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Old 05-07-2008, 06:45 AM   #151
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This pizza was REQUESTED last nite by my 12 yr old who normally doesnt eat anything low carb or different No matter how enthusiastically I talk about my food, she will have none of it..but SHE wanted this for dinner last nite!!

Because her and I used to love Hawaiian pizza, I sauteed some onions in some Davinci Pineapple syrup and then added back bacon and a ton more veggies and we both were in pizza heaven!!!!

My next one will be an alfredo type of pizza..
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Old 05-07-2008, 08:23 PM   #152
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I just made this for the first time tonight. Half of the pizza was pepperoni and jalapeno onion stuffed green olives. The other half was homemade salsa and leftover taco meat. Definite winner! I cut it into 16 pieces and ate 2 of them. I am stuffed!
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Old 05-07-2008, 08:37 PM   #153
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Quote:
Originally Posted by Mallory View Post
This pizza was REQUESTED last nite by my 12 yr old who normally doesnt eat anything low carb or different No matter how enthusiastically I talk about my food, she will have none of it..but SHE wanted this for dinner last nite!!

Because her and I used to love Hawaiian pizza, I sauteed some onions in some Davinci Pineapple syrup and then added back bacon and a ton more veggies and we both were in pizza heaven!!!!

My next one will be an alfredo type of pizza..
Quote:
Originally Posted by jswalker1992 View Post
I just made this for the first time tonight. Half of the pizza was pepperoni and jalapeno onion stuffed green olives. The other half was homemade salsa and leftover taco meat. Definite winner! I cut it into 16 pieces and ate 2 of them. I am stuffed!


Gosh, all of those varieties sound so good! I've done one with jalapeno stuffed olives and taco meat, sooooo good. That Hawaiian pizza is something I'm going to try.

I used to love those canadian bacon and pineapple pizzas, back in the days before low carb!


I'm glad you guys are loving the pizza crust!
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Old 05-08-2008, 05:32 PM   #154
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Oh yum, Canadian bacon and pineapple onions, maybe with a bit of green pepper sauteed with the onions - I'm gonna have to try that!
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Old 05-08-2008, 05:37 PM   #155
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I made this last night. I did tweak just slightly. It was so good! I had portion control issues because it was so good. I made the regular recipe and ate it all by the morning. I'm going to make another smaller one tonight.
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Old 05-08-2008, 07:34 PM   #156
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Originally Posted by rhlong View Post
I made this last night. I did tweak just slightly. It was so good! I had portion control issues because it was so good. I made the regular recipe and ate it all by the morning. I'm going to make another smaller one tonight.

Glad you were able to make it work for you, sweetheart! I'm glad you tried it and posted about it~

About portion control, I load it up with veggies and some type of meat, and seriously, one piece, with a salad, totally fills me up.

I made two pizzas one week and my daughter and I ate this twice a day, with a salad or broccoli side, for seven days...we each lost five pounds without even trying!
(hubby is not a low carb convert, but I'm working on it)
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Old 05-14-2008, 11:25 AM   #157
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why did mine stick to the pan so bad?
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Old 05-14-2008, 11:29 AM   #158
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I find that when I cook mine on parchment paper, they never stick. Half way thru, or when its moveable, I slide it on the pan directly to get nice and crispy..mmmm.
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Old 05-14-2008, 11:53 AM   #159
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Quote:
Originally Posted by Mallory View Post
I find that when I cook mine on parchment paper, they never stick. Half way thru, or when its moveable, I slide it on the pan directly to get nice and crispy..mmmm.
do you spray it before you slide it onto the pan?
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Old 05-14-2008, 03:26 PM   #160
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I use nonstick foil and cover my pan. That works great too!
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Old 05-14-2008, 03:46 PM   #161
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I just made this again today...Honest to god, it tasted like on of those big greasy NY style slices...I LOVED it. Better the 2and time around.
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Old 05-14-2008, 04:16 PM   #162
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Got my crust in the oven. Gonna top it with pepperoni, mushrooms, red onion, and lots of green olives!

