everything atkins forums

The place for Atkins Dieters!
It is currently Fri Apr 04, 2014 2:32 pm


Custom Search

All times are UTC - 6 hours

Powered by ® Forum Software © phpBB Group  
Everything Atkins  



  • Search
  • Home
  • Atkins Phases
  • Atkins Sample Menus




Post new topic Reply to topic  [ 62 posts ]  Go to page Previous  1, 2, 3, 4, 5  Next
Author Message
 Post subject:
PostPosted: Wed Jun 24, 2009 10:02 pm 
Offline
Frequent Contributor
User avatar

Joined: Thu Aug 12, 2004 3:42 pm
Posts: 3559
I use parchment paper and haven't had any problems. This is a great crust. Please try it again.

_________________
Started Atkins 4/12/04

Restarted January 5 2009


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jun 25, 2009 8:27 am 
Offline
Frequent Contributor

Joined: Tue Jan 06, 2004 9:04 pm
Posts: 996
Location: Chicago, IL
Yes the oven in my apartment is ancient & is very very hot..Typically I lower it 25 degrees before baking anything, but I forgot on this one :shock: I am definitely going to try it again...perhaps even tonight b/c it was very good & I can only imagine how great it would be if it fully came off the pan! lol

_________________
Karen
Starting weight 222 lbs Oct '07

Started Re-Induction 1/10/11
Reinduction weight 233 1/10/11
Current weight 233
Goal weight 125 lbs
F/30

God bless our troops!


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jul 02, 2009 12:29 am 
Offline
Active Contributor
User avatar

Joined: Fri Jan 09, 2004 6:18 pm
Posts: 361
Location: Tacoma, WA
so I purpously didn't eat two slices and left them for the next day...I just put the two slices in a ziploc sandwich bag and had them the next day - they were of course even better!!! - anyone tried freezing the crust. I may do that - I would love to be able to make them in bulk and save time on friday night pizza night!

_________________
Trina C. Image
360/350/250
33 yr old female
Back to natural foods!


Top
 Profile  
 
PostPosted: Mon Aug 23, 2010 5:09 pm 
Offline
Frequent Contributor
User avatar

Joined: Thu Aug 12, 2004 3:42 pm
Posts: 3559
Bumping this up because it is so good. I am making this tonight for dinner with turkey italian sausage, pepperoni, onions, peppers and mushrooms.

_________________
Started Atkins 4/12/04

Restarted January 5 2009


Top
 Profile  
 
PostPosted: Fri Aug 27, 2010 4:47 am 
Offline
Active Contributor
User avatar

Joined: Sun Apr 23, 2006 6:08 pm
Posts: 123
Location: Australia
Yes, I tried with greaseproof paper...mine stuck too! But I managed to save some.

But still was yummy, I am a bit concerned with the cheese content too. And it is hard to stop eating...delicious!

_________________
From Delilah7767

Restarted Atkins: 1st August 2011 (107kgs)
Current Weight: 103kgs

111/103/65kgs
(original goal)

Mother of 3 beautiful kids
Stephanie - 6 years
Angus - 3.5 yrs
Phoebe - 2 years


Top
 Profile  
 
PostPosted: Tue Jan 11, 2011 10:14 am 
Offline
Frequent Contributor

Joined: Tue Jan 06, 2004 9:04 pm
Posts: 996
Location: Chicago, IL
I forgot about this one!! I will have to try it one more time. Hopefully it won't stick as badly this time around :D

_________________
Karen
Starting weight 222 lbs Oct '07

Started Re-Induction 1/10/11
Reinduction weight 233 1/10/11
Current weight 233
Goal weight 125 lbs
F/30

God bless our troops!


Top
 Profile  
 
PostPosted: Wed Jan 12, 2011 10:25 am 
Offline
Frequent Contributor
User avatar

Joined: Thu Aug 12, 2004 3:42 pm
Posts: 3559
I use a stone and parchment paper. Then I flip it over 3/4 of the way thru baking and remove the parchment paper. I have never had a problem with it sticking that way. Good luck as this is one of my favorite low carb recipes.

