Crustless Pizza Review/ideas

I can't do crust any longer-but I had conceptual issues with meat crust....so what I did was take 2 disposable pie pans, fold one inside the other so the meat would drain into the bottom pan.

With my meat elevated (sounds dirty don't it) I put on a layer of green onion, thin sliced zuchini, chopped garlic (I love roasted garlic) a fresh tomato, some fresh oregano from my side yard and then some parmesan.  I decided with the tomatoes I didn't need a sauce.  I think some mozzarella would be nice, but I don't have any right now and I didn't want to use swiss.

I used buffalo meat which is pretty low fat.  After I popped it in the oven I had another brainstorm for later-I bet you could use a vegetarian hamburger patty for an individual pissa crust-just veggie and cheese that sucker up and pop it in the oven.

Where there is a will, there is a way!  Next time I go to the grocery store I'm buying some mozzarella and turkey pepparoni-woooooo hooooooo hooooooooo.

That sounds YUMMY!  One variation we do around here, as I am a carb-o-phobe, is to use low carb tortillas for the crust.  Put a lil bit of olive oil on them, to make them crispy, layer with sauce and other assorted yummies, and bake at 425 for about 7-10 minutes...really good!  The low carb, whole wheat tortillas by Mission only have 4 or 5 carbs, plus 2 g protein...wh-hooo!  lol

I'm not sure I understand how you elevated your meat but it sounds interesting!  Ha!

Anyway, this is a good idea.  I be thinking I need to try it!

Years ago before I had my surgery I had went on a low carb/ no carb diet and came across this recipe for zucchini pizzas.  I made it for the family and now everyone actually loves it and the kids actually request it which is surprising because my daughter stays away from any vegetable as much as possible.

All you do is take a zucchini and slice it at a diagonal angle so you have longer pieces.  spray a baking sheeting with nonstick spray.  put the slices down and then top with a little sauce on each slice and then anything else that you may like.  I like to put a couple of pieces of pepperoni, some olives and then cheese on top of everything.  Then you bake it for about 15 minutes at 350 till all the cheese is melted.  Let it cool for a little before eating because the zucchini really retains the heat and I think I have burnt the roof of my mouth everytime I have made it.

I'm definitely going to give the zuchini pizza a whirl-this one was just too heavy, even without the cheese.

I've done "pizza" two ways since surgery.  One I make on the low carb tortilla (not sure why I use low carb- guess in case I eat it!) with sauce, pepperocinis, mozarella, and turkey pepperoni.  I bake it at 400 for about 8- 10 min until cheese is melted and pepperoni is crispy.  Then, I eat eat the toppings off the tortilla.  The other version is the same ingredients but without the tortilla and done on a nonstick, shallow pan.  For some reason this just doesn't taste the same as the one I take off the tortilla.  Not sure why.

Denise

OH WOW-I just bought some thin corn cakes-they are like rice cakes only made out of corn and about a third as thick-I can actually eat those-I can put cheese on THAT and make a little pizza!

I haven't done it yet, but I I know that you can use Portabello mushroom caps for the "crust."