And you call this a pizza? Aaaah!!!!

So this is sort of a frittata?
It doesn't seem to me like there's enough eggs in it to really make it like a frittata.

That actually doesn't look half bad. I'll have to try it.

So this is sort of a frittata?
So you're using the equivalent of 4 eggs?
And what size pan is that? Is it a 9 x 13"?

This is intriguing. I may whip one up for Sunday lunch.

Don't the tomatoes in the sauce make the carb count higher? The low carb pizza recipes I've tried did not have tomato sauce, but this looks tastier.

I'm doing P90X, and there's a diet that goes with it... your video makes me hungry. *tear* I miss good food.

Smellivision...haha...haven't heard that one before. I am not just saying this, but that LOOKED good, too. And, I am saying this on a full stomach, having just eaten. I use to use RAGU a lot with cooking (e.g., with chicken parmesan) but then discovered at the behest of my Brazilian wife who never saw tomato sauce from a jar, the beauty of homemade tomato sauce: sauce pan, tomato paste, a little water, pressed garlic (or garlic powder), salt, and, to taste, diced tomatos, oregano, and any other fixings. I will soon make this recipe for low-carb pizza (homemaking my crust is always the hardest part for me, anyhow) and, I have to say, Jimmy, I have learned to cook much by watching YouTube videos and your natural ability to communicate well ties up a lot of loose ends which I am used to seeing hanging when watching videos like this (e.g., explaining well the eggs' ability to expand while cooking thus clarifying why one doesn't have to use too much egg).