Low Carb Pizza

I have been trying and looking for an acceptable low carb pizza crust that I could whip up fast for lunch. I am not the biggest fan of lunch so if I have to cook it's very difficult for me. I am one of those people who use to live on peanut butter and jelly cause it was quick. I just don't care to cook just for me. So when Netrition had these ultra thin pizza crusts BOGO and I decided to try them.
They are by Golden Home Ultra Thin 16g Protein Pizza Crust, 3 crusts.

Nutrition Facts Serving Size: 1 Crust (42g) Servings Per Container: 3
		Amount Per Serving		% Daily Value*
	Total Calories	110
	Calories From Fat	10
	Total Fat	1	g	2%
	Saturated Fat	0	g	0%
	Trans Fat	0	g
	Cholesterol	5	mg	2%
	Sodium	260	mg	11%
	Total Carbohydrates	9	g	3%
	Dietary Fiber	1	g	4%
	Sugars	0	g
	Net Carbs Minus Fiber	8	g
	Protein	16	g
	Vitamin A			0%
	Vitamin C			0%
	Calcium			2%
	Iron			15%

These are really great, they taste awesome and they do bake up nice and crunchy crust.  I made a sausage and onion pizza which is my favorite, using my low carb sauce, which I haven't posted yet but I will. IT was awesome. These get a 5 plus Star rating. Can't wait to buy more.

Crescent Calzones

Crescent Calzones
www.pillsbury.com

Ingredients

1/2

lb bulk Italian pork sausage or ground beef

1

clove garlic, finely chopped

1/2

cup chopped green bell pepper

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4

cup pizza sauce

1/2

cup shredded mozzarella cheese (2 oz)

1

egg, beaten

1 Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in bell pepper.

2 On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape.

3 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.