Thin & Crispy Pizza Crust! Easiest EVER! Pics included! - Page 14

Berta48 · 01-20-2010, 01:51 PM

Quote:

Originally Posted by Rbenz

Yup!

I just use a small can of tomato paste or sauce and season it up w/garlic/Italian seasonings and such.

That may be better.But the sauce only had 3gms sugar in the whole can and I only used 1/4c.So anyway, to late now next time!!!

Berta48 · 01-20-2010, 01:54 PM

Quote:

Originally Posted by ChiefApache

I'm going to make this tonight. Looks wonderful!!!! Thank you for the recipe!

I promise you, you will love it

.I was extremely surprised at how great it was!!Mine was sorta not firm in the middle

I had to eat it with a fork. But I think I just didn't get it cooked long enough or else I didn't spread it out far enough on the pan,one or the other. Because the edges were nice and crispy.

droppin · 01-20-2010, 02:07 PM

thank you so much, sounds wonderfull. I know what I am having tonight for dinner

Minnas · 01-20-2010, 02:29 PM

Yep, this one is very good! I have tried the veggie crusts and did not like them at all so I have stuck with KevinPA's cheese crust for years now. This is very similar and a bit easier since you only need cheese and egg. Now I have TWO fabulous pizza crust options!! Thanks so much NancyElle!!!

Berta48 · 01-20-2010, 02:44 PM

Quote:

Originally Posted by droppin

thank you so much, sounds wonderfull. I know what I am having tonight for dinner

Just Wanted to say" I like your saying" but this one is true
WITH GOD ALL THINGS ARE POSSIBLE!

Queenie324 · 01-21-2010, 05:56 AM

Quote:

Originally Posted by Berta48

I promise you, you will love it

.I was extremely surprised at how great it was!!Mine was sorta not firm in the middle

I had to eat it with a fork. But I think I just didn't get it cooked long enough or else I didn't spread it out far enough on the pan,one or the other. Because the edges were nice and crispy.

Berta, you did promise and you came through on your promise!!!! Very, very good, easy to do and my husband even loved it!!! I was surprised how filling it was.

I put everything on it.....pepperoni, tomatoes, onions, black olives, banana peppers, mushrooms, cheese......it was deeeeeeliiiisssshhh!!! Will do this again for sure. Thanks.

Berta48 · 01-21-2010, 07:18 AM

Quote:

Originally Posted by ChiefApache

Berta, you did promise and you came through on your promise!!!! Very, very good, easy to do and my husband even loved it!!! I was surprised how filling it was.

I put everything on it.....pepperoni, tomatoes, onions, black olives, banana peppers, mushrooms, cheese......it was deeeeeeliiiisssshhh!!! Will do this again for sure. Thanks.

Did yours hold up or did you have to eat it with a fork?
Yes, this one is definitely a keeper

I want try it with canadian bacon and LF sausage!

Pepperoni is a bit to fatty for me.My hubby is a truck driver and gone alot, but when he gets home we are having this again!!!!He'll LOVE it!

If you reply to this and I don't reply back right away, it's because I am leaving for a few days in just a few minutes. But will get back with you when I arrive back home.

Have a great ON PLAN day

By the way this was my first official weigh in day. I lost a bit over ten lbs in two weeks I LOVE SB!

Queenie324 · 01-21-2010, 07:29 AM

Quote:

Originally Posted by Berta48

Did yours hold up or did you have to eat it with a fork?
Yes, this one is definitely a keeper

I want try it with canadian bacon and LF sausage!

Pepperoni is a bit to fatty for me.My hubby is a truck driver and gone alot, but when he gets home we are having this again!!!!He'll LOVE it!

If you reply to this and I don't reply back right away, it's because I am leaving for a few days in just a few minutes. But will get back with you when I arrive back home.

Have a great ON PLAN day

By the way this was my first official weigh in day. I lost a bit over ten lbs in two weeks I LOVE SB!

Congrats on your weight loss!!! That's wonderful.

I had no problem with it staying together. The pointed part of the pizza had to be eaten with a fork, but after two bites you could pick it up and eat it.

After I placed the mixture on the pizza pan (round), I took a spatula and made the pizza round as I could, than I patted it down so there were no holes from the mixture. I think that's what helped keep it together. I cooked the crust 15-18 minutes. When I broiled the veggies, I had the broiler on 475 with the rack on the 3rd shelf.

SCOTTSDALEJULIE · 01-21-2010, 09:41 AM

I always turn it over and cook it more to make it nice and crispy. Easy to do if you use Reynolds non stick foil. Julie

Queenie324 · 01-21-2010, 11:15 AM

Quote:

Originally Posted by SCOTTSDALEJULIE

I always turn it over and cook it more to make it nice and crispy. Easy to do if you use Reynolds non stick foil. Julie

Do you do that Julie strictly so it's crispy? Mine was plenty done.

