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Old 04-12-2008, 10:14 AM   #91
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Thanks, Kevin. It was you who posted about them, just as I thought.
I didn't start the thread, but I knew where on another forum that somebody had.. At the time, which was about a year ago I pointed out that I had been making my "polly want a cheese cracker pizza" for 2 years and that making them yourself was way cheaper than the Van Harden ones.
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Old 04-12-2008, 11:33 AM   #92
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OK, after many attempts to get this right for one serving, I think I have it!!

Pictures at the end!

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

So, for my plan that is right on target. You can serve a small salad on the side but I was too full.
Straight out of the oven...


Cut into slices with the Ragu...

Last edited by NoSugarGrams; 04-12-2008 at 12:00 PM..
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Old 04-12-2008, 12:01 PM   #93
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NoSugarGrams "OK, after many attempts to get this right for one serving, I think I have it!!"

This looks perfect for lunch! I will try your recipe! Thanks...
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Old 04-12-2008, 04:40 PM   #94
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Thanks babydoll,
I hope you enjoy it as much as I did!!
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Old 04-12-2008, 07:06 PM   #95
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SO great to have a one portion recipe for those of us who have portion control issues, THANKS!
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Old 04-12-2008, 07:15 PM   #96
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Nosugargrams, I used your smaller tweaked recipe to make a personal size pizza tonight. I used a shallow pizza pan that is nine inch, across, but it came out more thick and chewy than thin and crispy, like the cosistency of regular handtossed. Nonetheless, delicious. I think I will use a bigger pie pan next time, because it seemed to puff up alot, and i wonder if I could spread it even thinner to prevent that.

Afteer baking the crust, I topped it with pizza sauce 12 slices of pepperoni, 2 black olives, and some canned button mushrooms, and just a tad bit more mozzerella to look pretty on top.

I broilded it, but 4 minutes made the edge of the crust dark. That part was really crispy. Ohhhh, I wasn't really even hungry and I ate the whole thing, oHHHHH, So Filling. I agree, two slices and a salad would be MORE THAN ENOUGH!
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Old 04-12-2008, 07:21 PM   #97
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Nosugargrams, I used your smaller tweaked recipe to make a personal size pizza tonight. I used a shallow pizza pan that is nine inch, across, but it came out more thick and chewy than thin and crispy, like the cosistency of regular handtossed. Nonetheless, delicious. I think I will use a bigger pie pan next time, because it seemed to puff up alot, and i wonder if I could spread it even thinner to prevent that.

Afteer baking the crust, I topped it with pizza sauce 12 slices of pepperoni, 2 black olives, and some canned button mushrooms, and just a tad bit more mozzerella to look pretty on top.

I broilded it, but 4 minutes made the edge of the crust dark. That part was really crispy. Ohhhh, I wasn't really even hungry and I ate the whole thing, oHHHHH, So Filling. I agree, two slices and a salad would be MORE THAN ENOUGH!

Hey sweetie! Spread it thin. Not so thin that you can see the pan underneath, but pat it down and spread it as thin as possible. This renders a lovely, thinner crunchier crust, especially if you turn it over and bake the heck out of it!
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Old 04-12-2008, 08:51 PM   #98
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Hey sweetie! Spread it thin. Not so thin that you can see the pan underneath, but pat it down and spread it as thin as possible. This renders a lovely, thinner crunchier crust, especially if you turn it over and bake the heck out of it!
Thanks! I'm thinking like . . . I saw a webpage where one spinkles cheddar into a skillet and cooks it on low, and it melts out into a crispy cheesy shell. I could have spread it much much thinner. But I did enjoy it alot. BF likes thin and crispy more than I do. I'm the poor soul who thinks the crust is the best part of a pizza, . . . and a pie . . . and a cobbler , MMMMMMMM Oh No!
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Old 04-13-2008, 05:53 AM   #99
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Good Morning!

Metqa, oh yes, the good ole' cheese crisps!! Yummy!!

You know, I really liked this even though it is not real crispy except for the edges. I think it has a 'bite' like real pizza would. It holds up wonderfully with the dipping sauce. I just like it better with the sauce on the side.

I can also make this very quickly for myself when the rest of the family has pizza night. It is working out fabulously for me.

I can measure and count my carbs pretty accurately for one serving. JMO...

I loved my tweak with the addition of the Parmesan cheese! I love salty and it gave a little more of that to the taste!! The cheddar added a little fat and of course the traditional Mozzarella for a true Italian taste. It was really really good!!

Of course, this is just my opinion as every one's taste is different.
This is always the way new recipes evolve with one idea!

Thank you NancyElle for putting the wheels in motion! It was right there staring me in the face and I never thought to try it with an egg.

I used to make it with just the mozzarella and pepperoni and it was droopy!
I just love the addition of the egg and different cheese, what a difference!

Enjoy!

