Survivor night PIZZA!!

And Survivor did not disappoint.

Blackbirds brother did such a great job at recapping that I just don't need to go into it myself. But the oil guy? I hope someone takes him to the middle of the jungle and leaves him for dead. But strip him first and burn HIS clothes. Yeah. That's what I would do.

I have a deep, deep, very deep love of all things pizza. If it's flavored like pizza I have probably eaten it. AND loved it! But since this petuna is constantly arguing with these 10 pounds (they come, they go, their back again) I am back on the low carb wagon. So pizza? Is pretty much out of the question for me. Sure I could slide the toppings off and eat them only, (and don't think I don't.) but, I really like to hold the thing in my hand and eat it like a person that doesn't care about the evils of white flour and how they force lard to coagulate on their hips.

I tried many many low carb crusts. That's where it all starts folks. The crust. I've tried the Carbquik crust. Easy. Just add water and whatever spices. DONE! Not fond of the flavor. Texture ok. Easy ok. Just one special ingredient and your done ok. Flavor. It's the flavor. While I love Carbquik and will use it for pancakes, crepes and a host of other things, it is not crust to me.

I tried one that was mostly moz cheese and eggs. Good. Flavor good. Texture good. Lots of mozz for the crust, well, by the time I made the crust I had little left over for the topping. Not good.

I tried one that called for crushed pork rinds. Again. Flavor good. Texture good. Grinding up pork rinds. NASTY! I love pork rinds but food processing them was horrible and they don't smell so good. Big turn off for me.

I've been playing around with oopsie's for awhile. I love me the oopsie roll but they tend to be a little on the delicate side. I found a recipe for an enriched roll that I really love. It calls for a lot of ingredients, most of which I keep on hand anyway. I decided to give that a go and see ifin it would make a good crust.

I decided to double the recipe because I knew I would be feeding one hungry man and one pizza starved petuna.

Oopsie's are the brain child of Cleochatra and they are more or less Adkins Revolution Rolls. A must have staple of all serious low carbers that stand in for bread, rolls and even desert. All Oopsie's (and RR) begin with the beating of the egg whites.

Would you look at those peaks!! Huh? Nice eh?

This is my favorite part.
If I think about it I will leave 6/7 eggs out on the counter until I get home. If not I bring them to room temp in a little warm water. Eggs are much easier to separate when they are at room temperature. The whites also whip up nicer when they are at room temp. So you'll separate the eggs and whip them up in your trusty dusty Kitchen Aid. Without a Kitchen Aid or other stand mixer? Use your handheld. I will say that beating up 6 whites takes a whole lot longer than 3. You'll be standing there awhile.

But I don't, my mixer does the work and while it's doing it's thing you grab your egg yolks and whatever binder you are using. You can use cream cheese, cottage cheese, ricotta or sour cream. I like sour cream the best. I can keep a huge tub of it in the fridge forever and I like the way it whips up. I use a whisk to incorperate the yolk, cream mix then I stir in the 'flour'. All the little goodies that I use to enrich these rolls. And then it looks like this.

Yeah. Kinda yucky looking. You will also have to add a touch of water here and there as it can get riduculasly thick. Then you fold in the whites. I so love the whole folding part. I always enjoy making these rolls and can never make enough of them. For fun and eats.

I bought a large non stick pizza pan. My old one was so gross I just tossed it. This was the size of a large or even xtra large pizza and thought it'd feed us both with a few left over for breakfast.
The double batch was perfect. I sprayed the pan first and then carefully spread the dough around the pan and made a little dent around the edge to catch any cheese and sauce that might try to escape. There is a special way you have to cook this particular oopsie but I'll get into that when I post the recipe at another time.

IS THAT BEAUTIFUL OR IS THAT BEAUTIFUL?

It was so good that I made noises the entire time I ate it. So so so good. It's love at first bite.
This is a little time consuming crust. I don't think it takes much longer to make this pizza than it does to make a crust with frozen prepared dough. Much less time than from scratch. Both of which I've done. It's best when it's hot and fresh. It's pretty good cold. Ok when re heated.

Still. It's a keeper.

And BH liked it lots. He's not terribly fussy and never minds my funny diet food.

Pizza craving? Satisfied! WIN! !