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- Thread starter cmontgomery
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Dustin here is a recipe that I use for the pizza cravings. it is actually pretty damn good.
Deep Dish Pizza (Linda's from another website)
Description: Wonderful low carb deep dish pizza!
Ingredients: 4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
How To Prepare: DEEP DISH PIZZA
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup Low sugar spagetti sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Number of Servings: Makes 8 servings
Carbs per serving - include all nutritional information if known: Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Preparation Time: 15 minutes
Effort (Easy, Average, Difficult): Average
Source: http://www.genaw.com/lowcarb
Deep Dish Pizza (Linda's from another website)
Description: Wonderful low carb deep dish pizza!
Ingredients: 4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup pizza sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
How To Prepare: DEEP DISH PIZZA
4 ounces cream cheese, softened
2 eggs
1/4 cup parmesan cheese, 1 ounce (I used the kind in a can)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces Italian cheese blend or mozzarella cheese, shredded
1/4 cup Low sugar spagetti sauce
4 ounces mozzarella cheese, shredded
Assorted toppings: pepperoni, ham, sausage, 4 ounce can mushrooms, green peppers, bacon, ground beef, etc.
Dash of garlic pepper or garlic powder and some Italian seasoning for top of pizza
In a medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened. Spread cheese mixture evenly in a well-greased 9x13" glass baking dish or lightly greased and lined with parchment paper (see note below). Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack. When nearly cooled, take a metal spatula and carefully pry up the edges to loosen from pan. Ease the spatula under the whole crust to loosen. Keep crust in the pan. This makes it easier to remove the finished pizza later. Refrigerate, uncovered, until shortly before serving time.
Spread chilled crust with pizza sauce, then cheese and toppings of your choice. Lightly sprinkle with seasonings of your choice. Bake at 375º about 15-20 minutes or until toppings are bubbly. Let stand a few minutes before cutting.
I don't recommend making this in a metal baking pan as it will stick making the pizza very difficult to remove and the pan very hard to clean.
I think I may have discovered the secret to a crispy crust. I left the baked crust uncovered in the refrigerator for several hours. I think that allowed it to dry out a bit so that it became crisp during the second baking with the toppings. I was able to pick the pizza up in my hands.
NOTE: If you lightly grease the pan and line it with parchment paper, you'll have no trouble removing the pizza from the pan later. Greasing the pan makes the parchment stick to it so you can easily spread the crust batter.
Number of Servings: Makes 8 servings
Carbs per serving - include all nutritional information if known: Per Serving: 304 Calories; 25g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Preparation Time: 15 minutes
Effort (Easy, Average, Difficult): Average
Source: http://www.genaw.com/lowcarb
Joined Nov 2007
1K Posts | 2+
The hills and the hollers
Ok, I am back on track. 175 this morning. I am taking advice from Chris and drinking water to stop my cravings
Joined Nov 2007
1K Posts | 2+
The hills and the hollers
173 yesterday morning, but I kinda had a relapse last night and i am afraid to get on the scales today!
Dustinl said:
:lol:
Thanks, Dusty! I'm not in this, but I have been trying to lose some weight as well. I'm down about ten pounds the past two months, from 205 to 195. For me, weight training has worked really well. You won't lose as much actual weight, but the muscle you gain helps burn some calories. I read somewhere that cinnamon helps with blood sugar and weight. Not sure if it's true, but it's great on cereal and oatmeal. I also do HIIT, which is high intensity interval training. Basically, sprint for a minute and walk for two and repeat a few times. Gets the metabolism up and works with elliptical machines, exercise bikes, etc. This is the book I use. It's very highly recommended. http://www.amazon.com/New-Rules-Lifting ... 601&sr=8-1
It has routines for at least a year, including gaining muscle, burning fat, gaining strength, etc.
Joined Nov 2007
1K Posts | 2+
The hills and the hollers
Joined Nov 2007
1K Posts | 2+
The hills and the hollers
230 for me. I am starting to rethink my goal weight of 190. I am wondering if that will be to small for me.
Great job fellas, I think I am gaining instead of losing. This moving thing is causing alot of eating out.
Joined Aug 2007
2K Posts | 28+
Somewhere down in Texas
Congratulations, Chris!!! Wonderful progress!
I kinda got off my diet in the past week and did not weigh myself all week thinking I had put on a couple of pounds. Weighed in this morning and to my suprise I had not gained any and had lost another pound!
214 this morning!
Regards, DL
I kinda got off my diet in the past week and did not weigh myself all week thinking I had put on a couple of pounds. Weighed in this morning and to my suprise I had not gained any and had lost another pound!
214 this morning!
Regards, DL
Unreal buddy!!! what is the total loss to this point? I think I am gaining what you are losing!
Barcochris said:
