Oh YUM. !!!!!!!!!!
I never even thought to put saurkraut on there! You could use some corned beef and swiss cheese for a rueben pizza too! :yum:
This recipe is extremely flexible!
I'm planning on making a Tex Mex version, instead of tomato sauce I will use a red chile sauce, sharp cheddar and taco meat w/jalepenos. Top it with guac, sour cream and cilantro...yummy!
That Rueben idea sounds good too...you could put caraway seeds in the crust!
Well Donald I see years later people are still beaming with joy over this!
I wanted to mention little things I have sometimes done for this.
1. I get sandwich-size pepperoni that they slice from the big stick in the deli... definitely not the little stuff in preserved package. And, I have them slice it on, I think setting 10, which is like half as thick as normal. This allows me to still have a good overlapping crust, with less of the chem/cal/fat of pepperoni, but more importantly it means if I line a pan and cook the pepperoni first (it shrinks a bit), it cooks faster and crispier because it's thinner.
2. I sometimes have made this in muffin tins (I do the lined-baked-pepperoni first) too. Muffin pans come in oversized and rectangle and things like that so you can actually plan your portion size that way if you like -- or even make the same crust but add some different spices to it in each tin, and diff toppings, for a variety in the same dish! (Great for 'sampling' for friends. This recipe, like the mock fried rice, should not be allowed near non low carbers, who will pause their little upturned-noses about 'low carb food' just long enough to eat ALL yours if you let them. :D)
There are also a few 'lessons learned' I had with this dish, which are:
* Nearly any imaginable sauce/topping in the universe works. I am just waiting for someone to come up with the chocolate orange cinnamon version LOL. I never would have thought of this, but for seeing how the 'mock danish' got made into everything from savory to sweet.
* You can mix a little bit of chopped meats even into the 'crust' part for a bit of extra bulk, protein and flavor. (For example, you can get that big sandwich pepperoni sliced 1/4" thick, and then slice it into little square pieces like they have on cheap frozen pizzas.) (PS At the walmart deli some new person is always not realizing they have to take the nearly-invisible wrapper off the pepperoni before slicing... well, just watch and make sure they do.)
* This dish is really hard to screw up! I have at various times forgotten half the ingredients, left out the sauce, underbaked it, overbaked it, and generally although there's an 'ideal' norm, even the disasters taste pretty darn good.
* Small variations in quantity of heavy cream, or mixing some jack cheese in instead of others, or things like that can equal a decent difference in carbs overall. Adding more meat into the crust and the topping can up the protein sufficiently without adding much if any carbs, that when you're really starving or really trying to keep carbs low, less of it pan-wise is more filling and lower in carbs.
* It freezes and reheats beautifully. But... don't freeze it for very long. I recommend doing the 'diff flavors in one batch' option so it's sure to get eaten soon without any sameness/boredom. Although that is hard to come by for this dish frankly!
I might add that most of my experimentation with this dish has been done during a long term when I was NOT lowcarbing. It's great! So far the mock fried rice, mock danish and this Deep Dish Pizza Quiche are the three fave recipes I've found. ALL of them are yummy enough to eat regardless of whether one is low carbing, and will generally be scarfed down by anybody still breathing, no matter what they think about LC food. :-)
THANK U - FINALLY - SOMETHING WITH SOME FLAVOR and doesn't make you feel sick - :thup:
I think this thread might give you a start!
This was amazing! I made it tonight and certainly glad that I did! The "crust" is a little different texture wise of course, but I certainly felt for one of the first times since I have started low carbing that I was eating something with taste! I made my sauce with a little garlic, oregano and hot pepper flakes with some plain tomato sauce and it was one of the best sauces I have ever had on a pizza! If you haven't made this, do give it a try....it is most certainly a keeper! :)
Made this last night so that I could have lunches all ready for this whole week. SOOOO incredibly good. I used mushrooms,green peppers,onions, and pepperoni. I lined the pan with the pepperoni and sauteed the veggies a bit before throwing them on the "pizza".
I cooked it for the recommended 35 minutes, then after putting the veggies and sauce and mozarella on top I cooked for 7 more minutes, then stuck under the broiler for 2 minutes to get it all nice and browned.
OMG. SOOOO incredibly good. Tastes just like deep dish pizza. I have enough for all my lunches this week. Everyone at work was envious and some people asked for the recipe.
I think I will do a different version this weekend for next week's lunches. I think that a BBQ chicken version would be yummy- bbq chicken, green pepper, red onion, and LC BBQ sauce instead of the tomato sauce!
Thank you thank you thank you for this decadent dish!
I also must add, first Ive hunted and hunted for this thread, finally found it with the help of Cindysue (thanks again), but this recipe is absolutely TO DIE FOR!! My kids and my hubby devoured it!!
It's the best, isn't it? I've actually got one on the oven right now. It's hard to feel deprived when you are eating stuff like this!
I have found that most the recipes Ive made from here and Lindas site are great! I LOVE the buffalo shrimp, mexican chicken , cheeseburger bacon quiche and pizza quiche thus far.
Any recommendations of some new recipes I should try? Im in induction
Wow I had this last night and it is great. I have a couple pictures of it in my journal if you want to see it.
You might want to go over to the Food Network web site and check out the Low Carb and Lovin' It recipes:
You can browse through the different recipes to see if any look good. I like his Uncle Al's sausage casserole recipe. I think it's OK for induction, but I don't quite remember. I like reading all the different comments people make about each of the recipes to see how they like them and how they have adapted them.
Made a BBQ Chicken DDPQ for this weeks lunches with chicken, red onion, and green pepper. QUITE yummy! I already decided the one I make for next week will be a Bacon Cheeseburger DDPQ. Will line the bottom with bacon, then use hamburger meat,onion,mushrooms, maybe pepper and cheese for toppings.
Have made 2 versions so far -- even in this sweltering heat. The first one was lined with pepporoni, but I found that when re-heated was toooooo salty. The second one was a BBQ Chicken (like ssofian), which was just scrumptious! :)
This is by far, one of THE best recipes I've come across on this WOL.
I agree. This recipe has become a staple in my house!!
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