Thin & Crispy Pizza Crust! Easiest EVER! Pics included!

[atkinsgirlinvegas]

Just had to post that my husband and I each made Sharon's tweak to Nancy's crust and these were by far our best low-carb pizzas yet! I like mine crispier so I could leave it in longer, he could make his softer. I cut up salami and baked it with the salami on top. I think it was way less eggy, soft, and soggy not doing an extra layer of cheese and keeping the sauce as a dipping sauce. Thank you Sharon and Nancy!

[NoSugarGrams]

Glad you enjoyed it Atkinsgirl!!

I have also made this on the stovetop in a 10 inch teflon pan.
Start out with the pepperoni on the bottom. You flip it very carefully.
But when you don't want to light your oven it works great!

Enjoy! It is a winner for me!

[feeters1]

i have this in my oven right now and i cant wait .....will post later what hubby and son thought of it tonight

[feeters1]

hubby and i enjoyed the pizza ...it was good...next time i think i will make with enchilada sauce, cheese and chicken....mmmmm

[rapto1958]

Made one last night and only have one piece left. Along with the regular frozen pizza for the mere mortals I decided to give this a try. There were more frozen pizza pieces left than the LC pizza one.
There has been talk on this thread about getting a crispy shell. I baked it till it was brown and took out of oven. Just out of curiosity I flipped the shell over, patted dry and stuck in for a few more mins to even out the top and bottom.
In the end tasted great.
Will definitely make again.
Brian
211/201/180 since Aug23/10

[SweetPoison2]

Originally Posted by Charski

3 jumbo eggs
12 oz. bag of Trader Joe's 3 cheese blend (mozzarella, jack, cheddar) (measured out was exactly 3 cups)
1 tsp. garlic powder
1 tsp. crushed dried basil
2 tblsp. flax meal
1 scoop Designer Whey unflavored protein powder

Hey, woman!

I don't have any flax meal. Will that matter too much?

[Rbenz]

Originally Posted by NoSugarGrams

.

Pizza for one person

I used a 2 c. Pyrex measuring cup, but only filled the cheese to the 1 cup line, that gave me room to mix everything else.

1/2 c. of mozzarella cheese
2 T. of grated Parmesan cheese
couple of grabs of sharp cheddar to take it to the one cup line
sprinkle of garlic powder, basil, and oregano
1 egg and beat this all together well with a spoon.

I spread this in a well greased corning-ware 9 inch pie plate.
Topped this with my 14 pepperoni. This is one serving per/pkg.

Baked at 450 degrees for 10 minutes.
Remove from oven and cool for 5 minutes.

While cooling, I spooned out 4 T. of Ragu and nuked 40 seconds or so till hot.

I used the sauce as a dip and my oh my...........it was delicious!!!

Enjoy!!!

My estimation for the carbs is...
Cheese - 1 c. = 4 carbs
1 egg = 1 carb
1/4 c. Ragu = 4.5 carbs
Total = 9.5 Carbs

Just printed this one out.

[SweetPoison2]

I think I will too!

[Charski]

Originally Posted by SweetPoison2

Hey, woman!

I don't have any flax meal. Will that matter too much?

Hey yourself, girlfriend!!

No, you can leave the flax out, or use some raw wheat bran, or whatever! It's fine without either one though. I just use it for a "breadier" taste.

[MSQueen68]

Omigosh, just like everyone else, made this tonight with the cheddar & parmesan subs and WOW was this good. I was so worried, how could this taste like real pizza but seriously, my daughter and husband loved it! What a keeper!!!

[witchyanne]

I've just had the crust on it's own, dipped in (believe it or not) home made bearnaise sauce. It was really nice! Like cheesy garlic pizza bread without all the bloaty carbs.

I used the really bland mild cheddar because it's not that greasy or salty.

I also used the teflon baking sheet stuff underneath.

I split the recipe in two halves, then did each half in a 8 inch cake tin.

Without all the toppings, I think that 3/4 of one pizza crust is perfect for me. I am just a wee bit full now.

It was really really good though and really nice to pick up somthing and take a crunchy bite, that isn't an endive, lettuce, celery or those cheese bake things (which I find rancid and burnt tasting, yuck.).

Awesome!

[mistyjo1]

this is definitely a keeper.....

[Nikki2777]

Thanks for the info on the smaller size. Will definitely do it tomorrow night.

Thanks again to all that made this "Thin & Crispy Pizza Crust" possible.

I'm not a creative baker, just a plain copycat.

Nikki

[Sunny7]

going to try the smaller size one for lunch today, sounds good---thanks

[EdnaLegume]

I couldn't help but chime in about this crust... it's delicious! I can't wait to try it again and try different cheese variations!!!

thank you so much for making my low carb life that much better!!

[rrrhan]

Made this version tonight, was very good. I did bake the crust first, cool and then added the sauce, pepperoni, and a little more cheese and broiled till melty. It was really good!

