So tonight, I had the hankering for something resembling pizza.
No, not just cooking up the toppings.

I tried the following:

Dough:
2 cups Soy Flour
2 Tbl Regular Flour
2 eggs
.5 cup water
salt
parmesan
garlic powder

Mixed it and attempted to knead it. Made it into more of a paste than a dough.

Sauce:
1 can Tomato Sauce
1 can Tomato Paste
Oregano
Basil
Garlic Salt
Garlic Powder
Parmesan
Onion Powder
(all spiced to taste)
Mix Well

Other ingredients:
3 pieces Muenster Cheese
Pepperoni (I just cut some up from my Bridgeford bag)
Mushrooms
1 cup shredded mozzarella
More Parmesan

Preheat oven to 400 F

Line the bottom of a greased circular "French White" with the "dough"
Sprinkle with a little more garlic powder
Then cover it with three pieces Muenster cheese (torn to completely cover dough)
Apply the tomato sauce over the top (I used half of it - saved the rest for try 2 some other night)
Now apply the pepperoni
Now drench in Mozzarella. (Think in terms of Chicago deep dish)
Then apply mushrooms to top
Sprinkle with parmesan

Bake for 30 minutes.

It didn't come out bad. DW, DD and I had it for dinner (My one year liked it so much, she wore a lot of it)

I could use help with the dough recipe - making it more like a pizza crust (without adding too many carbs). I know I can do it with normal flour.
I used to work in a (real) pizzaria. I have fairly high standards

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.

Hi -

There's actually a much easier way to do pizza. Here's a picture.



It uses a Mission Low Carb Tortilla. Just pop the tortilla in your toaster oven and let it bake until lightly crisp. Top with pizza toppings and bake again until everything is melty and hot.

Here's the link to my entire article on the subject

http://www.lowcarbeating.com/article...s%20and%20Tips

As you'll read, I used to fry the tortilla in butter and then make the pizza but it comes out better if you just bake the tortilla. Frying in butter lends a sweetness to the pizza that isn't quite authentic.

If you're used to "real" pizza, I urge you to try this, I think you'll be surprised.

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001