Thin & Crispy Pizza Crust! Easiest EVER! Pics included! - Page 8

LaRae · 05-23-2008, 05:22 PM

Thank you! I just printed this and plan to make it tonight!!

NoSugarGrams · 05-23-2008, 05:34 PM

You are very welcome!

retroworx · 05-23-2008, 06:49 PM

Quote:

Originally Posted by LaRae

Unfortunately, I have to watch my fat intake. I love the cheese crust, but I don't make it because I will eat too much of it.

I've substituted FF cream cheese (still low carb) for some of the cheese in the various pizza crusts that have been posted in the past few months and had some success. May not have been quite as crispy as the originals, but still quite passable as a pliable pizza crust and significantly less calories/fat.

HTH,

-Retroworx

ElleH · 05-24-2008, 09:42 AM

Quote:

Originally Posted by LaRae

Unfortunately, I have to watch my fat intake. I love the cheese crust, but I don't make it because I will eat too much of it.

May I ask exactly how you made your "egg crust"? Anyway that I can pizza is good for me! I love it and miss it so much!

Thank you!

Hi La Rae,

Pizza "Frittata" : Main dishes Forum : Active Low-Carber Forums

Here's the link to my Pizza Fritatta creation, with photos. If you try it, I hope you enjoy it! It got me through my weight loss phase with a lot of pizza satisfaction!

OceanDreaming · 05-30-2008, 10:17 AM

Nancy, this is my new favorite pizza crust! I made a personal sized one (major portion control problems with pizza) and it is delicious! And so easy! I will be making this one over and over again. Thanks so much for sharing!

I'm not very creative with my toppings. I'm a pizza purist--sauce, pepperoni and cheese and don't bother me with anything else! LOL

mslaster · 05-30-2008, 07:08 PM

Quote:

Originally Posted by OceanDreaming

[FONT="Comic Sans MS"][SIZE="3"]Nancy, this is my new favorite pizza crust! I made a personal sized one (major portion control problems with pizza) and it is delicious! And so easy! I will be making this one over and over again. Thanks so much for sharing!

What size pan did you use?

OceanDreaming · 06-01-2008, 08:21 AM

I have a Cuisinart "green pan" that is 10 inches. Works great.

Bed Bath & Beyond Product

Kissmygrits · 06-03-2008, 04:21 PM

I tried this by making the original recipe into 10 small circles, put taco meat and sour cream on top once they were done baking, and folding them into "tacos." They were a big hit at my house. Thank you Nancy!

turtlegirl115 · 06-06-2008, 10:19 AM

I used this recipe this morning. YUM!!!! Thanks Nancy!

LaRae · 06-06-2008, 01:57 PM

Quote:

Originally Posted by ElleH

Hi La Rae,

Pizza "Frittata" : Main dishes Forum : Active Low-Carber Forums

Here's the link to my Pizza Fritatta creation, with photos. If you try it, I hope you enjoy it! It got me through my weight loss phase with a lot of pizza satisfaction!

Thank you for the recipe! I haven't tried it yet, but I plan to try it very soon!
Sounds wonderful, and I am thinking of adapting it to be to eat on Stillman's QWL. Egg, a little ricotta, Italian seasoning, parmesan and turkey pepperoni. Sounds like a winner!

jacksmixedtape · 06-06-2008, 06:23 PM

Tried this and really enjoyed it! So simple and delicious. Thanks, pretty lady!

erin.bo.berin · 06-07-2008, 11:48 PM

OMG, this looks amazing. I definitely have to try this this weekend!!

erin.bo.berin · 06-10-2008, 07:42 PM

Okay, I tried it and I think I undercooked the crust. I followed another poster's suggestion and blended it all in my food processor to get all the eggs and cheese mixed together well. My crust was only crispy on the very edges--I did flip it once, but the edges started to look a little dark and I didn't want them to burn so I took it out. Maybe I will try a cooler oven next time and spread the edges a little thicker. Overall it was a great pizza though--my DH who usually turns his nose up at faux carby food was a fan, so it's a winner in my book!

ljh150 · 06-11-2008, 02:37 PM

I've eaten this the last 3 days for lunch w/ pepperoni, hamburger meat, sour cream, blk olives, green onions, spring mix, and a little ranch on top. It's very yummy! I made 1/3 recipe each day so I can eat the entire thing, built in portion control is good for me. Mine comes out crispy on edges, chewy in the middle.

gypseemommy · 06-11-2008, 05:28 PM

Has anyone tried freezing this?

