The Pizza Thread!

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I make tortilla or pita pizza maybe every other week, and it's usually:

Spicy peanut sauce, broccoli slaw, scallion, cilantro; BBQ chicken, mushroom, spinach, jalapeno, blue cheese, oregano; Buffalo chicken style; or anything with homemade tomato sauce.

I used to LOVE CPK's pear and Gorgonzola salad pizza. I don't even know if they still make it since it was taken off the menu, then put back on, etc.

I do love just getting a slice of thin pizza in a big city. They seem to taste so much better than anything I can order or make.
Originally Posted by Munchy
Yum! What do you use for the spicy peanut sauce?
I like taco pizza with a thin crust. I can't find it anymore, so I will occasionally make it at home.
My favorite, i don't like all those varations and different version. And a pizza without tomato sauce is not a pizza to me.

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Last edited by Josephine; 04-30-2013 at 11:33 AM.
I make tortilla or pita pizza maybe every other week, and it's usually:

Spicy peanut sauce, broccoli slaw, scallion, cilantro; BBQ chicken, mushroom, spinach, jalapeno, blue cheese, oregano; Buffalo chicken style; or anything with homemade tomato sauce.

I used to LOVE CPK's pear and Gorgonzola salad pizza. I don't even know if they still make it since it was taken off the menu, then put back on, etc.

I do love just getting a slice of thin pizza in a big city. They seem to taste so much better than anything I can order or make.
Originally Posted by Munchy
Yum! What do you use for the spicy peanut sauce?
Originally Posted by medussa
Usually a little bit of peanut butter, water, soy sauce, and honey, and sriracha. It's just a dab of this, dab of that, taste as I go!

We just came back from trying a new Italian cafe. We split a margarita pizza then had gelato, with Italian sodas. The pizza was SO good! Simple but tasty. They make their own cheeses, dough, sauce, the whole deal (and even their own gelato too!)
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http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
I love pizza so much. And I am trying to find a way to cook it at home and eat it on a regular basis w/o getting as big as a house.

Went to my favorite pizza joint with the Oddparents last week and had regular pizza and some of their dessert pizza which was so good.
And some pizza I made last Friday - multi grain pitas, olive oil, walnuts, and blue cheese.
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I like a good, authentic margherita.

Canadian bacon is always yummy if I'm going for a meat pizza.

I also love St. Louis style pizza, plain cheese. It's nice and crunchy! My favorite St. Louis style pizza is from Ned's in Milwaukee.
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apologies for the massive photo - "paste small" was not an option....

My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
I love pizza so much. And I am trying to find a way to cook it at home and eat it on a regular basis w/o getting as big as a house.
Originally Posted by spiderlashes5000
I'm trying to find an alternative to the crust. So far I've tried the cauliflower crust, but it fell apart on me. I may try it again. I'm now working on one with crushed raw/unsalted almonds, red bell pepper, onion, garlic, & s/p. I think this one is going to work, This will still be a bit high in calories, so I'm thinking of either a porta bella or eggplant crust.
I love pizza so much. And I am trying to find a way to cook it at home and eat it on a regular basis w/o getting as big as a house.
Originally Posted by spiderlashes5000
I'm trying to find an alternative to the crust. So far I've tried the cauliflower crust, but it fell apart on me. I may try it again. I'm now working on one with crushed raw/unsalted almonds, red bell pepper, onion, garlic, & s/p. I think this one is going to work, This will still be a bit high in calories, so I'm thinking of either a porta bella or eggplant crust.
Originally Posted by Lotsawaves
Keep me posted!

I have made pizza crust w/ QuikCarb (very low carb bake mix) and it was OK but had a bit of an aftertaste.

Have you tried using a flour high in bran? That would cut the carbs bc of the fiber. I need to look into that bc pizza can be a good way to load up on vegetables and increase your metabolism a little if you like hot peppers. I miss pizza!

SL, I've tried the Atkins baking stuff, but didn't like it. I really try to avoid all flour.

I will keep you posted on my experiments.

I heard an ad on tv this morning that "PaPa Johns" is now making a taco pizza. This is going to be very tempting.
I use Trader Joe's "Pocket Full of Fiber" pitas for 110 calories, Ole High fiber tortillas for 90 calories or flatout light for 90 calories.

No matter which one I use, I put it on my pizza stone at a high temp for about 7-10 minutes to crisp, then add the toppings and put back in the oven until the cheese (if there is cheese) melts. It keeps them from falling apart or becoming soggy.
spiderlashes5000 likes this.

I love pizza so much. And I am trying to find a way to cook it at home and eat it on a regular basis w/o getting as big as a house.
Originally Posted by spiderlashes5000
I'm trying to find an alternative to the crust. So far I've tried the cauliflower crust, but it fell apart on me. I may try it again. I'm now working on one with crushed raw/unsalted almonds, red bell pepper, onion, garlic, & s/p. I think this one is going to work, This will still be a bit high in calories, so I'm thinking of either a porta bella or eggplant crust.
Originally Posted by Lotsawaves
Lotsa, the portabella is good, but it's not like a pizza. Have you tried this recipe for cauliflower crust? I mean to this weekend, but can't vouch for it yet!

Perfect Cauliflower Pizza Crust

I use Trader Joe's "Pocket Full of Fiber" pitas for 110 calories, Ole High fiber tortillas for 90 calories or flatout light for 90 calories.

No matter which one I use, I put it on my pizza stone at a high temp for about 7-10 minutes to crisp, then add the toppings and put back in the oven until the cheese (if there is cheese) melts. It keeps them from falling apart or becoming soggy.
Originally Posted by Munchy

Those both look like great options!

How's the taste? Which tastes better?

Do you (gy) know of any brands of high fiber/low carb raw dough w/ ingredients/nutrition similar to above? (Bc there's just something fun about making pizza w/ dough!)

Munchy, that's the exact one I tried and it crumbled on me. I love the detoxinista. I made her nacho chips and they were very good. I just made them too thick. That's why I think it would make a good thin crust for a pizza.

This is the chip recipe....

http://detoxinista.com/2012/02/vegan-nacho-cheez-its/

I didn't use the yeast, because I didn't have any, but I want to use it when I make the pizza crust with it. It's suppose to give it a cheesy taste.

Last edited by Lotsawaves; 05-08-2013 at 08:39 AM.
I use Trader Joe's "Pocket Full of Fiber" pitas for 110 calories, Ole High fiber tortillas for 90 calories or flatout light for 90 calories.

No matter which one I use, I put it on my pizza stone at a high temp for about 7-10 minutes to crisp, then add the toppings and put back in the oven until the cheese (if there is cheese) melts. It keeps them from falling apart or becoming soggy.
Originally Posted by Munchy

Those both look like great options!

How's the taste? Which tastes better?

Do you (gy) know of any brands of high fiber/low carb raw dough w/ ingredients/nutrition similar to above? (Bc there's just something fun about making pizza w/ dough!)
Originally Posted by spiderlashes5000
Lately I've been going with the Trader Joe's pitas because I'm trying to cut out a lot of the ingredients that are in the latter two (and it's also the cheapest), but they're all good.

I'm partial to the flatout because it's so big for such a small amount of calories.

If you're straight low carb and don't mind heavy cream/eggs, George Stella has this recipe and I just picked up his cookbook for $1 the other day.
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