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Old 01-03-2011, 10:50 AM   #511
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Pizza crust

I am so glad you had that dream. I love, love love pizza and I love "easy" even more. I intent to try it today, (if I have the mozzarella.) So sorry about your allergic reaction to shea butter. I had a reaction to a facial moisturizer once and broke out in hives.
Thanks.
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Old 01-04-2011, 02:31 PM   #512
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Just wanted to let you know that we make this frequently and LOVE it. My only "tweak" is that after i've cooked it and its nice and brown on top, I flip it over onto my other pizza pan before putting the toppings on. That way I get a really crispy bottom. If possible, I think this is even better the next day when its cold. Our favorite is sausage and mushroom. Thanks again for a wonderful way to enjoy pizza!
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Old 01-05-2011, 02:48 AM   #513
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going to have to make this again. sue
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Old 01-06-2011, 08:26 PM   #514
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Thanks for this recipe...
I must say it is the best one I have made yet..
fantastic...............
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Old 01-09-2011, 03:29 PM   #515
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Has anyone tried this using a pizza stone?? I have a pizza pan with holes (that wont likely work for this) and a pizza stone. I'm so craving pizza!!
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Old 01-10-2011, 12:34 PM   #516
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Originally Posted by HSingARMYmom View Post
Just wanted to let you know that we make this frequently and LOVE it. My only "tweak" is that after i've cooked it and its nice and brown on top, I flip it over onto my other pizza pan before putting the toppings on. That way I get a really crispy bottom. If possible, I think this is even better the next day when its cold. Our favorite is sausage and mushroom. Thanks again for a wonderful way to enjoy pizza!
not to threadjack, good to see you Min.
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Old 01-12-2011, 03:16 PM   #517
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Just wanted to say I *DID* try using my pizza stone.. it came out perfect!! it gave a nice even crisp crust.. i did flip it once to make sure it was crusted enough as the center was still tad soft, but it browned so nice. the crust actually came out a tad thicker than i intended but was perfect. Well, i did leave it under the broiler a tad longer than should have but it was all good!! LOL

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Old 01-12-2011, 05:43 PM   #518
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This was excellent, even plain. I can't wait to try it "loaded"! Thanks so much for sharing this recipe. I think I can make it without pizza now, and I wasn't sure that I could!
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Old 01-14-2011, 08:25 AM   #519
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This has become a staple for me. I am a pizza junkie anyway, and when I don't feel like "pizza'ing" it, I cut it into bread sized squares and use if for sandwiches. Hot ham and cheese was mind blowing in it!
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Old 01-18-2011, 07:13 PM   #520
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Does this have an omelette like taste? I want to try it but I don't like the faux breads that taste like eggs. It sure looks good!
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Old 01-18-2011, 07:19 PM   #521
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THIS LOOKS AMAZING!!! I was leery of the veggie crust but this I can imagine being delightful!!! I will give it a go this weekend!!!
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Old 01-18-2011, 10:07 PM   #522
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Does this have an omelette like taste? I want to try it but I don't like the faux breads that taste like eggs. It sure looks good!
Not at all! At least I sure don't think so. I really like it. I usually add some flax meal, and oat fiber. Makes it even more bread like, and adds fiber.
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Old 01-19-2011, 04:08 AM   #523
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No egg taste to me either.

Make the small pizza to try first.
You won't be wasting ingredients then.

Last edited by NoSugarGrams; 01-19-2011 at 04:10 AM.. Reason: thought of something else to say.
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Old 01-19-2011, 09:35 AM   #524
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My DH absolutely HATES "scorched eggs" (read - any egg that has any BROWN on it!) and he LOVES this pizza crust - so I'd have to say, nope, no eggy taste!
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Old 01-19-2011, 09:49 AM   #525
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Same here...I always make grams small recipe since it is just me eating it and never taste the egg...I also love italian spice so I add extra italian spices to my mixture...this is perfect pizza imo
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Old 01-19-2011, 12:51 PM   #526
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Just made it for dinner (noon) today! I added 1/8 cup oat fiber, 1/8 cup flax meal, & 1 TBsp chia seed to the crust. I use Italian seasoning rather than the basil.
I top it with pizza sauce (usually make some, but this time I used a canned low carb sauce that I found at Natural Grocers), more mozzarella, ground beef (browned with some onion), pepperoni, & mushrooms (this time from a can).

