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Old 11-12-2014, 09:51 AM   #1
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Your Go-To LC Pizza Crust Recipe

So I've been researching LC pizza crusts recipes on here and my head is about to blow off!
There are a LOT of different threads and options.

So far I've read about cauliflower crust, pork rind and cream cheese crust, Kevinpa's Polly want a cheese cracker crust, Nancyelle's thin and crispy crust, skillet pizza (essentially crustless.)

I'm sure there are many more I haven't discovered yet!

My question is this- What is YOUR go-to crust?

The only one I've tried is the cauliflower and for me, that is a NO.
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Old 11-12-2014, 10:01 AM   #2
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I've tried a few and my favorite is the Fathead crust. Even my non-LC son really likes it.
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Old 11-12-2014, 10:14 AM   #3
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Quote:
Originally Posted by Mistizoom View Post
I've tried a few and my favorite is the Fathead crust. Even my non-LC son really likes it.
Is there a recipe for that on LCF or is it a purchased product?
Thanks!
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Old 11-12-2014, 10:17 AM   #4
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I don't do the crust, I have a small pie plate and put in a couple spoonsful of LC pizza sauce sprinkle on a little cheese, mike it a minute or so until cheese melts, then top with sausage, mushrooms, onions, pepperoni or whatever , then a little more cheese and stick under the broiler until cheese is bubbly....I don't miss the crust ....very filling also....
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Old 11-12-2014, 10:18 AM   #5
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Quote:
Originally Posted by Mistizoom View Post
I've tried a few and my favorite is the Fathead crust. Even my non-LC son really likes it.
what is the Fathead crust......
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Old 11-12-2014, 11:27 AM   #6
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fat head pizza crust

click on this link
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Old 11-12-2014, 12:24 PM   #7
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Thank you Nigel!
And Sunny7, I am definitely going to try that!
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Old 11-12-2014, 04:02 PM   #8
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After trying many of the various ones - my go-to is NancyElle's Thin & Crispy pizza crust. Easy and good and if you let it cool for a few minutes you can even pick it up to eat it!
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Old 11-12-2014, 06:09 PM   #9
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Thank you for the replies! I've got several new ones to try now.

I need to go get some mushrooms and pepperoni to keep in the fridge so I can commence sampling and testing.
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Old 11-12-2014, 09:40 PM   #10
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Pizza was one of the few things I decided I couldn't live without some kind of reliable sub, so I make a crust out of flax, almond, and coconut flour. There are tons of other recipes, too - check out Gourmet Girl Cooks, she has a few!
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Old 11-13-2014, 06:56 AM   #11
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I will do that, nanoparty!

The idea of deciding what things you can't live without is a really good one. I need to reflect on that. I don't really eat much in the way of sweet things- I could get by with cocoa on occasion or a piece of birthday cake when my kids' birthdays roll around. My issues tend to be with pizza and pasta, and the occasional whim for peanut butter and jelly or chips.
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Old 11-13-2014, 04:18 PM   #12
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Peggy's foccacia bread recipe is my absolute favorite lc pizza crust ever.
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Old 11-13-2014, 05:33 PM   #13
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I just made the Fat Head Pizza Crust using the link above...after cooked, I skipped using sauce and just layered on mozzarella cheese and some cheddar cheese, and on about 2/3 added some chopped sauteed yellow peppers for husband and I. Son, husband and I all loved the pizza, best yet. As others have said, can pick up and eat with hands. Nice, and thank you!!
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Old 11-13-2014, 06:17 PM   #14
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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.


** 1 recipe of Kevinpa's final bread flour mix

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)
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Old 11-13-2014, 06:36 PM   #15
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This thread will keep me happily eating pizza for a month!
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Old 11-15-2014, 06:02 AM   #16
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Cheesy Bread (kinda reminds me of Red Lobster Cheese biscuits)

This is my go to pizza crust.
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Old 11-15-2014, 08:54 AM   #17
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That sounds really good. I don't have some of the specialty ingredients yet. I think I'll wait a little longer into my weight loss journey before I start introducing things that are too bready!

Definitely will save to try though!
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Old 11-15-2014, 07:15 PM   #18
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The only one I have tried is NancyEllen's. I really like it, but I honestly usually just order a regular pizza and just eat the toppings. So much easier.
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