I got a little desperate today. Hungry, couldn't decide what to eat, and had *most* of the ingredients for about 5 things. Oh, and all I need for tuna, but I'm just about burned out on that! SO...I decided to get crafty. I took the deep dish pizza recipe and tweaked on it. Here's what I ended up with:

.5 tsp each oregano and garlic powder
4 eggs
about 1/3 c heavy cream
1/4 c shredded dry parmesan
1/4 c flax meal (in an effort to add fiber and make it less squishy)
1 c cheese (shredded mexi blend)

I majic bulleted all but the 1c mixed cheese. Then poured that over the cup of cheese that I spread in a pammed pie pan. baked it for about 30 minutes at 375.

It's pretty good. a little different than I am use to having, but good, and filling and heavy with only about 2 carbs per slice (8 slices). Next time I think I'll put it in a larger dish so it is thinner. I didn't even add any toppings this time, I would need a little thinner crust for that.

Anyway, there it is. out of desperation is born ingenuity! (sp??)

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Heather
182-2/27/08

Some of the best recipes come out of desperation or mistakes!

Heather, I posted a Mexican casserole recipe in my journal, if you want to stop by and take a peek. It's not an actual recipe, just the basic guidelines for it. Casseroles are great because you can add, subtract, multiply or divide any number of ingredients and still have a pretty good dish.

The pizza quiche has been one of my favorites for a long time, and I like you idea of adding flaxseed meal to it. What a sneaky way to get in fiber!

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Nita

If you like thinner crust (like I do) don't forget about the Mission tortilla pizza I did my article on 3 years ago.

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

Only difference is, now I just bake the tortilla in my little toaster oven until it's stiff, no frying in butter. The frying works but I find it makes the tortilla taste "sweet" and the oven method gives a more savory, pizza taste.

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