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Old 01-08-2013, 03:05 PM   #1
CarolynF
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Deep Dish Pizza :)

This is wonderful..Too bad the picture is sideways..I'm not good at pictures, but you can get the idea..[IMG][/IMG]


I got a one inch 12 inch deep dish pizza pan and sprayed the bottom and put
in parchment paper and sprayed that..

Preheat oven to 375.

***Start your sauce

Crust is basically Maria's Healthified Pizza Crust with some tweaks:

1 1/4 cup almond flour
1/4 cup plain protein powder
4 Tbs. psyllium husk powder
1/2 tsp. salt
2 Tbs. grated parmesan
1 Tbs. Italian seasoning
2 tsp. baking powder
2 eggs
Boiling water (start with a drizzle until a ball forms, then stop)

Mix dry ingredients..Then add eggs and mix well..If this is still dry, add water very slowly, very slowly. Then let it sit for a little bit. Then plop the crust into the prepared pan (you could use a cake pan). Spread it out with your palm sprayed with Pam so it doesn't stick. I went up the sides, too and it stayed up great.

On the bottom of the crust add mozzarella cheese, either slices or 2 cups of
shredded.

Next layer is raw Italian sausage. I used a whole package of the Italian links (sweet) from Johnsonville.5 or 6 I slit the casings and put the raw meat in a bowl, then pressed it firmly onto the cheese so it would cook evenly.

***Next layer is one 14 ounce can of diced tomatoes cooked for about 15 minutes in a saucepan with Italian seasoning, onion powder (or fresh diced onion), garlic powder, etc..all to taste. You could also use green pepper or whatever tiny bits of veggies you would like.

Spread the sauce over the top and then sprinkle with Parmesan cheese.

Bake for 25-30 minutes. Cool for 10 minutes, then slice...

Oh my goodness..So easy and good.
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Old 01-08-2013, 03:23 PM   #2
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You didn't pre-bake the crust?
Sounds easy.
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Old 01-08-2013, 03:27 PM   #3
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Nope, I was a bit worried about that, but it cooked up just fine. I was afraid the sides would slip down if I didn't have the sausage to hold it up..
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Old 01-08-2013, 03:30 PM   #4
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For 1/6th of this pizza, the calories would be around 400 and the carbs would be around
6 net carbs. FYI..
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Old 01-08-2013, 04:06 PM   #5
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Can I have a piece? Please!
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Old 01-08-2013, 05:01 PM   #6
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It is all gone. Our adult son came over and helped us eat and took a piece home. They both loved it.
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Old 02-16-2013, 12:44 PM   #7
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Making this tonight..
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Old 02-16-2013, 01:38 PM   #8
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I make this all the time now. It's our favorite low carb crust.

I'm actually thinking about making one tonight lol
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Old 02-16-2013, 02:16 PM   #9
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...
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Old 02-16-2013, 04:52 PM   #10
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I was all excited to see a recipe for a L.C. crust that you don't have to bake first, then I saw the psyllium husk powder. Don't have any ................ oh well....... ; o )....... Ann
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Old 02-16-2013, 06:19 PM   #11
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What do you have??? Oat fiber would be good or leave it out..It is a very flexible crust.
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Old 02-19-2013, 11:31 AM   #12
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that sounds so good! i tried the creamcheese crusted pizza and had a stomach ache after...
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Old 02-19-2013, 11:45 AM   #13
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Carolyn, this looks great. Do you need to put the cheese on the bottom first to make it firm like a slice of pizza to "hold up" or is this just your preference?
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Old 02-19-2013, 12:01 PM   #14
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Looking forward to making this tomorrow night!

Carolyn: In what quantity would you substitute oatfiber and psyllium husk? Thanks!
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Old 02-19-2013, 01:25 PM   #15
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I might just add 2 Tbs. of the oat fiber..
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Old 07-25-2013, 01:18 PM   #16
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Making this again tonight..
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Old 07-25-2013, 01:53 PM   #17
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Caorlyn I just saw this. It looks great!!!!!!! I usally use pepperoni for my crust.
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Old 07-25-2013, 02:55 PM   #18
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Quote:
Originally Posted by Ann Lytle View Post
I was all excited to see a recipe for a L.C. crust that you don't have to bake first, then I saw the psyllium husk powder. Don't have any ................ oh well....... ; o )....... Ann
You can always use an upside down portabella mushroom cap...... just scrape out the ribs, and put the good stuff in the hollowed out area! That way you get some veggies and the cheese.
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Old 12-17-2014, 01:29 PM   #19
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Bumping
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Old 12-18-2014, 04:37 AM   #20
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This reminds me a bit of Lou Malnati's deep dish pizza from Chicago, with what we used to call a "brick of sausage" layered on the pizza. Is that what yours is, one solid flattened layer of uncooked italian sausage? Looks great!
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Old 12-18-2014, 05:03 AM   #21
CarolynF
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Yup, this time I used the ground sausage and opened the package and spread it on top of the crust/cheese.
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Old 12-19-2014, 03:41 PM   #22
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So how much sausage by weight would this be? I have the Jimmy Dean 1 pound tubes....
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Old 12-19-2014, 04:01 PM   #23
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One pound is perfect.
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Old 12-19-2014, 04:19 PM   #24
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Thanks, Carolyn!

DH pines for the Papa Del's deep-dish pizza he used to get when he lived in Champaign, IL. This might do the trick for him!
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Old 12-30-2014, 02:54 PM   #25
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Plan is to try this tonight!
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Old 12-30-2014, 04:43 PM   #26
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Let me know how he likes it...
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Old 01-01-2015, 09:51 AM   #27
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OK, verdict is in!

It was quite good, although DH liked the crust better than I did. For me it was a bit too "pie crust-y" but man that layer of sausage baked on the bottom and all the other goodies - reallllly good stuff. He was thrilled that it was so similar to his beloved Papa Del's pizza that he recalls from his 20s!

Thanks for another wonderful recipe, Carolyn! I'll simply tweak the crust a bit to my own liking (isn't that what we all do with recipes!) and leave the filling as-is and it will be perfect.
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Old 01-02-2015, 07:07 PM   #28
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Thanks for the recipe - we enjoyed this! Weirdly the crust stayed soggy for me, despite leaving it in the oven for extra time. I even browned the meat in advance to avoid the dreaded soggy bottom so who knows what happened there. The next night it tasted even better and the crust crisped up more in the oven. Will definitely make this again, with some crust tweaks, because it was yummy!
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Old 01-04-2015, 06:35 AM   #29
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This sounds so good and so easy to make!! But where does all the grease from the sausage go?
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Old 01-04-2015, 07:38 AM   #30
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Any crust tweaks will be more than welcome!!!

Mrs. Brown: we don't worry about fat too much. You could pre-cook the sausage and drain it before adding it.
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