Here is another great snack to have for a Super Bowl or Playoff Party or even a Friday Pizza day dinner.

I made 1/2 of my cheese cracker recipe and omitted the butter as follows:

8 servings ..2 carbs per serving

1/4 cup almond flour
1/4 cup wheat protein isolate 5000
1 eggs
1/8 t. salt
1/2 cup chedder cheese
1/2 cup asigo cheese
1/2 cup fontina cheese
Mix all ingredients till well incorporated.
Turn out the dough onto a parchment lined cookie sheet.
Roll out to approx. 12" Round 1/8" thick.
Remove top parchment and bake in a 375 oven for 20 minutes.



At this point crust will be nice and firm.

Transfer it to another sheet of parchment or non-stick foil.
The original parchment can get soggy from the oils in the cheese.
This keeps the crust from being greasy.

I garnished it with
6 T. pizza sauce
1 thin slices beef hotdog
12 slices of turkey pepperoni
1 cup of 6 Cheese Italian Blend


Bake in a 375 oven for an additional 12 minutes until cheese and sauce are bubbly.

looks great!

will have to fiddle with this (no protein powder in my household), but since your photo makes me drool...

dhania, grabbing fork

Looks good i'd probably eat the whole thing lol.. i'd omit the hot dogs and add some salami, ham, a little bell pepper and onions.... too bad I can't have one for a while....

Is there anything I can substitute for the whey protein isolate 5000? I haven't been able to find this anywhere. I have sweet dairy whey or soy flour. What are your suggestions? Thanks

The recipe calls for wheat protein isolate 5000 and can only be bought online at www.netrition.com or www.honeyvillegrain.com

I do not care for the taste of soy or whey but either of them in the unsweetened unflavored form will work in this recipe.

Do you have to have the protein isolate or will something else substitute?

Cissie

I guess I'm not sure what you mean by "something else".

Protein isolate is used as a low carb flour sub to help bind the cheeses together and make the crust seem more dough-like.

In the case of wheat protein isolate 5000, 1/4 cup has 1/2 of a carb.

So bottom line is that most any flour sub or flour will work here but will change the taste a bit and most likely raise the carb count some.

Kevin, have you used silpat mats in place of parchment or in any of your baking? If so, what has your experience been?

Thanks,
Nancy

I bought 2 different kind Nancy and was personally disappointed with the results I got with both of them. They are in the back of some cupboard somewhere and will most likely get thrown out some day.

Sheesh, Kevin. In the STATES, those are the places to get the stuff.

In Canada, my site and that other one in Ontario used to carry it, shut down to my knowledge.

LOTS of Canadians on this website, it's originally based out of Vancouver, eh?

Sorry Jude, my apologies. I have pointed your fellow Canadians to your site in my journal many times when I see specifically where they are from. In this case the questioner had no location listed and I instintively responded with the 2 sites that I use.

I hear ya. I always respond with all of them that I know of when I'm allowed to...

You know I don't mind, I'm just being my usual nitpicky self! Hugs!

I Just wanted to show my LC Pizza bases on KevinPA's recipe. This is my first time cooking anything LC so I'm really pleased with it. I Think I should have made the crust a little thinner though. see attachments

This is the recipe

http://forum.lowcarber.org/showthread.php?t=320344

I made my crust from almond flour and whey protein though.

Thanks Kevin!

Attached Images

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	PICT1005.jpg (52.1 KB, 95 views)
	PICT1007.jpg (50.7 KB, 88 views)

Bumping for Friday night Pizza night!!

Can I ask what is 6-cheese Italian blend? Is it in one of the green containers like Kraft Parmesan?

Looks delicious. Thanks for bumping!