We are notorious for not wanting to cook a big dinner after a hard day, so I was wondering if this could be frozen for those nights when we need a last minute dinner solution.

jacksmixedtape · 06-11-2008, 09:03 PM

Update: this is fab with 1 tablespoon whey protein powder and 1 tablespoon flax meal per egg and cup of cheese. Gives it the perfect stiffness for hand-held pizza slices!

Thanks again for the knock-out recipe!

Charski · 06-12-2008, 10:08 AM

That's similar to what I do - I add a heaping tablespoon each raw wheat bran and flax meal (to the entire recipe) and a scoop of plain whey protein powder. It makes the crust quite "bread-like" which has DH thrilled!

gungadinn1997 · 06-12-2008, 10:39 AM

Quote:

Originally Posted by gypseemommy

Has anyone tried freezing this?

We are notorious for not wanting to cook a big dinner after a hard day, so I was wondering if this could be frozen for those nights when we need a last minute dinner solution.

I mix up a batch and make 12 of them in my muffin top pans. Keep some out and put some in the freezer, comes out beautiful after thawed.... I don't reheat in the oven usually just nuke it for 25 seconds.

metqa · 06-12-2008, 04:41 PM

Quote:

Originally Posted by gungadinn1997

I mix up a batch and make 12 of them in my muffin top pans. Keep some out and put some in the freezer, comes out beautiful after thawed.... I don't reheat in the oven usually just nuke it for 25 seconds.

That's clever! So you end up with little Personal Pan size Pizza crusts? Do you make 12 crusts and freeze them, or 12 whole little pizza, and freeze them?

gungadinn1997 · 06-12-2008, 04:49 PM

Quote:

Originally Posted by metqa

That's clever! So you end up with little Personal Pan size Pizza crusts? Do you make 12 crusts and freeze them, or 12 whole little pizza, and freeze them?

I do the whole pizza then freeze them! They are about the size of an english muffin pizza, so I usually figure 2 per meal, so bag and fridge 4-6, then stick the rest in the freezer.

metqa · 06-12-2008, 05:17 PM

He Hee! You are genius!

jenna... · 06-12-2008, 05:21 PM

Quote:

Originally Posted by gungadinn1997

I do the whole pizza then freeze them! They are about the size of an english muffin pizza, so I usually figure 2 per meal, so bag and fridge 4-6, then stick the rest in the freezer.

I'm thinking of doing this. What do you put on them? How high do you stack it?

gungadinn1997 · 06-12-2008, 07:57 PM

I have a rubbermiad container that fits 2 of these side by side, then I just stack them right up and can easily put 6 on each stack, so it will hold all 12, then just peel them apart when I take them out of the freezer and nuke them!

I have done it with bbq sauce, chicken and onion, then regular with mushrooms, some plain for when I have it with a salad... Love them all!

marymc · 06-12-2008, 08:44 PM

Wow. Great tips. Are the muffin top sized crusts also more crisp all the way through? My original 16" recipe was only crispy on the edges. I was thinking that the smaller crusts would be more crispy, like the cheese cracker thing.

Quote:

Originally Posted by gungadinn1997

I have a rubbermiad container that fits 2 of these side by side, then I just stack them right up and can easily put 6 on each stack, so it will hold all 12, then just peel them apart when I take them out of the freezer and nuke them!

I have done it with bbq sauce, chicken and onion, then regular with mushrooms, some plain for when I have it with a salad... Love them all!

gungadinn1997 · 06-12-2008, 09:10 PM

Quote:

Originally Posted by marymc

Wow. Great tips. Are the muffin top sized crusts also more crisp all the way through? My original 16" recipe was only crispy on the edges. I was thinking that the smaller crusts would be more crispy, like the cheese cracker thing.

