Round Table Low Carb Pizza

Newly introduced has a wafer thin crust and looks good. I'm afraid I would
eat more than one slice is this a problem for you as well?

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

Pizza is how you got fat in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW


"John Smith" wrote in message
...
Newly introduced has a wafer thin crust and looks good. I'm afraid I would
eat more than one slice is this a problem for you as well?

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

"JC Der Koenig" wrote in message
m...
Pizza is how you got fat in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW


I fart on JC's head and he likes it :-)

"John Smith" wrote in message
...
|
| "JC Der Koenig" wrote in message
| m...
| Pizza is how you got fat in the first place.
|
| --
| Most people are dumb as bricks; some people are dumber than that. -- MFW
|
|
| I fart on JC's head and he likes it :-)


derkrapnic is just a twink and it's best to ignore it.

"30%" fewer carbs

It was 35 carbs per slice before, as I recall. 30% is not enough.

I'll bet they still have sugar in the sauce.

"John Smith" wrote in message
...
Newly introduced has a wafer thin crust and looks good. I'm afraid I would
eat more than one slice is this a problem for you as well?

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

On Sat, 28 Aug 2004 20:24:15 -0700, John Smith
wrote:

Newly introduced has a wafer thin crust and looks good. I'm afraid I
would
eat more than one slice is this a problem for you as well?

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?



Personally, I would eat more than one slice -- more like 4. All sausage
dough? I wonder how they cook it, as sausage is so fatty (most sausage,
anyway).

--
Bob M
remove ".x" to reply

On Sun, 29 Aug 2004 07:59:01 -0400, "Bob M"
wrote:

On Sat, 28 Aug 2004 20:24:15 -0700, John Smith
wrote:

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

Personally, I would eat more than one slice -- more like 4. All sausage
dough? I wonder how they cook it, as sausage is so fatty (most sausage,
anyway).

You can do this at home. Line a pie pan with Italian sausage and bake
until thoroughly cooked. Drain the fat. Add toppings and cheese, and
continue baking until cheese is at desired doneness (some like it just
melted, some like it browned and bubbly. Use about a 400F temperature..

Carol

"John Smith" wrote in message ...
Newly introduced has a wafer thin crust and looks good. I'm afraid I would
eat more than one slice is this a problem for you as well?

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

This is a little bit off topic but, have you ever tried a pita pizza
when you get the munchies? they're surprisingly good. I take a thin
whole wheat pita, spread a little sauce on it, then put the toppings
of my choice on it, and bake. They are really good. I especially like
a little chicken, onions, and chopped black olives. Best thing--the
little pizzas are ready in a few minutes.

On Sun, 29 Aug 2004 07:29:10 -0500, Carol
wrote:

On Sun, 29 Aug 2004 07:59:01 -0400, "Bob M"
wrote:

On Sat, 28 Aug 2004 20:24:15 -0700, John Smith
wrote:

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

Personally, I would eat more than one slice -- more like 4. All sausage
dough? I wonder how they cook it, as sausage is so fatty (most sausage,
anyway).

You can do this at home. Line a pie pan with Italian sausage and bake
until thoroughly cooked. Drain the fat. Add toppings and cheese, and
continue baking until cheese is at desired doneness (some like it just
melted, some like it browned and bubbly. Use about a 400F temperature..

Carol

Interesting. I might try this when I make sausage (one of the things I
have to do on my cooking list of things to do).

--
Bob M
remove ".x" to reply

Theresa wrote:
"John Smith" wrote in message ...
Newly introduced has a wafer thin crust and looks good. I'm afraid I would
eat more than one slice is this a problem for you as well?

I've heard that places make a all sausage dough, and it's perfect for
Atkins, but I haven't heard of any in Nor Cal?

This is a little bit off topic but, have you ever tried a pita pizza
when you get the munchies? they're surprisingly good. I take a thin
whole wheat pita, spread a little sauce on it, then put the toppings
of my choice on it, and bake. They are really good. I especially like
a little chicken, onions, and chopped black olives. Best thing--the
little pizzas are ready in a few minutes.

Flatness in a bread doesn't reduce carbs. A whole matzoh or a large
pita run about 25-30g carb, of all brands I've seen. Any thin crust
pizza I've seen locally seems to be more or less the same thing,
a dough meant to rise less, and be more cracker-like or pita-like
so it has the appearance of less breading, but not necessarily any
savings in carbs.

--
jamie )

"There's a seeker born every minute."