dustoweb
Thu, Apr-19-07, 18:23
I have been reading through forums for a while and continue to see posts complaining about pizza recipes. I love my recipe and haven't seen one similar on the forum yet so I thought I'd share it. I've even made this one when I wasn't on LC. This is basically a low carb version of a meat lovers pizza which is my favorite, but I'm sure this would be good with any toppings. So here goes:
Ingredients:
Mozzarella Cheese
Pepperoni
Italian Sausage
Canadian Bacon
Bacon Bits
Salami
Any Other LC Toppings You Want
Tomato Paste or LC Pizza Sauce
Other items:
Casserole Dish
Spatula or Brush
Steps:
1. Use a brush or spatula and coat the casserole dish with a light coating of sauce.
2. Line the dish with the pepperoni to basically make a crust. You can use any other similar meat like salami to accomplish the same thing. The sauce will help it the pepperoni to stick together. It's a bit tricky at first to get this right. I overlap the pepperoni slightly to cover the entire bottom and sides of the dish.
3. Brush on another layer of sauce on top of the pepperoni. This will basically cement it into place as your "crust".
4. Add a layer of cheese, just enough to cover the entire dish, but not too thick.
5. Add your layer of toppings. I usually put a layer of sausage, canadian bacon, salami and pepperoni and then some more cheese, and then one more layer of the same. I usually go for two layers, but I load them up pretty good. If you only have a couple of toppings you might want to spread out between layers of cheese.
6. Top with a nice and thick layer of cheese and a dusting of real bacon bits.
7. Bake in the oven at 350 for about 45 minutes. You have to keep an eye on it not to burn it, but it takes a while before all the ingredients gel together enough to be able to eat without it completely falling apart. The top should be a nice dark golden brown. You want to push it as far as possible before actually burning it. The top can be almost a little burnt as long as the toppings in the middle aren't. So you'll have to experiment with your oven.
8. Take out of the oven and let cool for a good 10 minutes.
9. When it has cooled a bit and gelled together you can cut a slice. I like to use the top as the actual crust because it is more fused together and the the pepperoni on the bottom "crust" should be perfectly cooked at this time.
10. So I cut my slice and then flip it over. This will also leave most of the grease behind in the pan. You can dab the top with a paper towel to get all the remaining grease if you want.
11. Dig in and enjoy. This is usually super filling and I can usually only down once piece before I am stuffed.
Ingredients:
Mozzarella Cheese
Pepperoni
Italian Sausage
Canadian Bacon
Bacon Bits
Salami
Any Other LC Toppings You Want
Tomato Paste or LC Pizza Sauce
Other items:
Casserole Dish
Spatula or Brush
Steps:
1. Use a brush or spatula and coat the casserole dish with a light coating of sauce.
2. Line the dish with the pepperoni to basically make a crust. You can use any other similar meat like salami to accomplish the same thing. The sauce will help it the pepperoni to stick together. It's a bit tricky at first to get this right. I overlap the pepperoni slightly to cover the entire bottom and sides of the dish.
3. Brush on another layer of sauce on top of the pepperoni. This will basically cement it into place as your "crust".
4. Add a layer of cheese, just enough to cover the entire dish, but not too thick.
5. Add your layer of toppings. I usually put a layer of sausage, canadian bacon, salami and pepperoni and then some more cheese, and then one more layer of the same. I usually go for two layers, but I load them up pretty good. If you only have a couple of toppings you might want to spread out between layers of cheese.
6. Top with a nice and thick layer of cheese and a dusting of real bacon bits.
7. Bake in the oven at 350 for about 45 minutes. You have to keep an eye on it not to burn it, but it takes a while before all the ingredients gel together enough to be able to eat without it completely falling apart. The top should be a nice dark golden brown. You want to push it as far as possible before actually burning it. The top can be almost a little burnt as long as the toppings in the middle aren't. So you'll have to experiment with your oven.
8. Take out of the oven and let cool for a good 10 minutes.
9. When it has cooled a bit and gelled together you can cut a slice. I like to use the top as the actual crust because it is more fused together and the the pepperoni on the bottom "crust" should be perfectly cooked at this time.
10. So I cut my slice and then flip it over. This will also leave most of the grease behind in the pan. You can dab the top with a paper towel to get all the remaining grease if you want.
11. Dig in and enjoy. This is usually super filling and I can usually only down once piece before I am stuffed.