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Old 09-30-2013, 12:48 PM   #241
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Mmm. Your toppings sounds good, MG. Glad it baked up OK for you.
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Old 10-09-2013, 03:51 PM   #242
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I promise I will stop bumping this recipe, but I wanted to give one more review. I used it for a pizza crust, and it was totally fantastic. Rather than putting seasoning on top, I stirred a little garlic salt and Italian seasoning in to the dog before baking. It was delish!

My husband often refers to my LC subs as "punishment ___". It all started with a LC, low cal brownie I tried to make that was horrific, and he called it a punishment brownie. He also isn't a fan of coconut flour pancakes, so they are punishment pancakes. He came home while the pizza was baking, and peeked in and looked at it but didnt say anything. After he had a bite, he asked me what was the special event that he got regular crust instead of punishment pizza.
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Old 10-09-2013, 05:26 PM   #243
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Oh, that makes me feel so good, MG. I find the pizza crust use of this bread batter the BEST use of it I think! My husband loves my LC pizza now, too......finally. We have found all the popular cheese-based crusts too laden with sodium and salty for us. That cuts out a LOT of the recipes out there. Flax crusts just taste like sawdust or dead grass to me. So I'm just not searching for a good pizza crust anymore. Found it already.
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Old 10-10-2013, 01:55 PM   #244
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I want to second the using this recipe as pizza crust!
I made a barbecue chicken pizza for my husband made from the following:

-Peggy's focaccia dough recipe (spread into a pizza crust and baked)
-chopped leftover rotisserie chicken
-sauteed onions
-Walden Farms spicy BBQ sauce
-shredded Monterrey Jack cheese

It was fabulous- and the next day's leftovers were terrific too! The crust did not get soggy overnight.

So happy to have found this recipe. I think it deserves to be in the pantheon of low carb baking recipes- like cream cheese muffins and one minute muffins!

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Old 10-10-2013, 08:14 PM   #245
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Oh, my, I'm blushing, Gabby. So glad you like it. It DOES make a great pizza crust. Not too thin; not too thick. Browns nicely on the bottom and really holds up to hand eating like a yeast-based crust. I'm quite pleased with this one. Not sure about meriting the "pantheon of low-carb crusts" though. There are other good ones out there. I've just decided taste is highly individual. This one suits mine to a "T". I'm about to get bold and toss out all the other ones I've collected in my recipe file.
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Old 10-11-2013, 08:46 AM   #246
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I haven't tried this for a pizza crust yet but I'm looking forward to trying it. I know it will be yummy!!
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Old 10-11-2013, 08:49 AM   #247
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For those of you using this for pizza, do you make it thinner than when making the bread? Seems like it would be very thick for a pizza crust if you use the normal amount.
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Old 10-11-2013, 10:05 AM   #248
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The recipe makes a nice large 15-16" pizza quite nicely. Cooks up about 1/4" thick for me, Misti. My only pizza pan is a 16" and the batter spreads (with much coaxing with a fork) to within 1/2" of the edges of the pan.
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Old 10-11-2013, 02:11 PM   #249
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Quote:
Originally Posted by buttoni View Post
The recipe makes a nice large 15-16" pizza quite nicely. Cooks up about 1/4" thick for me, Misti. My only pizza pan is a 16" and the batter spreads (with much coaxing with a fork) to within 1/2" of the edges of the pan.
I think I'll try it in my pizza pan, but the one I have had holes in it. That should work ok, right, since the batter is quite thick?
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Old 10-12-2013, 12:28 PM   #250
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Mine has holes so I always use parchment on it. I think the batter will drip out your holes and burn on the oven bottom before it sets up in the oven, Misti. Then when I remove it from the oven (underbrowned) to put my toppings on it, I slide the parchment out from under it so air will circulate through those holes and it crisps up on the bottom nicely while I bake off the toppings.

Last edited by buttoni; 10-12-2013 at 12:30 PM..
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Old 10-12-2013, 09:42 PM   #251
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Mine has holes so I always use parchment on it. I think the batter will drip out your holes and burn on the oven bottom before it sets up in the oven, Misti. Then when I remove it from the oven (underbrowned) to put my toppings on it, I slide the parchment out from under it so air will circulate through those holes and it crisps up on the bottom nicely while I bake off the toppings.
Great idea, I didn't even think about parchment. I'll try it that way, thanks!
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Old 10-13-2013, 07:50 AM   #252
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Buttoni... I made the Fathead pizza crust that had cheese in a similar amount. That recipe called for the cheese to be melted before making the dough. Have you tried melting the cheese for the bread before making the dough? I think your recipe has a better flavor. I just wonder if melting the cheese first would make the bread have a "breadier" texture.
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Old 10-13-2013, 08:51 AM   #253
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Dunno, Cjack. I'm having trouble visualizing how you'd melt it and then stir that stringy, melted glop of cheese into the dough. Seems like it would firm up again the minute it hit the room temperature batter. What am I missing here?

