The great pizza experiment is over and results were not good.
|The Atkins mix numbers.|
First you make the crust and roll it out for the pans. It bakes for 10 minutes, then you remove it, add the toppings, and return to the oven for 10-15 minutes. I made one big pizza for my daughter with pesto and cheese. I made mine with a little tomato pizza sauce, cheese, and low-fat Italian salami.
The crust bakes up rather puffy, but still thin enough for pizza, although I prefer a thinner, New York style over a thick Chicago style.
|Pizza from the oven and sliced in half.|
Unfortunately, it didn’t sit well in my stomach and I had a mad dash to the bathroom and thoroughly lost every bit of it.
Looks like I won’t be making pizza from this mix again. My daughter enjoyed her pizza and consumed a few slices with no problems.
A lot of weight-loss surgery people make pizzas on low-carb tortilla or flatbread. I tried making a grilled-turkey sandwich on one once and it didn’t agree with me. Perhaps all the moist pizza ingredients will make the difference. It’s not that I need pizza, but now and then I get a real jonesing for a slice.
I’m not sure how much I’ll be writing next week; probably at least a few days. I’m firming up my Thanksgiving menu and will probably write about that at least. But if you’re taking an Internet vacation next week, I hope you have a nice Thanksgiving with a minimum of episodes of getting stuck.
See you next week.