I am thinking that my next one will be alfredo and spinach.

Or bacon.

Or ham and pineapple.

Or leftover steak and onion and peppers.

Or-or-or.... :-P
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Old 05-14-2008, 04:37 PM   #163
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As I eat my slice of heaven (nope- not exaggerating), I think...

BBQ chicken pizza, Margherita pizza, pizza, pizza, pizza. Hehehe! Feels like I am being so bad- and I am not!
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Old 05-14-2008, 06:15 PM   #164
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Quote:
Originally Posted by jswalker1992 View Post
As I eat my slice of heaven (nope- not exaggerating), I think...

BBQ chicken pizza, Margherita pizza, pizza, pizza, pizza. Hehehe! Feels like I am being so bad- and I am not!



So glad everyone is loving this crust. Really adds variety to the low carb lifestye! We make it at least twice a week!
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Old 05-14-2008, 07:42 PM   #165
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Must be the night for it! I looked in my fridge at 6 pm to figure out what to make for dinner, spotted the half-used jar of Trader Joe's 3 cheese marinara sauce (used for the LAST pizza) and thought - AHA! It's PIZZA NIGHT!

Yum yum it was awesome - salami, pepperoni, sausage, marinated artichoke hearts, sliced black olive, yellow bell pepper, sweet onion, cheese. And at the table, more Parm cheese and red pepper flakes. LOVE it!
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Old 05-14-2008, 08:55 PM   #166
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Quote:
Originally Posted by Charski View Post
Must be the night for it! I looked in my fridge at 6 pm to figure out what to make for dinner, spotted the half-used jar of Trader Joe's 3 cheese marinara sauce (used for the LAST pizza) and thought - AHA! It's PIZZA NIGHT!

Yum yum it was awesome - salami, pepperoni, sausage, marinated artichoke hearts, sliced black olive, yellow bell pepper, sweet onion, cheese. And at the table, more Parm cheese and red pepper flakes. LOVE it!

Those are my favorite toppings! I bet it was good!


((((Charski)))))you're a sweetheart!
Your buns are famous, too, by the way!

(cheesy buns, but I'm sure your Charski buns are plenty cute)
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Old 05-14-2008, 09:09 PM   #167
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LOL!! You cwazy Nancy! (but I lubs ya dat way...)
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Old 05-15-2008, 06:18 AM   #168
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just a quick question before i make this pizza for dinner sometime this week......curious with the 3 eggs in the recipe as to whether or not it has an "eggy" flavor (for lack of a better way to put it).......I don't mind a little egginess, just want to know Thanks for the beautiful topping ideas guys......cant wait to try it.
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Old 05-15-2008, 08:07 AM   #169
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I don't detect any egginess. The garlic powder and basil, along with the cheese, mask it, IMHO.

I do like mine done in the food processor though so it all gets an even consistency. No "pockets" of egginess that way!
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Old 05-15-2008, 09:01 AM   #170
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Quote:
Originally Posted by Meddies View Post
just a quick question before i make this pizza for dinner sometime this week......curious with the 3 eggs in the recipe as to whether or not it has an "eggy" flavor (for lack of a better way to put it).......I don't mind a little egginess, just want to know Thanks for the beautiful topping ideas guys......cant wait to try it.
I used 2 eggs, for no other reason than I just forgot the number of eggs I was suppose to use, 2 eggs, 2 cups mozzarella, 1 cup cheddar, garlic powder......no egg taste.

I put apiece aside for me to eat this morning, my husband came home and took it! He did not know it was low carb and honest to god said "This pizza is really good" I did not tell him how I made it, trust me, he is picky and if he enjoyed it, it is good!
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Old 05-15-2008, 09:21 AM   #171
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Last night, my hubby asked me, "Who needs crust? This is great!" I love it when everyone is on board.

