I need help in fine tuning my new pizza recipe. Last night I gave in to making homeade pizza for the kids. (Not a bite did I touch). I was mixing it all up thinking about my boring meat and veggies when I decided to experiment on my own pizza using only what I am allowed to eat. 6 oz lean meat and 2 cups veggies. I used a small amount of lowfat monz. cheese and one white, plus about 3 oz. meat. I pureed 1/2 of the veggies, added the egg, spread it in a quiche plate and baked it for about 10 min. Then I added the other 1/2 veggies, meat, a little low salt tomato sauce with lots of pizza seasonings and the lf cheese. It looked amazing. But.....the crust was like the veggies I used to puree for my kids when they were babies. yuck. Anyone got any ideas on how to tweek this to make a better crust and still stay within the diet? I'd like to make it fun by trying to see how close I can come to a good pizza and still only use authorized foods. (I could wait and do this with my noon meal and use oatmeal for the crust)

You pureed 1/2 of the veggies, added the egg, spread it in a quiche plate and baked it for about 10 min. Could you explain this process a little more. Sour dough bread is very low glycemic if you would like to try that.

What I was trying to do was firm up the veggies by baking them first, like a pie crust. I did put in 1 T soy flour. The crust was still mushy. I was never a vegetarian so I don't know how to experiment much with them, but I was trying to make a vegetable crust (just for kicks). Do you know of any veggie that would have a crunch to it if baked? That's what I'm getting at.

one problem may be you are not cooking it long enough. 10 mins does not seem long enough to crisp up ur veggies. that was probably just long enough to warm them up. one thing you might try is to spray a large fry pan with pam and pour your veggies in there and basically fry them without stirring. i do this sometimes with my eggwhite omelette(accidently) and it crisped up the bottom of it. if that doesn't work, then add more eggwhites, bake for 40 mins on 350 and you should have a killer fritatta

Try making small pizzas using a low carb tortilla.

Soy flour, along with some oatflour and plenty of egg whites.

Frank

I've used firmly cooked egg whites as my crust, then topped with pizza sauce and veggies. But recently, I used a big portobella mushroom cap as the crust. Baked that for a bit beforehand, then loaded it up with veggies and sauce and lowfat mozzarella and voila. Not too bad and you don't feel like you've missed out.

I haven't tried it, but I imagine you could use oatmeal and egg whites as your crust, like you suggested, then top off with veggies and cheese? Or a low carb tortilla like Frank suggested.

Forgive me, but I don't have any suggestions for making the veggies crispier.

Read this from Jay Robb's website for a pizza crust:

12 egg whites
2 tbsp of rice bran

Cook until firm, top with veggies, low fat cheese and meat and then cook in the oven just until the cheese melts.

We just discovered 100% Natural Whole Wheat Organic Pita Bread. This makes an awesome "Pita Pizza" for the off season.

4 days out and one of my meals reminded me of this post:
6 oz lean meat (chicken, turkey, beef, etc)
3 egg whites
1 tomato

I was thinking I would make a foccia dough pizza by cooking the egg whites until crisp and topping with sliced tomato (of the roma variety) and grilled chiken breast. However, just before eating, I decided to fold it up and eat it as a flatbread sandwhich. BOY WAS IT GOOD! It reminded me of a Quizno's toasted sub. As you can see, there were no substitutions to the diet, so it is clean enough to eat 4 days out, but it tastes good enough to eat in the off season.

Adding some oregano and basil would probablly taste outstanding, but I don't add ANYTHING the final few days. (I did add some salt to the toppings since I am sodium loading, but this has a purpose.)

Tomorrow's diet calls for replacing the lean meat with a can of tuna and adding 8 oz sweet potato. I'm thinkin'g I'll make a tuna patty by chopping up the tomato, mixing with tuna, and using the egg whites to hold it all together. Eat the baked sweet potato on the side.

Who says the final week has to be painful?

DC what size pan did you use? in other words was the "crust" thick or thin? awesome recipe, gotta print this one off for sure.

I used a 10 inch pan, so the crust was about the same thickness as a thin crust pizza, or like I said, a piece of flatbread. If you want a bigger pizza crust, you'd probablly have to add a few more egg whites.

Dave-
What about using vanilla Ultra Size in the crust? It works great for pancakes!

I got hungry reading this post and had to try SOMETHING for pizza. Thanks for starting the cravings! Tell me what you think of the ingredients...NOT for precontest.

Crust: 3 egg whites and 1/3 cup oatmeal.
Sauce: 2 tbsp. Newman's Own Marinara
5 oz. lean ground beef, turkey, or london broil
Cheese: 2/3 Cup FF Mozzarella
Spices: McCormick Pizza Spice Grinder

I prepared the crust in a bowl, then let it simmer in a small frying pan until it was getting to be dark brown. I then added the marinara and mozz. to let it melt. Finally, I added the cooked and VERY THINLY sliced london broil to melt into the cheese, and topped it off with the pizza seasoning. UNREAL! It was absolutely awesome!

Nutritional Info to the best of my math knowledge! Yeilded 1 serving as my AM meal.

Protein: 55g
Carbs: 28g (almost all from the oatmeal, with
about 1-2g sugar from marinara)
Fat: 12g
Total Cal: 440

If you try it, let me know what you think.

Everyone must like pizza. Take a look at the views compared to other posts! That is kinda funny! If you are looking for the taste but can not take the carbs.... eat the pizza sauce, pepperoni and fat free cheese together with out the crust. I do it all of the time. Of course, don't forget your lean out!