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I use low moisture shredded mozerella cheese for my pizza crust...SOOOOOO good!
In a 8-9 inch non-stick skillet add a large handful of mozerella cheese (I use a ceramic skillet that can also go under the broiler)
Let the cheese thoroughly melt, keep lifting the crust to check the underside until it reaches the desired doneness. Once the underside has reached the preferred doneness, remove the skillet from the burner. Let cool
When crust has cooled, add 2 tablespoons of low sugar pizza sauce (I use Classico) or marinara sauce. Spread around the top of the crust, completely covering it.
Add desired toppings (mushrooms, onions, pepperoni, italian sausage, green pepper, etc.)
Cover the topping(s) with another handful of the mozerella cheese.
Sprinkle basil flakes over the top.
Put skillet containing tbe pizza under the broiler until the cheese topping is melted and lightly browned, remove from broiler and let cool.
Once cooled, transfer finished pizza onto a plate, slice and serve.
67 yrs old, 4'10", BMI 31.8 (51.8 at start), HW 256.4 (8/4/15), SW 217.4, CW 152.8 (4/30/18), GW 125.0, RNY 12/4/15 Dr. RoseMarie Jones, Breast Cancer DX 2/16, Bi-lateral mastectomy 8/9/16.
looks yummy . . . . . i have a pound of shrimp i'll add . . . . perfect for work this week! thank you for posting
Age: 60 | Height: 5'3.5 | Surgery Date: 07/24/15 | Starting Weight: 292 | Surgery Weight: 267 | Goal Weight:150 | Current Weight: 149 | WL so far: 143 lbs
I use a low carb pita.... I like DC Girl's idea, to use flatout bread and toast it....
I have never tried the chicken crust pizza someone linked...but have seen rave reviews of people loving it...
Cynthia 5'11" RNY 7/23/2014
Goal reached 17 months. 220lb Weight Loss
Plastic Surgery Dr. Joseph Michaels - LBL and Hernia Repair 2/29/16, Arm Lift, BL, 5/2/16, Leg Lift 7/25/16
#lifeisanadventure #fightthegoodfight #noregrets
Flat Out Light are high protein tortillas that many grocery stores carry. I used to take one, cut it in half, toast it up in the toaster oven until it was crispy, and then either cover it in pizza sauce or pesto, then cheese and turkey pepperoni or cheese and cooked chicken...whatever toppings you prefer, and put it back in on broil to make the toppings all bubbly. It was delicious. Now, at 3 years post-RNY, sometimes I have 1-2 slices of actual pizza (while not a great food choice, it's a far cry from before surgery when I could polish off a whole pizza all by myself!).
I'm curious how that makes a base? are you able to pick it up or do you have to eat it still on plate with fork? Interesting to hear how this is done.
I've made a few different fried rice dishes with cauliflower. But this one is more like a stir fried veggie dish, rather than ricing it. I think it might be my new fav!
http://thepioneerwoman.com/cooking/spicy-cauliflower-stir-fry/
RNY Sept 8, 2016
M1:23, M2 :18, M3 :11, M4 :19, M5: 13, M6: 12, M7: 17, M8: 11, M9: 11.5, M10: 13, M11: 10, M12: 10 M13 : 7.6, M14: 6.9, M15: 6.7
Instagram:InsertFitness
I've used the cauliflower crust successfully. The secret is to make sure you get as much of the moisture out as you can.
I use Carb Balance tortillas (net carbs), add low sugar sauce, 2% milk mozarella, and toppings. It works well enough.
However, in all honesty I usually just buy Papa Murphys thin crust pizza and move all of the toppings from two small slices to one slice when I want the real thing. It's an occasional treat.
Heather - Austin, TX
ReginaL · 3 replies · 864 views
