Thin & Crispy Pizza Crust! Easiest EVER! Pics included! - Page 10

NancyElle · 09-26-2008, 09:43 PM

Quote:

Originally Posted by Charski

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!

Sugar Free Sweet Pea · 09-27-2008, 11:42 AM

Quote:

Originally Posted by NancyElle

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.

jswalker1992 · 09-29-2008, 11:15 AM

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

Rbenz · 09-29-2008, 12:06 PM

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.

sadiebaby · 09-30-2008, 01:58 AM

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!

Sugar Free Sweet Pea · 10-01-2008, 08:31 AM

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.

HappyChickNow · 10-01-2008, 10:25 AM

This looks delicious! Is this ok to eat on induction? I would think it would be but wanted to confirm.

Thanks!

Charski · 10-01-2008, 01:17 PM

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!

Rbenz · 10-02-2008, 10:42 AM

Quote:

Originally Posted by Charski

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!

Charski · 10-02-2008, 01:47 PM

Quote:

Originally Posted by Rbenz

Wow! Now, that's a Loaded pizza! Drooling here!

I didn't mention ANCHOVIES either!

l love 'em but DH - not so much....

NancyElle · 10-07-2008, 05:02 PM

Quote:

Originally Posted by Charski

I didn't mention ANCHOVIES either!

l love 'em but DH - not so much....

Charski!!!! Your variations are SOOOOOOO Delish!

Even with anchovies!

Charski · 10-07-2008, 06:11 PM

We had the smoked salmon version Sunday. DANG that is SOOOO freakin' good - and even better the next day IMHO!

Vanessa120 · 10-08-2008, 06:39 AM

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?

theislandgirl · 10-08-2008, 06:03 PM

Quote:

Originally Posted by Vanessa120

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.

Rbenz · 10-12-2008, 11:40 AM

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.

Rbenz · 10-12-2008, 11:46 AM

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.

Rbenz · 10-12-2008, 11:47 AM

Nancy~How come mine is stuck to my Pan?

Rbenz · 10-12-2008, 12:07 PM

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:

Charski · 10-12-2008, 12:24 PM

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!

Rbenz · 10-12-2008, 12:35 PM

Charski~Thanks for the foil idea. I didn't know there was non-stick foil out there.
Yeppers...love it.

beautifulme · 10-12-2008, 01:36 PM

Would this work well with fat free cheese?Or would it not end up crispy enough?

Rbenz · 10-12-2008, 03:37 PM

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.

OceanDreaming · 10-12-2008, 11:32 PM

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!

Rbenz · 10-13-2008, 11:47 AM

Good idea! I don't have a silicone cake pan...will have to find one.

missymagoo12 · 10-15-2008, 09:14 PM

sounds like a dish to make. sue

NancyElle · 10-23-2008, 07:25 PM

Quote:

Originally Posted by OceanDreaming

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!

FujiyamaMama · 10-23-2008, 07:37 PM

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 !!

BLUTTO66 · 10-23-2008, 08:20 PM

pizza lover here going to subscribe

Kissa · 10-24-2008, 12:53 PM

Best ever in the silicone pan!

Rbenz · 10-24-2008, 06:01 PM

Boo-Hoo...wanting a silicone cake pan here.

10-01-2008, 08:31 AM	#276
Sugar Free Sweet Pea Senior LCF Member Join Date: Apr 2008 Location: USA Posts: 755 Gallery: Sugar Free Sweet Pea WOE: Low Carb	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..

10-12-2008, 11:40 AM	#285
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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. __________________ Patricia

10-12-2008, 11:47 AM	#287
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Nancy~How come mine is stuck to my Pan? Last edited by Rbenz; 10-12-2008 at 12:07 PM..

10-23-2008, 07:37 PM	#297
FujiyamaMama Guest Join Date: Oct 2008 Posts: 14 Gallery: FujiyamaMama	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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09-29-2008, 11:15 AM	#273
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	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

09-29-2008, 12:06 PM	#274
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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.

09-30-2008, 01:58 AM	#275
sadiebaby Senior LCF Member Join Date: Sep 2008 Location: Cairo, Egypt Posts: 218 Gallery: sadiebaby WOE: low to moderate carb Start Date: August 2008	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!

10-01-2008, 10:25 AM	#277
HappyChickNow Junior LCF Member Join Date: Sep 2008 Location: Suburb in Cincinnati Posts: 20 Gallery: HappyChickNow Stats: 210/210/150 WOE: Atkins Start Date: December 27,2011	This looks delicious! Is this ok to eat on induction? I would think it would be but wanted to confirm. Thanks!

10-01-2008, 01:17 PM	#278
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,810 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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!

10-07-2008, 06:11 PM	#282
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,810 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	We had the smoked salmon version Sunday. DANG that is SOOOO freakin' good - and even better the next day IMHO!

10-08-2008, 06:39 AM	#283
Vanessa120 Major LCF Poster! Join Date: Jan 2003 Location: Minnesota Posts: 1,846 Gallery: Vanessa120 Stats: 189/130 size 2-4 5'4" WOE: Low Carb Real Food Start Date: Low Carb Since 2001	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?

10-12-2008, 11:46 AM	#286
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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.

10-12-2008, 12:07 PM	#288
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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:

10-12-2008, 12:24 PM	#289
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,810 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	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!

10-12-2008, 12:35 PM	#290
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Charski~Thanks for the foil idea. I didn't know there was non-stick foil out there. Yeppers...love it.

10-12-2008, 01:36 PM	#291
beautifulme Major LCF Poster! Join Date: May 2007 Posts: 1,025 Gallery: beautifulme Stats: 275-135-140 WOE: Whole foods. Start Date: Everyday....	Would this work well with fat free cheese?Or would it not end up crispy enough?

10-12-2008, 03:37 PM	#292
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	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.

10-12-2008, 11:32 PM	#293
OceanDreaming Senior LCF Member Join Date: Sep 2007 Location: Central Oregon Posts: 720 Gallery: OceanDreaming Stats: 250/174/155	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!

10-13-2008, 11:47 AM	#294
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Good idea! I don't have a silicone cake pan...will have to find one.

10-15-2008, 09:14 PM	#295
missymagoo12 Senior LCF Member Join Date: May 2004 Location: usa Posts: 344 Gallery: missymagoo12 Stats: 235/225/145 WOE: stellastyle,atkins Start Date: april 2004	sounds like a dish to make. sue

10-23-2008, 08:20 PM	#298
BLUTTO66 Senior LCF Member Join Date: Oct 2008 Location: Byron, Illinois Posts: 172 Gallery: BLUTTO66 Stats: 425/319/285 WOE: Modified Low Carbs Start Date: Latest Restart -MAY 2ND 2008	pizza lover here going to subscribe

10-24-2008, 12:53 PM	#299
Kissa Way too much time on my hands! Join Date: Sep 2006 Location: London UK Posts: 16,464 Gallery: Kissa Stats: 184/124/126 5'3" Age 65 WOE: JUDDD/5:2 Start Date: 2001 Atkins -50 2011 JUDDD - 10	Best ever in the silicone pan!

10-24-2008, 06:01 PM	#300
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,210 Gallery: Rbenz WOE: Trying to resist anything white.	Boo-Hoo...wanting a silicone cake pan here.