Pizza

frisco
on 6/1/15 10:42 pm

This is the one I have used, the pizza shown is about a quarter sheet. 5grams carbs approx.

frisco

SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.

      " To eat is a necessity, but to eat intelligently is an art "

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Oneillch
on 6/2/15 8:01 am

VSG on 02/04/15

Frisco- I'll have to try & find that as I miss having a slice of "pizza."

WereYorkie
on 6/1/15 1:27 pm

VSG on 05/11/15

I make a Cauliflower Pizza Crust... nom nom nom!

https://youtu.be/WYjsqeLHS14

Highest Weight: 340 (7/2/14) Initial Consult: 327.8 (2/24/15) Home Weigh In on Surgery Date: 291.8 (5/11/15) Today's Weight: 187.4 (5/20/16) Total So Far: 152.6 Pounds!!!!!!

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Hislady
on 6/1/15 3:08 pm - Vancouver, WA

Lap Band on 10/19/07

I use ground meat for my crust (more protein) just smoosh (technical cooking term) meat out flat and bake at 300 for 20-30 min. Then top with goodies and cheese and pop back in oven till cheese is melted and toppings hot 5-10 min. Good stuff!!

poplargreys
on 6/1/15 9:16 pm

VSG on 03/31/15

I haven't done this since I had surgery, but I used to halve a zucchini lengthwise, scoop out the flesh, and fill the little 'boat' with my pizza sauce, cheese and toppings. Even my veggie-averse husband loved them! I've always preferred the toppings to the crust, and I can honestly say that I don't miss bread at all.

lmnmbh
on 6/1/15 6:49 pm

How long do you cook the zucchini pizza after filling it and at what temperature? This sounds like something I would like. Thanks.

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