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Old 05-24-2013, 11:43 AM   #1891
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Quote:
Originally Posted by Tweaker Geek View Post
I really wanted pizza a few days ago and was going to make Nancy Elle's cheese crust but I really wanted a "crust" crust. So I made with the BTF mix made with almond flour and unflavored protein powder. Here's a few pics, it was delish I must say!

I pre-baked the crust:



Toppings on before baking:



Baked:



This last one shows the texture and thickness of crust:
that is a thing of beauty So when are you going to open your pizza joint
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Old 05-24-2013, 11:46 AM   #1892
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That's just a personal pan pizza size. I cut into 4 slices but could only eat 3 of them, could have stopped at 2 but it was sooooo good!, I had the 4th slice cold for breakfast - just as yummy as hot!

Here's another shot of the crust:

Last edited by Tweaker Geek; 05-24-2013 at 11:50 AM..
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Old 05-24-2013, 12:37 PM   #1893
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Looks really yummy TG!! What recipe did you use?
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Old 05-24-2013, 03:06 PM   #1894
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Wow that pizza looks soooooooo good! Did you use a pizza plate to pre-bake it on? How "wet" do you make your dough?
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Old 05-24-2013, 05:59 PM   #1895
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Yes, I'd like to know your recipe to try it.
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Old 05-24-2013, 07:32 PM   #1896
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Old 05-24-2013, 08:48 PM   #1897
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Gina - actually it was your crust recipe with the yeast. I just adjusted the ingredients for a smaller crust. I didn't write down exactly what I used but I think it was 1/2 tsp. yeast, 1/4 tsp. sugar, 1/4 + 1/8 cup water, 3/4 cup BTF made with almond flour and unflavored protein powder, 1/3 Tb. oil and 1/8 tsp. salt. I pre-baked (about 10 mins.) the crust early in the day and just let it sit on cooling rack till I was ready to make the pizza. I did cover it with plastic wrap after it was completely cooled.

Yaz - I just used my little personal pizza pan. It's just a round 8" pan. My dough wasn't wet, it was sticky but I just added small pinches of flour till I got the right consistency.

Deb - It was as good as any pizza joint pizza IMHO!
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Old 05-25-2013, 03:46 AM   #1898
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Where is the post ? Which page
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Old 05-25-2013, 09:16 AM   #1899
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It's right here, post #784

http://www.lowcarbfriends.com/bbs/lo...l#post16251867
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Old 05-25-2013, 01:32 PM   #1900
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Quote:
Originally Posted by Tweaker Geek View Post
Gina - actually it was your crust recipe with the yeast. I just adjusted the ingredients for a smaller crust. I didn't write down exactly what I used but I think it was 1/2 tsp. yeast, 1/4 tsp. sugar, 1/4 + 1/8 cup water, 3/4 cup BTF made with almond flour and unflavored protein powder, 1/3 Tb. oil and 1/8 tsp. salt. I pre-baked (about 10 mins.) the crust early in the day and just let it sit on cooling rack till I was ready to make the pizza. I did cover it with plastic wrap after it was completely cooled.

Yaz - I just used my little personal pizza pan. It's just a round 8" pan. My dough wasn't wet, it was sticky but I just added small pinches of flour till I got the right consistency.

Deb - It was as good as any pizza joint pizza IMHO!

Thanks for the measurements for the small pizza!! I need to try it with the almond flour version. Your pizza looks so good!
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Old 05-25-2013, 06:43 PM   #1901
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It was soooo good, Gina, I'd put it up against any take-out pizza! I have the flour mix made up with both the coconut flour and almond flour; I find I use the one with almond flour and plain protein powder the most.

I thought I had written down exactly what I used but couldn't find it last night so figured that I didn't write it down, I found it today! LOL. The only change from what I posted was that I used 1/2 plus 1/16 tsp. yeast, 1/2 Tb. olive oil not 1/3 and 1/4 tsp. salt not 1/8 tsp.. I also put garlic powder and dried oregano in the crust when I mixed it up. I don't know how much, I just sprinkled it in, mixed and smelled it; if I can smell a good oregano scent I figure I have enough.

I'm thinking about making a couple of these crusts, pre-baking and freezing them so if I'm in a hurry and want pizza I can just pull out a crust, put toppings on and bake. Has anyone tried a frozen crust yet?

Last edited by Tweaker Geek; 05-25-2013 at 06:45 PM..
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Old 05-25-2013, 06:56 PM   #1902
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Sounds like you cook the same way I do, by smell

I made a personal size pizza tonight but used the coconut flour version because I already had it made up. I was thinking after I took it out of the oven about making up a bunch and freezing them for quick meals. I bet they would freeze up nicely.

