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TRACY6659's Photo TRACY6659 SparkPoints: (96,925)
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7/13/17 7:29 P

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I'm starving now! Reading over the recipe posts is making me hungry..lol Today is my first day of being hungry after that nasty bug

* Tracy *
Washington


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ASPENHUGGER's Photo ASPENHUGGER Posts: 6,282
7/11/17 10:02 P

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Thanks for this Carol Ann -- I thought I was going to have to live the rest of my life without pizza! You've saved me!

Kate, in Citrus Heights California

If you do not change direction, you may end up where you are heading.
Lao Tse

The measure of success is not whether you have a tough problem to deal with, but whether it's the same problem you had last year.
~ John Foster Dulles

To ignore the facts does not change the facts
~ Andy Rooney

Our lives are a sum total of the choices we have made. ~ Wayne Dyer



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BREEZYK's Photo BREEZYK Posts: 197
6/27/17 9:15 P

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I saw a recipe they used a portabello mushroom and dressed it like a personal pizza :)

remember!
Act as if it were impossible to fail.........


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KAUAICAROLANNN's Photo KAUAICAROLANNN SparkPoints: (154,988)
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6/13/17 5:01 P

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I doubled the recipe last night and baked in a 10" round Corningware dish.
Came out about 1/2" thick.
The trick of lightly oiling the pan then lining with parchment paper was great!

Carol - Houston, TX (it's weird to see this and not Kaua'i, Hawaii)

Ketones make everything better.
Better sleep. Better mornings. Better energy.
Better fat loss. Better strength. Better mood.

~Be careful what you water your dreams with.
Water them with worry & fear and you will produce weeds that choke the life from your dream. Water them with optimism & solutions, you will cultivate success ~Lao Tzu


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-JAMES-'s Photo -JAMES- Posts: 12,314
6/11/17 9:28 P

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I'm going to try this. Has similarities to mine, like make the crust first.

A completely different crust, but interesting, and about the same number of grams of carbs in the pizza, about 6.

Edited by: -JAMES- at: 6/11/2017 (21:29)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


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KAUAICAROLANNN's Photo KAUAICAROLANNN SparkPoints: (154,988)
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6/10/17 3:55 P

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This is the pizza crust recipe I spoke of in the thread. For the crust I did use the green canned parmesan cheese. Fresh parm for topping the pie. The crust really is better if you make it a day in advance. I would assume the nutritional value as prepared is per slice at six slices per pie. Obviously, depending on toppings, the nutritional values would also vary.

I usually use 6" round Corelle type bowls to cook the crust in my small convection oven so we can top with our own stuff!

Put cheese on the crust first, other toppings then bake. emoticon

Recipe from Linda at genaw.com

DEEP DISH PIZZA CRUST:
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded


TOPPINGS:
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, black olives, mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza.

Put the softened cream cheese, eggs, parmesan cheese, seasonings and 8 ounces of mozzarella in a medium bowl. Mix with a spoon until well-blended. Spread the cheese mixture evenly in a well-greased 9x13" glass baking dish or a 9x13" rimmed baking sheet that is lightly greased and lined with parchment paper (see note below).
Bake at 375 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.
If you baked it without a parchment paper lining, when nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep the crust in the pan. This makes it easier to remove the finished pizza later.
Refrigerate, uncovered, until shortly before serving time.
Chilling the crust before topping the pizza is optional. You can top it right away and do the final baking. I just find it convenient to get the crust baked ahead of time and then do the second baking with the toppings just before serving.
Spread the crust with the pizza sauce, then the cheese and toppings of your choice. Lightly sprinkle with the seasonings of your choice. Bake at 375 about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
Makes 8 servings
Can be frozen

Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

*Unless you line it with parchment paper, I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter without the paper moving around too much.

UPDATE 3/10/14: I simplified the method for making the crust. There was no need to add the ingredients in stages. Just dump them all into a bowl and mix them with a wooden spoon. Just make sure that the cream cheese is softened first. I mix mine in an 8-cup measure with a handle on it. I put the cream cheese in first and soften it in the microwave for 20 seconds. Then, I add the rest of the crust ingredients and mix them.


Carol - Houston, TX (it's weird to see this and not Kaua'i, Hawaii)

Ketones make everything better.
Better sleep. Better mornings. Better energy.
Better fat loss. Better strength. Better mood.

~Be careful what you water your dreams with.
Water them with worry & fear and you will produce weeds that choke the life from your dream. Water them with optimism & solutions, you will cultivate success ~Lao Tzu


 current weight: 265.6 
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