Pizza crust???

[lostandfound]

Ok...made this by fooling around but I think I'm on to something here.

One can of spinach drained and squeezed till nearly dry...I did this by using a fine screen strainer and a rubber spatula. I added about 3 oz.s cream cheese and two large eggs and put it all in the food processor with one garlic clove, salt, pepper and a dash of cayenne.

It came out rather soupy....I oiled the pizza pan and spread it evenly and baked for about 12 minutes at 375. This came out like a perfect pizza crust. The right texture, the right thinness and a wonderful taste. Was totally the best pizza I have had to date... And talk about good anytime!!

The only draw back is the color..a deep dark OD green. But thats all hidden under the toppings so hey....

[Naja]

Sounds yummy.

You can improv a pretty good pizza crust with cream cheese, eggs, and any vegetable or meat really. If you're on OWL, adding WPI (wheat protein isolate) or Atkins bake mix also works great. Soy grits are another OWL product good for mixing into pizza crust recipes. On Induction, stick to veggies, cream cheese, eggs and flax meal.

The Low Carb Cooking Lessons forum has some good pizza recipes.

[lostandfound]

Thanks Naja..still doing induction but saved your note for the day I finally make the transition!!!

[2big4mysize]

your pizza (omlette) sounds good. have you tried adding your pizza herbs to it too? By the way how many servings was your crust? Isn't one can of spinach more then an induction day's worth of veggies? those salad veggies are give for the raw measurements and my fit day has 1 cup canned at 2.5 times the raw value. While you would be hard pressed to exceed your daily allowance of carbs over eating spinach it is a good idea to follow the rules about only having 3 cups of raw veggies or their cook equivalent which will be much smaller in size as the water in them cooks out.

[lostandfound]

Oh my no...I didnt eat the whole thing. This made a 14" pizza. I had two slices . The entire pizza had 50 carbs and 18 fibers. Thats 32 net carbs for entire recipe. It was cut into 8 large slices. 3.875 net carbs per slice and I had two.

This is according to fitday


1.5 cups canned, well drained spinach =11 carbs
2 roma tomatoes for the sauce = 6 carbs
2 cups mozzerella cheese = 7 carbs
2 slices deli ham = 1 carbs
1 small can drained mushrooms = 7 carbs
1/2 cup chopped white onion = 7 carbs
4 oz's cooked Italian sausage = 2 carbs
2 eggs = 1 carb
3 tablespoons of cream cheese = 1 carb
1 clove garlic = 1 carb
1 tbls ground oregano = 3 carb
1 tbls ground basil = 3 carbs

And DH loved it too.

[2big4mysize]

Whew!!! didn't want to see you posting a I cheated on veggies. LOL

Have you set up your fitday to track fiber? You get to subtract the fiber from the carbs for net carbs and we only count net carbs on Atkins So if you haven't set it up to do so go to the goals area of the sit and set your fiber goals in the pull down menu. you can use 1 and 2 as the max and min or anything you want. they fiber carbs will appear under your total carbs and you can subtract cause actually according to fitday 1.5 cups canned spinach has 8 grams of fiber too to make that 3 net carbs for the spinach part.

[lostandfound]

lol...nope..not cheated yet...I'm very careful with my carbs and serving sizes.

Oh yeah...all that fiber is why I chose spinach..really can't stand ground pork rinds anymore..so bored with them. And thats what most of the pizza recipes were calling for.

Yes...I set up my protien-fat-carb and fiber...also my calorie, although I know caloric intake on this WOE is not an issue according to Dr.Atkins
As long as I'm not gorging.


Thanks :icondance :icondance :icondance for your concern...heheheheh

[Blubberly]

I am in the process of making this..and it doesn't look like how you desrcibed it...lol
its flat like a pancake..even thiner...
I guess i will have to wait till its done to tell.

[Blubberly]

Ok...
too thin and I def BURNT it!!
But all in all...not bad tasting.
I think if I use 2 cans of spinach it will be better.
I didn't use sauce or cheese..I used some peppers and onions only.
I used to LOVE focciacia bread. Tasted very similar.

[lostandfound]

Hi Jenn,

Just got your post..Sorry it didn't turn outfor you. How long did you cook it? And yes...focciacia bread...thats what it reminded me of..thank you..I've been trying to think what the heck it was.


I made it again last night and added about 3 tbls of olive oil and didn't drain the spinach quite as much. It was even better. I'm enjoying fooling around with induction recipes. Trying not to get board.


Tammy