of cheddar is the secret. And/or...using parchment paper. And...I think a lower oven temp too.
And...I guess I should flip it @ the halfway mark.

Here's a few pix of mine:
Crust after baking:


Finished Pizza:
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Old 10-12-2008, 12:24 PM   #289
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Patricia, I always line my pan with nonstick foil - I use a 16" round pizza pan but I did that with the previous pizza recipe I was using in a jellyroll pan too. Always works great!

If you want crispier, then flip it over carefully after about 10 minutes or so. When I'm making the smoked salmon pizza, which is eaten cold, I flip it. When I'm making a "regular" pizza with tomato sauce and toppings, I don't.

Don't you LOVE this pizza? YUM!
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Old 10-12-2008, 12:35 PM   #290
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Charski~Thanks for the foil idea. I didn't know there was non-stick foil out there.
Yeppers...love it.
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Old 10-12-2008, 01:36 PM   #291
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Would this work well with fat free cheese?Or would it not end up crispy enough?
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Old 10-12-2008, 03:37 PM   #292
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DH uses FF cheese when he bakes up his veggie pizzas. Umm...it melts @ a lower oven temp. Don't know if it would melt properly @ 450. I'd lower the oven temp. and watch how it bakes up during the baking time.
JMO. Also, put all the FF cheese under the toppings. It works out better that way.
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Old 10-12-2008, 11:32 PM   #293
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I made a great little discovery the other day. If you make personal sized ones, try baking it in a round silicone cake pan. I did mine in an 8-inch (I think...8 or 9 inch) and it popped right out and was super easy to flip over to bake the other side for a couple of minutes. It was crispy and perfect!
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Old 10-13-2008, 11:47 AM   #294
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Good idea! I don't have a silicone cake pan...will have to find one.
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Old 10-15-2008, 09:14 PM   #295
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sounds like a dish to make. sue
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Old 10-23-2008, 07:25 PM   #296
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Quote:
Originally Posted by OceanDreaming View Post
I made a great little discovery the other day. If you make personal sized ones, try baking it in a round silicone cake pan. I did mine in an 8-inch (I think...8 or 9 inch) and it popped right out and was super easy to flip over to bake the other side for a couple of minutes. It was crispy and perfect!


Great idea! This post ends up buried when I bop on over here! Flipping and blotting really makes a difference!
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Old 10-23-2008, 07:37 PM   #297
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So cool !

Wow, as an Italian gal, I love pizza !! This recipe looks so easy, I am going to give this a try real soon.

Thanx for posting !!
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Old 10-23-2008, 08:20 PM   #298
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pizza lover here going to subscribe
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Old 10-24-2008, 12:53 PM   #299
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Best ever in the silicone pan!
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Old 10-24-2008, 06:01 PM   #300
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Boo-Hoo...wanting a silicone cake pan here.
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