Low Carb Pizza-first attempt

Thought you folks might like to consider this low carb pizza recipe
that my wife and I put together tonight. We enjoyed it, although by
the sounds of it some of you won't care for a tortilla style pie. Best
wishes.

Ingredients

14.5 oz can of Muir Glen Organic Fire Roasted Tomatoes*5 carb per
pizza

½ tsp. oregano

½ tsp. basil

¼ tsp. rosemary

¼ tsp. thyme

1 tsp. olive oil

1/8 tsp. rubbed sage

1 paper packet of Splenda sweetener

Package of low carb tortilla shells. I use "La Tortilla Factory"
shells. They come in many flavors. Pick one and use 3 shells for this
recipe. 3 carbs per pizza.

Shredded mozzarella

Pepperoni

Sliced mushrooms

Green olives

And anything else that suits your fancy.

Mix the tomatoes, spices, oil and Splenda and let set for a couple
days. This gives the spices a chance to flavor the sauce. You can try
the sauce without waiting, but I haven't tried that. Feel free to
experiment to find the right combination of spices to suit your taste.

Spread 1/3 of the sauce on each of the three tortilla shells. Put the
toppings on according to taste. Place shells on parchment paper then
on a baking sheet and bake at 350° for 25 minutes or until done to
your liking. Remove from oven and allow to cool for 5 minutes and eat.

I used the parchment paper to make cleanup and serving the pizzas
easier. The shells are not crispy, they're soft, like a softshell
taco. We really liked our little pizzas and encourage those on low
carb diets to give it a try.

"Rodger" wrote in message
om...
| Thought you folks might like to consider this low carb pizza recipe
| that my wife and I put together tonight. We enjoyed it, although by
| the sounds of it some of you won't care for a tortilla style pie. Best
| wishes.
|
| Ingredients
|
| 14.5 oz can of Muir Glen Organic Fire Roasted Tomatoes 5 carb per
| pizza
|
| ½ tsp. oregano
|
| ½ tsp. basil
|
| ¼ tsp. rosemary
|
| ¼ tsp. thyme
|
| 1 tsp. olive oil
|
| 1/8 tsp. rubbed sage
|
| 1 paper packet of Splenda sweetener
|
| Package of low carb tortilla shells. I use "La Tortilla Factory"
| shells. They come in many flavors. Pick one and use 3 shells for this
| recipe. 3 carbs per pizza.
|
| Shredded mozzarella
|
| Pepperoni
|
| Sliced mushrooms
|
| Green olives
|
| And anything else that suits your fancy.
|
| Mix the tomatoes, spices, oil and Splenda and let set for a couple
| days. This gives the spices a chance to flavor the sauce. You can try
| the sauce without waiting, but I haven't tried that. Feel free to
| experiment to find the right combination of spices to suit your taste.
|
| Spread 1/3 of the sauce on each of the three tortilla shells. Put the
| toppings on according to taste. Place shells on parchment paper then
| on a baking sheet and bake at 350° for 25 minutes or until done to
| your liking. Remove from oven and allow to cool for 5 minutes and eat.
|
| I used the parchment paper to make cleanup and serving the pizzas
| easier. The shells are not crispy, they're soft, like a softshell
| taco. We really liked our little pizzas and encourage those on low
| carb diets to give it a try.

Sounds good, I think I'll add that to my index, Thanks...

--
Chris B.
http://members.cox.net/coffee-cup-32...e/Page_1x.html
==================================

"Chris B" wrote in message ...
"Rodger" wrote in message
om...
| Thought you folks might like to consider this low carb pizza recipe
| that my wife and I put together tonight. We enjoyed it, although by
| the sounds of it some of you won't care for a tortilla style pie. Best
| wishes.
|
| Ingredients
|
| 14.5 oz can of Muir Glen Organic Fire Roasted Tomatoes 5 carb per
| pizza
|
| ½ tsp. oregano
|
| ½ tsp. basil
|
| ¼ tsp. rosemary
|
| ¼ tsp. thyme
|
| 1 tsp. olive oil
|
| 1/8 tsp. rubbed sage
|
| 1 paper packet of Splenda sweetener
|
| Package of low carb tortilla shells. I use "La Tortilla Factory"
| shells. They come in many flavors. Pick one and use 3 shells for this
| recipe. 3 carbs per pizza.
|
| Shredded mozzarella
|
| Pepperoni
|
| Sliced mushrooms
|
| Green olives
|
| And anything else that suits your fancy.
|
| Mix the tomatoes, spices, oil and Splenda and let set for a couple
| days. This gives the spices a chance to flavor the sauce. You can try
| the sauce without waiting, but I haven't tried that. Feel free to
| experiment to find the right combination of spices to suit your taste.
|
| Spread 1/3 of the sauce on each of the three tortilla shells. Put the
| toppings on according to taste. Place shells on parchment paper then
| on a baking sheet and bake at 350° for 25 minutes or until done to
| your liking. Remove from oven and allow to cool for 5 minutes and eat.
|
| I used the parchment paper to make cleanup and serving the pizzas
| easier. The shells are not crispy, they're soft, like a softshell
| taco. We really liked our little pizzas and encourage those on low
| carb diets to give it a try.

Sounds good, I think I'll add that to my index, Thanks...


If you want a crispier crust, put the tortillas in the oven until they
start to brown first, then remove add sauce, etc and return to oven.

We tried our pizzas again.

Add 1 tsp garlic powder.

Simmer the tomatoes and spices until most or all of the liquid is
cooked away. This helps prevent the tortilla from getting soft.

Made the pizzas again and made some more adjustments. It's getting
better. See the new recipe at http://tinyurl.com/sj88