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SeXxiLuV818 View Drop Down
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Direct Link To This Post Posted: Jan 04 2009 at 1:18am
low carb pizza!!
 
118142deep_dish_pizza.jpg
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 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


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.




Linda says,
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


Edited by SeXxiLuV818 - Oct 15 2009 at 1:05am
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Direct Link To This Post Posted: Jan 04 2009 at 1:34am
Low carb stuffed bell peppers:
Ingredients w/carb counts:
[0g] 1 lb lean ground beef
[12g] 4 Red Bell Pepper
[6g] 1/2 Yellow Onion
[1g] 1 tsp minced garlic
[8g] 1/2 cup Low Sugar Ketchup
[3g] 1 package Shirataki Tofu noodles
[1g] 1/2 cup shredded cheese
 
 
Beefy Cheesy Cabbage Casserole


Edited by SeXxiLuV818 - Jan 04 2009 at 1:36am
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Direct Link To This Post Posted: Jan 04 2009 at 1:40am
Thanksgiving Stuffing



Stuffing

3 cups stale oopsies
3 cups celery, chopped (make sure to get leaves in there, too!)
1 cup onion chopped
1 cup butter, melted
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/2 tsp thyme
3/4 cup hot water

Preheat oven to 375 degrees F.

Toss all ingredients except water. Add water and toss. Transfer to a covered 2 quart casserole dish. Bake for 30 minutes.

Makes 6, 3/4 cup servings

Nutritional Information: Calories: 350, Carbohydrates: 5 g, Fiber: 1.5 g, Net Carbohydrates: 3.5 g, Protein: 4.5 g, Fat: 35 g
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Direct Link To This Post Posted: Jan 04 2009 at 2:21am
Boiled eggs are always a good snack to have handy. Full of protein and helps with cravings.
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Direct Link To This Post Posted: Jan 04 2009 at 2:37am
Jalapeno Poppers-also a really good snackTongue
 

JALAPEÑO POPPERS
8 fresh jalapeños
4 ounces cream cheese, softened
8 slices thin bacon, cut in half crosswise



Edited by SeXxiLuV818 - Jan 04 2009 at 2:38am
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Direct Link To This Post Posted: Jan 04 2009 at 2:41am
Click%20to%20see%20a%20close-up
ALICE SPRINGS CHICKEN
4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded
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Direct Link To This Post Posted: Jan 04 2009 at 2:43am
TERRY'S CILANTRO CREAM CHICKEN
4 boneless chicken breasts
3 tablespoons butter
1-2 teaspoons McCormick Rotisserie Chicken seasoning *
3 ounces cream cheese, cubed
3/4 cup heavy cream
1 tablespoon lime juice, 1/2 of 1 small lime
1/2 cup cilantro, chopped, about 2 big handfuls
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Direct Link To This Post Posted: Jan 04 2009 at 2:44am

BAKED MEATBALLS
1 pound ground beef
1 pound bulk Italian sausage
2 teaspoon dry minced onion
1/2 teaspoon granulated garlic
1/2 cup parmesan cheese, 2 ounces (I used the kind in a can)
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

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Direct Link To This Post Posted: Jan 04 2009 at 2:46am
ELLEN'S NOODLELESS LASAGNE
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Direct Link To This Post Posted: Jan 04 2009 at 2:50am
QUICK SHRIMP SCAMPI
 
BAKED TILAPIA
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