i still love this recipe!!! i am going to make this again this coming wekend. sue
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i guess i will have to print out the pages to see everyones version on makeing this recipe. sue
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Bumping this one up the thread since I plan to make a version of the recipe
this week! |
I made the base this week and I baked it in a 9x13 ceramic dish. It was puffy about one inch thick. Refrigerate. The next day I brought it to room temperature and I put the filling on top and finished cooking it. It was perfect; the base tightened up and became a stiff crust.
I had the last piece the day after, straight out of the fridge. It was very tasty cold because I did not want to wait to have it at room temperature. I think that making it in a non metal dish is better, the one I made before in a stainless steel dish had a different texture and since glass is hotter it does make the crust crisper. |
I am eating the pizza for lunch as I type this message. I revised the recipe
to use less cheese. But, my-o-my! I can't say it any better than the rest of the people who have already made this recipe and LOVED it! :yum: DEEEE L I C I O U S !!! :yum: Bumping this one up the thread ladder! I highly recommend it!!!! :yum: |
This sounds great!!! I am going to try this Sunday night!
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Wow, this sounds delicious - have to go to the grocery tomorrow to get pizza sauce and give it a try ! :agree:
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Well, I finally made this last night. I was SO good! And, it was really good cold for lunch today. I heated the second piece up though, and it was equally good! This is definitely a football night MUST!
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Bumping this one up!
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and it really does deserve to be bumped up...it is hands-down my favorite recipe on this site...it feels completely indulgent and everyone in my family (i'm the only LCer) wolfs it down...
and those cold leftovers for breakfast? utter bliss... |
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Good idea....... I have been doing it a few min after it cools coming out of the oven...... adding the toppings and then finishing the baking... I will try the overnight trick next time.. thanks for the updated advice. J. |
I fixed this last night. My 14 year old son and husband loved it and told me to make 2 pans next time. Then I told them it was low carb. They didn't care, and still wanted 2 pans next time. It is wonderful. Thanks for sharing this recipe!
Susan |
OK, adding this to my list of recipes to try out. Might have to make this Friday night. Sounds like a good dinner to eat and watch movies with.
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I've experimented a bit and chopped some olives and added them to the 'crust' mixture. Tastes great and I eat it even without the pizza toppings as a breakfast quiche.
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i'm going to make a Reuben version this weekend.
Variation: Reuben version- corned beef or pastrami, sauerkraut and swiss cheese. |
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