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Old 12-28-2010, 11:52 AM   #1
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excellent pizza crust w/ pictures



The first picture is the dough ball before adding the cheese to it, so you could see what it should look like after adding the water. Don't forget to mix the 3/4 cup of cheese to the dough ball before covering and resting.

Large pizza crust

8 T golden flax
4 T oat fiber
4 T unflavored whey protein
1 T vital wheat gluten
1 tsp baking powder
1/2 tsp baking soda
1 tsp garlic powder

onion powder ( sprinkle this on after the dough is pressed out)

1/4 cup olive oil
1/4 to 1/2 cup warm water
3/4 cup mozzarella cheese (room temperature)

First let me say the only reason I warmed the water, let the mozzarella come to room temp and let the dough rest is because I read somewhere that it would help the gluten do it's thing (whatever that is). I thought the crust turned out excellent but I'm not sure doing all that had anything to do with it.

mix together dry ingredients, add oil and just enough warm water till ball starts to form, mix in mozzarella, try to keep it in a ball, cover and let sit 30-45 minutes

Heat oven to 500
Oil pizza pan well with olive oil, turn batter out on pan. Oil your hands and batter with olive oil, start pressing out, wet your hands with water if the dough starts sticking to them. sprinkle crust with onion powder and bake in 500* oven on bottom rack 5-10 min till lightly brown. Remove from oven, lower oven temp to 425. fill with sauce and toppings place back in oven on top rack till cheese is melted, 5-10 minutes

Tips: since the cheese only takes about 5 minutes to melt I warmed all my toppings in the microwave before adding to pizza.
I have made this twice now and think it is every bit as good as the high carb version. My husband and sister thought it was great also. My local store (publix) carries a sugar free pizza sauce and it is really good.
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Last edited by maru2; 12-28-2010 at 11:54 AM..
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Old 12-28-2010, 12:15 PM   #2
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That looks and sounds delicious Wanda!! What size pizza pan did you use? I will have all the ingredients to make this as soon as I get the flax that I ordered. Thanks for the recipe!!!
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Old 12-28-2010, 01:14 PM   #3
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Quote:
Originally Posted by Ginaaaaaa View Post
That looks and sounds delicious Wanda!! What size pizza pan did you use? I will have all the ingredients to make this as soon as I get the flax that I ordered. Thanks for the recipe!!!
The size on the pan says 12.75 diameter. I consider it the size of a large bought pizza. This is really good and crispy Gina, no funky taste what so ever. I see crackers in my future with this recipe

Click on the pictures if you would like to see them close up.

Last edited by maru2; 12-28-2010 at 01:16 PM..
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Old 12-28-2010, 01:29 PM   #4
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Yummy!!!!!!!!!!!!!!!!!!
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Old 12-28-2010, 01:41 PM   #5
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OH MY!! Girlfriend THAT is just amazing!!
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Old 12-28-2010, 01:57 PM   #6
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OH MY!! Girlfriend THAT is just amazing!!
Linda you will like this, it is thin and crispy not bready like the other one. I hope when you get a chance you will give it a try.
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Old 12-28-2010, 03:51 PM   #7
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Looks awesome!!!!
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Old 12-29-2010, 02:30 AM   #8
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I have everything except oat fiber. I have oats though :P perhaps not the same!
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Old 12-29-2010, 06:51 AM   #9
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I'm gonna have to pick up some vital wheat gluten and oat fiber. This crust looks fantastic!
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Old 12-29-2010, 08:24 AM   #10
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Maru2, so you can't just put on the toppings and bake at 425 like a regular pizza?...........Ann
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Old 12-29-2010, 09:30 AM   #11
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Maru2, so you can't just put on the toppings and bake at 425 like a regular pizza?...........Ann
Ann, I found if you bake it first at 500 the sauce won't soak in and make it soggy. The crust gets very crispy and stays that way. I have an electric oven and I bake it on the very bottom shelf in my oven. It took about 7 minutes for it to get a light golden brown. After I put the sauce and toppings on I lower the temp to 425 and bake on the very top rack. Since the crust is already done this is just to melt the cheese without the bottom getting too brown. This crust was super easy and really only took minutes in the kitchen. Please try it this way first so you can see how nice and crispy it should be, then you can try baking the whole thing at once to compare. Honestly this is one of the best pizza crusts I have ever had high or low carb.

