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Old 06-09-2012, 11:17 AM   #571
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Sticking?

Ayone have problems with it sticking to the pan? I only had a round pan with holes in it so I lined it with foiled. Sprayed the foil but it is stuck like glue. Am letting it cool to see if that will help peel it off the foil. I snuck a taste and love the garlicky taste.
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Old 06-11-2012, 04:50 AM   #572
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Quote:
Originally Posted by Grannyof2boys View Post
Ayone have problems with it sticking to the pan? I only had a round pan with holes in it so I lined it with foiled. Sprayed the foil but it is stuck like glue. Am letting it cool to see if that will help peel it off the foil. I snuck a taste and love the garlicky taste.
I started using parchment paper and that took care of any sticking!
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Old 06-13-2012, 08:12 AM   #573
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YUM ... this looks promising :-)
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Old 08-10-2012, 05:15 PM   #574
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Thank you thank you thank you thank you!!!!!

My biggest struggle has been with Friday night pizza. It has been the only time I've been unable to stay on plan. But tonight, while they ate pizza hut, I enjoyed this! It was fantastic and I have no need to sneak a slice of the carbage.

So, again, thank you!
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Old 08-16-2012, 03:44 PM   #575
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I tried this today, and it was great. I cut the recipe by 2/3 and used 1 egg and 1 cup of mozzarella. I baked it in a nonstick pie plate because I didn't have a small enough pizza pan. It did stick a little, but it was still really good.

Thanks so much to the originator of this recipe.
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Old 08-17-2012, 04:04 PM   #576
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This continues to be our favorite LC pizza crust.

The nonstick foil works great as a pan liner - I haven't tried the parchment paper yet but will next time I make this!
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Old 08-17-2012, 06:32 PM   #577
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It's still my favorite too!!! (I do add some flax & oat fiber to mine, and it makes it a little breadier & sturdier, but is still great without it. It also gives it more fiber which I can use! Also sometimes add chia seeds when I think of it, just to boost the Omega's & fiber.)
I do usually use parchment paper. It really helps!!!! I've never even bought the non-stick foil. I think I may now have a silicone mat that might be the right size. If so I'll use that.
When I make it just for myself, I make a 12", & use 2 eggs & 2 cups cheese (usually cheddar/jack & mozzarella mixed). I then have leftovers for another meal! I like that size, especially in the summer (or warmer weather), cause it will fit in my toaster oven, and I don't have to heat the oven. I like having the leftovers, so I do the 2:2 in the 12" pan..

Thank you NancyElle!!!
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Old 09-08-2012, 04:49 AM   #578
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How much flax and oat fiber do you add? I like this crust but don't love it. . . maybe adding a little "grainish" stuff will be just the ticket!

Thanks!
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Old 11-01-2012, 03:59 PM   #579
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just found this recipe and will be making it this weekend
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Old 12-03-2012, 05:12 PM   #580
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We just made this for dinner-- it is awesome! I did add 2 tbs of carbquick and 2 tbs of golden flax- i also did the 1 C. cheddar and 2 C. mozz for the crust. GREAT crust!
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Old 02-09-2013, 06:20 PM   #581
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This is the best pizza crust I have tried so far! Thanks so much!!
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Old 04-21-2013, 10:46 AM   #582
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Hello everyone!

I've just started my Atkins/Low Carb Eating journey (4-3-2013) and I'm very happy to have found this site with such supportive members and wonderful ideas.

I came across this recipe while Googling "low carb recipes" and I have to say, "AMAZING!" Because let me tell you, I am a guy that loves his pizza!

For those that are "visual learners and believers" like me, here are some pictures. NOTE: I just used a standard 9" x 13" cookie sheet for this recipe. This may be a little premature, but Pizza Hut and Little Caesars have def. gotten their last pennies from me. LOL

The crust


The finished pizza




A special shout-out to Nancy for this recipe. I know it's been 5 years since you first posted this recipe, but it is still Amazing and Wonderful!

Last edited by NewestAtkinsFan; 04-21-2013 at 11:21 AM..
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Old 04-22-2013, 10:17 AM   #583
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subbing to read later ! Looks delish
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Old 04-22-2013, 04:45 PM   #584
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Been using this for over a year and love it! I cut the eggs to 2, the spices to 1/2 tsp each and use parchment paper.
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Old 04-29-2013, 03:29 PM   #585
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This looks so great....making this tonight! Having a severe pizza craving.
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Old 05-01-2013, 05:58 PM   #586
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I find myself making this every other week. It makes a great low carb lunch or dinner!
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Old 05-02-2013, 03:12 AM   #587
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Funny...we all had a pizza craving. I just made this last night and came out so well. I followed someone's suggestion and used 2 and 2 (cheese and eggs) instead of 3 to make a smaller pizza crust. Also grated my own cheese to avoid the "coating" on pre-shredded and it seems to melt better. That coating may also contribute to the sticking problem people report. I just sprayed my non-stick round pizza pan and it popped right off easily.

