Comments on: Paying the Price for Pizza http://www.cheeseslave.com/2008/09/10/paying-the-price-for-pizza/ For the love of cheese. And bacon. And butter. And raw milk. And all those other things we're not supposed to eat. Wed, 17 Mar 2010 22:06:56 -0300 http://wordpress.org/?v=2.9.2 hourly 1 By: cheeseslave http://www.cheeseslave.com/2008/09/10/paying-the-price-for-pizza/comment-page-1/#comment-2377 cheeseslave Tue, 16 Sep 2008 02:41:18 +0000 http://www.cheeseslave.com/?p=712#comment-2377 Ah! GREAT! That's awesome! Thank you! I haven't been reading my blogs the past few days since I've been so busy. It's all I can do to keep up with posting and commenting! Ah! GREAT! That’s awesome!

Thank you!

I haven’t been reading my blogs the past few days since I’ve been so busy. It’s all I can do to keep up with posting and commenting!

]]> By: Erica http://www.cheeseslave.com/2008/09/10/paying-the-price-for-pizza/comment-page-1/#comment-2375 Erica Tue, 16 Sep 2008 02:39:53 +0000 http://www.cheeseslave.com/?p=712#comment-2375 I posted the recipe just the other day, just for you. I figured you may ask, haha! You will have to try it and let me know how you like it. It's got a ton of cheese in it though! I will have to search for that article I read. Hopefully I can still find it! I posted the recipe just the other day, just for you. I figured you may ask, haha! You will have to try it and let me know how you like it. It’s got a ton of cheese in it though!

I will have to search for that article I read. Hopefully I can still find it!

]]> By: cheeseslave http://www.cheeseslave.com/2008/09/10/paying-the-price-for-pizza/comment-page-1/#comment-2369 cheeseslave Tue, 16 Sep 2008 01:20:37 +0000 http://www.cheeseslave.com/?p=712#comment-2369 Anna, the Meetza sounds delicous! I will definitely try that! Erica, what do they spray on it? Now I'm curious... Also, Erica, can you share your recipe for cauliflower/cheese pizza crust? That sounds yummy, too! Anna, the Meetza sounds delicous! I will definitely try that!

Erica, what do they spray on it? Now I’m curious…

Also, Erica, can you share your recipe for cauliflower/cheese pizza crust? That sounds yummy, too!

]]> By: Erica http://www.cheeseslave.com/2008/09/10/paying-the-price-for-pizza/comment-page-1/#comment-2360 Erica Fri, 12 Sep 2008 15:09:37 +0000 http://www.cheeseslave.com/?p=712#comment-2360 We love pizza *shrugs*, homemade I can tolerate, but not store bought or from a pizza joint. I once read a horrible blurb on what Pizza Hut sprays on their crusts to get that shine and crunchy crust. I have a great recipe for a cauliflower/cheese pizza crust. We do this about every other time we have pizza and it turns out great! Anna ~ I love the idea of a meatza pizza also, haha!! I will have to look more into that one. We love pizza *shrugs*, homemade I can tolerate, but not store bought or from a pizza joint. I once read a horrible blurb on what Pizza Hut sprays on their crusts to get that shine and crunchy crust.

I have a great recipe for a cauliflower/cheese pizza crust. We do this about every other time we have pizza and it turns out great!

Anna ~ I love the idea of a meatza pizza also, haha!! I will have to look more into that one.

]]> By: Anna (a different Anna) http://www.cheeseslave.com/2008/09/10/paying-the-price-for-pizza/comment-page-1/#comment-2343 Anna (a different Anna) Thu, 11 Sep 2008 17:32:18 +0000 http://www.cheeseslave.com/?p=712#comment-2343 I used to be a pizza-baker extraordinaire, back in my high-carb, "20 pounds overweight & gaining" days. My New Basics Cookbook was cracked in the binding from overuse of the pizza section. So I do miss pizza now and then. But pizza crust runs my blood sugar up much too high, so it is off my menu. Now I make Meatza! Have you tried that? The "crust" is made with ground meat, sort of like a flat meatloaf (but no need to wait for dough to rise!). There's a recipe in Dana Carpender's 500 Low Carb Recipes and there are lots of versions online (easy to find with a search engine like google, etc.). I still use the pizza sauce recipe from New Basics Cookbook (takes 30 minutes to cook, uses a large can of tomato puree, and leftovers freeze well) because I like it far better than jarred commercial pizza sauces (too sweet, usually too watery, and taste too much like spaghetti sauce), which is awful on pizza). You can mix up a very large batch of Meatza! "crust" and freeze it in pizza sized portions for future use, too. If you freeze it already spread out on a pan, it will defrost in no time, for those dinners that are running late. My entire family likes Meatza! very much, and like conventional pizza, I love chilled leftovers for breakfast. My son likes it for school lunch. I used to be a pizza-baker extraordinaire, back in my high-carb, “20 pounds overweight & gaining” days. My New Basics Cookbook was cracked in the binding from overuse of the pizza section. So I do miss pizza now and then. But pizza crust runs my blood sugar up much too high, so it is off my menu.

Now I make Meatza! Have you tried that? The “crust” is made with ground meat, sort of like a flat meatloaf (but no need to wait for dough to rise!). There’s a recipe in Dana Carpender’s 500 Low Carb Recipes and there are lots of versions online (easy to find with a search engine like google, etc.).

I still use the pizza sauce recipe from New Basics Cookbook (takes 30 minutes to cook, uses a large can of tomato puree, and leftovers freeze well) because I like it far better than jarred commercial pizza sauces (too sweet, usually too watery, and taste too much like spaghetti sauce), which is awful on pizza). You can mix up a very large batch of Meatza! “crust” and freeze it in pizza sized portions for future use, too. If you freeze it already spread out on a pan, it will defrost in no time, for those dinners that are running late.

My entire family likes Meatza! very much, and like conventional pizza, I love chilled leftovers for breakfast. My son likes it for school lunch.

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