Last edited by NoSugarGrams; 04-13-2008 at 05:56 AM..
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Old 04-13-2008, 07:55 AM   #100
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Good Morning!

Metqa, oh yes, the good ole' cheese crisps!! Yummy!!

You know, I really liked this even though it is not real crispy except for the edges. I think it has a 'bite' like real pizza would. It holds up wonderfully with the dipping sauce. I just like it better with the sauce on the side.

I can also make this very quickly for myself when the rest of the family has pizza night. It is working out fabulously for me.

I can measure and count my carbs pretty accurately for one serving. JMO...

I loved my tweak with the addition of the Parmesan cheese! I love salty and it gave a little more of that to the taste!! The cheddar added a little fat and of course the traditional Mozzarella for a true Italian taste. It was really really good!!

Of course, this is just my opinion as every one's taste is different.
This is always the way new recipes evolve with one idea!

Thank you NancyElle for putting the wheels in motion! It was right there staring me in the face and I never thought to try it with an egg.

I used to make it with just the mozzarella and pepperoni and it was droopy!
I just love the addition of the egg and different cheese, what a difference!

Enjoy!
Oh, Yeah, I forgot to thank the original poster! THANK-YOU, NancyElle !

And the only reason I tried it is because you, NoSugar, went through the trouble of making a small size one and testing it. so. THANK-YOU.

You are right about the bite of it, it is really so real, I cursed myself for not waiting the full five minutes to cool (burned my mouth ) But It was so quick and easy and MINE! Pizza had become a sore spot with BF cause we used to eat it Every Tuesday, till I became "snobby" about food. But Homemade pizza is tastier anyway . . .Well I dunno, Red Barons are pretty darn good for frozen . . . I digress.

THANK- YOU, GRACIAS, DOMO ARIGATOU GOZAIMAS, MERCI-BEAUCOUP, DOH JE, DANKE, CHEERS!
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Old 04-13-2008, 11:02 AM   #101
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Metqa...

Quote:
Red Barons are pretty darn good for frozen . . . I digress.
I know what you mean, believe me!! I love pizza too!

Now you can whip one up just for you and put the Red Baron in the oven at the same time for BF.

We have Tuesday night pizza at our house too. I keep the grand-sons, so it is pizza night so I don't have to cook. But now, I will not be tempted anymore!

Thank you!
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Old 04-13-2008, 12:45 PM   #102
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I'll be trying this recipe soon!

Thanks for posting this!
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Old 04-13-2008, 04:58 PM   #103
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I'm thrilled ya'll are trying this and loving it!

IT REALLY IS SUPER EASY!
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Old 04-13-2008, 05:34 PM   #104
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I was not even hungry until I saw your recipe!
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Old 04-13-2008, 07:45 PM   #105
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I've got to chime in here with everyone else - Awesome recipe!! I tried it tonight and was thoroughly impressed, I made a probably 12-14 inch pizza and although I was satisfied after one slice, I went back for the second one - yummy! Thanks NancyElle for a great, easy recipe.

Oh, and I made the crust earlier in the day and refrigerated it till dinner time, that really made the prep easy. I think I'll be having pizza for breakfast all week!

On the other hand, has anyone tried freezing this? I probably should have made the personal size but went for the whole thing thinking I could persuade DH to try some, but no go. Too bad, but all the more for me!
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Old 04-13-2008, 08:29 PM   #106
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I've got to chime in here with everyone else - Awesome recipe!! I tried it tonight and was thoroughly impressed, I made a probably 12-14 inch pizza and although I was satisfied after one slice, I went back for the second one - yummy! Thanks NancyElle for a great, easy recipe.

Oh, and I made the crust earlier in the day and refrigerated it till dinner time, that really made the prep easy. I think I'll be having pizza for breakfast all week!

On the other hand, has anyone tried freezing this? I probably should have made the personal size but went for the whole thing thinking I could persuade DH to try some, but no go. Too bad, but all the more for me!

I have NOT tried to freeze this. I just make a big one, and we eat up the leftovers within a couple of days!

I say it's okay for breakfast because it's eggs and cheese, right???

So, so glad you tried it and enjoyed it!
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Old 04-14-2008, 06:49 AM   #107
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I am loving this - I am on my 2nd (large) one. I make it plain, no sauce or anything, just the crust, slice and keep in the fridge. When I'm ready to eat, I take 1-2 slices out, put them on a toaster oven tray, put on the sauce and cheese (I'm not that much into a lot of toppings) and broiler for a few. PERFECT!
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Old 04-14-2008, 06:58 AM   #108
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I've made this three times now, and I love it. BUT, I cannot get it crisp. The edges are crisp, but that is all. I've tried the parchment paper, but I had to turn down the temperature because parchment paper can't be used over 420 degrees.

