low carb pizza - need help with ingredients

Hollywood wrote:

Have seen a recipe for a ground beef based crust that would be lower
than 3. Might be googleable.

Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that.

I'm wheat intolerant and all of the low carb tortillas I have
seen have been wheat based, so far me if I want to use a
crust on a pizza I need to go with a corn tortilla (not low
carb except by keeping portions small) or the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.

On Wed, 18 Apr 2007 12:32:02 -0400, Doug Freyburger
wrote:

Hollywood wrote:

Have seen a recipe for a ground beef based crust that would be lower
than 3. Might be googleable.

Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that.

I'm wheat intolerant and all of the low carb tortillas I have
seen have been wheat based, so far me if I want to use a
crust on a pizza I need to go with a corn tortilla (not low
carb except by keeping portions small) or the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.


For sausage or ground meat, how do you prevent the pool of water/fat?

--
Bob in CT

In either case, I suggest a very soft bowl, unless you prefer the extra
crunch....

Steve


"Bob in CT" wrote in message
news
Could you get it out of the bowl after you baked it (or would it be baked
onto the bowl)?

On Tue, 17 Apr 2007 19:43:42 -0400, Cubit wrote:

Why not skip the crust, and mix and bake your cheeses, meats, and sauce
in a
bowl?

"Doug Freyburger" wrote in message
oups.com...
Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that.

I'm wheat intolerant and all of the low carb tortillas I have
seen have been wheat based, so far me if I want to use a
crust on a pizza I need to go with a corn tortilla (not low
carb except by keeping portions small) or the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.

I have mixed ground beef and ground sausage with equal parts dry
ingredients - whatever I have on hand, plain protein powder and/or almond
flour and/or parmesan cheese and/or ??? - and enough water to thin it down
enough to work with. Then I press it down on a baking stone and bake it
partially...add the toppings and bake again. It's ok, we like it but not as
well as regular pizza crust. Better than most things we've tried though.

--
Sherry
lowcarb.owly.net

"Bob in CT" wrote:
Doug Freyburger wrote:
Hollywood wrote:

Have seen a recipe for a ground beef based crust that would be lower
than 3. Might be googleable.

Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that ... the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.

For sausage or ground meat, how do you prevent the pool of water/fat?

Spread it thin and bake it first to draw off most of the liquid
from the "crust" itself. Then bake in a Chicago-style deep
dish so the pool becomes part of the original plan. The
sauce used by both chains has less water (drained or
simmered off I dunno) to help reduce the amount of liquid
in the final product. The time I tried it, I tilted the dish and
drained it off instead.

Thanks Sherry and Bittersweet for excellent ideas elsewhere
in the thread!

On Apr 18, 1:31 pm, "Bob in CT" wrote:
On Wed, 18 Apr 2007 12:32:02 -0400, Doug Freyburger
wrote:

Hollywood wrote:

Have seen a recipe for a ground beef based crust that would be lower
than 3. Might be googleable.

Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that.

I'm wheat intolerant and all of the low carb tortillas I have
seen have been wheat based, so far me if I want to use a
crust on a pizza I need to go with a corn tortilla (not low
carb except by keeping portions small) or the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.

For sausage or ground meat, how do you prevent the pool of water/fat?

--
Bob in CT

A couple recipes from my other board:
1, from KevinPA
Chicken crusted Pizza

4 cooked chicken breasts (cut up for easier processing) aprox 1 3/4 lb
3 eggs
1/2 cup asigo cheese
2 teaspoons of Good Seasons italian dressing mix
2 1/2 cups mozzarella/asigo blend cheese

I cook the chicken in semi boiling water with 3 bouillon cubes for 20 minutes.
When cool, I put in a food processor and grind to very fine and put to a large mixing bowl.

I then finely grated 1/2 cup of asigo cheese.(a softer cheese than parmesan)
And then add it and the dry Good Seasons italian dressing to the chicken.
Then I take 3 tablespoons of wheat protein isolate 8000(unflavored whey or soy any LC flour would work) and added it to bowl along with the eggs and mixed it till sticky.

I then spread to the pan and baked till firm and golden.

Top with pizza sauce then cheese and lastly pepperoni and whatever other topping you plan to use.

Then place back in oven till hot and bubbly.