SCOTTSDALEJULIE · 01-21-2010, 11:52 AM

Yes, just because I like a crispy crust I can pick up and eat. Julie

Rbenz · 01-21-2010, 02:02 PM

Just an idea...if your pizza middle isn't cooked well enuf for you, just foil edge the outside crust so it won't burn and cook it a bit longer so the middle doesn't have to be eaten w/a spoon.

Heck...I'm a fork/knife kinda Gal w/all of my pizzas. I don't pick up and shovel in. I cut, then fork, and then shovel it in!

:blush:

Had DH's Homemade REAL Crust Pizza last nite! Yep...I did.:blush:
It was a wheat flour crust w/lots of veggies and C-bacon. Only had 2 slices and I was in Heaven.
Sort of....

MNLisaB · 01-21-2010, 07:25 PM

Back in the day,in Brooklyn, it was an infamnia to eat pizza with a knife and fork, simply not done. Your ordered pizza by the slice, you folded it and enjoyed as the grease dripped down your wrist.Then deep dish pizzas were introduced, and with it, came the dreaded cutlery.

Minnas · 01-21-2010, 07:29 PM

Ok Yum! I made this tonight with reduced fat cheddar and part skim mozzarella and it was fabulous. Just added some italian seasoning to the crust mix then a bit on top of the sauce which was just tomato paste then topped with some roasted red pepper and onion and turkey bacon. Very, very good! I will be getting a lot of mileage out of this one!!

Queenie324 · 01-22-2010, 09:33 AM

How does everyone reheat this? I found the crush was mushy and just not as crunchy.

Minnas · 01-22-2010, 12:25 PM

Quote:

Originally Posted by ChiefApache

How does everyone reheat this? I found the crush was mushy and just not as crunchy.

I would like to know this too. So far I am baking "personal pan pizza" sizes so it hasn't been an issue. Oh, and I've eaten it cold. I am no help.

I will say that this freezes pretty well. I made several last night and froze one and just thawed it out and warmed it up a bit in the toaster oven. Just like fresh (but maybe a tad less crispy than right out of the oven after baking?)

I plan to make a boatload of these to keep in the freezer for when I'm tired and just want something quick. Not that the original recipe is exactly taxing but, well, I am lazy.

Rbenz · 01-23-2010, 01:42 PM

Yeah...toaster oven on foil. Or...in a Tefla pan and work it!

It gets re-crisped.
I don't know about you guys, but, I like my pizza stuffed thick and really don't care about the Crisp crust thangy.

Rbenz · 01-23-2010, 01:45 PM

Quote:

Originally Posted by MNLisaB

Back in the day,in Brooklyn, it was an infamnia to eat pizza with a knife and fork, simply not done. Your ordered pizza by the slice, you folded it and enjoyed as the grease dripped down your wrist.Then deep dish pizzas were introduced, and with it, came the dreaded cutlery.

Back in the day...!

I like to cut my pizza w/dreaded cutlery!

Am I strange?

I can, in a pinch...fold it and eat it...but, that would require lots of Libations!

Yep...I'm a fork and knife Gal!

Rbenz · 01-23-2010, 01:46 PM

Quote:

Originally Posted by Minnas

I plan to make a boatload of these to keep in the freezer for when I'm tired and just want something quick. Not that the original recipe is exactly taxing but, well, I am lazy.

ITA!

Need to do that!

victorianandmore · 01-23-2010, 02:20 PM

"Yep...I'm a fork and knife Gal!"

Me too, Rbenz!! In fact I don't think I've ever picked up a slice of pizza -- always used a knife and fork!

P.S. I have this on my menu for next week. I've been wanting to make it for so long, but never seem to get around to it! It sounds (and looks!) great!

Rbenz · 01-23-2010, 03:12 PM

Victoria~

donia · 02-02-2010, 08:45 PM

I made this tonight and I swear, it's so good that I could have cried. I've been wanting pizza for weeks. I topped mine with organic sugar free pizza sauce, more cheese, and ham. I truly never expected it to taste as much like regular pizza as it does. Thank you, NancyElle. You are a goddess in my eyes

Emerald · 02-05-2010, 08:36 PM

I am finally trying this recipe out. The crust is in the oven as I type and I'm super excited to have pizza! Easy recipe, I don't know what took me so long to make it.

Rbenz · 02-06-2010, 05:41 PM

You will absolutely LUV IT!

