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Old 03-31-2012, 10:23 AM   #1
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Pizza Anyone?

The birth of a pizza in pictures:


first the dough: stretch the dough to fit a large pizza pan



Bake naked for 10 minutes at 410 degrees until slightly golden



spread with a little grated Parmesan (from the green can)



Coat baked crust with about 1/4 cup tomato sauce (I use TJ's tomato basil marinara)



sprinkle with grated Italian cheese blend of choice



cover with veggies or meat



bake until edges of pizza are browned and crust is brown and crispy on the bottom



Enjoy!

I made the pizza above using Kevinpa's final cake and cookie flour blend. Kevins LC Cake or Cookie Flour mix
I sloshed 3/4 cup water, 1 tsp yeast (not instant), 1 tsp sugar in the breadmaker for 2 minutes.
Then I added 2 tsp olive oil, 1/2 tsp salt, and sprinkled in about 1 1/2 cups of the flour blend until the dough just came together.
Let that knead for about 7 minutes and remove, using well-ioiled hands. The dough should be very soft.
spray the pizza pan with cooking spray and stretch the dough.
I place a palm in the center of the dough, and rotate the pan as I push the dough out to the edge with the other hand. Bake the crust for 10 minutes at 410 degrees, then dress and bake again as above.

This has approximately 35 carbs and 1176 calories (with veggies) for the whole pizza.
8 servings = 4.5 carbs per serving (with the veggies) and 174 calories. I can't eat more than one slice at a time!
to reheat: put a slice or two in the toaster oven and bake for about 10 minutes to re-crisp the crust.

to enhance the crust: add 1/2 cup Italian shredded cheese to the crust for the last minute of kneading. this is my favorite way to do the crust. A few more calories, but it is worth it.

Last edited by dianafoot; 03-31-2012 at 10:31 AM..
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Old 03-31-2012, 10:39 AM   #2
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Sounds really good! Thanks for posting.
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Old 03-31-2012, 11:07 AM   #3
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Beautiful photos. My mouth is watering!
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Old 03-31-2012, 12:26 PM   #4
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Thanks,
Now I have to go make up more mix.
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Old 03-31-2012, 01:01 PM   #5
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Lovely!!!!!!!!!!! Diana just wish I could eat it.
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Old 03-31-2012, 04:12 PM   #6
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Originally Posted by rosethorns View Post
Lovely!!!!!!!!!!! Diana just wish I could eat it.
I wish you could too! 8 slices at one slice a day takes me forever to eat the whole thing!
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Old 03-31-2012, 05:49 PM   #7
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Gorgeous! Looks like a regular ole high carb dream!
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Old 03-31-2012, 06:11 PM   #8
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Beautiful pizza, Diana. Maybe on one of my UP days I can try it.
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Old 04-01-2012, 05:25 AM   #9
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***drooling here--that looks delicious!!***
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Old 04-02-2012, 05:23 AM   #10
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*drool* That looks sooo gorgeous!!!

I'm pretty sad that Carbquick has to use soy fiber in their formulation and wasn't open to suggestions to replace it with another fiber component. I spoke with them and they basically told me their formulation was fine and they had no intention of changing it so it became soy-free.

I would probably still be using it despite the gluten! I have Pizza-envy Diana. Great job!!!!!
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Old 04-02-2012, 12:13 PM   #11
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Pooti,
Kevin's last flour mix used carbalose and not carbquik, which is what I used for the pizza dough. According to the ingredient list, it doesn't seem to have any soy fiber (I too avoid soy) unless it is the "vegetable fiber" or the "high protein patent flour" that is mentioned. Do you know if either of those is made of soy?

Carbalose Ingredients: Enzyme enhanced wheat and wheat protein, vital wheat gluten, wheat fiber, high-protein patent flour, vegetable fiber, canola oil, salt, dextrose, emulsifiers, enzymes, ascorbic acid, calcium propionate (a preservative).
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Old 04-02-2012, 12:19 PM   #12
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Patent flour is a high quality wheat flour.
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Old 04-02-2012, 12:29 PM   #13
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Diana let me go check. It seems like I was going to order Carbalose (not that I have any business eating wheat gluten), but out of desperation before the LC GF Bread Mix days. I called and spoke to someone at CQ. I think they make both products. And I thought I saw soy fiber in the Carbalose as well but could be TOTALLY off base.

BRB.
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Old 04-02-2012, 12:37 PM   #14
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OK, back!

