Lowcarbfriend

I have a business meeting today at Pizza Hut’s Buffet.

How many pizza toppings do you think equal a decent amount of meat and cheese?? Im also having a salad.

Thanx!

There’s nothing quite like Pizza Hut Stuffed Crust Pizza.

This recipe is a take from the pizza crusts, an added dimension of Paremsan cheese, sprinkled on the pan serves two purposes:

1. It adds flavor;

2. When the crust is rolled to cover the addition of string cheese around the edges, the crust crisps up during the second baking, adding a slightly breadier quality to the crust.

This recipe is induction friendly.

Low-Carb Cheese Stuffed Crust Pizza

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
Parmesan cheese
3-4 packets of string cheese (individual)

pizza or alfredo sauce**

toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray. Sprinkle with Parmesan cheese.

In a medium bowl, combine cauliflower, egg and mozzarella. Press out evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove from oven while pizza is golden but without turning edges dark.

Remove the pan from the oven. Allow to cool slightly (say, 15 minutes. This is important; you don’t want to melt the cheese). Run a metal spatula around the outside edge of the crust to loosen it from the pan.

Working with string cheese, peel each into 3-4 strips. Take each strip and place them around the perimeter of the crust, making sure all strips are touching (for a thicker edge, use half to an entire piece of cheese per section). Carefully, roll the edge of the crust over to cover the cheese, and press down into the top of the crust. Continue working around the pan until the entire pizza’s edges have been folded and pressed over the cheese.

Place pizza in the refrigerator for 30 minutes to cool completely.

After removing the crust from the refrigerator, and prior to baking, add sauce, toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **. Remove the pizza from the oven and slice through the center only, halving the pizza (you’ll see why in a moment).

At this point the cheese in the crust will not be melted.

Reheat the oven to 450 degrees.

Bake pizza for 10 more minutes. Check to see if crust cheese is gooey by lifting up slightly near the cut line with a spatula. Bake until cheese in crust is melted and goo effect is achieved through the spatula lift test (should take no longer than 15 minutes). With practice, you won’t need to cut the pizza anymore.

Serve warm. Can be reheated perfectly, and the cheese re-melts.

Serves: 8

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 4 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

Need topping ideas?
Super Veggie Supreme Toppings
Taco Pizza Toppings
Cowboy Toppings
Fresh Toppings

so ive seen a thread or two mentioning being able to make a shirataki pizza crust… sounds interesting anyone got any info?

I decided to try this, but wanted to lighten it up a bit, so I drained the grease off the crumbled sausage and used turkey pepperoni.

Wanted some veggies too, so added some chopped zucchini and mushrooms.

Wonderful!

now I just have to forget how wonderful it might taste with a few pieces of pasta thrown in the bowl for good measure.

Rosie – part Italian, some habits are hard to break

I was craving a high carb recipe from Rachel Ray that is a buffalo style chicken pizza. Well, I satisfied my craving and then some with a completely different take on it. I sauteed chopped onion and mushrooms til lightly golden, then added 3 oz. hamburger meat. Once it was cooked thru, I added leftover buffalo wing sauce which was basically just franks hot sauce and a little butter. Could have just used the plain hot sauce. I used a lot tho, like a quarter cup. While it was cooking down the liquid, I toasted a Mission lo carb
tortilla in a dry pan until lightly brown and crispy. I love these whole wheat flour tortillas. Only 80 calories and 4 net carbs.
Topped it with the meat/onion/mushroom/franks mix and some colby/jack cheese and chopped tomatoes. Broiled until bubbly, then drizzled blue cheese dressing on it.
I cannot tell you how tasty it was. I have not computed carbs or cals, but
it was a one dish dinner for sure. It took all of 15 minutes to prepare.

I posted this in the Superbowl Party thread but thought some who aren’t interested in the SBowl might miss it and it sounds so gooooood! I think I’ll try it soon! I believe it’s even induction friendly.

Pizza Dip

* 16 ounces cream cheese, softened
* 2 tsp. Italian seasoning
* 1/2 tsp. Garlic powder
* 2 cups shredded mozzarella cheese
* 2 cups grated Parmesan cheese
* 2 cups marinara sauce (I like Trader Joe’s 3 Cheese or their Sausage, just pick a low-carb one)
* 1/4 cup chopped green bell pepper
* 2 tablespoons sliced green onion
* 4 ounces sliced pepperoni, chopped up
* 4 ounces cooked, crumbled Italian sausage (or I like the hot Jimmy Dean sausage)
* 1/4 cup sliced black olives

Preheat oven to 350*.

1. Mix together the softened cream cheese and Italian seasonings and garlic powder.
2. Spread mixture in the bottom of a 9 x 13 inch baking dish. Sprinkle 1/2 each mozzarella cheese and Parmesan cheese evenly over the seasoned cream cheese.. Spread the pizza sauce evenly over all. Sprinkle with remaining cheese, then top with remaining ingredients. Place in preheated oven and bake til bubbly around the edges, about 20 minutes or so. Serve hot with whatever scoopers you like – pork rinds, veggies, almond thins etc.

* NOTE: This is better the next day, reheated, so consider making it a day ahead of time to let the flavors meld, then just reheat in the microwave before serving.