Atkins Revolution Rolls

[prfctlildvl]

Has anyone tried using the Atkins revolution rolls as a pizza crust?

I was thinking about dropping them with a bigger spoon and then using the back of the spoon to thin and level them out into the shap of a mini pizza. Cooking them and then topping with some pureed tomatoes, pepperoni and shredded cheese and putting it back in the oven until the cheese was melted.

I could also do a Mexican pizza with salsa and shredded cheese, bake and then add some sour cream.

Wanted to see if anyone else had tried this before I attempt it.

[dotsamantha]

Re: Atkins Revolution Rolls

I haven't personally, but have you seen the pizza crust recipes?

Actually, this one is from revolution rolls!

http://www.atkinsdietbulletinboard.c...ht=pizza+crust

[prfctlildvl]

Re: Atkins Revolution Rolls

Thank you - it all sounds yummy!

[pstansel]

Re: Atkins Revolution Rolls

Made the pizza several times. THe trick in my book is to make it reasonably thin or you can't get it crunchy. I still long for actual crust, but this helps.

[not2late]

Re: Atkins Revolution Rolls

We had a thread about this in the Food Chat forum. That recipe is incredibly versatile. If you cook it in a lined cookie/jelly roll sheet, let it cool, you can fill it and roll it for a pizza-flavored stromboli type thing or fill it with cooked chopped chicken, blue cheese and spinach and roll it up. It holds together nicely and makes for variety.

[G-Mom]

Re: Atkins Revolution Rolls

I think it may just be me, but don't you think using the rolls would be detrimental during Induction? Bread is a gateway food to cravings for me.

[not2late]

Re: Atkins Revolution Rolls

It looks like bread and can be used like bread. But it doesn't really taste like bread, since it's just egg and cheese.

It's on par with the mock danish, flax pancakes, flax muffins and faux french toast recipes: low carb substitutes. But if bread or baked goods are a trigger for you, you might want to avoid these things or use them sparingly.

I used the Revolution Rolls, primarily when I went on trips or barbecues. For trips I made sandwiches with them because sandwiches are easier to eat without needing to bring utensils and because lettuce rolls get soggy. For barbecues, I would bring a pair in order to have a hamburger on a bun, like everyone else.

[G-Mom]

Re: Atkins Revolution Rolls

Cool! Thanks, Megs, I had never heard of "Atkins Revolution Rolls" before, so I just assumed....and you know what they say!

[not2late]

Re: Atkins Revolution Rolls

The texture is bread-like, the look can be bread-like, but the taste isn't like sourdough or a baguette. That pinch of onion/garlic powder gives them a slightly savoriness that overrides the eggy taste, but it's not really a "bready" taste. I've flavored them by adding herbs, like an Italian herb mixture, spices, like caraway seeds, and even with chopped cooked bacon. The batter takes to these additions quite nicely.

They hold up pretty well. I've made turkey or roast beef sandwiches for hikes and they didn't get soggy after 6 hours, AS LONG AS, you don't use terribly soggy fillings or watery veggies like tomato slices. If you want to put veggies into the sandwiches, then eat within an hour or pack the veggies separately and assemble before eating.

I've even used them as a pancake-subsitute before.

[CarbaholicJoe]

Re: Atkins Revolution Rolls

You really need to cook them up to remove the soggy centers; I do mine at 350f for 25 mins and they make a hamburger look normal

[prfctlildvl]

Re: Atkins Revolution Rolls

What I'm wondering is how do they "really" taste? I haven't made any yet but planned on doing so today.

[not2late]

Re: Atkins Revolution Rolls

Have you ever had a cheese souffle before? It's sort of like that but drier and not so cheesy.

Editing to add...

They're pretty neutral tasting, so you don't really "taste" them when you eat them in a sandwich...They're more of a vehicle for carrying the food than they are a major taste factor. But if you want to jazz up the blandness, you can add herbs and spices to it. Like the ones I made with caraway seeds, I used for ruben sandwiches (corned beef, sauerkraut and I left out the russian dressing). The ones I made with Italian dry herbs, I used for roast beef, turkey, etc.

[G-Mom]

Re: Atkins Revolution Rolls

You are so creative with food, Megs! I wish you would write a book!