Good idea on trying out with a small pizza first Sharon. When I don't want to heat up my big oven, I use my 12" pan from my toaster oven, and bake in that. I use 2 eggs, and 2 cups of cheese. (Oh by the way I use part mozzarella & part cheddar/jack shredded cheeses.)
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Old 01-20-2011, 11:45 PM   #527
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this sounds good for this weekend dinner. sue
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Old 01-21-2011, 06:12 AM   #528
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Thanks Crazywoman...

I have made it in a small skillet on top of the stove also.
It is a little tricky to flip....but is just as good.

Enjoy, loving all the different tips to make it your own.
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Old 01-21-2011, 06:24 PM   #529
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Thanks everyone! Since it's just me I think I will do a small one and use the skillet idea so I don't have to fire up the oven. I haven't had pizza in a LONG time!
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Old 01-22-2011, 06:59 PM   #530
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Made this tonight - used the 3 eggs, 2 c. mozz+ 1 c. sharp cheddar and spices and used parchment. No sticky problems at all.

I did half with pizza sauce, canadian bacon, turkey pepperoni and black olive. The other half was a parmesan artichoke spread and black olives. The whole thing had 4 cheese blend sprinked on top.

This was really good! no eggy taste at all! I preferred the tomato sauce half. The artichoke dip portion ended up tasting like hot mayonnaise. Blecch!

I'm really impressed with how easy and good the crust is, but OMG! Seriously I cut it into 10 pieces and I am uncomfortably full after eating two of them.

I'm going to refrigerate the remaining tomato half and try it again cold. Great alternative - thanks for the recipe! I think next time, to cut down on how incredibly cheesy this is, I'll do more of a veggie topping.

Last edited by Asiago; 01-22-2011 at 07:01 PM..
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Old 01-25-2011, 12:06 PM   #531
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This was fantastic.. and I also Flipped it over
super is all I can say.. Thank you
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Old 01-25-2011, 12:09 PM   #532
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Sorry I forgot to ask... 16 in pizza cut into 8.. how many carb can that be with g beef mushrooms onion and green pepper.. any Idea???
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Old 01-25-2011, 12:20 PM   #533
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Sorry I forgot to ask... 16 in pizza cut into 8.. how many carb can that be with g beef mushrooms onion and green pepper.. any Idea???
I think that mostly would depend on what kind of sauce you used ...were the mushrooms fresh or those canned ones??..

I can tell you a few things that I looked up and that I count:

1 egg is .7 carbs
1 small onion is 5 carbs
1 small green pepper is 2 carbs
ground beef is zero
1 cup raw white mushrooms is 2 carbs
I also always count my cheese as 1 carb per cup shredded
The sauce I use is 4 carbs for 1/4 cup

Hope this helps some
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Old 01-25-2011, 06:46 PM   #534
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I meant to say I count my cheese as 1 carb per ounce...I know everyone counts it different, but I always count a bit high to be safe.....we actually had this pizza tonight...this is ours.....

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Old 02-11-2011, 05:49 PM   #535
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I just made this for the very first time - yummy! Even my SONS liked it!
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Old 02-11-2011, 10:15 PM   #536
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Made this last weekend with a friend. So much fun to make and better than take-out! Someone asked if the crust tasted eggy...definitely not. I made mine with onions, green peppers, mushrooms, sausage and pepperoni YUM ... YUM ... YUM!!!



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Old 02-20-2011, 12:29 AM   #537
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Made this last weekend with a friend. So much fun to make and better than take-out! Someone asked if the crust tasted eggy...definitely not. I made mine with onions, green peppers, mushrooms, sausage and pepperoni YUM ... YUM ... YUM!!!



">
That looks beautiful! So happy you enjoyed this recipe!
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Old 02-20-2011, 03:47 PM   #538
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NancyElle, (good ta see ya by the way) I made it again yesterday! Had it for noon dinner, and again for supper last night and noon again today!!!
I love it!!!! Not really as big a pizza fan as most here, but I do like it occasionally.
I do add some flax meal & oat fiber (adds fiber - duh) to my dough, but it doesn't have to have it. I usually add some chia seeds as well, and meant to yesterday, but forgot. Again, just adds a little more fiber & nutrition, not needed for a good crust.

Thanks again NancyElle!!!!

I started to take a pic, but didn't. I topped it with low carb sauce, more moz, browned burger, pepperoni, onion, and mushroom. You can all keep your green pepper.
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Old 03-06-2011, 05:03 PM   #539
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I cannot wait to try this! My husband is a fan of a crispy crust and I am trying to make things that he'll like as well. Sounds like this fits the bill!
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Old 03-14-2011, 01:42 PM   #540
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I'm going to try this for the 1st time tonight , I don't have a 16" pizza pan any idea what size cookie sheet would work best?
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