A Lighter Pizza

[Silent1CB]

Years & years ago we used to use pita breads, but I haven't done it lately. I was using one whole small pita per pizza. Not splitting it in half. I assume that's what people are still doing? I used to freeze them, but always found them tough & chewy after so I stopped using them.

Tonight, I ordered a grilled pizza in Joe's American Bar & Grill. Very thin & very crisp crust. I assume this is better than regular thick chewy pizza crust? Which I could duplicate it at home.

 

[momof1princess]

this is my own low-carb pizza. my family LOVES it, even though it technically has no crust.

1.5 lb VERY lean ground beef (i use at least 90%)
1 jar pizza sauce (i use ragu)
1 package pizza cheese (i use kraft)
1 egg
italian seasoning (to taste-i use garlic salt instead)
toppings as desired

preheat oven to 350 degrees. mix ground beef, egg and italian seasoning in a bowl with hand(s) until well mixed, then pat into a cookie sheet, covering the entire sheet and pinching up a small edge on each side. bake in oven for 20 minutes, remove, turn oven up to broil and pat any grease from meat with paper towels. top meat with pizza sauce, toppings and pizza cheese (i put it on last to hold toppings on), then return to broiling oven for 1-2 minutes until cheese is browned. you will need to keep a close eye on it-it only takes a minute or so. remove from oven, slice and serve!

 

[Mickey'snewestfan]

How do you make these? Wouldn't the bottom be kind of soggy?

I always look at portobellos in the store, but I never know how to make anything with them.

They aren't soggy at all.

Here's what I do. I usually make this when DS has a friend over. I buy one of those whole wheat boboli crusts for them to share, and a couple of portabellas for me.

I scrape out the gills, and then brush the bottom with olive oil and put it under the broiler for a few minutes (bottom up). I usually roast some yellow or red peppers at the same time. Then I turn it over, spoon on some tomato sauce, some low fat mozarella, some veggies (broccolini and roasted pepper are my favorite combo) and some Canadian bacon (healthier than pepperoni). I also make the kids a Canadian Bacon pizza at the same time. Then I cook both according to the Boboli directions -- I think it's like 400 degrees for 10 minutes or something, but I don't know.

Anyway, it's fast, easy and I thnk much yummier than pizzza dough. The kids don't agree which is why they get the boboli.

 

[emma'smom]

I like Trader Joe's Whole Wheat pizza dough rolled really, really thin.....you can use less cheese this way and cover it with veggies!

 

[cheerful chickadee]

I'm doing Weight Watchers points and have pizza quite often, I've come with up with a few very WW point friendly concoctions. I LOVE pizza and no diet can change that!

I use flour tortillas as my crust, I spray the outer edge of the tortilla with Pam and then use reg. jarred pizza sauce. I put it in the oven for about 10 minutes to get it a little crispy before I take it out and add my part skim mozzarella cheese and I usually add some diced green peppers (sliced thin and nuked for a min or two) and return to the oven to melt the cheese.

I also make a garlic pizza by using wegmans artichoke bruchetta topping as my "sauce" (it's jarred, in the Italian aisle near the pesto) and then top with part skim mozz. cheese, diced tomatoes and sliced mushrooms, sooooo good! Very garlicky!

I also sometimes use those boxed crust mixes (think chef boyardee) and just make the crust ultra thin, top with part skim mozz. and a few thin sliced pepperoni and have 2 small slices with a salad.

 

[OceanAnnie]

I'm doing Weight Watchers points and have pizza quite often, I've come with up with a few very WW point friendly concoctions. I LOVE pizza and no diet can change that!

I use flour tortillas as my crust, I spray the outer edge of the tortilla with Pam and then use reg. jarred pizza sauce. I put it in the oven for about 10 minutes to get it a little crispy before I take it out and add my part skim mozzarella cheese and I usually add some diced green peppers (sliced thin and nuked for a min or two) and return to the oven to melt the cheese.

I also make a garlic pizza by using wegmans artichoke bruchetta topping as my "sauce" (it's jarred, in the Italian aisle near the pesto) and then top with part skim mozz. cheese, diced tomatoes and sliced mushrooms, sooooo good! Very garlicky!

I also sometimes use those boxed crust mixes (think chef boyardee) and just make the crust ultra thin, top with part skim mozz. and a few thin sliced pepperoni and have 2 small slices with a salad.

Isn't that the truth!! I was having the same old, order out pizza on my "free" nights and you know what? It wasn't working. The scale wasn't moving . (No real surprise.) We got tired of the same old thing anyway for awhile and we just stopped getting it. Before I went cookie monster crazy over pizza again, I started reading the cookbooks.

The whole wheat pizza crust was great, and all of the other ingredients. But for flavor, I think the best thing I did was put the pesto on the pizza. I know I'll have to make some individual pizzas for the kids. They weren't too happy with the pesto. That was so funny, because we thought it was great!

I'm taking notes for future pizzas. Thanks again everyone. The mushroom crust sounds interesting.