_________________
Started Atkins 4/12/04

Restarted January 5 2009


Top
 Profile  
 
PostPosted: Wed Jan 12, 2011 11:24 am 
Offline
Frequent Contributor

Joined: Tue Jan 06, 2004 9:04 pm
Posts: 996
Location: Chicago, IL
Thnaks D4M, I will have to try that. I forgot that I own a pizza stone (and I didn't think of parchment paper!)! :D

_________________
Karen
Starting weight 222 lbs Oct '07

Started Re-Induction 1/10/11
Reinduction weight 233 1/10/11
Current weight 233
Goal weight 125 lbs
F/30

God bless our troops!


Top
 Profile  
 
PostPosted: Sat Mar 19, 2011 4:55 am 
Offline
Frequent Contributor
User avatar

Joined: Sun Oct 05, 2003 1:49 pm
Posts: 4004
Location: North Carolina
I finally made this and while it was good, I found that just eating pizza toppings baked on regular white bread tasted just as good without all the hassle.

That's how hubby and I eat pizza. We spread out cheap old white bread on parchment paper, put on fresh tomato slices, pepperoni and lots of cheese then bake it. The toppings come right off the bread and the bread absorbs all that grease. It's good.

_________________
Donna
5'4", 52 years old
204/184.6/175ish


Top
 Profile  
 
PostPosted: Thu Mar 24, 2011 7:35 pm 
Offline

Joined: Mon Mar 21, 2011 7:29 am
Posts: 50
I tried this tonight and it was very good. However, my crust was not crispy except on the very edge. I think that I did not cook it long enough, perhaps. I did use the 3 egg version. Is it crispier with 2 eggs?

_________________
Started March 7th, 2011
40year F 5'6" 182/164/135
pant size: 16/14/8


Top
 Profile  
 
PostPosted: Fri Apr 01, 2011 6:58 am 
Offline
Frequent Contributor
User avatar

Joined: Thu Aug 12, 2004 3:42 pm
Posts: 3559
I use the tips at the end of the recipe. I use 2 eggs instead of three and bake it on parchment paper. When it is about 2/3 of the way done I flip it over, peel off the paper and bake it till it's the way I like it. I also use a few tablespoons of the flax seed.

This is the best low carb substitute I have found and even better the next day cold.

_________________
Started Atkins 4/12/04

Restarted January 5 2009


Top
 Profile  
 
PostPosted: Sat Apr 02, 2011 11:01 am 
Offline

Joined: Thu Mar 31, 2011 11:25 am
Posts: 6
another rave review here! I did mine in a cast-iron skillet though because I didn't have any other round pan, flipped it after about 10 minutes...nice and crisp on both sides...mmmmm...thanks for sharing the recipe!
Jackie


Top
 Profile  
 
PostPosted: Sun Apr 03, 2011 7:40 am 
Offline
Active Contributor
User avatar

Joined: Wed Jan 28, 2004 2:33 pm
Posts: 166
Location: North Branch, MI
How many carbs and how good for those on Induction or close to Induction ways?

_________________
If there must be trouble, let it be in my day, that my child may have peace.
— Thomas Paine

Jennifer (218.6/218.6/160)5' 7.5" ... 48 yrs old
(restarted 1st Jan, '13 - 2 yrs after last restart)


Top
 Profile  
 
PostPosted: Tue Aug 30, 2011 11:48 am 
Offline

Joined: Tue Aug 30, 2011 11:35 am
Posts: 2
Donna58,
Isn't the purpose of this recipe to be a low carb alternate to high carb crust?
I was just wondering why you would use plain white bread which is pretty "high" carb isn't it?
I know some people use English muffins for mini pizza crusts but again that would be high carb.
I suppose a very low carb bread would work but "plain white bread" ?? :shock:


Top
 Profile  
 
PostPosted: Tue Aug 30, 2011 1:49 pm 
Offline
Frequent Contributor
User avatar

Joined: Wed Oct 01, 2003 4:58 pm
Posts: 3710
She doesn't eat the bread. She just uses it as a "base" to cook the pizza toppings on. She only eats the toppings.

_________________
Linda

234.5/*219.2/212/149 (Low was 168.5) 64, 5"1"
DH 221/*211/205/?? 66, 5'10"
* As of 7/1/2011, we first started 8/23/03

"What would Jimmy Buffet Do?"
Search for "gooch47" to view my videos on www.youtube.com


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 62 posts ]  Go to page Previous  1, 2, 3, 4, 5  Next

All times are UTC - 6 hours


Who is online

Users browsing this forum: Google [Bot] and 5 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Jump to: