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I made the most incredible pizza today. I used Queso Fresco for the crust and it turned out perfect (but not the first try). Here's the how to:
Buy Queso Fresco - it is at my Walmart and Winn Dixie. There are other frying cheeses, but this is the one that I could find locally. I asked the deli folks to slice it like normal cheese. It didn't work perfectly, but it worked for our purposes. I think that if you put it in the freezer for about 15 minutes and cut it yourself it would work also.
Next, use olive oil and grease a pan. I used an 8.5 x 11.5 Pampered Chef stone. Carefully take the sliced cheese and cover the bottom. Overlapping is OK, go for total coverage. I used about 6 oz. A serving is 1 ounce and it says 0 carbs, but we all know that it has some. I went with .5 per ounce, so we are at 3. Bake your crust at 400 degrees for 10 minutes and it should look like this:
It wasn't as firm as I wanted it at this point. I was pretty sure the bottom was crisp, but the top looked gooey. I was going to try and flip it over when my wife told me to broil it. Ding, Ding, Ding, we have a winner. Broiling worked so well that I decided to pick it up out of the pan and check the other side. It was no where near as firm as the broiled side, so I flipped it and broiled the other side. Some spots seemed to cook faster than others, so I had little pieces of foil to put over the spots that got brown first. Then I took it out of the pan an put it on a cooling rack. It firmed up after cooling to the point where I could pick it up and it didn't sag. You can't even do this with real crust:
Top that baby with whatever you want within reason. I used 1/2 cup of L. E. Roselli's Pizza sauce (4 net carbs), 1 italian sausage (2 carbs), 20 pieces of pepperoni (0), and 1/2 cup of mozzarella/provolone (2 carbs). You really don't have to use too much cheese on top, because the whole bottom is cheese.
You could probably skip the cheese on top altogether for that matter, but you don't have to. For those of you scoring at home, we are up to 11 grams of carbs and done. Broil it until the cheese melts so the crust stays firm. Here's the finished product:
I cut it into 6 slices, so each slice had slightly less than 2 grams of carbs. Calories? Who worries about those things! Here's me enjoying my creation and showing how the crust holds up fully loaded:
I hope you enjoy the thin crust NY style pizza. I can't tell the difference between this crust and the unhealthy one.
Buy Queso Fresco - it is at my Walmart and Winn Dixie. There are other frying cheeses, but this is the one that I could find locally. I asked the deli folks to slice it like normal cheese. It didn't work perfectly, but it worked for our purposes. I think that if you put it in the freezer for about 15 minutes and cut it yourself it would work also.
Next, use olive oil and grease a pan. I used an 8.5 x 11.5 Pampered Chef stone. Carefully take the sliced cheese and cover the bottom. Overlapping is OK, go for total coverage. I used about 6 oz. A serving is 1 ounce and it says 0 carbs, but we all know that it has some. I went with .5 per ounce, so we are at 3. Bake your crust at 400 degrees for 10 minutes and it should look like this:
It wasn't as firm as I wanted it at this point. I was pretty sure the bottom was crisp, but the top looked gooey. I was going to try and flip it over when my wife told me to broil it. Ding, Ding, Ding, we have a winner. Broiling worked so well that I decided to pick it up out of the pan and check the other side. It was no where near as firm as the broiled side, so I flipped it and broiled the other side. Some spots seemed to cook faster than others, so I had little pieces of foil to put over the spots that got brown first. Then I took it out of the pan an put it on a cooling rack. It firmed up after cooling to the point where I could pick it up and it didn't sag. You can't even do this with real crust:
Top that baby with whatever you want within reason. I used 1/2 cup of L. E. Roselli's Pizza sauce (4 net carbs), 1 italian sausage (2 carbs), 20 pieces of pepperoni (0), and 1/2 cup of mozzarella/provolone (2 carbs). You really don't have to use too much cheese on top, because the whole bottom is cheese.
You could probably skip the cheese on top altogether for that matter, but you don't have to. For those of you scoring at home, we are up to 11 grams of carbs and done. Broil it until the cheese melts so the crust stays firm. Here's the finished product:I cut it into 6 slices, so each slice had slightly less than 2 grams of carbs. Calories? Who worries about those things! Here's me enjoying my creation and showing how the crust holds up fully loaded:
I hope you enjoy the thin crust NY style pizza. I can't tell the difference between this crust and the unhealthy one.
. Love the fact that it's just 2 carbs per slice!!
)
or wait till I make the recipe to see how good it looks 
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