You just have to watch and as soon as the edge starts browing, push
it up with a spatula or flipper toward the middle. You don't cook it
much longer. If you do, even if you don't burn it, it will be
tough. I haven't used mozzerella yet, but will soon as Ifinished off
my pack of shredded cheddar.

It may be different with mozzarella, but I wouldn't think so. Try
cheddar.

Corliss


--- In low-carb-recipe-exchange@yahoogroups.com, "sarahlyao"
<sarahlyao@...> wrote:
>
> can you give more details as far as cooking it please? i tried it
with
> mozzarella and just ended up with burnt cheese (twice!).
>
> tia,
>
> sarah
>
> --- In low-carb-recipe-exchange@yahoogroups.com, "corliss"
> <mahagecorliss@> wrote:
> >
> > I made large cheese tortillas by dropping shredded cheddar on a
hot
> > skillet and letting it cook until the edges were browning then
took a
> > flipper and pushed them up a bit so they would not burn, let the
inside
> > cook a bit longer then flipped over and cooked the other side
briefly.
> > I used a large, nonstick pan. I put the first one brown side
down on a
> > paper towel then layered 3 more on aluminum for storage.
> >
> > I put four slices fried bacon, a soft scrambled egg and diced
tomatoes
> > inside one of these while it was still warm sprinkled with salt
and
> > pepper, folded it like a taco and OH MY GOSH! Who misses bread
anyhow?
> >
> > I plan to try swiss or some other bland kind with a center of
sweetened
> > cream cheese and strawberries for a dessert horn. WooHoo! I
hope it
> > is half as good.
> >
> > I have looked for that UTUBE pizza crust recipe with no luck, can
> > someone post it please?
> >
> > Thanks,
> > Corliss
> >
>