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PostPosted: Mon Apr 27, 2009 3:43 pm 
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Your crust was probably too thick being made in that lasagna pan. I use a jelly roll type cookie sheet and it seems to work very well. I also flip it after cooking about 2/3 of the way thru for a bit crispier crust.

Did you try it cold the next day? Awesome that way!

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PostPosted: Tue Apr 28, 2009 4:05 am 
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Hi Doingthis4me,

I didn't get chance to eat it cold as I eat the lot! :p

I will try it again when I get back from holiday and hopeful it'll be more pizza like![/i]

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PostPosted: Mon May 11, 2009 6:31 pm 
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Going to try this crust, and make a BBQ chicken pizza, with Chars BBQ sauce. I imagine it will be marvelous.

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PostPosted: Fri May 15, 2009 4:47 am 
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How many servings is a 16-in. pizza supposed to make? I started to make this last night but freaked at the last minute because it seemed like a lot of cheese. thanks

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Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
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PostPosted: Fri May 15, 2009 7:53 am 
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I am not sure, as I always seem to go over what my cheese intake is supposed to be.

But, with this recipe one definately has to watch portion control, especially is cheese stalls them.

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PostPosted: Fri May 15, 2009 8:06 am 
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I usually make 8 slices of pizza, so I am guessing one piece would be one serving. Too much cheese used to make me stall so I am cautious about it.

I made the hamburger pizza thing instead (I called it a casserole). I used maybe 2-3 oz of plain tom. sauce which I seasoned with some garlic and Penzey's pizza seasoning. It ended up tasting like a "pizza hamburger"..hamburger with a bit of tom. sauce, cheese and diced pepperoni on top. It was yummy. Its a recipe I had back in '03 (must have come from here lol).

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Started Atkins 4/2003~198lbs. Fall/2003~151 lbs. Restarted 4/20/09~ 183/127/127 Maintenance
You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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PostPosted: Fri May 15, 2009 8:56 am 
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I cut that pizza into 8 pieces. You could easily get 12 out of it though. I eat one slice and I'm full. Even DH can only eat 1 or 2 pieces of it, and he's the guy who used to wolf down HALF a regular pizza loaded with everything!

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PostPosted: Mon May 25, 2009 6:41 pm 
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:shock: Oh my...I finally made this last night! I cut the recipe in half (used one egg) and put it on a small pan (8 in. I think..might have been 10 in). I sprayed the pan, put a piece of foil on it, sprayed that. The only problem I had was the pizza sticking. I finally got most of it off, then I cut it in 4 pieces, put a bit of sauce on it, a sprinkle of cheese and diced pepperoni. Then heated it until it was melted.

Wow..was it good! The hardest part is portion control but I did manage to eat just one piece. I think it would be great with chicken pieces on it. My very picky son tried it and said it was good...REALLY good!

:D J

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You don't get better at something by not doing it. (Mike Dirnt, Green Day)


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PostPosted: Sat Jun 06, 2009 7:59 pm 
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I had a major craving for pizza and made this tonight. I did something a little different though.

I cut the recipe in half and made it on a round pizza stone. I put a little olive oil on the stone and then a piece of parchment paper. BTW, I always add flax meal as Char has suggested. I baked it for about 8 minutes and then removed it from the oven, flipped it over and removed the parchment paper. I continued baking until it was browned and a bit crispy on the ends. The crust cooled for about half an hour and then I put the toppings on and popped it under the broiler until bubbly and browned. This was the best one yet! The stone made it even better! IT was nice and crispy all the way where as the cookie sheet way is not as crispy in the middle. The halved recipe was just the right amount for my stone. Only problem is, not much leftovers and we really love this cold.

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PostPosted: Sun Jun 07, 2009 5:44 am 
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Thanks for the info! I have a couple of pizza stones (which I love) so was curious about trying this on a stone next time. That might be dinner tonight. :-s

:) Jane

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PostPosted: Tue Jun 09, 2009 2:33 pm 
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I came one just to see what was new and saw this - My daughter wants Pizza so bad (she can't have wheat/glutin) and this may do it for both of us adding to grocery list and can't wait to try it!

? - when you say 3 cups cheese are these loosly packed or tightly packed?

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PostPosted: Tue Jun 09, 2009 4:03 pm 
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Trina, I use a 12 oz. bag of Trader Joe's shredded blend of cheddar, mozzarella, and jack, so use 12 oz. and you'll be more accurate! ;)

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PostPosted: Tue Jun 16, 2009 2:08 pm 
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So we made this and it was AWSOME - am I the only one that had a slightly soggy crust - meaning not stiff when picked up'd? - it was really good!! in fact I ate half and my 8 year old daughter ate half and it was cheeper them her "Amy's"rice crust pizza from fred meyers at 7.99 a pizza this one was cheeper too. I did only use two eggs and used my 12in pizza pan so that may be some of the problem but we both loved it and DH was not happy he din't get to try it!

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PostPosted: Wed Jun 24, 2009 7:16 pm 
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Well Itried this for dinner this evening & Ithink my bionic oven killed it. The entire bottom layer of the dough was stuck to my cookie sheet & he edges were black. I even took it out before reaching 10 minutes! I used 2 eggs rather than three... I sprayed the pan w/ Pam, so idk what the problem is. I think I'm going to chalk that cookie sheet up as a loss...or else I'll be scrubbing until next week ;) I really wish it hadn't stuck to the pan b/c it is very very good & wouldve been better w/the crispier portion of the crust.

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PostPosted: Wed Jun 24, 2009 7:56 pm 
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Sounds like maybe your oven is too hot, Karen?? Do you have an oven thermometer you can check it with? If not maybe get one - they're pretty cheap - and check it that way.

Also I line my pizza pan with nonstick foil (per my "tweaks" in the original recipe I posted) and that really does a good job. I think you can use parchment paper too, others have, but I haven't tried it personally.

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