Does anyone have a recipe for pizza dough using atkins baking mix????????????

I found this on another site, hope it helps.
1/2 Cup of Atkins Bake Mix
1/2 teaspoon each of: salt, pepper, garlic, Italian seasoning (Or Oragano if you dont have Italian)
1 Egg
1/3 Cup of whipping cream
1/3 to 1/2 Cup of water

Put all ingredients (begin by adding only the 1/3 cup of the water to see how much you will need) into a mixing bowl and thoroughly mix with electric mixer. This batter should be THIN - Runny like the consistency of Maple syrup - NO thicker or it won’t work right! Adjust by adding more of the water as needed to achieve this.

Now, take your pizza pan and HEAVILY grease it with SOLID shortening (NOT oil or butter!). Using a spatula to get it all, scrape all the "batter" onto the pizza pan and tilt pan around letting the batter run to the edges of all sides covering the bottom of the pan.

Now bake it like this at 400 degrees for about 7 min or so. Look at it, and when the edges get brown and it’s looking done pull it out and carefully grasp the edges and FLIP IT OVER. This should go in one quick movement and in one piece if you greased enough! Bake for 3 min more and pull it out. Now add 1/2 C of Ragu pizza quick sauce and cheese and whatever toppings you want! and turn the oven down to 350 degrees and bake your pizza for about 10 – 12 minutes (until the cheese is bubbly and lightly brown.

thank you!!!!!!!

look in the Main Dish section and there is a wonderful one for Deep Dish Pizza Quiche!

thanks you for the info!!!!!

when i'm craving pizza, i just put everything that goes on top of a pizza (which you can have) in a pan and bake it till bubbly. it's great and even the hubby likes it. I precook the italian sausage, onions and peppers, though.

I take roll sausage and spread it as thin as humanly possible on a pizza pan. Bake it at 350 for about 10-20 minutes. Drain and then top it like a pizza. Put it back in the oven until the cheese melts. You really don't even taste the sausage if you use toppings.

I have always wondered what would happen if I left the sausage in for over a half hour. It might get crusty, but when the aroma starts exuding from the oven I lose patience