This is one "filling" pizza too.
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Old 05-09-2013, 09:58 PM   #588
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Oh. Em. Gee! I'm eating pizza! Totally on plan and it's delicious! Pepperoni and roasted red pepper pizza, made in my oven. It's honestly better than some "normal" pizzas I've had. I am definitely doing this again. And again.

But not too often, because even the single serving size has a cup and a bit of cheese! But wow, it's soooo good!

I used preshredded cheese (mozzarella, Italian cheese blend, and Parmesan--not the green can). I had mine with pepperoni and roasted red peppers, and I used Trader Joe's three cheese pomodoro pasta sauce, which has no sugar. Here it is.

It was the perfect consistency for me: crispy on the edges, slightly softer in the middle, and I could pick it up with no issues. I don't know how I missed this thread all these years, but I finally saw it last week, and got the ingredients I needed today. I'm so thrilled with this, thanks to the OP and others who gave advice and tweaks.

ETA: I did the one egg, one cup of cheese personal version, and baked it in a coconut oiled glass pie plate. It didn't stick. I turned it twice and blotted each time. No broiler for the toppings, I just stuck it back into the hot oven for a few minutes. My oven hates switching from bake to broil, so I didn't bother, and didn't need to.
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File Type: jpg image.jpg (54.0 KB, 25 views)
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Last edited by Ntombi; 05-09-2013 at 10:06 PM..
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Old 05-10-2013, 11:10 AM   #589
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Isn't that the BEST, Ntombi? We still love that recipe and use it when we want pizza! I don't do it too often either, it's a LOT of calories, and post-menopause/maintenance, they do count.
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Old 05-10-2013, 01:14 PM   #590
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I entered the food for the crust, bit of cheese on top, and tomato sauce into my app, and this is what I got. Not as bad as I was expecting!
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Old 05-10-2013, 06:05 PM   #591
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Okay, How did I miss this all these years?! Thanks for bumping it y'all!
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Old 05-19-2013, 03:37 AM   #592
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subbing
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Old 05-26-2013, 01:50 PM   #593
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Can't tell you all how much I love this recipe. Loved it so much I went out and bought an actual pizza crust pan.



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Old 05-26-2013, 01:59 PM   #594
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Pepperoni, mushrooms, and olives? Add sausage, and it's perfect pizza! That looks amazing.
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Old 05-26-2013, 04:51 PM   #595
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Yeah.. ran out of sausage, so I actually sprinkled it with Bacon Bits. Surprisingly, it was still very good!
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Old 05-27-2013, 11:42 AM   #596
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This is awesome! I started out with some pepperoni on the bottom, yummy!
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Old 05-27-2013, 02:56 PM   #597
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Quote:
Originally Posted by NancyElle View Post
I decided to experiment today.

I've been housebound since an unfortunate allergic reaction to some shea butter moisturizer. (caveat~if you are allergic to tree nuts, DO NOT slather shea butter all over your face, neck and body to combat dry skin).

Anyway, I don't know if it was the copious amounts of allergy meds I've taken, or the obsession I have with Cleo's recipes, but I had a weird dream about making pizza crust that didn't involve cauliflower, zucchini, shirtake noodles or broccoli.

I woke up with this crazy idea and I'll be darned if it didn't work! I still love the veggie pizza crusts, but this was delicious and easy for a change.


Thin and Crispy Pizza Crust
Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)

Here is what your crust looks like after baking

Eggs!!! That's BRILLIANT. I never thought of that! Wow, I can have a supreme veggie meat lovers pizza now! Thankyou so much for the tip, I am bouncing off the walls
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Old 06-05-2013, 08:40 PM   #598
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Yum!

Best pizza crust I've had in ten years of low carbing!
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Old 06-05-2013, 09:24 PM   #599
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I was skeptical that this would be too heavy or greasy, but this is perfect for someone that likes crispy pizza. I've tried so many other pizza recipes that are terrible compared to this one. Thank you so much for this!
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Old 06-11-2013, 08:47 PM   #600
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Colette~Copied & pasted! Going to Try your recipe out one of these days!
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