Pizza

[sunflowergrl]

Re: Pizza

I am baking the crust tonight, and making this for lunch tomorrow. I have been missing pizza so much!! Thanks everyone for sharing!

[Kent]

Re: Pizza

If you are post Induction, and like a doughy crust, I am partial to Carbquik's pizza recipe. It has the benefit of being quick to make (no pre-baking) and easy (the stock recipe only has 2 ingredients - Carbalose flour and water). I normally spike the crust with herbs and garlic, but really easy though.

[Barbde]

Re: Pizza

I haven't decided if I am thrilled with carbquick or not. I've tried a few things, but haven't been overly impressed. I should try the pizza crust. What the heck. I have the stuff, might as well put it to use, right??

[Sashie]

Re: Pizza

It's kinda funny I see this post because I just made that pizza last night. I thought for it being low carb it was pretty good. I have so much left over though since its just me and the kids right now. I decided to go out and buy a pizza stone to reheat it.. crisped up the crust and was just as good as yesterday! Also, I wasn't sure if I was supposed to leave the parchment on before adding the sauce, I took it off LOL then put on the topping /shrug I think if I was to make this for DH, id try toe crisp trick, but for me now having to reheat it so often.. I'm keeping it as it is. My 4y ate it, he loved it and hes a picky eater.


I would like to make a chicken veggie pizza.. anyone have a good white sauce recipe thats okay for induction?

[Heidi3]

Re: Pizza

my verdict ..I thought it was ok ..my husband thought it tasted kind of lousy ...so I probably will bag this one ...it smelled great....

[sunflowergrl]

Re: Pizza

I loved it!! I put pepperoni and tomatos on mine. I did eat two servings, and I was way too full. This is a rich pizza, and a bit too greasy (hard to beleive I would ever say that). I don't think I would eat this more than once a month, more like a special dinner. It did cure my craving for pizza, so that is a very good thing. I have almost caved twice and ate pizza with my DH and kids. I am glad I tried it.

[Barbde]

Re: Pizza

OK, I made pizza again today. Doubled the crust recipe. Baked a little longer. Didn't refrigerate it. And forgot about the broiling trick. Here it is. The guys liked it better than the thin crust. Still not crispy crust, but it's all gone again!

[Sashie]

Re: Pizza

That looks so yummy!

You know I had so much stuff left over, I made it again myself LOL. This time I left the paper on it and added the toppings and baked it as directed but it was different then the last. It was kinda soggy and weird textured. Maybe it was my mushrooms.. I washed them cause they were starting to go bad.. and I know mushrooms absorb water and your just supposed to wipe them with a towel. Was a bit better as left overs as I baked it on the pizza stone at 450 till done. Anyways I honestly think last time I put it at a much higher temp (guessing 450-500) and baked it w/o the parchment till it was done. The crust was really much better last batch. I'll have to let you know next time I make it but I'm sure it will be awhile! See you next pizza craving time! lol

[Barbde]

Re: Pizza

Hey Sashie. I have been talking about this thread and just re-read it. Did you have trouble getting the pizza out of the pan without the parchment paper??

[Sashie]

Re: Pizza

Not at all, but as she said....

NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.

So I did end up greasing the pan before putting down the parchment. I'm going to make the crust again tonight to eat tomorrow. The kids are asking for pizza.Was thinking about trying the crisp trick. I honestly think that the first time I made it I read broil for the toppings and I took the paper off, turned my oven up instead of having to put it down below. All I know is it wasn't anything like my last batch, the crust was still a little weird texture the first time but nothing like the second when I followed the directions. It was deff more crunchy and easy to handle. Flipping it and cooking it at a higher temp I think would do the trick as stated before.

[Pau]

Re: Pizza

I MUST TRY THIS PIZZA!!!!!!

P.S.- I´m in love with Barb´s son

[Barbde]

Re: Pizza

It's kinda funny I see this post because I just made that pizza last night. I thought for it being low carb it was pretty good. I have so much left over though since its just me and the kids right now. I decided to go out and buy a pizza stone to reheat it.. crisped up the crust and was just as good as yesterday! Also, I wasn't sure if I was supposed to leave the parchment on before adding the sauce, I took it off LOL then put on the topping /shrug I think if I was to make this for DH, id try toe crisp trick, but for me now having to reheat it so often.. I'm keeping it as it is. My 4y ate it, he loved it and hes a picky eater.


I would like to make a chicken veggie pizza.. anyone have a good white sauce recipe thats okay for induction?

OOps, Sashie. This was the post I was referring to. When you took the parchment off, did the pizza stick? I imagine it would be fine on the stone though. I think I will make this again later!
Alfredo Sauce is induction legal.
And Pau! I've missed you!

[Pau]

Re: Pizza

OOps, Sashie. This was the post I was referring to. When you took the parchment off, did the pizza stick? I imagine it would be fine on the stone though. I think I will make this again later!
Alfredo Sauce is induction legal.
And Pau! I've missed you!

lots of work, moving house....... life´s hard!

[Sashie]

Re: Pizza

Barb: It didn't stick at all.

[loana]

Re: Pizza

yummy that looks great!!!! I'll have to ptint it and add it to my cookbook