Made it a couple of days ago....

All my kids loved it. Even my mom who isn't LC loved it.

I used pepperoni as the bottom crust and it was excellent. I am going to try to use a bit of soy flour in the crust to see if I can get it to the point where you can hold it in your hand like real pizza.

John

Hi:

Just wanted to say the this recipe is a hit at home. I have even used just the crust part as a bottom to other quiche recipes I have and it worked great.

Thanks for sharing.

I just made this and it is excellent! Tasted like I was eating pizza one of my favorite foods I haven't had since LC'ing. I made mine in two 8" round cake pans. Thank you, thank you.

I stayed away from this because the name sounded weird--to me pizza and quiche don't mix and both need a crust. But after reading the reviews I had to try it. Being a big pizza lover and only LC'ing for six weeks, I figured people just hadn't had pizza in so long they forgot what it tasted like. I was wrong. It's as good as any pizza I've eaten. I did the pepperoni "crust" and topped with Italian sausage, bacon and green pepper. Everyone swore there was a real crust (even picked it up to show me the crust). Whoever first came up with this is a genious. It's wonderful.. Can't say thank you enough.

jeeezzz.... I miss Donald.

This recipe ROCKS!! I love pizza and it's the one thing I hate having to give up when LC'g and this totally fixed that problem. Thanks so much!

I CANNOT believe I waited this long to try this recipe. I made it last night. The aroma was incredible coming out of my oven. It was absolutely delicious! Who needs real pizza when you can treat your body healthily with this???

I just made this....my gosh, it is wonderful!
Thanks so much for the recipe! :-D

This stuff is great even without the topings.

I agree, Vixen! I made a pan of just the crust, sprinkled it with garlic powder, and had cheesy garlic "bread." It was great.

mmmmm made this for the first time on sat and less than a week later i have made it 3 more times (and we are talking BIG pans!!) I'm going to go have a piece right now!

Thank you!

Sarah

Read the entire thread and feel compelled to try this out. Someone mentioned possibly adding ground pork rinds to the crust for texture, I'm going to try and add half ground pork rinds and half ground sesame seeds, but from what I've read, it may not need it.

I can hardly wait!

Thanks for the recipe.

Made this dish today, it is delicious and filled a primal longing for pizza. As others have mentioned, great Friday evening meal and of course Saturday lunchtime.

A resounding thank you from us both.

it's tooooo good
 

I made this and loved it....infact i loved it so much that i haven't made it since because i don't trust myself (portion wise) :yum: :yum: :yum:



btw love your avatar JohnGibson :)

Ok, here's a question that I hope someone can answer: I would love to try this but as I'm not from the US, I need to know if Pepperoni is the same thing as Salami? I know it's a lunch meat and a common topping for Pizza, but we have nothing called that in this country.....

Thanks! :wave:

I always use Salami, I don't like pepperoni that much.

Karen,

pepperoni is a spicier version of salami and smaller in size. You can use salami or ham. Not sure where you're from so I can't give you specific examples.

I live in South Africa. :wave: We have a smaller, spicier version of salami here called cabanossi. I wonder if that is similar to pepperoni? Anyway, I tried this tonight and it was yum, only problem is that I didn't have any parmesan cheese, so it was a little softer than it could have been perhaps.... I used mushrooms for a topping.

I found a close variation of this recipe in a low carb magazine and have had it sitting on the counter to try till yesterday, when I finally made it YUMMY!!!!!!! It was wonderful. The recipe that I used was two servings at 6 carbs each..I ate the whole thing!!!! Next time I am going to try it with spinach and feta cheese on top. This was super easy and I think it will quickly become a stape at my house. This is a great substitute for the low carb pizza I used to occassionally buy at the health food store..only it tastes better and the portion size is better. If you love pizza and have not tried this recipe..TRY IT..you are in for a happy surprise!!!

It's probably pretty close to pepperoni. Maybe try using another harder cheese in lieu of parmesan. I grew up in Europe and we had Edam cheese which is harder than a chedder but not as hard as the parmesan. But any harder cheese will do. Also, I mix olives or mushrooms into the batter to make the crust. Sometimes I eat it just like that (more like a quiche) and othertimes, I still pile on the toppings.

Always wanted to go South Africa. I'm going to Tanzania next year to climb Killimanjaro and I can't wait. :D

Thanks Vixen - will try the edam cheese instead if I don't have the parmesan. i also like your tip about mixing the toppings into the crust.

Hope you have a great time climbing Kilamanjaro - you are brave!

Thanks Karen! I sure will. My mother thinks I'm crazy for wanting to do this, especially since I'm no longer in my 20s. I say life is short, try different things. :)

Have fun experimenting. One other thing I forgot to mention is that you may want to cut down on the egg or whipping cream just a bit to make the crust a little firmer since you don't have the parmesan and I don't know how much firmer the crust will be with Edam cheese. Not much, maybe 1/2 egg less or table spoon less of whipping cream. I've done this before also when I ran out of ingredients and it works just fine, especially if you add olives or mushrooms into the crust.

Also, you can use any meat topping you like, it does not need to be salami or pepperoni, I fry hamburger up and season it a bit and use that on my deep dish pizza, it is soooooo yummy!!!
Cindy

I made this last night because I wanted pizza so bad. This is so good!! I did put more cheese on top then the recipe called for because I didn't read it right.

Ooh, I was hoping I'd find this still here. Donald will be a hero forever just for this one recipe. Now I must scoot to the store. :)

Hi Stylus
salami is a lot larger than cabonossi or pepperoni but essentially tastes similar to pepperoni. i live in south australia and we have mettwurst which is like salami. I'm sure you have it but it's just called another name. Think of pepperoni but about 2 inches in diameter

OMG!!!!!!!!! I just made and ate it. All I can say is WoW and well done!!

Super yummy!!! Several meals of leftovers!!

You are the best cook ever hugs to you!!

Yum yum!!!
Gen

finally something new!!

any guess on carb count?

Yum
 

Had my husband make this. It is very good. I was skeptical at first, but believe me, you will LOVE it! We did the tradiational pizza toppings and we also made one and topped it with alfredo sauce, chicken and broccoli. Very good staple for ANY low carb diet!

I've made this three times now, and my husband (who does not LC and is in fact on a mission to find the perfect glazed doughnut) thinks it is absolutely fantabulous! And the ever-so-picky young adults in the household give it an enthusiastic two thumbs up. I have to make a double recipe to feed us all.

And perhaps best of all, it saves my LC sanity, because I have always adored pizza!