Last edited by maru2; 12-29-2010 at 09:32 AM..
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Old 12-29-2010, 09:49 AM   #12
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Wow, Oh, Wow, Going to try this one after the first of the year. Gotta get some new VWG, as I thin mime is rancid. Thanks Julie
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Old 12-30-2010, 05:44 AM   #13
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Thank you maru2, I will do it your way, waiting to get some unflavored whey. At the moment all I have is the vanilla........................Ann
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Old 12-30-2010, 06:55 AM   #14
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*tapping toes*

Waiting for oat fiber.
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Old 12-30-2010, 07:05 AM   #15
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I made this last night, but I forgot to add the whey protein! I couldn't figure out why it came out so soggy, then I went back to look at the recipe and noticed that the whey protein was missing. lol I am going to try making this again, I just need to get more mozzarella. The edges that got crispy did taste good though! I want to try the english muffin recipe also, so I guess I better stalk up on the mozzarella!!
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Old 12-30-2010, 10:46 AM   #16
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Quote:
Originally Posted by Ginaaaaaa View Post
I made this last night, but I forgot to add the whey protein! I couldn't figure out why it came out so soggy, then I went back to look at the recipe and noticed that the whey protein was missing. lol I am going to try making this again, I just need to get more mozzarella. The edges that got crispy did taste good though! I want to try the english muffin recipe also, so I guess I better stalk up on the mozzarella!!
Awww that's a shame Gina, I hate it when I leave something out and don't get the results I was expecting. Here's a little tip I got from my sister. I keep all the ingredients that I use most often in a wicker basket in the pantry. That way when I go to bake I just pull out the basket and everything is right there. No going back and forth to the pantry, it makes clean up a breeze too.

Also remember to just add enough warm water to form the ball. Everyone's protein powder is different and I think absorbs liquid differently. I love Now brand unflavored whey protein. It is soft and fluffy...reminds me of flour.

Last edited by maru2; 12-30-2010 at 10:48 AM..
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Old 12-30-2010, 11:05 AM   #17
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Originally Posted by maru2 View Post
Awww that's a shame Gina, I hate it when I leave something out and don't get the results I was expecting. Here's a little tip I got from my sister. I keep all the ingredients that I use most often in a wicker basket in the pantry. That way when I go to bake I just pull out the basket and everything is right there. No going back and forth to the pantry, it makes clean up a breeze too.

Also remember to just add enough warm water to form the ball. Everyone's protein powder is different and I think absorbs liquid differently. I love Now brand unflavored whey protein. It is soft and fluffy...reminds me of flour.
Now Why didn't I think of that. That and Rachael Rays Garbage bowl and what could be better. Thanks Julie
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Old 12-30-2010, 11:19 AM   #18
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I did have everything together but what happened was I was rushing when I wrote down the recipe, so it got left out then! I always get out all the ingredients before I start baking so I won't forget anything. lol Like right now, I have everything out to make coconut flour donuts, english muffins and fudge cookies!! I will report back on them all!! LOL
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Old 12-30-2010, 11:47 AM   #19
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Yes, Gian do, I wish I felt better so I could bake. It's a bakeing kind of day in Phoenix cold for us. Julie
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Old 12-30-2010, 01:19 PM   #20
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So far I have tried the donuts & cookies. The donuts are A+ I absolutely would make these again!! They go perfect with a cup of coffee!!! Thanks WildflowerMama!!!

The cookies are amazing and are a great chocolate fix!!! Thanks beeb!!!

I haven't tried the english muffins yet, I will try one in the morning. I can't wait to try them. Thanks again beeb!!!

