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Old 04-07-2008, 10:43 PM   #61
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Quote:
Originally Posted by CarolynF View Post
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..

Yay! I'm so glad it worked out for you!
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Old 04-08-2008, 09:34 AM   #62
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I tried this last night and it was great! I had tried the cauliflower pizza and it was disgusting, the crust browned on top but the bottom and inside was mushy and it tasted like cauliflower. My kids immediately threw it in the trash and I tried to eat it but it was not good. However, I tried this recipe and not only did we eat the whole thing, the kids asked for more!!! This is so so so good! Thanks so much! I will be making this again tonight for us, it is so quick and easy and great for nights we don't get home until later!
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Old 04-08-2008, 09:49 AM   #63
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Originally Posted by Branded View Post
I tried this last night and it was great! I had tried the cauliflower pizza and it was disgusting, the crust browned on top but the bottom and inside was mushy and it tasted like cauliflower. My kids immediately threw it in the trash and I tried to eat it but it was not good. However, I tried this recipe and not only did we eat the whole thing, the kids asked for more!!! This is so so so good! Thanks so much! I will be making this again tonight for us, it is so quick and easy and great for nights we don't get home until later!
Brandi

OH YAY! Thanks for that testimonial! It IS almost too good to be true, isn't it???? My VERY PICKY husband loves it, and again, IT IS SO EASY and FAST!
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Old 04-08-2008, 09:50 AM   #64
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Quote:
Originally Posted by Branded View Post
I had tried the cauliflower pizza and it was disgusting,
Branded:

Ouch!

Might I respectfully suggest that you consider wording your reviews a little more gently in the future, even on a recipe that you dont like, so that the rest of us would-be recipe posters will not be intimidated from sharing some of our endeavors?

(Nope, I'm not the author of the cauli pizza recipe )

Thanks for your consideration,

-Retroworx
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Old 04-08-2008, 10:46 AM   #65
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LOL! No harm no foul!
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Old 04-08-2008, 05:52 PM   #66
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Just finished tasting this pizza and let me say...IT IS WONDERFUL!!!

My family is in love with this pizza. I was making the deep dish pizza from LS site and we LOVE that one, too. But this one is ssssooooo easy to make, I definitely see my family requesting this a couple of times a week.

I was a little apprehensive when I first started mixing the cheese into the eggs. It didn't look like "dough material". I didn't have any mozz cheese, so I used 2 cups colby and 1 cup of cheddar. The edges are pretty crispy, the middle not so much. It works out for us though because I like the middle and my dh will enjoy the edges.

Oh and this IS very, very filling. I used a med size cookie sheet and I got 12 good size pieces out of it.

THANKS for sharing this!
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Old 04-08-2008, 06:07 PM   #67
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Quote:
Originally Posted by thn1inside View Post
Just finished tasting this pizza and let me say...IT IS WONDERFUL!!!

My family is in love with this pizza. I was making the deep dish pizza from LS site and we LOVE that one, too. But this one is ssssooooo easy to make, I definitely see my family requesting this a couple of times a week.

I was a little apprehensive when I first started mixing the cheese into the eggs. It didn't look like "dough material". I didn't have any mozz cheese, so I used 2 cups colby and 1 cup of cheddar. The edges are pretty crispy, the middle not so much. It works out for us though because I like the middle and my dh will enjoy the edges.

Oh and this IS very, very filling. I used a med size cookie sheet and I got 12 good size pieces out of it.

THANKS for sharing this!
I'm so happy this worked out for you! Those edges are always crispy, aren't they!
I can get the whole thing pretty crisp if I keep flipping and baking!
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Old 04-08-2008, 06:16 PM   #68
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Quote:
Originally Posted by NancyElle View Post
I'm so happy this worked out for you! Those edges are always crispy, aren't they!
I can get the whole thing pretty crisp if I keep flipping and baking!
Okay, I guess on my next go round I will try flipping it to crisp it up all over. THANKS for the tip!
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Old 04-08-2008, 07:32 PM   #69
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Quote:
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Okay, I guess on my next go round I will try flipping it to crisp it up all over. THANKS for the tip!
It's darn good either way! Easier just to bake and not mess with it; but, I've been experimenting with it, you see........