Egginess- I don't taste it, but my kids did.
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Old 05-15-2008, 02:28 PM   #172
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Originally Posted by scorpgc View Post
Oh Ms. NancyElle....we finally had your pizza last night and it was awesome! I am so glad I tried this, and we have to give you kudos for a lc culinary masterpiece!

My partner and I have two older teenagers (which is why I used your later 4-egg recipe) and they all loved it. We served it along side of a green salad and a big glass of Cab (for us, not the kids!) and we were happy campers! My son who is about as big as me, but larger boned, loved it. My partner's daughter who is a little on picky side, and bless her heart, has tried many of my lc experiments, really enjoyed it too! For lunch today, I had left over NancyElle pizza at work, and it was great (always loved cold pizza).

Here are some pics. I took these because we don't have a round pizza pan, but do have large baking / cookie sheets. So our pizza was more rectangular, but easy to cut into squares and very, very good! It mad 16 generous pieces, and I could only eat two!

I used the "no sugar added Huntz marina" beef kielbasa, hamburger, ham, artichokes, green onions, salami and mozz.

Thank you-thank you-thank you!

((((((((((Gary)))))))))))))) Isn't it just so easy???????

Your pictures are beautiful! It looks delicious! My nineteen yearl old loves it too We find it so very filling as well! I love it with a salad and cab, too....Well, I love cab with anything!

Thanks for your feedback!
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Old 05-15-2008, 02:28 PM   #173
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Yeah, you're little far North of me to make it easy to share dinner, Gary! Now if you were offering up a bottle of Silver Oak to have with that pizza - I MIGHT make an exception - but seems like a waste of SO to me - a nice prime rib, rotisseried only to very rare - now THAT is how to enjoy that fine cab!
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Old 05-15-2008, 03:31 PM   #174
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Fine...we'll just have to settle on a Kathryn Hall Cab, then.

"To NancyElle"!
Never tried that one but if you say it's good -
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Old 05-15-2008, 03:35 PM   #175
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I've been following this thread, for awhile, and I'm going to break-down and try it...TONIGHT!
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Old 05-15-2008, 03:41 PM   #176
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Would that be the pizza or the Kathryn Hall Cab?
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Old 05-15-2008, 03:46 PM   #177
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Would that be the pizza or the Kathryn Hall Cab?
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Old 05-15-2008, 03:47 PM   #178
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Quote:
Originally Posted by jswalker1992 View Post
Would that be the pizza or the Kathryn Hall Cab?
The pizza...although a glass of cab sounds very good...or maybe Shiraz.


Quote:
Originally Posted by CarolynF View Post
Anyone try this on a pizza stone????????????????
I made my "Oopsie Pizza" in the lid of a very large Pampered Chef Stone Casserole/Dutch Oven. I wanted that "stone baked crust", but I was afraid it would run off the edges of my pizza stone. So, I'm going to use that same stone lid, tonight. I love cooking in my stoneware...and nothing ever sticks.

Last edited by Sugar Free Sweet Pea; 05-15-2008 at 03:52 PM..
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Old 05-15-2008, 08:05 PM   #179
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I just made the pizza. I used 2 cups of shredded mozzarella and one cup of cheddar/jack blend and 3 eggs. Instead of the seasonings, I used the McCormick Grinders Italian Seasoning (those little bottles with the grinders on the end). I love those "grinder" spices...we have all of them. I whirred everything in the food processor, and then poured it into my olive oil sprayed stone casserole.

After it baked, I waited about a minute, and it popped right up off of the pan. I had cooked zero-carb sausage and chopped red onions, in a skillet, and sprinkled that on there, Then, I sprinkled chopped black olives and lots of finely shredded mozzarella. It's in the oven, now. It sure does look and smell good.

Now...where is that bottle of Shiraz?

Last edited by Sugar Free Sweet Pea; 05-15-2008 at 08:11 PM..
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Old 05-15-2008, 08:40 PM   #180
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You bring the pizza, I will provide the Shiraz!
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