Diana I just spoke with Shannon Griffiths at Tova Industries. I had talked to her about Carbquick and thought I remembered but my memory sux these days and wanted to be sure! She told me (btw, very nice lady!) that the soy in CQ comes from the Carbalose flour itself. Although it does not strictly list soy as an ingredient on Carbalose...they list "vegetable fiber" in the ingredients.

The soy fiber is part of the vegetable fiber. So yep. That firmly made it a no-no for me.

Your pizza is soooo gorgeous I'm drooling!!!
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Old 04-02-2012, 01:23 PM   #15
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Looks wonderful!! Good job, Diana!
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Old 04-02-2012, 02:44 PM   #16
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Quote:
Originally Posted by pooticus View Post
OK, back!

Diana I just spoke with Shannon Griffiths at Tova Industries. I had talked to her about Carbquick and thought I remembered but my memory sux these days and wanted to be sure! She told me (btw, very nice lady!) that the soy in CQ comes from the Carbalose flour itself. Although it does not strictly list soy as an ingredient on Carbalose...they list "vegetable fiber" in the ingredients.

The soy fiber is part of the vegetable fiber. So yep. That firmly made it a no-no for me.

Your pizza is soooo gorgeous I'm drooling!!!
Oh, yow, that's sneaky! Wish they would just say "soy fiber". If it is not a lot, I might just go on using it, though. I still use a little soy sauce now and then. I stopped all tofu, tempeh, natto, miso, soy flour, etc., when I found out that soy is a goitrogen. But I was eating all of that as the basis for my vegan diet for 20 years or so. Thought I was doing the right thing. Sigh...
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Old 04-03-2012, 05:34 AM   #17
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kevinpa's final mix

What do you use for the not/sugar in the bread mix?
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Old 04-03-2012, 07:04 AM   #18
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I still have a little not-sugar from years ago. I just used my last 2 tsp of not-starch this morning when I made another batch of kevin's flour blend. I am going to mix a little xanthum, and guar gums when I run out and experiment with using that in place of not-sugar.

Here's a sentence from an old post by scott123, comparing the proportions of the different gums in not-sugar and not-starch:
Not/sugar has a greater proportion of acacia gum. Acacia gum provides a slightly sugary texture. It's what's used to give sugary viscosity to Dietrite cola. (http://www.lowcarbfriends.com/bbs/lo...not-sugar.html post #4)

I don't know if we can get acacia or carob gums. Does anybody have either of these or know where to get them? Seems like if we could get all four gums, we could experiment with coming up with our own not-sugar!

Last edited by dianafoot; 04-03-2012 at 07:12 AM..
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Old 04-03-2012, 07:17 AM   #19
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This is pretty much a staple at my house. We have Kevin's pizza once a week. But I make mine into calzones and sprinke the parm on the outside. Makes it a lot more portable for lunches.

I use one tablespoon of thick-n-thin in the 8 cup flour mix in place of the not-sugar / not-starch. We have bread, hamb buns, hotdog buns, cinnamon bread, and any other baked goods using this mix.
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Old 04-03-2012, 07:19 AM   #20
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Sorry...it's Thick-it-Up that I use...not thick-n-thin.
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Old 04-03-2012, 07:24 AM   #21
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I found organic acacia gum at a place called red onion spice. 4 oz for $8+ 5.35 for shipping. Don't know if it would be worth getting, just to experiment. Wish we all lived closer, and could combine our resources and do some experimenting!

the4richards, that's good idea about making calzones. I saw it on Kevin's post some years back and it looked really good. I take my pizza to lunch about once a week, but don't have any way to reheat it except for a microwave. It needs to be reheated in a toaster oven to re-crisp the crust, I think. Does the calzone crust get soggy?

Do you think thick-it-up works as well as the not-sugar/starch?

Last edited by dianafoot; 04-03-2012 at 07:27 AM..
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Old 04-03-2012, 09:42 AM   #22
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dianafoot,

I have only used thick-it-up and have great results. I make 4 pretty large calzones per one loaf recipe. I use his bread recipe with no alterations.

The calzones do get softer(but not soggy) if you don't eat it right away. Just make sure you let them cool on a rack completely before storing. For reheating I like to butter the sides and fry it till crispy. YUMMO.

My son likes them cold and soft. I think they're pretty good that way also but not as good as crispy.

FYI...our best combo is Sweet Italian sausage, mushroom, cheese and sauce. Lots of flavor.
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