One thing, I cooked my first one in a pampered chef round stone, it stuck really bad, took a lot of effort to get it off the pan, also took a long time to cool enough to remove from the pan. I cooked the other one on a regular aluminum cookie sheet, still stuck a little but cooled a lot faster and def was easier to remove from the pan.

Originally Posted by NoSugarGrams

This was so good, and filling. I made a few tweaks....
This is what I did.......

Pizza for one person

I used a 2 c. Pyrex measuring cup, but only filled the cheese to the 1 cup line, that gave me room to mix everything else.

1/2 c. of mozzarella cheese
2 T. of grated Parmesan cheese
couple of grabs of sharp cheddar to take it to the one cup line
sprinkle of garlic powder, basil, and oregano
1 egg and beat this all together well with a spoon.

I spread this in a well greased corning-ware 9 inch pie plate.
Topped this with my 14 pepperoni. This is one serving per/pkg.

Baked at 450 degrees for 10 minutes.
Remove from oven and cool for 5 minutes.

While cooling, I spooned out 4 T. of Ragu and nuked 40 seconds or so till hot.

I used the sauce as a dip and my oh my...........it was delicious!!!

Enjoy!!!

My estimation for the carbs is...
Cheese - 1 c. = 4 carbs
1 egg = 1 carb
1/4 c. Ragu = 4.5 carbs
Total = 9.5 Carbs

[Nikki2777]

OK I made it. TWICE!! I used NoSugarGrams small version both times. Made both in my toaster oven which can accommodate a 12 inch pizza.

The first one I made in a square (holes on the bottom of the pan) and lined with alum. foil and non-stick sprayed the foil. It was too big to turn and sorta stuck in the center. But it was good.

The second one I made in a 9 inch (teflon? coated) cake pan and nonstick sprayed. Tried to make it 7 to 8 inches, but it spread out while cooking to almost the edges of the pan. This was great to handle. Kept turning it over with a pancake turner and getting it nice and tan. The more I baked it, the easier it was to turn.

After both were browned enough, I added a skimpy layer of mozzarella cheese, some pizza sauce and 12 pepperoni. Baked it again until the top was melted.

It was good. But, not as good as a regular pizza! But when I counted up the carbs for my Crispy Cheese Crust Pizza (with all the trimmings)... it was FANTASTIC!!!

Thanks to Nancy, NSG and all who contributed their ideas to this wonderful cheesy pizza crust.

Nikki

[NoSugarGrams]

This small version is just right for me.
I love hearing about everyone's tweaks.
Glad you are enjoying it!!

[*StarFire*]

That looks so good! I love pizza & miss it! I will have to make this at least once a week!

[Hot Tamale]

this sounds marvelous - can't wait to try it!

[NancyElle]

I'm so glad this is enjoyed by so many! Happy Holidays!!!!

[Charski]

HEY NANCY! Great to see you!

[BABSY]

I wonder if swiss cheese would work so the crust would have less sodium.

[NancyElle]

Originally Posted by Charski

HEY NANCY! Great to see you!

CHARSKI!!!!!!:lov e:

[NancyElle]

Originally Posted by BABSY

I wonder if swiss cheese would work so the crust would have less sodium.

I've never tried Swiss, but it may work! I bet the fat content would be more critical than the sodium! Let us know if it works, Babsy!

[lynnport]

I made this for the first time tonight. The crust was gorgeous... I was so excited to try it.
I was disappointed. I could totally taste the cauliflower My husband liked it... I'll probably scrap off the toppings and just eat them tomorrow.

[Missouri_Librarian]

Originally Posted by lynnport

I made this for the first time tonight. The crust was gorgeous... I was so excited to try it.
I was disappointed. I could totally taste the cauliflower My husband liked it... I'll probably scrap off the toppings and just eat them tomorrow.

Did you use cauliflower as a topping or in the crust??....If you use the recipe as written on page 1 of the thread this isnt a cauliflower crust pizza and it is VERY good.., I dont like veggies and dont like the cauli crust, but this crust fixed as written is delicious....

[NancyElle]

Originally Posted by lynnport

I made this for the first time tonight. The crust was gorgeous... I was so excited to try it.
I was disappointed. I could totally taste the cauliflower My husband liked it... I'll probably scrap off the toppings and just eat them tomorrow.

No cauli in this crust! Although, MOST really LOVE Cleo's recipe! Hers IS the bomb, however, mine is sans veggies for the crust so......

[NoSugarGrams]

No cauliflower in this recipe.
You just got them mixed up, I guess.

It is very good, and EASY....

I use my tweak #92 mostly, because it serves one person.
Thin & Crispy Pizza Crust! Easiest EVER! Pics included!

Just bumping for newbies that are on LC for one, like me.
I am always on the look out for recipes for one or two people.



Happy New Year!!

[Sweeteater]

Originally Posted by dollkey

Made this with this crust. Really great. Heats up nicely too. Thanks so much!

this looks awesome!