|08-07-2013, 05:48 PM||#1|
Way too much time on my hands!
Join Date: Jul 2004
Location: Jalisco, MX (formerly NY,NY)
Start Date: Restart 3/31/08
Cheese Danish Pizza...
I am on a quest....I seriously need to low carb this. Any thoughts?
From the Midnight Baker
cheese danish pizza.jpg
Cheese Danish Pizza
1/2 cup Chobani® plain Greek yogurt
1/4 cup sugar
1/4 cup butter, cut in small cubes
1 envelope active dry yeast -OR- 2 tsp bread machine yeast
1/4 cup warm (110 degrees F) water
1/2 tsp salt
2 cups flour
8 oz cream cheese -OR- neufchatel cheese, room temp
1/4 cup + 2 tbs sugar
1 tsp almond extract
pinch of salt
1/2 cup sliced lightly toasted almonds
1 cup sifted confectioner's sugar
1 tsp almond extract
2-3 tbs cream or half and half
In a small saucepan, combine the yogurt, sugar and butter. Heat over low heat, stirring occasionally, until butter is melted and ingredients are well combined. Remove from heat and cool to room temperature.
Place cooled yogurt mixture in a medium bowl and add the water, salt, yeast (if instant) and flour. Mix well. Dough will be very soft. Cover and refrigerate overnight. If using ADY, add the warm water and yeast to the bowl FIRST and dissolve yeast. Proceed as above.
Preheat oven to 375 degrees F. Lightly grease Revol Basalt Round Pan or any 12-inch pizza pan.
Punch down dough and turn out on a lightly floured surface. Knead a few times until smooth. Roll out dough in a 14-inch circle. Transfer to prepared pizza pan. Roll up the overhang so it makes a "wall" around the perimeter of the pan, like a pizza crust.
Prepare filling by beating the cream cheese (or Neufchatel), egg, salt and almond extract. Beat well so there are no lumps.
Spread filling in center of crust, up to the "walls." Top with lightly toasted sliced almonds.
Bake at 375 degrees F for 20-25 minutes or until filling is puffy and walls of crust are lightly browned. Remove from oven and cool completely.
For icing, mix confectioner's sugar and extract. Add cream tablespoon by tablespoon until icing is of a thick, but pourable consistency (I used an icing bag with a small round tip, so my icing was a bit stiffer than the usual "liquidy" kind). Drizzle over completely cooled pizza, or use a piping bag with a small round tip.
BEWARE! My wings are broken, so I'm riding the broomstick!
I don't suffer from insanity; I enjoy every minute of it.
|08-07-2013, 07:04 PM||#2|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
So I've been thinking about this most of the day. This thread I'm linking to is Bobo's fruit pizza but I would say take his crust then use your low carb toppings to make it the one you want.
This is a very good thought.
Use Ouizoid's BTF mix for the crust. This might be better because it would have that mouth feel of a cheese danish pizza.
Last edited by rosethorns; 08-07-2013 at 07:07 PM..
|08-08-2013, 05:42 AM||#3|
Very Gabby LCF Member!!!
Join Date: Dec 2006
Start Date: September 2000
How about using Charski's Cherry Danish recipe to start? Or this one from Maria Emmerich.
Cream Cheese Danish Maria
3 eggs, separated (save 1/2 yolk for filling)
1/4 tsp. cream of tartar
1/4 cup Swerve (or ½ tsp. stevia glycerite)
1 tsp. cinnamon
3 TBS ricotta cheese or cream cheese, softened
4 oz. cream cheese, softened
1/2 egg yolk (from above)
1/4 cup Confectioners Swerve (or ½ tsp. stevia glycerite)
1/4 tsp. vanilla
Optional: ¼ tsp. lemon, almond, orange, raspberry extract
Separate eggs, putting the whites in a large bowl and the yolks in a medium bowl. Take 1/2 yolk out and put it in a little dish to reserve for filling. With your electric beater, whip whites and cream of tartar until very stiff. Add cream cheese or ricotta, cinnamon, sweetener to the yolks and beat well until smooth. Gently fold yolk mixture into the whites, using a big spatula, being careful to get it all blended well. Then spray a cookie sheet or muffin top pan (the best way), and plop 6 equal mounds of batter to make 6 Danish. Make an indent on each mound and fill with filling. Bake about 25-35 minutes at 300 until golden brown. Remove, cool and enjoy.
|08-08-2013, 10:37 AM||#5|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I was gonna suggest the base for my Danish also - thanks Soobee!
Here is a link if you want to take a look at it:
|08-08-2013, 11:28 AM||#6|
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
WOE: Low Carb Diabetic Plan
Start Date: August 2005
both recipes are so good.
Char's Danish dough is most excellent. You can hardly believe it is LC.