What am I doing wrong?
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Old 04-14-2008, 07:47 AM   #109
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I've made this three times now, and I love it. BUT, I cannot get it crisp. The edges are crisp, but that is all. I've tried the parchment paper, but I had to turn down the temperature because parchment paper can't be used over 420 degrees.

What am I doing wrong?
Probably nothing. I can get it almost fully crisp if I keep flipping it and baking it. Also, it's a bit crisper the more cheddar you use. I probably should have called it "thin and sort of crispy" pizza crust!
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Old 04-14-2008, 08:12 AM   #110
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Thank you! I did use 1 cup of cheddar and 2 cups of mozzarella the last time that I made it. I love the fact that when you are hungry, you can "throw it together" so quickly!

Thanks, NancyElle!
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Old 04-15-2008, 04:59 PM   #111
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I made it again, this time I spread it out really thin. . .I spread it too much and it just turned hard and crunchy. I actually liked it the way I made it before, a little thicker. So I made another one this evening. I had to use the reynolds' non-stick foil, and guess what? IT STUCK Anyway, I made the crust this morning, and put the toppings on a few minutes ago.

Here is my Extra-Sauce, Pepperoni, mushroom, Olive, Basil-Pesto Pizza!!
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Old 04-15-2008, 05:03 PM   #112
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I made it again, this time I spread it out really thin. . .I spread it too much and it just turned hard and crunchy. I actually liked it the way I made it before, a little thicker. So I made another one this evening. I had to use the reynolds' non-stick foil, and guess what? IT STUCK Anyway, I made the crust this morning, and put the toppings on a few minutes ago.

Here is my Extra-Sauce, Pepperoni, mushroom, Olive, Basil-Pesto Pizza!!
THAT looks WONDERFUL! ~sorry about the one crust sticking~

I've really never had it stick, and I have now made this a BUNCH of times!

Like I've said, my pizza pan is coated and I spray it with butter flavored Pam.

I like spreading it out thin and making it hard and crunchy, too!
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Old 04-15-2008, 05:05 PM   #113
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OMG it's gorgeous! I am trying this Friday and I cant wait!
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Old 04-15-2008, 05:16 PM   #114
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Wow, I drizzled a little bit of olive oil on it, and plopped it with two ice-cubes worth of Basil pesto, . . . I've eaten three of the six slices and I'm SO SATISFIED. hahaha, BF will be SO Jealous. He can't get pesto on his Papa john's, and I AIN'T SHARIN'!
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Old 04-15-2008, 06:51 PM   #115
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Wow, I drizzled a little bit of olive oil on it, and plopped it with two ice-cubes worth of Basil pesto, . . . I've eaten three of the six slices and I'm SO SATISFIED. hahaha, BF will be SO Jealous. He can't get pesto on his Papa john's, and I AIN'T SHARIN'!

Well, now you are just showing off!

Just kidding, sweetie. That sounds divine!
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Old 04-15-2008, 07:37 PM   #116
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Wow..I just finished my pizza..I love buying frozen meatballs and microwaving them, then
slicing them in halve and putting them on top of the pizza..
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Old 04-15-2008, 08:12 PM   #117
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Wow..I just finished my pizza..I love buying frozen meatballs and microwaving them, then
slicing them in halve and putting them on top of the pizza..

YEAH! Miss Carolyn, that's the hubs favorite topping! He's pretty picky, too!

I'm so glad people are trying this!

I'm not anywhere near our LindaSue, Cleo, KevinPa, or Barbo in the way of recipe creating; even my own sis couldn't believe I came up with this.

Thanks for commenting!
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Old 04-16-2008, 05:48 AM   #118
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Well, now you are just showing off!
Haha! Yeah!:blush: It is such a heady experience having leftover pizza for breakfast, and it being this good!

You're so modest!
Take credit for the wonderful happiness you are bringing
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Old 04-16-2008, 02:44 PM   #119
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Wow, I drizzled a little bit of olive oil on it, and plopped it with two ice-cubes worth of Basil pesto, . . .
That sounds delicious! How did you do this Metqa? Did you put the olive oil and basil pesto on it before baking, or did you bake the crust, then put them on and bake again? Thanks!
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Old 04-16-2008, 03:14 PM   #120
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I baked the crust first. It was thicker than most recommendations, but I liked it better, more like handtossed. Anyway, I precooked the crust, but I didn't refrigerate it. I flipped the top to becom the bottom, since the top was more well done.

I put a layer of sauce all the way to the edges, then 15 slices of pepperoni, in a six slice pattern, then sliced black olives, then canned button mushroom slices. Then I drizzled about a teaspoon of Olive oil, then I remembered I had some basil pesto in the Freezer which has a lot of olive oil. I melted it then just plopped it all about the pizza, then just a sprinkle of mozzerella to top it.

10 minute in the broiler. and I had a very oily, salty chewy, flavorful pizza.
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