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Old 04-03-2008, 11:12 AM   #31
Sweet and Spicy Tart
 
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Quote:
Originally Posted by CarolynF View Post
Kiki: I hear ya on the salt issue..Most cheese has 175 grams of sodium per ounce..It is pretty salty. When we add the veggies, it probably dilutes the salt so you don't taste it as much.

Maybe by not adding cheese to the top, we could save on the salt or adding it sparingly..Just have a cheesey bottom instead of a cheesey top..LOLOL..
[COLOR="Magenta"]I'm sure you're right Carolyn.. I should have goen a bit more sparce on the cheese topping..

Funny, salt never used to be a big deal to me.. I love salt, even... Since I've made an effort to cut back over the last few years, it jumps out at me. .

I don't know if I should be happy or sad...[/COLOR]
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Old 04-03-2008, 11:44 AM   #32
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Salt sensitivity is new for me too.
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Old 04-03-2008, 11:59 AM   #33
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Old 04-03-2008, 12:31 PM   #34
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Quote:
Originally Posted by RockyMtnAngelEyes View Post
[COLOR="Magenta"]Oh, I'm so happy tried this!!!! I've wondered why it couldn't be done without the veggies, but being a non cook, wasn't sure of how to go about trying... It's so simple!!![/COLOR]
Here is something very similar without the veggies.

http://www.lowcarbfriends.com/bbs/lo...ker-pizza.html
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Old 04-03-2008, 02:18 PM   #35
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Oh I can't wait to try this, especially since everyone is saying that it is filling. I had the portion control fears!!! Thanks so much for posting this!!!! I am going to try this for sure!!
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Old 04-03-2008, 04:34 PM   #36
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How much fun is this and how simple!

Thank you very much. This is so easy. I cannot wait to make it.
I promise a report.....I too love thin crisp pizza crust.

Here's a hug for a good idea...
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Old 04-03-2008, 04:46 PM   #37
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That looks so good.
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Old 04-03-2008, 05:46 PM   #38
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Nancy, this is brilliant! I can't wait to try it.
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Old 04-03-2008, 06:11 PM   #39
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oh my...this looks so yummy. Will definitely have to try this one!
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Old 04-03-2008, 06:14 PM   #40
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Quote:
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Thank you very much. This is so easy. I cannot wait to make it.
I promise a report.....I too love thin crisp pizza crust.

Here's a hug for a good idea...
'

awwww Barbo, back at you, sweetheart!

It is SO easy. I hope you like it! The crust is pretty versatile, as the toppings really determine the style and flavor.
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Old 04-03-2008, 06:15 PM   #41
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Everyone is so sweet with the nice comments. I hope you all try it and enjoy it. It is super, SUPER quick and easy!
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Old 04-03-2008, 06:48 PM   #42
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You're welcome Nancy!! I am very excited ... woulda had it today but need to get to the store. (I've been doing spring gardening instead of chores and errands.) The cauli crust is good, but is always too soft... I have been wanting something crisp and can't wait to give this a try. I was a bit afraid at first with the cheese, but when everyone said it was really filling I thought I gotta give this a go!!! It looks great... thanks again for posting your idea and pictures!!

Quote:
Originally Posted by NancyElle View Post
Everyone is so sweet with the nice comments. I hope you all try it and enjoy it. It is super, SUPER quick and easy!
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Old 04-03-2008, 09:09 PM   #43
Sweet and Spicy Tart
 
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Quote:
Originally Posted by Kevinpa View Post
Here is something very similar without the veggies.

http://www.lowcarbfriends.com/bbs/lo...ker-pizza.html
[COLOR="Magenta"]Thanks Kevin!

I've been working my way thru several of your threads... I hadn't discovered this one yet... I have items in my cart, and will be ordering soon. Most I can get here, but there are a special few I can't...[/COLOR]

Last edited by RockyMtnAngelEyes; 04-03-2008 at 09:12 PM..
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Old 04-05-2008, 11:46 AM   #44
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Has anyone else tried this yet? I made a sample crust today using 1/3 of the recipe (4 ounces of cheese, 1 egg, a little garlic powder, no basil). I made it in a 9-inch pan which was formerly the base from an old springform pan. One third recipe fit that pan perfectly and would make two nice servings of pizza or about 4 slices. I was very pleased with how it turned out, and I think this may end up being my favorite low carb pizza crust, but I made a few observations:

1. I don't think this will ever actually come out crispy. Thin, yes, but not crisp. Luckily, I don't care if my pizza crust is crisp and probably prefer it not to be crisp.

2. I used Great Value brand pre-shredded mozzarella and didn't have any oil to blot at all and it wasn't salty at all either. I ate wedges of my sample crust as a snack, without toppings, and had to sprinkle a little garlic salt on it to boost the salt.

3. The consistency is very bread-like and not the least bit eggy, at least not the way that I baked mine.

4. I think that I will turn the oven temperature down a little next time. My small one still took nearly the whole 15 minutes to get good and brown on top, but then I found that the underside looked more like an omelet and was very soft. So, I flipped it over and baked it another 4 minutes. That did brown the other side a bit but it also caused the first side to get VERY dark. Luckily it didn't taste burnt but I will bake it a little less time on the first side next time, flip it and bake another 5-10 minutes on the second side and try not to get it quite as dark.

5. To save having to buy two 8 ounce bags of cheese to get 12 ounces to make a full recipe, I'm pretty sure that 8 ounces of cheese with 2 eggs would be plenty to fill a 14 to 16-inch pizza pan. That would cut the carbs in the crust a little so you could save the carbs for the toppings.

I ran the full recipe through MasterCook and here are the numbers for the whole crust recipe as Nancy posted:

1309 Calories; 99g Fat; 93g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12g Net Carbs

That works out to about 3 carbs each for four servings or 2 carbs each for six servings. You can also shave 2 carbs off the whole crust by leaving out the garlic powder.

I'll post back again later once I've had a chance to make an actual pizza with this crust. I may do that next week sometime.
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Old 04-05-2008, 11:42 PM   #45
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Linda Sue is so sweet to post her opinion. FYI I get 8-10 servings with this crust....I think that factors into a bit over 1 carb for each piece....crust only, of course....Toppings would be extra

For a delicious thin and crispy crust just combine
2 cups shredded mozzerella
1 Cup shredded cheddar
(or 3 cups shredded mozzerella~or any hard cheese of your choice)
3 LARGE eggs

seasonings of your choice

combine and pat into a crust on a sixteen inch pam sprayed pizza pan or cookie sheet

bake at 450 for 10 to 15 minutes

you will yield a lovely crispy, thin, bready, yummy crust that looks like this without flipping or adjusting anything Crispy on the edges; thin and chewy....DIVINE!


It is delicious and a crowd pleaser!

It will easily lift off your pan!



I live in a very dry climate, so that may factor into the final result......











thanks Linda Sue for your input!

Last edited by NancyElle; 04-05-2008 at 11:52 PM..
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Old 04-06-2008, 05:00 AM   #46
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Nancy, if you used part cheddar in your original batch, that would explain why you had grease to blot up and I didn't. Cheddar has a lot of fat and mozzarella has very little. Maybe the extra fat from the cheddar helps make it come out crisper too. Thanks for posting how many servings you get out of it. I have a 16-inch pizza pan so we'll see if I get the same results you did when I make a full-size crust.
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Old 04-06-2008, 07:28 AM   #47
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Thanks so much for this recipe can't wait to try it!
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Old 04-06-2008, 11:55 PM   #48
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Quote:
Originally Posted by LindaSue View Post
Nancy, if you used part cheddar in your original batch, that would explain why you had grease to blot up and I didn't. Cheddar has a lot of fat and mozzarella has very little. Maybe the extra fat from the cheddar helps make it come out crisper too. Thanks for posting how many servings you get out of it. I have a 16-inch pizza pan so we'll see if I get the same results you did when I make a full-size crust.

Hey Miss Linda Sue!

Made this again this evening. Adding the cheddar REALLY adds to the crispy factor ! (why didn't I include this in my original post?????:blush ~That was an error on my part, as my original experiment called for 2 cups mozz to 1 cup cheddar~

So it's 2 cups mozz to 1 cup cheddar........

Now, if you want this to be as crispy as possible, bake it at 450 until very brown.....I'm sure ovens vary, as do cheese types, etc.....however, I have made this now MANY TIMES, and you can get an incredible crust with these basic ingredients.....

2 cups mozz
1 cup cheddar
2-3 Large eggs
seasoning

spread out evenly on a 16 inch pizza pan or cookie sheet (sprayed with Pam)


bake at 450 until brown and crispy...to get an even crispier result.....blot any and all grease and bake a few minutes more; before topping......

The addition of cheddar crisps this up, especially on the edges.

After topping with your favorite pizza "fixings", run under the broiler for a few minutes....until the whole thing is sizzling and bubbly.

This is a decadent, yummy dish. It is filling and yields lots of servings.

For example, this time, I cut the 16 inch pizza into 12 slices. This lowers the carb count further. Serve a slice with a nice salad, and I promise you will be very satisfied!

This is a HUGE hit, fellow low carbers......My family is SUPER PICKY (I'm not at all) and they all give this a big thumbs up.

I hope others will try it, tweak it for their personal tastes, ovens, climates., etc......This is the easiest, tastiest low carb pizza crust I have ever tried! Trust me....I've tried them all!

Last edited by NancyElle; 04-07-2008 at 12:01 AM..
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Old 04-07-2008, 05:16 AM   #49
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That looks wonderful, I'm going to try it out this weekend.
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Old 04-07-2008, 07:42 AM   #50
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I have made this crust two times now, but it always sticks to the pan. I really sprayed the pan heavily, but it still stuck. I agree that it is very easy and very good! There is no way that I could have turned it over to brown even more. Next time I will add the 1 cup of cheddar with 2 cups of mozzarella; I used three cups of mozzarella as the recipe first stated. I used a metal pizza pan.

Any suggestions as to what I might be doing wrong?
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Old 04-07-2008, 07:59 AM   #51
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LaRae, I lined my pan with parchment paper just to be safe. I sprayed the pan with pam then sprayed the parchment as well. No problem with sticking.
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Old 04-07-2008, 08:19 AM   #52
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Quote:
Originally Posted by LindaSue View Post
I made it in a 9-inch pan which was formerly the base from an old springform pan.
BINGO!

LindaSue, you've come up with a solution for my single serve pizza pan challenge! I've got a mini springform here that's gonna be just the right size -- thanks so much for mentioning this!

-Retroworx
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Old 04-07-2008, 08:38 AM   #53
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LaRae, I lined my pan with parchment paper just to be safe. I sprayed the pan with pam then sprayed the parchment as well. No problem with sticking.
Thanks! I'll try that!
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Old 04-07-2008, 09:17 AM   #54
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LaRae!

My pizza pan is a non stick coated one, so just spraying it with Pam works perfectly~I've actually never had a crust stick. But, I bet if yours is just a plain, uncoated (?) type pan, the parchment paper along with spraying it would work.

I never even BOUGHT parchment paper, until I started reading Linda Sue's recipes.
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Old 04-07-2008, 09:29 AM   #55
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Non-stick foil also works very nicely.
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Old 04-07-2008, 10:30 AM   #56
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Anyone try this on a pizza stone????????????????
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Old 04-07-2008, 11:45 AM   #57
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Anyone try this on a pizza stone????????????????
I don't know if I'd risk that. You might end up with cheese embedded in the ceramic.
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Old 04-07-2008, 11:58 AM   #58
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This sounds great! I want to try this very soon. I wish I could dream up recipes like this! I will make this for myself tonight I think I will let you know what I think of it.
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Old 04-07-2008, 03:13 PM   #59
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I just made a 2 egg/2 cup mozzarella crust. It is fine for a nice 12 inch pizza..and I put that wonderful non-stick foil underneath.

The crust is slightly chewy, but not wet..Yummo..
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Old 04-07-2008, 04:03 PM   #60
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One of the reasons I included a small amount of lc flour in my "polly want a thin and crispy cheese cracker pizza" was to make the crust crispy without add many carbs. I have been making them like that for 2 years and the crust resembles the texture of a cracker more than that of soft chewy cheese. If I want a really crispy crust I will make the crust in the morning and let it sit until dinner time before topping it and putting it back in the oven to heat.
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