From Karen Barnaby
Meatza
Makes 1 12-inch meatza or 8 good slices

1 lb. ground pork
1 lb. regular ground beef
1/4 cup finely diced onion
1 clove garlic, minced
1 egg
1/2 cup freshly grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat the oven to 450°F. Combine the pork, beef, onion, garlic, egg, cheese salt and pepper. Mix well. Pat out evenly onto a 16-inch rimmed pizza pan. Bake for 10 minutes. Remove from the oven and carefully pour out the juices that have accumulated in the pan. The meat will have shrunk to about 12-inches and this is fine.

I'm guessing the pour out is how you cover the liquid problem. This
step works like a blind bake on a pie crust. Then you top with sauce,
cheese, tops, bake some more, and you're golden. I'd do it without the
onion to lower the carb count (and I don't like chunks of onion in
things).

thanks for all the suggestions (I make the meat crust all the time, but was
trying to make a pizza for a party where others may not object)

a friend suggested (and it's not too terribly bad) taking a piece of healthy
life flaxseed bread and rolling it to flatten - but this gives 6 carbs -
will try the other suggestions



--
Ellyn M.
"Aaron Baugher" wrote in message
...
"Buddy's Girl" writes:

About a year ago I was able to make a cheese & pepperoni pizza with
a whole wheat low carb tortilla for a net carb count of 4gr (4gr!)

Can only find whole wheat tortillas with a net carb of 10gr or a low
carb with a net carb of 8...anyone know of a lower carb tortilla?

I put shredded cheese on a plate, topped with pepperoni, cooked meat,
jalapenos, salsa, whatever, and pop it in the microwave for about 3
minutes. If you time it right, the cheese will get a bit crunchy, so
it's sort of pizza-like. I've never had it stick to the plate very
bad unless I downright burned it.



--
Aaron -- 285/235/200 -- aaron.baugher.biz

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

Pizza is how you got fat in the first place.


HTH


"Buddy's Girl" wrote in message
. ..
thanks for all the suggestions (I make the meat crust all the time, but
was trying to make a pizza for a party where others may not object)

a friend suggested (and it's not too terribly bad) taking a piece of
healthy life flaxseed bread and rolling it to flatten - but this gives 6
carbs - will try the other suggestions



--
Ellyn M.
"Aaron Baugher" wrote in message
...
"Buddy's Girl" writes:

About a year ago I was able to make a cheese & pepperoni pizza with
a whole wheat low carb tortilla for a net carb count of 4gr (4gr!)

Can only find whole wheat tortillas with a net carb of 10gr or a low
carb with a net carb of 8...anyone know of a lower carb tortilla?

I put shredded cheese on a plate, topped with pepperoni, cooked meat,
jalapenos, salsa, whatever, and pop it in the microwave for about 3
minutes. If you time it right, the cheese will get a bit crunchy, so
it's sort of pizza-like. I've never had it stick to the plate very
bad unless I downright burned it.



--
Aaron -- 285/235/200 -- aaron.baugher.biz

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

On Apr 18, 10:45 pm, "UsenetID" wrote:
"Doug Freyburger" wrote in message

oups.com...

Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that.

I'm wheat intolerant and all of thelowcarbtortillas I have
seen have been wheat based, so far me if I want to use a
crust on a pizza I need to go with a corn tortilla (notlow
carbexcept by keeping portions small) or the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.



Hi Everyone, there seems to be a new development in the field of "Low
Carb Diets" .
I was reading about it on
http://www.medical-health-care-infor...-crab-diet.asp
which says 'Switching to a low-carbohydrate diet requires more than
just swapping meat for pasta, and eggs for your morning bagel. The
following tips, suggestions, and advice will help ease the transition
from a high- to low-carbohydrate diet.
1. Make every carbohydrate count. When you eat carbohydrates, reach
for complex carbohydrates such as whole grain breads and pasta,
legumes, nonstarchy fruits, and vegetables.
2. Pick produce that triggers lower glucose response. Fruits and
vegetables with the lowest glycemic index include apples, apricots,
asparagus, broccoli, Brussels sprouts, cauliflower, celery, cherries,
cucumber, grapefruit, green beans, lettuce, mushrooms, onions, plums,
spinach, strawberries, sweet peppers, tomatoes, and zucchini. Moderate-
GI produce includes cantaloupe, grapes, oranges, orange juice,
peaches, peas, pineapple, yams, and watermelon. High-GI fruits and
vegetables include bananas, beets, carrots, corn, potatoes, and
raisins.'.
I thought I would share this info with you. Maybe you would want to
read about it there. Regards, Sherrybove


I have mixed ground beef and ground sausage with equal parts dry
ingredients - whatever I have on hand, plain protein powder and/or almond
flour and/or parmesan cheese and/or ??? - and enough water to thin it down
enough to work with. Then I press it down on a baking stone and bake it
partially...add the toppings and bake again. It's ok, we like it but not as
well as regular pizza crust. Better than most things we've tried though.

