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Old 04-09-2011, 02:35 PM   #1
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LC Pizza Crust

Does anyone know what kinds of parmesan cheese to use? I have made this before and mine turns out incredible soggy....
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Old 04-09-2011, 04:23 PM   #2
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I use grated low-moisture mozzarella, riced steamed cauliflower, and an egg. I sometimes mix in a tablespoon of coconut flour to dry things up a little. Also seems to help to make two smaller crusts instead of one larger one, and to make sure they're thick at the edges and thin in the center. Good luck!
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Old 04-09-2011, 04:45 PM   #3
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Quote:
Originally Posted by Brittany80 View Post
Does anyone know what kinds of parmesan cheese to use? I have made this before and mine turns out incredible soggy....
What recipe are you using?
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Old 04-10-2011, 04:53 AM   #4
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Check out my recipe in the recipe help thread!!!!!!!
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Old 04-10-2011, 05:10 AM   #5
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I use just regular bagged parm with a few eggs.
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Old 04-10-2011, 09:00 AM   #6
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yes, tough question. I have made many recipes for pizza and don't recall ever using parmesan cheese in the crust of any of them.
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Old 04-10-2011, 10:00 AM   #7
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Quote:
Originally Posted by Brittany80 View Post
Does anyone know what kinds of parmesan cheese to use? I have made this before and mine turns out incredible soggy....
Can you post the recipe you are using for us?
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Old 04-10-2011, 10:38 AM   #8
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Linda's Low Carb Menus & Recipes - Home Linda's Deep Dish Pizza
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Old 04-10-2011, 12:29 PM   #9
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regular canned parm

I make a variation of NancyElle's thin pizza crust. She uses less cheese and no cream cheese in her mixture, so less caloric.

It helps to spread mixture on parchment paper, bake and let cool and even keep a few days,helps it stiffen up. You can even hold a slice in your hand, no fork/knife needed~~

And eating pizza with a fork and knife- just ain't right, just ask any New Yorker!!
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Old 04-10-2011, 07:06 PM   #10
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Old 04-11-2011, 06:23 AM   #11
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I use this recipe all the time and I use the regular kind in the green can. I do line my pan with parchment and I also spray with oil.


It is better to make it the day before and stick in the fridge uncovered until the next day.
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Old 04-14-2011, 05:11 PM   #12
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I use the deep dish recipe... use the grated parmesan in the can (like Kraft). I also add the same amount of almond flour, and make it spread out on a cookie sheet, rather than making the deep dish (which just seems like quiche to me, and I don't like quiche).

The thinner crust is much easier to get firm - you can easily pick it up & eat it.
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