Sorry, I didn't mean to thread jack here maru!!!

Last edited by Ginaaaaaa; 12-30-2010 at 01:22 PM..
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Old 12-30-2010, 03:14 PM   #21
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Quote:
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So far I have tried the donuts & cookies. The donuts are A+ I absolutely would make these again!! They go perfect with a cup of coffee!!! Thanks WildflowerMama!!!

The cookies are amazing and are a great chocolate fix!!! Thanks beeb!!!

I haven't tried the english muffins yet, I will try one in the morning. I can't wait to try them. Thanks again beeb!!!

Sorry, I didn't mean to thread jack here maru!!!
Hey no problem Gina I love Linda's recipes too I guess I will have to try the donuts now ...bought some sugar free chocolate frosting at the store the other day and I bet they will be awesome with it. I have a small donut pan if they turn out well I think I will order the standard size from amazon

Last edited by maru2; 12-30-2010 at 03:19 PM..
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Old 12-31-2010, 12:53 PM   #22
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LOVE the pizza crust!! I ate half the pie myself, not a good thing, it was so good!!

Thanks Wanda, a real winner!!
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Old 12-31-2010, 01:03 PM   #23
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I'm so glad you tried it Linda. I'm not a big pizza eater but I find myself wanting to make this a lot.
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Old 01-07-2011, 12:33 PM   #24
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I have to say, I have made almost every LC pizza crust out there. This is my favorite so far. For the carbs, it is the best yet.
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Old 01-07-2011, 02:12 PM   #25
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I am excited to try this too, I just got some oat fiber on my lunch break and have the rest of the stuff at home. Yummy!

Thanks so much for the recipe!
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Old 01-07-2011, 03:28 PM   #26
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I am excited to try this too, I just got some oat fiber on my lunch break and have the rest of the stuff at home. Yummy!

Thanks so much for the recipe!
Please let us know how you like it. My daughter came over the other day (she's a non low carber) she tried our pizza and said she believed it was as good as the real thing.

The key is pressing it out thin, just keep your hands wet and you won't have any problems.
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Old 01-07-2011, 05:06 PM   #27
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Wanda, I am looking forward to trying this! I have tried many a pizza crust, and while some are "okay", I have never found one that my family or I really love. The reviews on this one are encouraging! Thanks!
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Old 01-07-2011, 06:09 PM   #28
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Wanda, I am looking forward to trying this! I have tried many a pizza crust, and while some are "okay", I have never found one that my family or I really love. The reviews on this one are encouraging! Thanks!
I have tried many also Cathy. Not only were they not great they were time consuming to make plus in my opinion too many carbs. The carb count in this crust is practically zilch.
Because everyone's tastes are different I'm always cautious about posting recipes. However, since everyone in my family liked it and I never had any leftovers I feel confident that the majority that try it will like it. Maybe after you try it and if you like it, we an put our heads together and come up with a cracker recipe out of this
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Old 01-08-2011, 10:10 AM   #29
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I have tried many also Cathy. Not only were they not great they were time consuming to make plus in my opinion too many carbs. The carb count in this crust is practically zilch.
Because everyone's tastes are different I'm always cautious about posting recipes. However, since everyone in my family liked it and I never had any leftovers I feel confident that the majority that try it will like it. Maybe after you try it and if you like it, we an put our heads together and come up with a cracker recipe out of this
Oh, please do. Julie
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Old 01-11-2011, 03:20 PM   #30
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Made this for dinner tonight (doubled the recipe). I made one larger one for Dh and me, and then two personal sized crusts for my children. It was very good and passed the test of my 7 and 4yos. They have mixed feelings about LC baked goods and substitutes in general (they do fine with most stuff, but aren't big fans of coconut flour for example). They seemed to like the crust.

We enjoyed it and it was IMO definitely easier than most of the other crusts I've made in the past few years. It seems like it would work well to premix some of the ingredients so it could be thrown together even faster. (pull a container of the mix out and add the liquid ingredients).

Thanks for sharing!
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