Comments on: Pepperoni Pizzattata https://djfoodie.com/pizzattata/ Tasty Yum-Yums & Fat-Fatty Goodness Sun, 27 Oct 2019 21:00:42 +0000 hourly 1 By: DJ Foodie https://djfoodie.com/pizzattata/#comment-1004 Wed, 26 Nov 2014 07:51:24 +0000 http://djfoodie.com/pizzattata/#comment-1004 Kim, yep! Although, I used the almond milk because too much cream can just be overwhelming. Realistically, you could just use water.

]]> By: Kim https://djfoodie.com/pizzattata/#comment-1003 Tue, 04 Nov 2014 16:46:23 +0000 http://djfoodie.com/pizzattata/#comment-1003 I’m allergic to Almonds. Would Soy milk work or cream?

]]> By: DJ Foodie https://djfoodie.com/pizzattata/#comment-1002 Thu, 03 Jul 2014 03:36:18 +0000 http://djfoodie.com/pizzattata/#comment-1002 Yep, MaMa Donna, another trick is a low-carb pita. It’s got a few more carbs, but a thicker crust and potentially a shade more tasty! 😉

]]> By: MaMa Donna https://djfoodie.com/pizzattata/#comment-1001 Mon, 30 Jun 2014 21:44:38 +0000 http://djfoodie.com/pizzattata/#comment-1001 I live in St. Louis and love St. Louis style thin crust pizza from. My husband and I have discovered that we can make a nice individual sized thin crust pizza for each of us using a low carb tortilla. I loce it, I can have my crust AND eat it too. 🙂

]]> By: MaMa Donna https://djfoodie.com/pizzattata/#comment-1000 Mon, 30 Jun 2014 21:43:43 +0000 http://djfoodie.com/pizzattata/#comment-1000 I live in St. Louis and love St. Louis style thin crust pizza from. My husband and I have discovered that we can make a nice individual sized thin crust pizza for each of us using a low carb tortilla. I loce it, I can have my crust AND eat it too. 🙂

]]> By: DJ Foodie https://djfoodie.com/pizzattata/#comment-999 Tue, 20 Aug 2013 02:06:05 +0000 http://djfoodie.com/pizzattata/#comment-999 Nessa! Thanks for the tip! Unknown, the parchment isn’t a bad idea! Although, the idea is to mix one-third of the cheese with the cooked sausage, and then line the bottom of the pan with that mixture. From there, with half of the pepperoni, make a layer, then another layer with the ham. Technically, this is all largely unnecessary, but it makes for a slighly more attractive appearance, when sliced. I hope this helps!

]]> By: Anonymous https://djfoodie.com/pizzattata/#comment-998 Mon, 19 Aug 2013 07:01:21 +0000 http://djfoodie.com/pizzattata/#comment-998 "Mix one-third of the cheese mixture with the cooked sausage and then line the bottom of the cake pan."
With the sausage mixture? The cheese? Parchment?

]]> By: Nessa https://djfoodie.com/pizzattata/#comment-997 Thu, 15 Aug 2013 04:52:38 +0000 http://djfoodie.com/pizzattata/#comment-997 My husband had the same problem with pizza. He hated all gluten free crusts because they were gummy and chewy, didn’t like coconut flour crusts because of the taste, LOATHES cauliflower, thought almond flour crusts were _ok_ but nothing worth making, and thought meatza was more of a pizza casserole. Well, I wanted pizza one day but only had cooked chicken in the fridge. I threw some things together and made a crust that he loves. It has some tapioca flour, but the entire crust clocks in at 30 carbs. I posted it here since I don’t have a blog. http://www.marksdailyapple.com/forum/thread87404.html

By the way, I just made a pizza frittata yesterday! Delicious!

]]> By: DJ Foodie https://djfoodie.com/pizzattata/#comment-996 Fri, 09 Aug 2013 02:50:11 +0000 http://djfoodie.com/pizzattata/#comment-996 Hi Lisa! Thanks for the kind words! I’ve actually had that thought … we’ll see what the future holds! This one is pretty easy, though … you can do it! 🙂

]]> By: Lisa https://djfoodie.com/pizzattata/#comment-995 Fri, 09 Aug 2013 01:32:46 +0000 http://djfoodie.com/pizzattata/#comment-995 YUM! Wish it would just appear and I didn’t have to make it!! You should really make these meals frozen so we could order them to our homes… Just a thought 🙂

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