My results on the oopise pizza
My carb count
2 carbs tomato sauce with galrlic , basil and oreagno
0 carbs pepperoni
4 carbs black olives
0 carbs mushrooms
0 carbs real bacon bits
7 carbs for the oopies pizza crust
4 carbs for 8oz pizza shreeded cheese
4.5 carbs for a 4th of the pizza and it fit the whole pizza pan and i could hold it like a piece of pizza and it was so so so good. YUM-MO
My step dad as picky as he is liked it so much going to make it on Sundays from now on
The web site i got it from
Preheat oven to 300 degrees F.
3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!
Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.
The only think I did differently was that I added some Italian seasoning to the egg yolk mixture just before folding it into the egg whites. Once folding the yolk into the whites, I spread the mixture into well-greased (I used butter) full-sized pizza pan (I used an aluminum one), slightly patting the mixture down with a spatula just to ensure even coverage of the pan. My apologies, I didn't think to take a picture of it before I put it in the oven.
Stuck the "crust" into a preheated 300 degree oven and baked it for 20 minutes.
After removing the crust from the oven I stuck it in the fridge for approx 7 - 10 minutes to let it cool down before I added the tomato sauce. In hindsight I suppose you really don't have to cool it in the fridge. The crust really does hold up very well.
Now preheat the oven to 400 degrees F.
After adding the tomato sauce and cheeses and all the other toppings I stuck the pizza back into the oven and increased the oven temperature to approx. 400 degrees and baked it for another 30 minutes or until the cheese started bubbling.