Need tortilla pizza help

On May 1, 11:44 pm, "johnniemccoy@" <[email hidden]>

Quoted message said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

Just put the tortilla in the oven at 350 for a few mins untill the
edges just start to brown.
Keep a close eye on it, as it can go from undone to burned fast.
Then just top with
your favorite LC tomato sauce. I use Visco, which makes a LC
spaghetti and LC pizza
sauce. Sprinkle with some pepper, salt, garlic powder if desired,
and a bit of olive oil.
Add shredded cheese and toppings and return to oven, till the cheese
melts
and starts to brown just a bit.

johnniemccoy@ said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

Hi, John --

Just jump in and use common sense -- you already know what to do. If
you do something different from someone else, maybe you'll make a
discovery you can tell the rest of us? ;-)

Some of our tortiilla pizzas have become wraps. :-D
--
BlueBrooke
255/239/135 -- 01 Jan 2007

x-no-archive: yes

johnniemccoy@ said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

Cook in on very high oven heat, like 450 or above, on either a pizza
stone or a perforated pan, so it crisps and isn't soggy.

Susan

On May 2, 12:44 am, "johnniemccoy@" <[email hidden]>

Quoted message said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

For flavor, fresh mozz is better. For keeping it unsoggy, packaged
mozz is better.

I find blind baking the tortilla works nicely. Bake it without any
toppings or sauce about halfway or so. Then top, and finish bake. It's
an extra step, but if you like it crispy, it's worth it.

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Have you looked at getting them online?

Hollywood said:

For flavor, fresh mozz is better. For keeping it unsoggy, packaged
mozz is better.

I like mixed cheeses better than mozzarella alone. Mix in a
bit of romano and/or parmagiano, yum.

Quoted message said:

I find blind baking the tortilla works nicely. Bake it without any
toppings or sauce about halfway or so. Then top, and finish bake. It's
an extra step, but if you like it crispy, it's worth it.

One trick commonly used at pizzerias - Brush the center of
the curst with olive oil before you toast it and sprinkle the edge
with some powdered garlic. It works just as well at home.

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Is a Flatout sort of like a Boboli but lower carb?

Ann in Houston said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Have you looked at getting them online?

yeah. Also have a source (my MIL) in St. Louis, where they sell them
at both major groceries.
Definitely can get them online, but site is flash dependent, so not
from work (stupid IT policy... have some internal sites that use flash
that I can't look at... go fig)

Doug Freyburger said:

Hollywood said:

For flavor, fresh mozz is better. For keeping it unsoggy, packaged
mozz is better.

I like mixed cheeses better than mozzarella alone. Mix in a
bit of romano and/or parmagiano, yum.

If I use packaged, there's gonna be some parm, parrano, or cheddar in
with it. Asiago would work well, but don't feel the need to keep it
around the house. Also, some "pizza" spice works nicely (I think it's
oregano, basil, marjoram & garlic.

Quoted message said:

Quoted message said:

I find blind baking the tortilla works nicely. Bake it without any
toppings or sauce about halfway or so. Then top, and finish bake. It's
an extra step, but if you like it crispy, it's worth it.

One trick commonly used at pizzerias - Brush the center of
the curst with olive oil before you toast it and sprinkle the edge
with some powdered garlic. It works just as well at home.

I like.

Quoted message said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Is a Flatout sort of like a Boboli but lower carb?

http://www.flatoutbread.com/

It's more like a flat bread. They make Light ones that go 6-8 grams
of net carbs (and 8-9 grams of fiber). Not bad. And being a long
shape, it makes it more like an artisan pizza.

Doug Freyburger said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Is a Flatout sort of like a Boboli but lower carb?

Their recipe calls for:
350 oven
nonstick cookie sheet
7 min blind bake
sauce
pepperoni
cheese
15 min (or until cheese is fully melted) bake
cut into 6 squares or 16 appetizer bits

When I make it, I simultaneously make a non-low-carb pizza for hubby.

