Share with others what you are making for dinner, so we can all get ideas of what to try! :) 

I am making a low carb pizza, with an egg crust, instead.  How about you? :) 

(This is not a low carb only thread.  Anyone can post in here... as we can all get ideas from each other, or adapt an idea to our specific needs.)  

Thanks for sharing! :) 

Tags: diabetes, dinner, food

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Ah.... the zucchini crust should blend well with pizza. I can see it. Will give it a try. What does the cauliflower end up tasting like?
ohh Geri - I haven't had pizza in so long - I must try this!!!!! Thanks!!!

Lizmari - thanks for starting the thread!
Uh oh, I baked the cheese topping with the cauliflower crust - on a silicon sheet. Well, if not done, I will do the boriler. I did the recipe in parts - will let you know how it turns out - it should be done in 15 minutes or parts of it anyway. All failure would point back to me - but I lvoe the concept of flour free pizza!!!! Thanks for the recipe gerri!!
I make it with
6 eggs
1 cup of sharp cheddar shredded cheese
1/4 cup of whole milk
1/3 cup of whole wheat flour
1 tsp of salt
1/4 tsp of garlic, and parsley... or you can use Italian spices. I have this Badia Complete Seasoning Blend which works really well, and already has salt, so I don't have to add as much. If you use an Italian blend with some salt in it, already, use like 1/4 tsp of salt instead. The crust comes to about 6 servings, and about 6 grams of carbohydrate per serving. Hunt's has a marinara sauce with no sugar which is nice, or I like to use the Hunt's one with tons of veggies for extra fiber... I generally have 2 servings, and I never spike. :) There are lower carb versions online, such as this one: http://lowcarbdiets.about.com/od/pizza/r/deepdishpizza.htm. Of course, like Gerri mentions, your total carbs will vary depending on toppings you use. This is my husband's favorite recipe that I make, right now.
Oh, yeah... I forgot. lol Mix all the egg mixture together, until frothy... and bake at 350 degrees for 20 minutes... then top with whatever you want, and bake for another 15 minutes.
this sounds like a new Hagler family experiment for me!
I should also mention that I use one of those silicone baking things... which nothing sticks, or makes a mess... so... I dunno if would need to use Pam, or something to spray a regular pan. (9 x 13 pan or silicone baking mold)
Angie,

The cauliflower crust won't get crispy like a wheat flour crust because of the moisture in the cauliflower & the eggs. I've spread it as thin as possible & baked it on a preheated pizza stone.
Jan,

It doesn't taste like cauliflower. To sub zucchini for cauliflower, the zukes have to be very dry. Grate zuchinni, put in a colander, sprinkle with salt & let stand for 10-15 minutes. Squeeze out as much moisture as you can. If too much water remains, it will be soggy & yucky Cauliflower works better.
What is "marinara"?
It seems an Italian word but here in Italy we don't have a food with this name.
(I'm trying to translate the ingredients in this discussion... I'm getting hungry :D )
Generally, marinara is just any type of red, tomato sauce, used for pizza or pasta, etc. :) (These people have a different story, though... http://www.italianchef.com/marinara.html) lol
So, it's tomato sauce! :D
Here we call it simply "tomato sauce" (salsa di pomodoro or sugo di pomodoro).
We have "pizza marinara": tomato (pomodoro), garlic (aglio), oregano (origano) and olive oil (olio di oliva), better extra virgin, but here we don't call a simple tomato sauce "marinara".

Thanks for the clarification :)

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