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Old 02-10-2013, 11:09 AM   #781
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rosethorns and ouizoid

The razzleberry pie and pie crust got rave reviews!! Hollah!
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Old 02-10-2013, 12:31 PM   #782
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yay sharon! Totally on my to do list!!
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Old 02-10-2013, 01:26 PM   #783
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Oh, Sharon, how pretty that pie looks! Man, this flour mix is gonna stall me even worse than I'm already stalled if I don't quit hanging around this thread. LOLOLOL
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Old 02-10-2013, 04:07 PM   #784
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I made a pizza using the flour mix. I converted an old recipe for a quick and easy pizza crust. It came out really well. It's not real thick, its more of a thin crust pizza. I only used half the recipe because I wanted to try it first. I also didn't add any spices or garlic to the crust, but please feel free to add what you like if you try it. Im waiting for my daughter to get home to hear her verdict on this pizza.

Pizza

1/2 package or 1 1/8 tsp of bread machine yeast
1/2 tsp sugar
3/4 cup warm water
1 1/4 cup flour mix
1 tbsp olive oil
1/2 tsp salt

Directions

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
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File Type: jpg image.jpg (43.5 KB, 87 views)

Last edited by Ginaaaaaa; 02-10-2013 at 04:23 PM..
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Old 02-10-2013, 04:10 PM   #785
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Quote:
Originally Posted by Ginaaaaaa View Post
I made a pizza using the flour mix. I converted an old recipe for a quick and easy pizza crust. It came out really well. It's not real thick, its more of a thin crust pizza. I only used half the recipe because I wanted to try it first. I also didn't add any spices or garlic to the crust, but please feel free to add what you like if you try it. Im waiting for my daughter to get home to hear her verdict on this pizza.

Pizza

1/2 package or 1 1/8 tsp of bread machine yeast
1/2 tsp sugar
3/4 warm water
1 1/4 flour mix
1 tbsp olive oil
1/2 tsp salt

Directions

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
1 1/4 CUP, correct? This sounds good!!
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Old 02-10-2013, 04:13 PM   #786
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Gina, I want to try everything all of you are creating - you're all too quick for me!
My favorite pizza crust is thin and crispy - I am very hopeful for your recipe - thanks!

Separately - WOW Ouizoid - love your new avi!
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Old 02-10-2013, 04:28 PM   #787
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Awww. Blushing here
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Old 02-10-2013, 04:29 PM   #788
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Quote:
Originally Posted by CindyCRNA View Post
1 1/4 CUP, correct? This sounds good!!
Sorry, yes I fixed the recipe. Thanks for pointing my mistake out so I could fix it.

Quote:
Originally Posted by JMCM1 View Post
Gina, I want to try everything all of you are creating - you're all too quick for me!
My favorite pizza crust is thin and crispy
I'm always wary of posting my recipes because they don't always work for everyone. I mostly go by what I want the dough to look like so add the liquid slowly and then mix until you get the right consistency. I think it depends on what brand products are used as well.
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Old 02-10-2013, 06:27 PM   #789
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I'm so happy!! My daughter just came home and tried the pizza and she said its really close to a real pizza dough!! She said it was a little dry but other than that its the best pizza I've made so far. Really excited to make it again!
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Old 02-10-2013, 06:30 PM   #790
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Quote:
Originally Posted by Ginaaaaaa View Post
I'm so happy!! My daughter just came home and tried the pizza and she said its really close to a real pizza dough!! She said it was a little dry but other than that its the best pizza I've made so far. Really excited to make it again!
How big is your pizza?
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Old 02-10-2013, 06:47 PM   #791
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I would say about 12-14", I used a large cookie sheet but it didn't fill it. I got 8 good sized pieces.
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Old 02-10-2013, 07:37 PM   #792
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Quote:
Originally Posted by Ginaaaaaa View Post
I'm so happy!! My daughter just came home and tried the pizza and she said its really close to a real pizza dough!! She said it was a little dry but other than that its the best pizza I've made so far. Really excited to make it again!
I wonder if adding a little pea protein would help to make it a bit moister?
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Old 02-10-2013, 07:38 PM   #793
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I ate the whole, damn thing!
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Old 02-10-2013, 07:44 PM   #794
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Gina - your pizza looks great! Pepperoni and green pepper, my favorite!
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Old 02-10-2013, 07:53 PM   #795
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Thanks Tweaker, its my favorite too!!

Yaz, it might help, I didn't think it was too dry, but I guess my daughter did.
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Old 02-10-2013, 08:08 PM   #796
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Gina, does your pizza crust have a yeasty taste from adding the yeast?

