Pizza

[IrishIrish]

I just made a pizza inspired from a recipe provided to me from Biker Goddess. If you are a carb addict like me, my former menus included pizza 3-4 times a week and Chinese the other couple of days. I've been using the Atkin's approach since 1/5 and have lost 48 pounds.

Tonight we made this pizza. It satisfied my craving. I left out the tomato sauce since I'm not a real fan of the tomato flavor and figured a pizza without the tomato sauce carbs would be fine for me. Next time I would cut the recipe in half and make in a glass pie plate or square cake dish. Perfect for my husband and me.

4 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1/3 cup parmesan cheese (grated)
1 tbs chives
1/2 tsp Italian or pizza seasoning
1 1/2 cups shredded cheese (I use mozzarella /cheddar mix)
1/2 tsp wet garlic or 1/4 tsp garlic powder
1/2 cup lowest carb tomato or pizza sauce
1 cup mozzarella cheese
Toppings to taste (I use pepperoni, sausage, green olives, whatever!)

Beat together cream cheese and eggs till smooth. Add cream, parmesan cheese and spices. Spray 13x9 glass baking dish with oil. Put 2 cups of shredded cheese in dish and pour egg mixture over cheese. Bake at 375 for 30 minutes. Spread with sauce and then add your toppings. Cover with mozzarella cheese. Bake till browning and bubbly. Let stand for 5 minutes or so.

Thank you for the inpiration, Biker Godess.

[BikerGoddess]

Hey, that's a great idea about cutting it in half. I usually just end up giving have to a friend when I make it.

Laura

[Anonymous]

I made this last night. Forgot to add the grated cheese on the bottom of the pan before pouring in the egg mixtue but it turned out fine anyways and probably saved us a few extra carbs. The regular size recipe was fine for us because I got to have the leftover piece cold for breakfast.

Leftover cold pizza for breakfast was one of my great carb sins and this morning it was legal!!!

This is going to become a regularly used recipe in our house. Thanks.

[Trying Hard]

Hi guys :wave
Any idea how many carbs this would be and how big of a serving I could have.

Thanks!

[Anonymous]

There are too many variables because of the sauce you choose and the toppings used.

The important thing will be to not go over your 4oz cheese allowance for the day. If you use 8 oz of cheese in the recipe you better not eat more than half if you're on Induction.

I left out the cheese under the egg mixture which not only saved on the total carb count but also the cheese allowance.

[shroomie]

Safe for induction?

This sounds really good, is it safe for the induction phase though. I understand how much quantity and what you use is a factor, but is it okay overall for this phase. Thanx :joy

[JoanOH]

Re: Safe for induction?

This sounds really good, is it safe for the induction phase though. I understand how much quantity and what you use is a factor, but is it okay overall for this phase. Thanx :joy

If you trust nothing else, trust the fact that IrishIrish wouldn't make it or eat it if it wasn't OK on Induction! :yes She is the Queen of following Induction to the letter!!!

Joan J

[BikerGoddess]

Assuming you choose your toppings right, it's perfectly legal. Probably can't have cheese on anything else that day, though

We usually use hamburger, pepperoni, and black olives on ours. You could put chicken and broccoli or sausage, or really, whatever sounds good and is on the list. Count up the carbs for your toppings and divide by how many pieces you get.

I've worked ours up a few times and get around 5-6 net carbs per slice. But black olives are a little higher. Stick with meats and maybe cut back on the cheese, and you can get down around 3 or 4, I'm sure.

[shroomie]

Thanks guys! I'll have to give it a try!

[Blubberly]

i cant wait to try this. I read about it all the time..it does come up a lot.
But I must ask a question? What is it like? It is like pizza that you can pick up and eat with your hands infront of the tv? Or is it more like quiche? Details please.

[IrishIrish]

It is quiche like when it first comes out of the oven. Then you put the toppings on it and put it back in the oven. At first it is still quiche like, but once it begins to cool, it can be picked up, although I'm one of those people who has always eaten pizza with a fork for the first few bites. I'm usually to anxious to wait!

I make this same recipe using three round 9 inch pie plates instead of a 13X9 inch pan. I usually freeze two of the "quiche crusts" for future use (just top them and cook them in ten minutes) and my DH and I share one pie with mushrooms, pepperoni and hot sausage with a small salad. It is rich enough to be filling.

[JenniferGreen]

Okay, this recipe is a bit more involved, but I would love to get your feedback on it. This is a deep dish pizza, gonna need a fork. My favorite part about it is that I can make two and freeze the leftovers in individual portions. It is a great meal to have on hand:

Deep Dish Spinach Pizza
Serving Size : 6
¼ cup crushed pork rinds
10 ounces frozen chopped spinach -- thawed and drained
4 ounces canned mushroom slices -- drained and chopped
4 each large eggs
4 tablespoons half and half
4 tablespoons shredded parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 jar low carb Pizza Sauce (I used Meijer Pizza Fast Sauce, it is super low in carbs, no sugar. A generic of Pizza Quick)
Pizza Toppings: Crumbled Italian Sausage, Onions and Peppers
Shredded mozzarella cheese
Preheat oven to 350f. Spray an 8x8 baking pan with cooking spray. Sprinkle crushed pork rinds on bottom of pan, spread out with a spoon. Beat eggs with a fork then stir in all the spices, the half and half and the parmesan cheese. Mix well then stir in the spinach and mushrooms. Spoon into the prepared pan and tap to settle into an even layer. Bake, uncovered, for 20 minutes. Spread the pasta sauce on top, add pizza toppings and sprinkle on the cheese. Bake an additional 15 minutes.
Remove from oven and let sit 15 minutes before cutting.
Net carbs: 6 grams per serving

[NulloModo]

couple questions on that one: Why use half and half instead of just heavy cream? And do the pork rinds stay crispy even with the moisture from the other ingredients coming down?

[JenniferGreen]

OOPS! I actually made this recipe by combining from three other ones... I should have changed it to heavy cream (The original spinach casserole was not Atkin's ready).

Yes, the pork rinds will absorb the moisture and it bakes into a thin crust. Just like the deep dish pizzas in Chicago, the true deep dish is lots of guts and thin crust. It is not substantial enough to eat with your fingers, but it was enough to make my non-Atkins eating husband to think I made a crust.

Thanks for your questions!

[easytoplease]

THANK YOU! i might start crying right here and now. i've been missing pizza so much and i've started to get sick of everything else. :hug :joy