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  1. #31
    Registered User urbanlamb's Avatar
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    Holy shamoley...ok, ok...I'm in! Will make some this weekend, but sans anchovies. :P
    ~Whatever you do today, do it a little harder, a little faster, and a little better than yesterday~
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  2. #32
    I'm Fatman Sebaz's Avatar
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    Holy ****, this sounds awesome. I've tried the "meatza" idea with ground beef, but I think the texture will be better with chicken.

    This will be a welcome change from using Josef wraps for my crust.
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  3. #33
    Registered User Takamatsu's Avatar
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    I often use a meat tenderiser to beat a chicken (or turkey) breast so that it's flat and thin and then top that with tomato puree/cheese/bacon. I guess this will be very similar only it gives a more uniform pizza look to it, I might try the blender next time.

    Omelettes also work pretty well as a low carb pizza base, but then it's just more like an omelette with toppings than a pizza I guess.
    "I may be getting older ... but I'm fighting it!"
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  4. #34
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