Maybe I can create some new fangled low carb wrap or something..

Although I'll never meet the culinary skills of LindaSue, Kevin, or Cleo, I'm trying to at least perfect the recipe I submitted to this very wonderful community!
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Old 04-09-2008, 09:02 AM   #70
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Thanks for this recipe. I tried it and I loved it. My "dough" seemed a little loose so I added 1/2 cup of almond flour - worked out great.
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Old 04-09-2008, 11:23 AM   #71
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Gosh..I bought a non-stick pizza pan today. Do you think I'll still have to use the foil?

Doxie: Adding almond flour is a good idea if you want more of a "doughy" texture.

You know..I used the Great Value mozzarella and it wasn't very salty at all.
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Old 04-09-2008, 11:45 AM   #72
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Quote:
Originally Posted by CarolynF View Post
Gosh..I bought a non-stick pizza pan today. Do you think I'll still have to use the foil?

Doxie: Adding almond flour is a good idea if you want more of a "doughy" texture.

You know..I used the Great Value mozzarella and it wasn't very salty at all.

Carolyn

Just spray your pan with non-stick spray and you should be fine. I don't think the crust seems too salty, either.

It's been good with just one type of cheese or combinations.
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Old 04-09-2008, 05:13 PM   #73
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Hi Nancy!

This looks GREAT! I long for a thin and CRISPY crust! Cant wait to make this.

OK, SIDE question, it's killing me, is that Jackson Browne in your avi? TELL ALL! I love him!
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Old 04-09-2008, 05:20 PM   #74
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Thanks so muct for this recipe...I know what's for Dinner Friday night! I could never be this creative. All of you great cooks out there have saved me & family from food boredom

Last edited by Chrislukey; 04-09-2008 at 05:26 PM..
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Old 04-09-2008, 06:01 PM   #75
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Quote:
Originally Posted by lil miss View Post
Hi Nancy!

This looks GREAT! I long for a thin and CRISPY crust! Cant wait to make this.

OK, SIDE question, it's killing me, is that Jackson Browne in your avi? TELL ALL! I love him!

JACKSON BROWNE....YES! Oct, 2007 in Hermosa Beach.

I love Jackson Browne, I have loved him since I was about 14 and my husband just indulges me........ In fact, he took the picture.....He has it as his wallpaper on his work computer! I love my hubby!!!!!!

YAY FOR JACKSON!

Last edited by NancyElle; 04-09-2008 at 06:30 PM..
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Old 04-09-2008, 06:05 PM   #76
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Thanks so muct for this recipe...I know what's for Dinner Friday night! I could never be this creative. All of you great cooks out there have saved me & family from food boredom
Oh my darling, I am NOT a cook. Barbo, LindaSue, KevinPA, Cleo....and many others are cooks.

I'm just someone who wants EASY and FAST......


This just fell together for me, and I had to share. IT IS SUPER EASY! I don't have any fancy low carb flour or anything like that.

This can be made with just eggs and cheese.
YAY for simplicity!!!!!!!
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Old 04-11-2008, 07:55 PM   #77
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Made your pizza crust tonight and it was great!!! It has been almost three months since i've had something even close to pizza so this really hit the spot!!!
Not something i would make every weekend but it is a great once a month type of meal!!! BIG HUG!!!
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Old 04-11-2008, 08:17 PM   #78
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Review - this is EXCELLENT! Perhaps the best LC pizza crust I've tried so far!

Back story - for the past 4 or 5 years, DH and I have gone nearly every Wednesday night to a local restaurant called The Blue Moon. One of my favorite things on the menu was a smoked salmon pizza - they made the crust right there, VERY thin and crisp, in their wood-burning oven. I indulged maybe once every couple of months in that pizza, eating half and bringing half home.

Well, about a month ago, the owner decided to change the restaurant - now it's called Paradiso, we still go there, but they did change the menu and unfortunately one of the things they no longer have is that pizza! So I thought I'd try it at home. This crust was my choice!

I of course had to tweak a bit - so what I did:

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

Mine actually took closer to 20 minutes to bake.

