A D V E R T I S E M E N T


Author Topic: Lower Carb than Traditional crust  (Read 74 times)

0 Members and 1 Guest are viewing this topic.

Offline TMB

  • Registered User
  • Posts: 257
  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
Lower Carb than Traditional crust
« on: December 03, 2018, 11:31:16 AM »
Well been playing with different doughs trying to find the the perfect match between Low Carb and traditional pizza crust and it's a been an experience to say the least.  :chef:

But,  NO low crust will ever meet the same taste and texture of reg-dough BUT I'm getting dang close. 

This dough seems as close as any I have made so far and yes the carb count it up there but it's still way less than a traditional one..

After a 3 hour rise it rose 3 times it's size.  Worked very close to a reg flour dough.   

Will let it sit in fridge a few days then pizza time!
« Last Edit: December 03, 2018, 12:24:49 PM by TMB »
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

Offline TMB

  • Registered User
  • Posts: 257
  • Location: North Alabama
  • My mission: Low Carb Pizza that taste great!
Re: Lower Carb than Traditional crust
« Reply #1 on: December 08, 2018, 11:17:25 AM »
Finally got to post pictures.  I rolled it out to an 8 in crust and let it rise for 30 mins then topped and cooked

Good recipe canít wait to try this one in the UUNI
Live, Ride and Always thank God!
6 Big Easy's
1 Rec-Tec grill/smoker
1 Home Built pellet grill
Working on a pellet pizza oven
Grill2Go grill
Lots more but not enough room ;)

A D V E R T I S E M E N T