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Old 10-16-2014, 01:13 PM   #1
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Easiest pizza dough ever?!

Apparently you can make rockin' pizza dough from just self-rising flour and plain greek yogurt. Who knew??

(1 1/2 cups self-rsigin flour, possibly a bit more if sticky & 1 cup yogurt, mix, knead 5 min, roll out, top like pizza, 450 for 10-12 min).

So... what self rising low carb flour mix would you use to make a low carb version of this?

I'm thinking Kevinpa's bread blend OR LC Foods pizza and calzone mix + 1 1/2 tsp baking powder OR Carbquik OR Better than Flour mix OR one of the more popular mixes like Jennifer Eloff's.

*Science says that plain Greek yogurt with LIVE cultures is actually about 5 carbs per cup by the time you open it and eat it since the live bacteria continue to eat the natural sugar in it until the lactic acid built up is too great and shuts them down... ending up with about 5 carbs left.

**self-rising flour = 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.
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Last edited by JHoberer; 10-16-2014 at 01:15 PM..
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Old 10-16-2014, 04:58 PM   #2
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I saw this recipe floating around FB a few weeks ago and plan to try it soon, but with Jena-Marie's baking mix, plus added baking powder. I'm also going to use cultured coconut milk instead of yogurt to try and cut down on carbs.
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Old 10-16-2014, 09:48 PM   #3
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Jen, I use Kevinpa's pita bread dough, which I make using his Carbalose flour blend, with half the amount of WPI 5000 to account for the new formula. I mix up the dough, put it in a metal bowl and then let it rise in the refrigerator for several hours. I've found the dough to be a bit stiff and hard to manipulate into a big round flat piece of pizza dough, so the last time I did it I got out my rolling pin and rolled it out into a flat and nearly perfect circle. Then I sprinkled my pizza peel with flax meal, transferred my dough to the peel and built my pizza on top of that, then transferred it onto a hot pizza stone and baked it. It puffs up while baking and then settles back down. It's chewier than a "normal" flour crust but so, so good.
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Old 10-16-2014, 11:10 PM   #4
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New formula of what... WPI 5000?

Are all those Kevinpa bread recipes going to be off now?

Is there a thread about it I can read?
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Old 10-17-2014, 06:15 AM   #5
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Jen, the formula changed and you need to use half as much wpi5000 as he called for in his recipes. Here is the thread where i learned about it post #1139.

Just a Simple White Bread Thread

There may be other posts too. That's what I meant when I told you I had adjusted his recipe for the rolls.
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Old 10-17-2014, 07:33 PM   #6
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That makes it more clear! But... the brand of WPI 5000 in that thread says Tova... mine is LifeSource?

Just got my shipment!! EEK! The box is 28 pounds... and only one item is a glass bottle!
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Old 10-17-2014, 10:44 PM   #7
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Lifesource Foods is a division of Tova, so no worries there. It's just that the company decided to change the WPI 5000 to be more consistent with WPI 8000. Whereas before a serving size was 2 T, now it is 1 T. The weight of the serving, however, stayed about the same. That's why the volumes cited In Kevinpa's recipes need to be cut in half.

This means, of course, that if you make up a big batch of flour with only half the amount Of WPI 5000, and then use two cups of it as called for in many of Kevin's recipes, logic would dictate that you will be using comparatively more of all of the other ingredients in the flour mix, and that in turn may affect the resulting rise and crumb, as well as nutritional counts. I have not done that yet but others have, as noted above. These days I just make up the mix each time I need it.

I did try an experiment some time ago to see what the volume of "1 cup" would be with the new formula. When I shook it up, it was still one cup, to my surprise. But then recently I made up "2 cups" of the mix, did not shake it and it measured 1 3/4 cups plus 1 T. For what it's worth.
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Old 10-18-2014, 12:33 AM   #8
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So a "cup" is more like a cup minus 1 1/2 T. That helps a lot, thanks!!!
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Old 10-21-2014, 08:42 PM   #9
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Oh my! It worked!

It worked very, very well!

It tastes great and is very easy to work with! The final pizza is just like real pizza. You wouldn't know it was low carb.