I made a peanut butter chocolate truffle pie today and it's one of the most delicious desserts I've ever eaten -low carb or not. If I couldn't make anything but pie crust with this mix I'd still be wanting to buy it.
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Old 02-10-2013, 08:49 PM   #797
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It tasted a lot like regular pizza, my daughter said it was real close to the taste of pizza dough. It's not as chewy as a real crust, without the gluten it doesn't have the elasticity of real dough. I had been using the healthified pizza crust but I think I will be using this one as well.

Your pie sounds yummy, would you share your recipe?
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Old 02-10-2013, 10:20 PM   #798
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I can't wait to try it Gina. If it just has a yeasty flavor I'll be happy.

For the pie, I used the crust recipe I posted a while back - I think you made something from it too.

Baked the crust first. Now I didn't really measure on some of it so it's more about how much you need to make and easily adjusted. I made 4 small tart pan pies.

Heated about 1/4 cup cream, added about 1/4 tsp vanilla. Melted a little more than 1/2 bar of 72% chocolate. That was the ganache part. Put that into the pie crust and let it cool while I made the peanut butter part.

1/2 cup crunchy peanut butter, 1/2 cup cream, 4 oz cream cheese, sweetener - I used 3 tbl Swerve and 2 tbl Tagatose (my favorite sweetener combo now). Melted it all together until smooth. Poured it on top of ganache.

Very simple and very flexible filling I think. Here's another blurry pic.

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Old 02-11-2013, 06:45 AM   #799
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To The Creative Team!

as to yeast, I have always believed that giving the yeasties a little sugar would not be such a bad thing--they will digest it and it might improve our product, what do you think?
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Old 02-11-2013, 06:49 AM   #800
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I think she did that, tho
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Old 02-11-2013, 06:54 AM   #801
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I am SO not creative, and I risk a thread-jack here.
It is to add to the yeast comments, though.

Ginny Larsen has a cheese and wine bread that is very good. I've made a whole loaf and she uses nutritional yeast flakes (VERY yeasty-tasting and smelling) and a small amount of dry red wine (also yeasty-smelling).
As much as I like it, it's very high in calories.

Just wondering if the flakes or wine could be used somehow by the creative team to get that yeasty bread.
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Old 02-11-2013, 07:07 AM   #802
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I've got a bottle of the Bragg's Nutritional Yeast but I find it to taste more like cheese than yeast. I've also used it in my pizza crust but didn't find that it added much to the taste, maybe I didn't use enough.
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Old 02-11-2013, 07:16 AM   #803
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I've got a bottle of the Bragg's Nutritional Yeast but I find it to taste more like cheese than yeast. I've also used it in my pizza crust but didn't find that it added much to the taste, maybe I didn't use enough.
I'm not informed enough to know the difference in liquid or flakes - but Ginny Larsen's recipe uses nutritional yeast flakes. They almost look like fish food flakes.
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Old 02-11-2013, 07:19 AM   #804
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I don't know if that's what you want. I use Nutritional yeast flakes to make my dairy free cheese.
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Old 02-11-2013, 08:12 AM   #805
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I'm not informed enough to know the difference in liquid or flakes - but Ginny Larsen's recipe uses nutritional yeast flakes. They almost look like fish food flakes.


That's what the Braggs look like, big yellow flakes. I think the using real yeast with a bit of sugar like what Gina did is the better way myself.

In the cookbook by Denene Wallace she said to dissolve one packet of instant or rapid-rise yeast in 2 tbs hot water and add to the wet ingredients to get a yeasty flavor. I haven't tried that myself since I'm one of those that's full of ideas but short in time to try them, LOL.

Last edited by PaminKY; 02-11-2013 at 08:16 AM..
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Old 02-11-2013, 09:16 AM   #806
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I made regular sized donuts in the oven. YUM!

Stupid pans stick so bad.
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Old 02-11-2013, 09:52 AM   #807
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Rose et al. I am in awe. I made a mini blueberry pie with rose's piecrust recipe. There is no way I would think it is lowcarb. Really the best piecrust evah! So tender and flaky. Now I can't wait to make my husband a chicken pot pie!
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Old 02-11-2013, 10:51 AM   #808
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I made the cranberry pecan cookies last night but haven't ate any yet. They are my treat for tonight.
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Old 02-11-2013, 12:02 PM   #809
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This is just a tip for those who may find themselves out of buttermilk. I made some donut holes (chocolate and coconut) from Ginaaaaaa and rosethorn recipes.. I think.. Anyway, had no buttermilk, so I substituted sour cream with a tad more liquid. Perfect!
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Old 02-11-2013, 12:30 PM   #810
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Sharon.....Thanks, for the tip! I never would have thought of that.
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