Last edited by buttoni; 10-13-2013 at 08:57 AM..
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Old 10-13-2013, 09:32 AM   #254
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Peggy, I finally made a pizza using your crust. It makes a huge pizza and it was delicious! I think I will be using this as my regular pizza crust recipe.

Here's a pic, sorry about the yellow cast to the pic.
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Old 10-13-2013, 09:36 AM   #255
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Love your bread, Peggy! Especially dipped in flavored olive oils. I plan to make pizza one of these days.

I have a ?...Do you think the dough would be freezable?
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Old 10-13-2013, 04:38 PM   #256
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Quote:
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Love your bread, Peggy! Especially dipped in flavored olive oils. I plan to make pizza one of these days.

I have a ?...Do you think the dough would be freezable?
Thanks for the reminder about the dipping oil, I had forgotten how much I love this bread for that. I had to go bake a batch of bread for dipping! Yum!!

I don't know about freezing it, I've never tried it. Do you mean baking it then freezing or mixing it up then freezing? I was thinking that it would freeze well after it's baked but I don't freeze a lot so I'm not sure.

I'm sure someone will know the answer to your question!
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Old 10-13-2013, 08:01 PM   #257
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I don't freeze the dough but I freeze the cooked buns, breads etc.. It freezes great.
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Old 10-13-2013, 08:46 PM   #258
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I have frozen the buns, too, For around 2 weeks or so and the did freeze nicely. My,, Gina, your pizza looks SUPER good! I have used it in dipping oil, but on that occasion, I baked it up in a loaf and sliced it. That baked up well, too. This bread just keeps on pleasing.

I want to stiffen up this batter and try some rolled out hand pies with fruit fillings one of these days. The crawfish pies I made with it were great, but the top crust was real tricky with this fairly wet batter. I had to dot and spread it with a fork to get total coverage. I'm thinking a little Hi-Maize Resistant Starch or oat fiber, along with some glucomannan should firm it up so I can roll it between plastic wrap.
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Old 10-17-2013, 12:59 AM   #259
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Anyone have a best practice for freezing what we shall call Peggy's pizzas? I'd LOVE to have a "made for me" low carb pizza in the freezer so when hubby orders his beloved Domino's, I could slide one in these in the oven for me. Thinking I should bake partially, add toppings, and freeze at that point. But I like to get everyone's opinion first.

Also relevant to this thread: just read on another thread about another bread recipe that some genius is adding nutritional yeast to that recipe to make it taste breadier. Now, I don't want that necessarily in pizza crust. And I've tried adding yeast to Peggy's recipe when using it for bread/rolls and while it adds a little something, usually I don't bother. But nutritional yeast has a lot of flavor. I might give it a shot.

Over and out.
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Old 10-20-2013, 01:10 PM   #260
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Has anyone considered whether this might be usable for a base for stuffing/dressing? I've tried some of the alternatives through the years and they've been okay. I've made the focaccia a few times but it has been a while. I am thinking of whipping some up to try to use as a base for stuffing

If anyone tries it before I do, please let me know. I know about the sausage based stuffing/dressing recipes, but for me, that's not the same

I am on a pumpkin kick today, so just made some almond butter and pumpkin bars, and am about to make the alldayIdreamaboutfood pumpkin cream cheese muffins with the remaining pumpkin. It will probably be a week or two until i get to try the focaccia as a base for stuffing.
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Old 10-23-2013, 07:58 PM   #261
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I've used it in stuffing along WITH LC corn bread or corn muffins. I've always made stuffing with a combination of the two. This bread is good in stuffing.

That said, I actually like using my Peppered Bacon Cheese Bread recipe for cornbread and stuffing more than this GF focaccia recipe. It actually has a "corn-y" taste to me for some odd reason. http://www.lowcarbfriends.com/bbs/lo...ese-bread.html

Also my jalapeno cheese bread makes great cornbread and stuffing, as it has a corn-y taste to me, also: http://www.lowcarbfriends.com/bbs/lo...ese-bread.html
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Old 11-22-2013, 01:50 PM   #262
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I echo the previous posters that this makes a great pizza crust. I left out the cream cheese to make it a little thinner and drier. (I accidentally did that once making the bread.)

My non LC mother and brother both said they liked it.
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Old 12-13-2013, 10:03 AM   #263
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I saw the post regarding adding nutritional yeast for flavor, did anybody try that yet? I don't want to buy any if it doesn't add a good flavor. Also, I think I have to modify my copy of this recipe to make note of the addition of real yeast...thanks for bringing up that point again.
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Old 12-13-2013, 02:37 PM   #264
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I put the dissolved yeast in mine every time. It adds a faint taste of yeast, but not an overpowering one.
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Old 01-04-2014, 08:12 PM   #265
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Bumping for new folks and experts alike...

This recipe was the crust for my delicious Sat night pizza! It is just as good for bread as well. If you haven't tried it, you should!
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