Easiest Low Carb Pizza Dough
makes 8 x 7 inch round pizza crusts @ 4.94 net carbs each

2 recipes Kevinpa's final bread flour mix (which is actually from the cake & cookie sticky, 28 net carbs)*
4 T nutritional yeast (adds 2 carbs, for yeast flavor, optional)
1/2 t salt
1 1/2 tsp baking powder (2 carbs)
1 1/2 cups Fage 2% plain unsweetened Greek yogurt (by the time you open it, the live cultures have eaten all but about 5 carbs per cup, 7 1/2)

Mix ingredients together in a mixer bowl with a spatula. Using the dough hook on speed 4 (medium), mix for 5 minutes. Check the dough. If it is crumbly, mix in a spoonful of yogurt at a time. If it is too sticky, mix in a spoonful of Carbalose flour at a time. The dough ought to resemble stiff play-doh and not stick to your hands. Knead it in your hands a few times and make a ball shape. Wrap tightly in plastic wrap and sit on the counter for an hour or two. This gives the dough time to relax so you can work with it.

Preheat oven to 425.

Divide dough into 8 parts. Keep the dough wrapped in plastic when not in use so they don't dry out. Cover a cookie sheet with nonstick foil. Put 2 dough balls on the cookie sheet and press them down and work them until they are 7 inch circles. They'll be pretty thin but will puff up while baking. Top as desired and bake 8-10 minutes.

(My dough took the ingredients listed- not more or less. I brushed my crusts with garlic butter, topped with shredded pizza cheese blend, homemade seasoned & chopped Philly cheesesteak meat and provolone cheese slice on top. They took 10 minutes to bake).

*Kevinpa's final bread flour mix (14 carbs)

1/2 cup Carbalose (60 grams by weight)
1/4 cup WPI 5000 (30 grams, already adjusted for the New WPI)
1 Tbs wheat protein isolate 8000
1.5 Tbs almond flour
1.5 Tbs Hi-Maize resistant corn starch 260 (or resistant wheat starch 75)
.5 tsp guar gum (my mod for 1.25 t Not/Sugar, xanthan gum would be fine too)

Picture later... my husband has the camera.
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Old 10-21-2014, 10:10 PM   #10
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Yay! Welcome to the club of Kevinpa bakers! So how was the taste? Anything like sourdough?
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Old 10-21-2014, 11:54 PM   #11
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No, my husband and I agree that it didn't taste like sourdough- not a strong sourdough anyway. It was, however, very good. It was pizza crust!! I wouldn't be surprised, if you put the dough in the fridge for a few days sealed well, if a sourdough taste developed though.

This is a picture of a cold pizza so if the cheese looks hard... it is. It also looks tiny. It wasn't. It was perfect personal size.


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Old 10-30-2014, 02:16 PM   #12
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Now we did a grain free version of this!!
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Old 11-01-2014, 02:19 PM   #13
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[QUOTE=JHoberer;17066894]

Divide dough into 8 parts. Keep the dough wrapped in plastic when not in use so they don't dry out. QUOTE]

Do you freeze the rest of the dough until you want to use it?
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Old 11-02-2014, 05:54 PM   #14
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doing grain/wheat free....

can I use any of those old products from Kevin's recipes....carbquick, carbolose, poly dextrose, 5000 and 8000 something

vital wheat gluten (this one must be gone because of the wheat in the name, right?).

I still have all these products and many many others from doing lc before when I had enough money to buy whatever I wanted. But now since I'm on a fixed income i don;t want to just throw out stuff I could use and I really don't know if I can still use anything.

Thanks for any help. I am not celiac just grain and wheat free.
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Old 11-06-2014, 10:08 AM   #15
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I just ordered all these odd ball products. Has anyone tried making one or two bigger pizza crusts instead of individual ones?????
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Old 11-08-2014, 12:38 AM   #16
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Quote:
Originally Posted by chewiegand View Post
I just ordered all these odd ball products. Has anyone tried making one or two bigger pizza crusts instead of individual ones?????
Absolutely. I se Kevinpa's pita bread recipe to make enough dough for a 15-inch pizza. Works great, tastes great.
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Old 11-10-2014, 09:48 PM   #17
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I just wondered

why you don't add some real yeast to the dough?
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Old 11-10-2014, 10:44 PM   #18
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You can add real yeast... I was just trying to make the simplest fool-proofest pizza dough possible. Yeast came sometimes play games with you if you are depending on it for leavening.

I made out all the pizzas and baked them then froze them. I don't know if freezing would work or not. Probably.

I made individual pizzas because this dough + toppings hits my limit of a meal's carbs and I didn't want to be sliding "just one more piece" onto my plate. I think it'd make bigger pizzas fine.
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Old 11-12-2014, 08:34 AM   #19
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Thanks, I got my netrition order yesterday.Pizza coming up this next week.
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Old 11-12-2014, 06:04 PM   #20
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Had it again last night and tonight- and have 2 more pairs of pizza in the freezer!
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