Sometimes they are almost *too* crispy! LOL and yes they are all the way through. I also always use 1 1/2 c mozza and 1 1/2 cups cheddar, it seems the more cheddar you use the crisper they are...

marymc · 06-12-2008, 09:43 PM

Oh my... you really ARE a genius!!

And my new best friend!!!

Can't wait to try 'em now with my muffin top pan... yippeee! THANKS!

Quote:

Originally Posted by gungadinn1997

Sometimes they are almost *too* crispy! LOL and yes they are all the way through. I also always use 1 1/2 c mozza and 1 1/2 cups cheddar, it seems the more cheddar you use the crisper they are...

jenna... · 06-12-2008, 09:45 PM

Me too!!

marymc · 06-12-2008, 10:09 PM

Whoa Jenna... (sorry total threadjack) you're doing GREAT on your challenge! How'd you dump so much so fast??? Wowzy!

Quote:

Originally Posted by jenna...

Me too!!

jenna... · 06-12-2008, 10:16 PM

Quote:

Originally Posted by marymc

Whoa Jenna... (sorry total threadjack) you're doing GREAT on your challenge! How'd you dump so much so fast??? Wowzy!

Thanks! I'd been off LC since January so it was a 'clean' start. Doing L/C and watching portions. Nice seeing someone of near age, height and weight.

soon · 06-12-2008, 10:17 PM

ohh I just got a muffin topped pan was gonna make tilipia tomorrow oh well we'll see.

05-30-2008, 10:17 AM	#215
OceanDreaming Senior LCF Member Join Date: Sep 2007 Location: Central Oregon Posts: 651 Gallery: OceanDreaming Stats: 248/203/145 WOE: meat/fat/water Start Date: Every morning!	Oh Yummy! Nancy, this is my new favorite pizza crust! I made a personal sized one (major portion control problems with pizza) and it is delicious! And so easy! I will be making this one over and over again. Thanks so much for sharing! I'm not very creative with my toppings. I'm a pizza purist--sauce, pepperoni and cheese and don't bother me with anything else! LOL

06-01-2008, 08:21 AM	#217
OceanDreaming Senior LCF Member Join Date: Sep 2007 Location: Central Oregon Posts: 651 Gallery: OceanDreaming Stats: 248/203/145 WOE: meat/fat/water Start Date: Every morning!	I have a Cuisinart "green pan" that is 10 inches. Works great. Bed Bath & Beyond Product Last edited by OceanDreaming; 06-01-2008 at 08:23 AM..

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05-23-2008, 05:22 PM	#211
LaRae MAJOR LCF POSTER! Join Date: Jun 2007 Location: OKlahoma Posts: 2,356 Gallery: LaRae Stats: 273 (highest)/268(started Atkins)243/231/150 WOE: Low Carb with portion control Start Date: June 13, 2007	Thank you! I just printed this and plan to make it tonight!!

05-23-2008, 05:34 PM	#212
NoSugarGrams Senior LCF Member Join Date: Jan 2005 Location: Kentucky Posts: 139 Gallery: NoSugarGrams Stats: 178/152/140 WOE: Protein Power Start Date: June 2004	You are very welcome!

06-03-2008, 04:21 PM	#218
Kissmygrits Senior LCF Member Join Date: Sep 2005 Location: Italy Posts: 267 Gallery: Kissmygrits Stats: 5' 10" WOE: Low Carb Start Date: Feb. 2006	I tried this by making the original recipe into 10 small circles, put taco meat and sour cream on top once they were done baking, and folding them into "tacos." They were a big hit at my house. Thank you Nancy!

06-06-2008, 10:19 AM	#219
turtlegirl115 MAJOR LCF POSTER! Join Date: Jun 2002 Location: Podunk NC Posts: 2,252 Gallery: turtlegirl115 Stats: 203/202/150 WOE: TBA Start Date: Final start date: 6/02/08	I used this recipe this morning. YUM!!!! Thanks Nancy!

