Yup eggbeaters ! I use 1/3.
I put mine in a plastic bowl then put in the micorwave for 1 min 45 sec.
Comes out thick bread like....
I've had that problem too. I started using foil instead of a baking sheet. Sprayed it well with pam them sprinkled about 1 tsp of grated parmesan cheese on before I put on the batter. It acts kind of like corn meal when making a real pizza. The upside about using foil is you can take the whole thing out and carefully peel the foil away. Another thing, I think you may not be cooking it long enough.
Then I flip it. I just eyeball it, but I think I cook mine for more like 10 minutes or more before I flip. I also use eggbeaters. Helps it to firm up a bit...
I just made two today and yummy!.
2 pk COT soup.
1 tsp baking powder.
Mrs. Dash to taste.
2 whole eggs.
Beat the batter together. Will be very sticky. Spray pan with Pam. Put about 2Tbs of batter on pan. Wet fingers with water so it doesn't stick when you flatten it out into crust thickness. Bake at 350 about 8 min.
Use 1 Tbs per pizza of tomato sauce, shread 2 rounds of baby bell light cheese ans sprinkle on top of both. Add about 2 tsp each of chopped green olives and 2 tsp each of green bell pepper and return to oven until cheese is melted. You could use any approved OP veggies. Let me tell you, this will be a regular meal for me!!! Best I've had in a while!!! I didn't feel deprived at all!..
Mmm....... I wish I had some tomatoe soup.
Maybe I'll try with COB??.
A garden pizza teehee..
2 ounces of water is WAY too much! 2 T of water (or eggbeaters, which is what I always use too) is more appropriate. It should be almost a paste, not at all runny...
While I haven't tried to make a pizza crust, the most success I've had with bread-type products have been to use 1/4 cup of eggbeaters (and deduct from lean) in the recipe instead of water. Comes together much better for me when I do that...and I only add about 1/8 tsp of baking powder...