I made this today and it is awesome!

Two thumbs up :thup: :thup:

Laura

Is this suitable for induction?

mrsstevens:

http://forum.lowcarber.org/showpost...9&postcount=227

:thup:

Tried this for the 1st time tonight. TWO BIG THUMBS UP!!!

I made this last night, followed your recipe. It was sooooooooooooooooooooo delicious!!! it was great!!! I used Hunt's tomato sauce (3 carbs, I believe), they have a new basil, garlic, tomato sauce. I brought some for lunch today and I can't wait to have it.

Question, (anyone), How do you get a more crunchy "crust" with the pepperoni again??? my cooking skills are out of practice...

wow!
 

This was sooo good!! If I didn't make it, I wouldn't have thought it was LC!! Thanks Donald! :yum: :yum:

I cant believe it took me a whole year and a half of lcing to try this, and oh my gosh it is so awesome I wont be without it again. I always do once a month cooking aka OAMC and this is going to be perfect for my pizza on family pizza night. Hope it freezes well. Thanks so much for a great recipe. I followed the instructions but made a double batch, it turned out nice and browned then I added my toppings and back in it went. Super. I have some friends who LC but dont cook well or dont like to cook, so they want me to do all the cooking and they will pay for their meals. My husband thought that was quite funny. He loved the smell of this and he doesnt lc. Once again why did I wait so long to try it?

It freezes great! :thup: I cut mine up into individual servings and freeze them in freezer baggies. 2 minutes in the microwave on high, and you have a tasty, in a pinch, meal! :yum:

I found that it freezes very well for a short time, but last time I left it in the freezer for a few weeks and it wasn't as good. It's hard to describe what happened - the texture seemed to have deteriorated - it was not very appetizing. It's great for a couple of weeks, though.

Karen D.

I just made this again last night and I must say.... this recipe is so fantastic!!!!

Donald you're my hero! I made this last night so that it would be ready to eat today for lunch. I couldn't wait that long though, so I ate it for breakfast.

This is the best recipe I have tried so far. I followed the directions *almost* exactly...lol. I used dried spices and I added about 1/4 cup of ricotta cheese to the egg mixture. I topped it with only pepperoni. Oh, I also made it in a 9x9 pan as that was all I had available (meatloaf was cooking in the 9x13). It came out nice and thick just like a lasagna.

Maybe it is me or the addition of the ricotta cheese but mine tasted just like lasagna. It had a wonderful creamy yet firm base and the taste was devine.

I had made this thinking no one would eat it other than me since no one in my family can be considered *quiche* eater (but me - I'll eat anything...lol). However this turned out so well that I am going to serve it as dinner tonight for the whole family with ceasar salad and garlic bread. I bet they don't even realize it is low carb.

Thanks again Donald for sharing this great recipe. i am considering making another one today so that I can freeze it in individual servings for lunch.

YOU'RE THE BEST!

I buy some Italian sausages, cut the meat out of the casings and fry up mini meatballs. Then add that as a topping with fried peperoni slices.. Yummy stuff. The children prefer it over regular pizza now.
Another way was I left out the sauce and added Alfredo sauce instead with cut up chicken,mushrooms,and chopped broccoli .. Made a delicious meal.

Angel

I had tried the low carb tortilla pizzas, and thought those were good, but NOTHING compared to this blessing. Thank you so much for posting it here for me to see. The wife loves it so much and she is not truely on the low carb thing, in fact she wants me to make it two days in a row!

I use hunts spaghetti sauce, and if I use a whole can the entire dish comes out to be 62 digestible carbs, if I use half a can only 41 digestible carbs. I eat a 1/4 of the pan and love every bite!

I never would have thought it would taste so good, the eggs just did not sound right in there, but boy did it all work so great together.

THANK YOU, THANK YOU, THANK YOU, THANK YOU!!!! :thup:

I made this tonight, what a great recipe, the whole family loved it and now I wish I would have made two! THANK YOU!!

All right - everybody has me convinced - I'll try this! It doesn't seem like enough ingredients to fill a 9x13" baking pan - 9" square sounds like it might be a better size - but I defer to Donald's wisdom!

I would definately do it in a 13x9. I think if you do it in a smaller pan, the crust would be too thick and soft and not "crust" like.

I tried this last night.....OH MY GOSH!! So good!! Can't say enough about it!

This rocks out LOUD!!!! :) :) :)
 

I am not a sweets freak, I am a pizza/pasta freak..and this soothed the wild beast in me! Thank you so much! :yum: :yum: :yum:

ok, have to add my experience :)

I like quiche, I like pizza. But when I heard the term "pizza quiche" it not very appealing. But after reading sooo many people rave about it, I decided to give it a try. I made it last night after dinner, to eat this week. Let me just say that it took all of my willpower NOT to eat it right when it came out of the oven. I just ate a piece for lunch and it was amazing! Not eggy at all. This may just become a new staple.

Made this again last night with no sauce, just threw on spinach, spicy sausage, swiss cheese, a few chopped roasted red peppers, and mushrooms. Turned out excellent, as always. :thup:

SOLD - Tried this for the first time last night, and it is great. A perfect substitute for a LC pizza. I used sausage and pepperoni and what a treat. In fact, I'm munching on leftovers as I type. Would highly suggest it.

this quiche is sooo good.I'm glad u shard it with us!

Made this yet again....with basil-pesto, Chicken, tomatos and fresh mozzarella....this recipe never fails....and I have lunch for the week. :)

I have made something similar to this but I use 3 eggs instead of 4 for the "crust". After I bake the "crust" I spread on a 16oz tub of ricotta, a whole jar of Ragu pizza sauce, cooked hamburger (or sausage), 1 1/2 cups mozzarella cheese, 1/2 cup parm cheese (powdered kind) and a sprinkle of garlic salt and bake it again for about 20 more minutes. It reminds me of lasagna, which was my favorite before the LC life! VERY YUMMY! I have done it without the ricotta also and it is still yummy! Freezes great for lunches too.

I have tried many variations on this dish and I seem to like this one the best....!!

Thanks for sharing DW.

P.S. Hope you are not buried in a ton of snow up there in ChiTown !!

I have made this dish for my non low carb friends and family and everyone has loved it. Next time, I will try the pesto version w/ chicken.

sutable for intro. atkins???
 

I am really looking forward to trying this. But Is it allowed in the intro stage of atkins diet?? can i have it now or do i have to wait 2 weeks :P hehe
thanx!
Kate

I made this the other night and it was really good. I loaded up the toppings with lots of peppers, a bit of onion, some shrimp and meatballs. Very good the night I made it, even though the crust was a bit squishy. My favortie part of pizza was always the next day, eating it cold from the fridge. I defy anyone to tell me that this pizza cold is not real pizza! The crust is the perfect texture eaten cold. If you are a cold pizza lover, definitely make this pizza for yourself!

You have all built this up so much, I'm scared that it won't live up! lol I've got it in the oven now, and I can't wait to try it!!!