06-06-2008, 06:23 PM	#221
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,422 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Tried this and really enjoyed it! So simple and delicious. Thanks, pretty lady!

06-07-2008, 11:48 PM	#222
erin.bo.berin Senior LCF Member Join Date: Jan 2006 Location: Minnesota Posts: 345 Gallery: erin.bo.berin Stats: 261.4/216.7/154.0 WOE: Atkins Start Date: 6/4/08	OMG, this looks amazing. I definitely have to try this this weekend!!

06-10-2008, 07:42 PM	#223
erin.bo.berin Senior LCF Member Join Date: Jan 2006 Location: Minnesota Posts: 345 Gallery: erin.bo.berin Stats: 261.4/216.7/154.0 WOE: Atkins Start Date: 6/4/08	Okay, I tried it and I think I undercooked the crust. I followed another poster's suggestion and blended it all in my food processor to get all the eggs and cheese mixed together well. My crust was only crispy on the very edges--I did flip it once, but the edges started to look a little dark and I didn't want them to burn so I took it out. Maybe I will try a cooler oven next time and spread the edges a little thicker. Overall it was a great pizza though--my DH who usually turns his nose up at faux carby food was a fan, so it's a winner in my book!

06-11-2008, 02:37 PM	#224
ljh150 Guest Join Date: Jun 2004 Posts: 2,582 Gallery: ljh150	I've eaten this the last 3 days for lunch w/ pepperoni, hamburger meat, sour cream, blk olives, green onions, spring mix, and a little ranch on top. It's very yummy! I made 1/3 recipe each day so I can eat the entire thing, built in portion control is good for me. Mine comes out crispy on edges, chewy in the middle.

06-11-2008, 05:28 PM	#225
gypseemommy Junior LCF Member Join Date: Apr 2008 Posts: 6 Gallery: gypseemommy	Has anyone tried freezing this? We are notorious for not wanting to cook a big dinner after a hard day, so I was wondering if this could be frozen for those nights when we need a last minute dinner solution.

06-11-2008, 09:03 PM	#226
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,422 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Update: this is fab with 1 tablespoon whey protein powder and 1 tablespoon flax meal per egg and cup of cheese. Gives it the perfect stiffness for hand-held pizza slices! Thanks again for the knock-out recipe!

06-12-2008, 05:17 PM	#231
metqa Blabbermouth!!! Join Date: Oct 2002 Location: Athens, GA Posts: 5,571 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	He Hee! You are genius!

06-12-2008, 10:08 AM	#227
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,331 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	That's similar to what I do - I add a heaping tablespoon each raw wheat bran and flax meal (to the entire recipe) and a scoop of plain whey protein powder. It makes the crust quite "bread-like" which has DH thrilled!

06-12-2008, 07:57 PM	#233
gungadinn1997 Senior LCF Member Join Date: Jun 2003 Location: PA Posts: 856 Gallery: gungadinn1997 Stats: ?/?/? WOE: Low carb Start Date: March 24, 2008	I have a rubbermiad container that fits 2 of these side by side, then I just stack them right up and can easily put 6 on each stack, so it will hold all 12, then just peel them apart when I take them out of the freezer and nuke them! I have done it with bbq sauce, chicken and onion, then regular with mushrooms, some plain for when I have it with a salad... Love them all!

06-12-2008, 09:45 PM	#237
jenna... MAJOR LCF POSTER! Join Date: Feb 2007 Location: Sunny SoCal Posts: 1,886 Gallery: jenna... Stats: 248/151(155-145)/148 5'7.5" 54yrs 20/6/6 jeans WOE: Maintenance on my mind... Start Date: New Start 01/05/09 @235lbs GOAL on 09/23/09 148lbs	Me too!!

06-12-2008, 10:17 PM	#240
soon MAJOR LCF POSTER! Join Date: May 2002 Location: Texas Posts: 1,389 Gallery: soon Stats: restart 07 WOE: moderate lc & count calories	ohh I just got a muffin topped pan was gonna make tilipia tomorrow oh well we'll see.