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PostPosted: Sat Jan 31, 2009 3:14 pm 
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By request of another poster here, I am giving you this recipe developed by NancyElle - it is SO good that I have given up on all other pizza crusts! This is for those of us who like our pizza crust thin and crisp....

NancyElle's Thin and Crispy Pizza Crust

Heat oven to 450 degrees

In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil

press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)


OK, so here are My tweaks! LOL! I use 2 eggs instead of 3. I use Trader Joe's 3 cheese blend. One 12 oz package = 3 cups. It's a blend of mozz, cheddar and somethin' else....

Sometimes I add a tablespoon each of flax meal and raw wheat bran. Sometimes I don't remember.

I line my round pizza pan with nonstick foil. I flip the crust over carefully after 10 minutes and put it back in the oven for a few more minutes, just to get it good and crispy.

IMHO this is a killer recipe. You can put regular pizza toppings on it after it's baked, then return to oven to heat. We love to let the crust cool, then spread with a topping of 16 oz. softened cream cheese mixed with lemon juice and dill. ON top of that layer lox-style smoked salmon, then pieces of shrimp (or small salad shrimp), very thin slices of serrano or jalapeno pepper, slivered red onion, avocado chunks, and fried capers (just heat a little olive oil in a small pan and put in a couple tablespoons of drained capers - shake and stir occasionally over med. heat til they get crispy, then drain on paper towels) - you can also do a little freshly-ground pepper to punch it up a bit. DH just loves this pizza, it's a very close approximation of one we used to get at a local restaurant called the Blue Moon, which sadlyl changed to Paradiso and didn't keep that pizza on the menu. Theirs was a typical very thin almost cracker-like brick oven crust and this is pretty close!

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PostPosted: Sat Jan 31, 2009 7:24 pm 
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I'm searching for a crispy pizza crust. I'll give this one a try next time.

Thanks Char!

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PostPosted: Sat Jan 31, 2009 9:59 pm 
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Thanks for posting, I can't wait to try this one.

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PostPosted: Wed Feb 04, 2009 6:11 am 
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This sounds super good. I'm going to try it when I go back to the grocery store this week.

I sounds like something I might just want to eat plain! Ha-ha.

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PostPosted: Wed Feb 04, 2009 8:23 am 
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I can't wait to try this. I tried one I saw using cauliflower, it tasted fine but it was not a crispy crust. Thanks!

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PostPosted: Tue Feb 10, 2009 5:18 pm 
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I tried this tonight and it was pretty good. I lined my pizza pan with parchment paper and flipped it after 10 minutes. I think it could of been thinner but it was crispy and you could hold this in your hand to eat it like a slice of pizza.

I topped mine with about a 1/4 cup of pizza sauce, a bit more mozzarella cheese, Italian sausage, mushrooms, red onion and red pepper and a dusting of parm cheese. Then I put it under the broiler until it was bubbly and done.

Thanks for sharing Charski!

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PostPosted: Wed Feb 11, 2009 10:33 am 
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I just wanted to update this from my post yesterday.

OMG! This was awesome eaten cold! Either you are a cold pizza eater or you aren't. I am and had a piece when I got home last night and it was even better than when I first had it for dinner.

This recipe is definitely worth a try if you miss pizza.

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PostPosted: Wed Feb 11, 2009 2:22 pm 
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oh wow I really have to try this now, I like my pizza better cold!

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88.75 lbs down
first goal - 205lbs - April 2/09
Onederland hit..April 23/09
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PostPosted: Wed Feb 11, 2009 5:18 pm 
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If you like cold pizza, and you like smoked salmon - you really gotta try that version I posted above - it's served cold and it's my favorite pizza, EVER!

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I reject your reality and substitute my own. --Adam on Mythbusters

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PostPosted: Wed Feb 11, 2009 5:19 pm 
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now you are starting to make me drool lmao.

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88.75 lbs down
first goal - 205lbs - April 2/09
Onederland hit..April 23/09
second goal - 193lbs


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PostPosted: Wed Feb 11, 2009 5:48 pm 
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Oh trust me - it's drool-worthy! LOL!

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I reject your reality and substitute my own. --Adam on Mythbusters

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PostPosted: Wed Feb 11, 2009 6:27 pm 
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Char, I am going to try that this summer as a hot weather type of food. I'm thinking it would be great as a do ahead with a salad and have it one hot evening by the pool. I just don't know if DH will like it as he isn't big into smoked salmon but I think it sounds great.

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PostPosted: Mon Feb 16, 2009 4:43 am 
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MMMMMM I can't wait

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SW 235 10lbs lost on induction
180 hit on 11-29-05
183 Hit on 10-22-05
stgw 200 hit on 8-13-04
01/2011 Sadly back to 215
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lltgw 155
I AM A SUCCESS STORY AND
I WILL NOT BE ONE OF THE STATISTICS!!!


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PostPosted: Fri Feb 20, 2009 3:32 pm 
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Bumping this up for another poster. This one is really worth trying.

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PostPosted: Sun Feb 22, 2009 11:05 am 
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I made this last night and it was good. I only used 2 eggs as Char suggested.

I did think it was a little thick but I am thinking that my pizza pan is only 14 inches not 16 inches as suggested in the recipe. Next time I will cut back on the cheese so it is thinner in the pan.

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exercise is NOT AN OPTION

"Muscle is hard to get and easy to lose.
Fat is easy to get and hard to lose."

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