--
Sherry
lowcarb.owly.net

On Apr 19, 1:09 am, Hollywood wrote:
On Apr 18, 1:31 pm, "Bob in CT" wrote:





On Wed, 18 Apr 2007 12:32:02 -0400, Doug Freyburger
wrote:

Hollywood wrote:

Have seen a recipe for a ground beef based crust that would be lower
than 3. Might be googleable.

Or mild pork sauage. In Chicago the two chains Lou
Malnatti's and Home Run Inn do that.

I'm wheat intolerant and all of thelowcarbtortillas I have
seen have been wheat based, so far me if I want to use a
crust on a pizza I need to go with a corn tortilla (notlow
carbexcept by keeping portions small) or the trick of
spreading some type of ground meat into a pancake shape
and baking it into a crust.

For sausage or ground meat, how do you prevent the pool of water/fat?

--
Bob in CT

A couple recipes from my other board:
1, from KevinPA





Chicken crusted Pizza
4 cooked chicken breasts (cut up for easier processing) aprox 1 3/4 lb
3 eggs
1/2 cup asigo cheese
2 teaspoons of Good Seasons italian dressing mix
2 1/2 cups mozzarella/asigo blend cheese
I cook the chicken in semi boiling water with 3 bouillon cubes for 20 minutes.
When cool, I put in a food processor and grind to very fine and put to a large mixing bowl.
I then finely grated 1/2 cup of asigo cheese.(a softer cheese than parmesan)
And then add it and the dry Good Seasons italian dressing to the chicken.
Then I take 3 tablespoons of wheat protein isolate 8000(unflavored whey or soy any LC flour would work) and added it to bowl along with the eggs and mixed it till sticky.
I then spread to the pan and baked till firm and golden.
Top with pizza sauce then cheese and lastly pepperoni and whatever other topping you plan to use.
Then place back in oven till hot and bubbly.
From Karen Barnaby
Meatza
Makes 1 12-inch meatza or 8 good slices
1 lb. ground pork
1 lb. regular ground beef
1/4 cup finely diced onion
1 clove garlic, minced
1 egg
1/2 cup freshly grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat the oven to 450°F. Combine the pork, beef, onion, garlic, egg, cheese salt and pepper. Mix well. Pat out evenly onto a 16-inch rimmed pizza pan. Bake for 10 minutes. Remove from the oven and carefully pour out the juices that have accumulated in the pan. The meat will have shrunk to about 12-inches and this is fine.

I'm guessing the pour out is how you cover the liquid problem. This
step works like a blind bake on a pie crust. Then you top with sauce,
cheese, tops, bake some more, and you're golden. I'd do it without the
onion to lower thecarbcount (and I don't like chunks of onion in
things).- Hide quoted text -

- Show quoted text -- Hide quoted text -

- Show quoted text -

Hi Everyone, there seems to be a new development in the field of "Low
Carb Diets" .
I was reading about it on
http://www.medical-health-care-infor...-crab-diet.asp
which says 'Switching to a low-carbohydrate diet requires more than
just swapping meat for pasta, and eggs for your morning bagel. The
following tips, suggestions, and advice will help ease the transition
from a high- to low-carbohydrate diet.
1. Make every carbohydrate count. When you eat carbohydrates, reach
for complex carbohydrates such as whole grain breads and pasta,
legumes, nonstarchy fruits, and vegetables.
2. Pick produce that triggers lower glucose response. Fruits and
vegetables with the lowest glycemic index include apples, apricots,
asparagus, broccoli, Brussels sprouts, cauliflower, celery, cherries,
cucumber, grapefruit, green beans, lettuce, mushrooms, onions, plums,
spinach, strawberries, sweet peppers, tomatoes, and zucchini. Moderate-
GI produce includes cantaloupe, grapes, oranges, orange juice,
peaches, peas, pineapple, yams, and watermelon. High-GI fruits and
vegetables include bananas, beets, carrots, corn, potatoes, and
raisins.'.
I thought I would share this info with you. Maybe you would want to
read about it there. Regards, Sherrybove