Emerald · 02-06-2010, 06:34 PM

Quote:

Originally Posted by Rbenz

You will absolutely LUV IT!

I did! My DH who is not lowcarbing even loved it.

LeahGraceG · 02-15-2010, 10:45 AM

Just tried this crust for lunch today. OMG. SO GOOD.

I used 1 cup of cheddar and 2 cups of Target Brand Italian 6-cheese Blend. It was delicious. I used parchment paper on a big cookie sheet and made a 14-inch circle.

My oven (which runs nuclear-hot; I have a thermometer inside it for accuracy) hit 500 degrees for most of the baking, and it made a delicious crust. I flipped it after 15 minutes and crisped it up on the other side for about 5 minutes.

NancyElle, this is the best thing ever. Even my husband was eyeing it hungrily as he left for the grocery store (to buy more cheese!).

Oh, right -- toppings -- I used a bit of tomato paste mixed with Italian seasoning and thinned it with water to make a sauce. Then I topped it with cheddar (used all my Italian blend cheese in the crust -- whoops!) and sliced olives, along with LOTS of red pepper flakes (I love hot food). Delicious!

Rbenz · 02-15-2010, 01:28 PM

Quote:

Originally Posted by LeahGraceG

NancyElle, this is the best thing ever. Even my husband was eyeing it hungrily as he left for the grocery store (to buy more cheese!).

I could virtually visualize that!

Nuclear Oven!

Rbenz · 02-15-2010, 01:29 PM

Quote:

Originally Posted by emeraldskye

I did! My DH who is not lowcarbing even loved it.

Emerald · 02-15-2010, 11:05 PM

Quote:

Originally Posted by Rbenz

That is so us! Yummy pizza. I just can't believe how easy, quick and tasty this recipe is. It's time for me to go to bed but now I'm stuck on pizza.

MNLisaB · 02-16-2010, 04:54 PM

"My oven (which runs nuclear-hot; I have a thermometer inside it for accuracy) hit 500 degrees for most of the baking, and it made a delicious crust. I flipped it after 15 minutes and crisped it up on the other side for about 5 minutes."

HAH- it ain't a proper pizza eating experience unless you burn the roof of your mouth just a tad.

01-21-2010, 02:02 PM	#402
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,302 Gallery: Rbenz WOE: Trying to resist anything white.	Just an idea...if your pizza middle isn't cooked well enuf for you, just foil edge the outside crust so it won't burn and cook it a bit longer so the middle doesn't have to be eaten w/a spoon. Heck...I'm a fork/knife kinda Gal w/all of my pizzas. I don't pick up and shovel in. I cut, then fork, and then shovel it in!:blush: Had DH's Homemade REAL Crust Pizza last nite! Yep...I did.:blush: It was a wheat flour crust w/lots of veggies and C-bacon. Only had 2 slices and I was in Heaven. Sort of.... __________________ Patricia

01-23-2010, 02:20 PM	#410
victorianandmore Senior LCF Member Join Date: Nov 2007 Posts: 423 Gallery: victorianandmore	"Yep...I'm a fork and knife Gal!" Me too, Rbenz!! In fact I don't think I've ever picked up a slice of pizza -- always used a knife and fork! P.S. I have this on my menu for next week. I've been wanting to make it for so long, but never seem to get around to it! It sounds (and looks!) great! Last edited by victorianandmore; 01-23-2010 at 02:26 PM..

02-15-2010, 10:45 AM	#416
LeahGraceG Senior LCF Member Join Date: Feb 2010 Posts: 206 Gallery: LeahGraceG Stats: 150 (postpartum)/119.6/110 (someday after baby) WOE: JUDDD Start Date: Nov 2011	YUM!!! Just tried this crust for lunch today. OMG. SO GOOD. I used 1 cup of cheddar and 2 cups of Target Brand Italian 6-cheese Blend. It was delicious. I used parchment paper on a big cookie sheet and made a 14-inch circle. My oven (which runs nuclear-hot; I have a thermometer inside it for accuracy) hit 500 degrees for most of the baking, and it made a delicious crust. I flipped it after 15 minutes and crisped it up on the other side for about 5 minutes. NancyElle, this is the best thing ever. Even my husband was eyeing it hungrily as he left for the grocery store (to buy more cheese!). Oh, right -- toppings -- I used a bit of tomato paste mixed with Italian seasoning and thinned it with water to make a sauce. Then I topped it with cheddar (used all my Italian blend cheese in the crust -- whoops!) and sliced olives, along with LOTS of red pepper flakes (I love hot food). Delicious! __________________ Leah 150 (preggo)/119.6/110 5'4.25" 33 yrs old Last edited by LeahGraceG; 02-15-2010 at 10:48 AM.. Reason: I forgot to mention toppings!

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01-20-2010, 02:07 PM	#393
droppin Senior LCF Member Join Date: Feb 2006 Location: Indiana Posts: 552 Gallery: droppin Stats: 258.4/223/150-new start 12/29/2011 WOE: My Own Low Carb Start Date: 12/29/2011	thank you so much, sounds wonderfull. I know what I am having tonight for dinner

01-20-2010, 02:29 PM	#394
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,616 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	Yep, this one is very good! I have tried the veggie crusts and did not like them at all so I have stuck with KevinPA's cheese crust for years now. This is very similar and a bit easier since you only need cheese and egg. Now I have TWO fabulous pizza crust options!! Thanks so much NancyElle!!!

01-21-2010, 09:41 AM	#399
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I always turn it over and cook it more to make it nice and crispy. Easy to do if you use Reynolds non stick foil. Julie

01-21-2010, 11:52 AM	#401
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,058 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Yes, just because I like a crispy crust I can pick up and eat. Julie

01-21-2010, 07:25 PM	#403
MNLisaB Senior LCF Member Join Date: Jan 2004 Location: MN, by way of NYC Posts: 863 Gallery: MNLisaB Stats: 222/155/140?? WOE: low carb, portion control Start Date: 9/1/06	Back in the day,in Brooklyn, it was an infamnia to eat pizza with a knife and fork, simply not done. Your ordered pizza by the slice, you folded it and enjoyed as the grease dripped down your wrist.Then deep dish pizzas were introduced, and with it, came the dreaded cutlery.

01-21-2010, 07:29 PM	#404
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,616 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	Ok Yum! I made this tonight with reduced fat cheddar and part skim mozzarella and it was fabulous. Just added some italian seasoning to the crust mix then a bit on top of the sauce which was just tomato paste then topped with some roasted red pepper and onion and turkey bacon. Very, very good! I will be getting a lot of mileage out of this one!!

01-22-2010, 09:33 AM	#405
Queenie324 Very Gabby LCF Member!!! Join Date: May 2008 Location: St Augustine FL Posts: 4,083 Gallery: Queenie324 Stats: 249.9/194/150 5'7 WOE: LC Start Date: Restart 10/18/11	How does everyone reheat this? I found the crush was mushy and just not as crunchy.

01-23-2010, 01:42 PM	#407
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,302 Gallery: Rbenz WOE: Trying to resist anything white.	Yeah...toaster oven on foil. Or...in a Tefla pan and work it! It gets re-crisped. I don't know about you guys, but, I like my pizza stuffed thick and really don't care about the Crisp crust thangy.

01-23-2010, 03:12 PM	#411
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,302 Gallery: Rbenz WOE: Trying to resist anything white.	Victoria~

02-02-2010, 08:45 PM	#412
donia Senior LCF Member Join Date: Jul 2008 Location: Central Texas Posts: 658 Gallery: donia Stats: (HW 375 in 2004) 320(loaded to 327)/303/250 5'3" WOE: HCG Start Date: January 4th, 2010	I made this tonight and I swear, it's so good that I could have cried. I've been wanting pizza for weeks. I topped mine with organic sugar free pizza sauce, more cheese, and ham. I truly never expected it to taste as much like regular pizza as it does. Thank you, NancyElle. You are a goddess in my eyes

02-05-2010, 08:36 PM	#413
Emerald Blabbermouth!!! Join Date: Aug 2003 Location: Vancouver, BC Posts: 6,842 Gallery: Emerald Stats: 301......152......139	I am finally trying this recipe out. The crust is in the oven as I type and I'm super excited to have pizza! Easy recipe, I don't know what took me so long to make it.

02-06-2010, 05:41 PM	#414
Rbenz Big Yapper!!!! Join Date: Apr 2004 Location: In the Mountains of Northern Ca. Posts: 9,302 Gallery: Rbenz WOE: Trying to resist anything white.	You will absolutely LUV IT!

02-16-2010, 04:54 PM	#420
MNLisaB Senior LCF Member Join Date: Jan 2004 Location: MN, by way of NYC Posts: 863 Gallery: MNLisaB Stats: 222/155/140?? WOE: low carb, portion control Start Date: 9/1/06	"My oven (which runs nuclear-hot; I have a thermometer inside it for accuracy) hit 500 degrees for most of the baking, and it made a delicious crust. I flipped it after 15 minutes and crisped it up on the other side for about 5 minutes." HAH- it ain't a proper pizza eating experience unless you burn the roof of your mouth just a tad.