I covered a round pizza pan (I think it's 16") with nonstick foil, evenly spread the "batter" on it and baked til it was good and brown and "poked" a little firm. I let it cool completely because I wanted to make the pizza I used to be able to get at Blue Moon, which wasn't served hot. BOY IT WAS SO FREAKIN' GOOD! Even DH was duly impressed!

What I put on top:

1 lb. cream cheese, softened and mixed with 4 sliced chives, a teaspoon of garlic powder, and the juice of 1/2 a lime, spread evenly over cooled crust
A package of lox (soft-smoked salmon) - not sure what it weighed, maybe 6 oz? Enough to cover the cream cheese 1 layer thick
Very thinly sliced red onion, maybe 3 slices, separated into thin rings
2 small serrano peppers, sliced thin
1 medium avocado, cut into dice
8 ounces shrimp - not as small as salad shrimp, the next size up
Fried capers - take a couple tablespoons of capers, drain on paper towels, blot extra liquid, then fry in a couple tablespoons of olive oil til starting to get a bit browned and crispy when drained on paper towels

It's great with freshly-ground pepper on top! I will never miss Blue Moon pizza again!

Thanks so much for this crust. I'm gonna make another soon with "regular" pizza toppings on it and eat it hot!
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Old 04-11-2008, 08:21 PM   #79
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OMG!!! Charski - That. Sounds. So. Good.
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Old 04-11-2008, 10:01 PM   #80
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Charski and Crust Maker of cheese and eggs.

OMG I am so impressed with the two of you.

I am feeling like a dunce creatively speaking. It's like DUH why didn't
i think of this? Well who cares I am so glad the two of you did.
Jay would die and go to heaven with a cream cheese, smoked salmon,
pizza, I would have my sliced black olives on it, with the red onion however
and the shrimp sounds wonderful.

Thank you
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Old 04-11-2008, 10:34 PM   #81
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Hey Miss Barbo....
I would be Nancy~the crust maker of cheese and eggs~ nice to meet you, my dear!


YAY for everyone who has enjoyed this, tweaked this, and served this!

It really is just wonderful, even without tweaks for people who need EASY (like me). You really can get a great crust with just eggs and cheese!
(I don't have flax meal or low carb flour)

But really, the eggs coupled with cheddar and mozz cheese make an incredible crust!

So glad you are all trying this! I'm not one to submit recipes, but I'm proud I came up with something all of you darling folks could try and enjoy!

to everyone!
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Old 04-11-2008, 10:38 PM   #82
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Quote:
Originally Posted by aronace View Post
Made your pizza crust tonight and it was great!!! It has been almost three months since i've had something even close to pizza so this really hit the spot!!!
Not something i would make every weekend but it is a great once a month type of meal!!! BIG HUG!!!

It thrills me when I know you darling gals are trying this and loving it. I'm so happy I could share!
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Old 04-11-2008, 10:50 PM   #83
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I made this crispy pizza tonight.. and it was WONDERFUL.. my entire household (about 6 people) had to have a slice and I was only left with 2 (pretty good size).. and they all got mad at me because I didn't make 2-pizzas... I said next time.

I put green peppers and grilled onions with italian sausage and it was OFF THE CHAIN... everyone was licking thier fingers and complaining that there was no more "low carb pizza" left.

My mom said I should sell these pizzas... because they were the best homemade pizza she ever had.

YOUR CRISPY PIZZA WAS A BIG HIT IN CHI-TOWN.
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Old 04-11-2008, 11:04 PM   #84
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I made this crispy pizza tonight.. and it was WONDERFUL.. my entire household (about 6 people) had to have a slice and I was only left with 2 (pretty good size).. and they all got mad at me because I didn't make 2-pizzas... I said next time.

I put green peppers and grilled onions with italian sausage and it was OFF THE CHAIN... everyone was licking thier fingers and complaining that there was no more "low carb pizza" left.

My mom said I should sell these pizzas... because they were the best homemade pizza she ever had.

YOUR CRISPY PIZZA WAS A BIG HIT IN CHI-TOWN.
The hubs said I should submit a patent on this....He's involved with international business, patent lawyers, engineers and inventors.....Wouldn't that be something??? Maybe DOMINOES or PIZZA HUT would be interested?????