Here's my pizza, I just put it together really quick, it came out pretty good! I'm glad you posted your pizza, I had been thinking about making one but just never got around to it, I guess I just needed a little push.
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Old 05-25-2013, 07:09 PM   #1903
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Oh, that looks good, Gina! Is the yellow, yellow pepper or pineapple?
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Old 05-25-2013, 08:28 PM   #1904
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It's yellow pepper, but pineapple sounds yummy!! I love pineapple, ham and feta pizza!
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Old 05-27-2013, 08:41 AM   #1905
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Quote:
Originally Posted by Ginaaaaaa View Post
Sounds like you cook the same way I do, by smell

I made a personal size pizza tonight but used the coconut flour version because I already had it made up. I was thinking after I took it out of the oven about making up a bunch and freezing them for quick meals. I bet they would freeze up nicely.

Here's my pizza, I just put it together really quick, it came out pretty good! I'm glad you posted your pizza, I had been thinking about making one but just never got around to it, I guess I just needed a little push.
Gina, do you taste the coconut or is it well hidden?
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Old 05-27-2013, 10:52 AM   #1906
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I don't taste it at all, neither do my kids.

I have a question for those who make the almond flour version of the fantastic flour mix. Do you just replace the amount of coconut flour with almond flour? I'm just wondering how it works because coconut flour uses much more liquid than almond flour. When you make a recipe using the almond flour version less liquid is required, right?
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Old 05-27-2013, 11:34 AM   #1907
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In Maria's recipe for sub rolls, to convert from almond flour (1 1/4 cup) to coconut flour (1/2 cup), you use 2/5's of the coconut flour and double the eggs. So I would guess 5 Tbs. almond flour to cover the 2 Tbs. coconut flour. And either add more egg white powder or more eggs to your recipe.
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Old 05-27-2013, 04:29 PM   #1908
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I've had very good luck just subbing measure for measure. I make the basic recipe x8 when I make it.
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Old 05-27-2013, 04:49 PM   #1909
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Quote:
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I've had very good luck just subbing measure for measure. I make the basic recipe x8 when I make it.
Right, but when you make a recipe that was made using the coconut flour version you must use less liquids? Like the pizza crust recipe for example, do you use less water when using the almond flour version?
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Old 05-27-2013, 05:12 PM   #1910
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Gina - when I made your first pizza crust I added an additional 1/4 cup of flour mix made with almond flour - so more mix or less liquid, up to you. If I use a recipe that's written with the coconut version I just make it as written and add the almond flour version till I get the consistency that I want.

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Old 05-27-2013, 05:13 PM   #1911
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Gotcha!! Thanks!
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Old 05-27-2013, 05:29 PM   #1912
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I made the Italian Anise cookies again and nobody knew they were low carb!! I love these, now I need to try making rum cookies with this flour mix!

Click on pic to enlarge
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Old 05-27-2013, 06:53 PM   #1913
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Those cookies are so cute and pretty, Gina. I must have missed the post for that recipe, can you direct me to it? I need to make something sweet to take for coffee with the girls this week, maybe these!

Never mind, Gina, I found it!

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Old 05-27-2013, 08:32 PM   #1914
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Sorry I just saw this TG!! Here's the link to the post

http://www.lowcarbfriends.com/bbs/lo...l#post16369501
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Old 05-27-2013, 09:41 PM   #1915
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Pizza looks so good. Could someone steer me to the recipe for the fantastic flour mix.
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Old 05-28-2013, 02:06 AM   #1916
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The very 1st post in this thread. Page one, post one.


http://www.lowcarbfriends.com/bbs/lo...flour-mix.html
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Old 05-28-2013, 05:25 PM   #1917
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Sorry I just saw this TG!! Here's the link to the post

http://www.lowcarbfriends.com/bbs/lo...l#post16369501
Thanks, Gina, I did find it. I do want to try those, need to wait a bit, I was doing a freezer inventory today and I have so many lc treats to finish up before making anymore.
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Old 05-31-2013, 12:34 AM   #1918
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That pizza looks amazing!
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Old 05-31-2013, 02:20 PM   #1919
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So I haven't written anything because I'm allergic to the oat fiber. So.........Ladies I've been thinking about trying almond flour and coconut flour together as the BTF mix.

What do you think? I really really loved this mix. So I think I'll try.
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Old 05-31-2013, 02:33 PM   #1920
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So I haven't written anything because I'm allergic to the oat fiber. So.........Ladies I've been thinking about trying almond flour and coconut flour together as the BTF mix.

What do you think? I really really loved this mix. So I think I'll try.
I think that makes a lot of sense--maybe some lupin flour also?
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