Pizza Crust, Boboli Style Lc-3.6/sethnic- italian 3 large egg 3 tbs cottage cheese 1/2 tsp cream of tartar 1 cup mozzarella cheese; shredded or your choice Separate eggs; placing whites in a medium deep bowl with cream of tartar. Place egg yolks and cottage cheese in blender. Whip whites to stiff peaks, blend yolks and cottage cheese until smooth. Fold yolk mixture and approximately 1 cup (((More is better ;> Phillip))) of shredded cheese into whites. Spread mixture on a pizza pan sprayed with Pam. Bake at 325 for 45 min to one hour. (((This is a reasonable pizza crust. The listed baking time is a bit long since you will need to bake further when you top it. I usually go no more than 1/2 hour, top, AND then bake until it looks good. Phillip))) Individual crusts can be made by spreading 4 to 6 portions on a cookie sheet. This crust can then be topped with pizza topping of your choice and put back in the oven to heat and melt the cheese. Also, the crust can be made ahead and kept refrigerated after baking. I have not tried to freeze it but it will not keep without refrigeration due to the ingredients. Serving Ideas : I doubled this recipe to fill the entire cookie sheet (with edges). ((( Works just fine on a 14" pizza pan. Phillip))) NOTES : This recipe works very well for a somewhat regular pizza dough. It is also good cold the next day and we all know how great cold pizza tastes. I found this recipe in our archives, but cannot remember who submitted it so cannot give that person credit. It is very good. This is the Atkins soft roll recipe with cheese added. Cut the pizza into 6 slices, 2 slices per serving. Don't forget to count the carbs for the toppings! ((This pizza is GREATLY enhanced if the toppings are sauteed first. Then you only have to (second) bake it until the cheese is "ready". Phillip))) NYC Nutrition Analysis (per serving or yield unit): water=91.77 g; calories=289.5; protein=27.4 g; total fat=17.84 g; carbohydrate=3.64 g; ash=3.44 g; calcium=543.9 mg; phosphorus=476.3 mg; iron=0.94 mg; sodium=490.6 mg; potassium=223.2 mg; magnesium=24.2 mg; zinc=2.79 mg; copper=0.03 mg; manganese=0.02 mg; vitamin A=788.4 IU; vitamin E=0.87 mg ATE; thiamin=0.04 mg; riboflavin=0.52 mg; niacin=0.14 mg; pantothenic acid=0.72 mg; vitamin B6=0.13 mg; folate=32.37 ug; vitamin B12=1.24 ug; saturated fat=9.7 g; monounsaturated fat=5.54 g; polyunsaturated fat=1.06 g; cholesterol=259.3 mg; selenium=28.26 ug; refuse=3.51%; %cal as carb:prot:fat=5:38:56; WW Pts=7.56; (complete analysis) |
