Prodigy pizza-John Endicott's original low-carb pizza
OwnerJohnny Endicottinventor
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Abstract
The process of composition applies the use of cheese in place of traditional flour based crust. Upon the baking process of heating the pie to approximately 350 degrees for about fifteen minutes the cheese forms a bond with the cheese on top of the pizza sealing in the contents. The process allows the body required to hold while eating without the including the additional carbohydrates.
Claims1
I, Johnny Keith Endicott, of Endicott, Ky., mailing address, P.O. Box 214, Allen, Ky. 41601, claim that the John Endicott's Original Low-Carb Pizza, know as Prodigy Pizza, allows the consumer to enjoy the taste & texture of pizza without the intake of excessive carbohydrates that traditional flour base or crust pizza's offer. This is especially important for those on a low carbohydrate Lifestyle. Furthermore, since my pizza design does not use a flour base or crust, it is more enjoyable than traditional designs because it is totally sealed in cheese, which allows it to be less messy and retain all of its flavor and moisture inside. It is a unique design, unlike any other pizza on the market today.