Here's my recipe:
http://ornery-geeks.atuin/text/cooking/thirtydinners/pizza.asp

Quoted message said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Is a Flatout sort of like a Boboli but lower carb?

No, they're really made for sandwiches. IIRC, they're oval. Boboli, on the
other hand, is designed to be used for pizza.

Pat in TX

Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On May 1, 11:44 pm, "johnniemccoy@" <[email hidden]>

Quoted message said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has
made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

Just put the tortilla in the oven at 350 for a few mins untill the
edges just start to brown.
Keep a close eye on it, as it can go from undone to burned fast.
Then just top with
your favorite LC tomato sauce. I use Visco, which makes a LC
spaghetti and LC pizza
sauce. Sprinkle with some pepper, salt, garlic powder if desired,
and a bit of olive oil.
Add shredded cheese and toppings and return to oven, till the cheese
melts
and starts to brown just a bit.

Good.... thanks
John

"BlueBrooke" <.@.> wrote in message
news:[email hidden]...

Quoted message said:

johnniemccoy@ said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has
made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

Hi, John --

Just jump in and use common sense -- you already know what to do. If
you do something different from someone else, maybe you'll make a
discovery you can tell the rest of us? ;-)

Some of our tortiilla pizzas have become wraps. :-D
--

Its the tortilla itself I was asking about. I don't want it crisp or burnt.
I think I got the info I needed.

John

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

x-no-archive: yes

johnniemccoy@ said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has
made one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

Cook in on very high oven heat, like 450 or above, on either a pizza stone
or a perforated pan, so it crisps and isn't soggy.

But I don't want it to bet crisp, Susan. But, maybe I'll try a crisp one
too.

John

"Hollywood" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On May 2, 12:44 am, "johnniemccoy@" <[email hidden]>

Quoted message said:

Sometime this week, I want to make a really good pizza (low-carb tortilla
type). I know it was talked about before, but could somebody, who has
made
one
themself, give me the in depth "tips and tricks" of it so I don't mess it
up?

John

For flavor, fresh mozz is better. For keeping it unsoggy, packaged
mozz is better.

I find blind baking the tortilla works nicely. Bake it without any
toppings or sauce about halfway or so. Then top, and finish bake. It's
an extra step, but if you like it crispy, it's worth it.

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

I bought a package there last night. I was called Lavash bread (flax, oat,
etc.) I'm gonna try it on that as well as a tortilla. I think I remember
seeing something actually named "Flatouts" only once...somewhere... but it
was kinda high in carbs. Maybe I'm just not looking hard enough.

John

"Ann in Houston" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Have you looked at getting them online?

Too much trouble.

John

"Hollywood" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ann in Houston said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Have you looked at getting them online?

yeah. Also have a source (my MIL) in St. Louis, where they sell them
at both major groceries.
Definitely can get them online, but site is flash dependent, so not
from work (stupid IT policy... have some internal sites that use flash
that I can't look at... go fig)

Most new sites seem to be using flash these days.... I find some of them a
little irritating ... builders going overboard with it to impess their
clients. Some are great though.

John

"Doug Freyburger" <[email hidden]> wrote in message

Quoted message said:

One trick commonly used at pizzerias - Brush the center of
the curst with olive oil before you toast it and sprinkle the edge
with some powdered garlic. It works just as well at home.

sounds interesting... I'm getting some good tips here. Glad I posted before
I started cooking.

John

"Hollywood" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Doug Freyburger said:

Quoted message said:

PS- Flatouts work better than LC tortillas in my experience. Only
place to get them locally is at Wal*Mart where I don't shop, but they
work very nicely for this at 8g net carbs.

Is a Flatout sort of like a Boboli but lower carb?

Their recipe calls for:
350 oven
nonstick cookie sheet
7 min blind bake
sauce
pepperoni
cheese
15 min (or until cheese is fully melted) bake
cut into 6 squares or 16 appetizer bits

Yeah, that's the one I read from the site Gil sent me to and I think you're
right ... that's the one that sounds reasonable.

John