You know, that girl with the Spanx just cut the feet off of her control top panty hose, so she could have no panty lines with a pair of white pants...I had been doing that for YEARS to wear under my jeans and slacks (when I wanted to wear open toe shoes)..... I always thought...why didn't I try to market those???????

Wowee...maybe I am on to something......

Okay, I'm going to see if this idea has merit. I really do think it might be an innovation! The hubs has a patent lawyer on speed dial.....I'm on it!

Look for a newfangled low carb pizza at your favoritei chain pizzeria!!!!(HA! I could only hope and wish!)

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Old 04-11-2008, 11:19 PM   #85
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I'm pretty sure ingredients in a recipe can't be patented. Or copyrighted.

BUT, you can sell the idea, with care (if it hasn't been published?). And I believe it's been published here, in the public domain ...

You could open the first ever LC pizzeria, and it could become a chain, eh?

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Old 04-11-2008, 11:42 PM   #86
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I'm pretty sure ingredients in a recipe can't be patented. Or copyrighted.

BUT, you can sell the idea, with care (if it hasn't been published?). And I believe it's been published here, in the public domain ...

You could open the first ever LC pizzeria, and it could become a chain, eh?

Lord have mercy, I don't know! I'm just being silly......I DO think it would be a wonderful thing; having a low carb pizza option for the masses...... Goodness gracious! How many of us have been eating the toppins only, for years?????

FYI....formulas or ideas can be patented.....yes indeed. Just like Jello, oreos, toll house cookies, ritz crackers, m and m's, whoppers malt balls, tootsie rolls, cheetoes, peeps, cadbury eggs, snickers or krispy kreme, Big Macs, Whoppers, Baconater, Grand Slam, et al...the list goes on and on. These names are trademarked; the formulas are patented for a certain number of years.

As I understand it, according to our patent attorney, a person can patent or trademark anything....event a recipe or formula (like Vicks Vapo Rub or Carmex)...... He deals with construction issues and parts & fittings custom constructed of metal....but....he's pretty accurate with his advice on other issues or "inventions".

Oh dear, I know about too many who have prevailed with their unique creations; obviously, the wheels keep turning.

The attorney is already on it! OMG ! Hubby just talked to him! WOW, who would have thought????

Last edited by NancyElle; 04-11-2008 at 11:52 PM.. Reason: got new info....
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Old 04-12-2008, 06:44 AM   #87
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A while back someone posted here about a brand of frozen low carb pizza that they were buying locally. I remember looking it up online and the company had a website and I think you could mail order their pizza. I can't for the life of me remember what the name was now but I recall that the crust they used was mostly cheese. Does this ring any bells for anyone? It may have been Kevin who posted about it. I remember thinking that Nancy's recipe sounded very similar and thought it would be great to be able to make something similar at home instead of having to order online and pay a fortune. I tried using Google to find the site again but I didn't have any luck. All I remember was that there was a photo on the site of the owner of the company standing next to a bunch of his cheese crust pizzas. I think it was a publicity photo for an article that had been written about the product.
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Old 04-12-2008, 07:18 AM   #88
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It wasn't me that posted it because they were only available via UPS or in stores in the midwest(Illinois, Iowa, Minnesota, Missouri, Nebraska,
South Dakota or Wisconsin) and still are. They are called Van Harden Cheese crust pizza's and they are trademarked. They are pretty expensive with shipping though, 3 one topping pizza's is $54.96
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Old 04-12-2008, 07:38 AM   #89
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Hello everyone!!

I was just wondering what you guys thought the carb count on this would be? I tried it last night with a 1/4 cup almond flour... i figured it was about 15 for the whole pizza about 2 per slice? anyways is there a good place that will figure this out for you? Thanks....oh by the the pizza was Freaking Awesome!!!!
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Old 04-12-2008, 08:27 AM   #90
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Thanks, Kevin. It was you who posted about them, just as I thought. I went to the website you mentioned and those are the pizzas I was talking about. Here are the crust ingredients:

Cheese Crust: Parmesan Cheese - Made from Cow's Milk, Cheese Culture, Salt and Rennet; Romano Cheese - Pasteurized Part-Skim Cow's Milk, Cheese Culture, Salt, Rennet, and Aged Over 5 Months; Food Starch - Modified (from Waxy Maize); Modified Potato Starch.

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