Carbquick yeast breads/pizza crust recipes?

[CandidCam]

I know I saw at least one in the BIG CQ thread, but can anyone toss their favorites in here? I REALLY am craving pizza...a LOT! I think tomorrow night or Sat. we would really like to make pizza, again. It's been a LONG time since we've done that....

Thanks!


k

[NulloModo]

I posted this in the CQ Thread, but it is my CQ pizza crust recipe thus far. I keep planning on experimenting with it, trying to get it a little more chewy, a little less biscuity, but as it is it is far far far better than the one on the CQ Box:


I made my first batch of CarbQuick based pizza dough, using the following recipe:

1 1/2 Cups CQ
4 T WPI
1 T Polydextrose
1 t yeast
1 packet of sugar (Yeast food)
3/4 Cups water
2 T oil

I mixed it, kneaded it in the food processor on dough setting till it looked doughy, and then let it rise till doubled (about 45 minutes).

I topped it with a little bit of tomato sauce, some pepperoni, and mozerella.

Tossed it all into the oven at 500 degrees for a little under ten minutes.

[CandidCam]

Ooh that looks pretty good! I dragged-out my old bread machine recipe book and there is a pizza crust recipe in there that calls for 2.33 C. of flour. I am sorta thinking that I might use 2C. Carbquick, 1C. soy protein powder (since I have more than a full bag of that, plus a bag of soy flour that I need to use up), and then fill the last third cup in with almond flour. Or maybe some polyD...I hadn't really thought of that, but I'll bet it would add chewiness. Perhaps I would use polyD for that third cup...I LOVE what it does for cookies and brownies!

I'm hoping that will work OK for starters, since we have so many random LC baking items that I want to use up and don't want to buy more if I can avoid it. Eventually I want to use WPI in recipes where I used to use soy or whey protein.

Did you find that the Carbquick soaked-up a lot of the water or that you had to add more liquid? I seem to recall that the first time I made cookies with carbquick (before I discovered erythritol and polyD) that they were SUPER dry. Might I need more water than what the recipe calls for (9oz.)?

Thanks,
Kirsten

[NulloModo]

I'm not positive if CQ uses more water or not, I haven't done too much with it.

I don't like to use soy protein or soy flour, I am always unhappy with the taste and texture: WPI is a far superior product. I've never thought about nut flours in a pizza crust, I'd think they might lend too much density, but if you try that, let me know how it goes.

[CandidCam]

Originally posted by NulloModo
I'm not positive if CQ uses more water or not, I haven't done too much with it.

I don't like to use soy protein or soy flour, I am always unhappy with the taste and texture: WPI is a far superior product. I've never thought about nut flours in a pizza crust, I'd think they might lend too much density, but if you try that, let me know how it goes.

Soy has never bothered me much--as long as it makes up less than half of the "flour." I figure if the dough is 2/3 Carbquick that it should still be pretty good...and pizza has such a strong flavor, too (and I have a lot of soy powder and flour to use up...too expensive to toss).

Yeah...if I do use any almond flour it will be minimal--for the same reason you cite.

I'll definitely report back. I am so geeked about pizza!!!



k

[CandidCam]

Ok, one thing's for certain--the bread machine does NOT work for making dough with CQ, soy protein powder and polyD...they are just too lightweight, compared to flour. The paddle kept spinning freely underneath, so I thought adding water to weigh the dough down would help...it just made stickier, fluffy dough that floated on top.

So then I added more protein powder, but all that did was make the dough drier and fluffy. Thank god for the Kitchenaid mixer. I slapped the dough in the bowl, stuck the dough hook on, then let it run for 10-15 minutes...long enough to get the dough well kneaded. Now it is sitting in a large, towel-covered bowl in our microwave (warmest spot in the kitchen, for some odd reason...also cat and kid-proof).

I took a little nibble of the dough and it tasted pretty decent, so we shall see what sorts of results I come up with.

k

[CandidCam]

Hmmm...the dough did not rise all that much...maybe 50% larger? I wonder if one packet of yeast was enough? Or might I need more sugar? I used a half TB of molasses as food for the yeast. Would brown sugar work better...if so, how much?

k

[CandidCam]

Hmmm...well, the crust *tasted* like pizza crust, but the texture was ALL wrong! I really think next time I need more yeast and some gluten, too. The crust I just made was more like a cookie in texture...weird.

I did see a couple of other similar recipes. One of them used gluten/wpi. I'm guessing that one of these would help. I have also seen that more yeast may be beneficial.

Could using soy protein *flour* instead of soy protein *powder* make any difference (since I have both)?

I would love to take a crack at this again...perhaps next weekend.

k

[NulloModo]

I think the soy and the lack of WPI or VWG could be the problem. Soy has a very heavy and 'dead' texture that personally, I do not enjoy in baked goods. For cakes and cookies it can be OK, but much less so in breads, where it just feels dense.

WPI or VWG will add that stretchyness and chewiness that you associate with pizza crust, plus more wheat flavor. Yeast will add more flavor, and also help with the internal texture a lot.

[CandidCam]

Originally posted by NulloModo
I think the soy and the lack of WPI or VWG could be the problem. Soy has a very heavy and 'dead' texture that personally, I do not enjoy in baked goods. For cakes and cookies it can be OK, but much less so in breads, where it just feels dense.

WPI or VWG will add that stretchyness and chewiness that you associate with pizza crust, plus more wheat flavor. Yeast will add more flavor, and also help with the internal texture a lot.

Seems so strange that it would need more gluten, though, when Carbquick is full of VWG. I can't do pure CQ, either, since it does not get along with my innards (severe gas, constipation--I think my system can't tolerate that much fiber, or that type of fiber for some reason). If I were to use WPI or gluten in place of the soy would it be too much gluten? The dough recipe I used was 2C CQ and 1C soy protein powder--would substituting gluten or WPI for the soy be too much?

k

[Freckles]

I am planning to make pizza tonight, so thought I'd check this thread...

I made yeast rolls using CQ, VWG, and WPI which I mixed in the dough cycle of the bread machine. They were light, fluffy, beautiful to gaze upon, but, alas, not that great tasting! They actually tasted better the next day. I've tried this twice varying the amounts of the VWG and WPI. More is better for a great texture and worse for taste. My experience was that they were better when removed from the bread machine after the first rise, formed into rolls, allowed to rise, and then baked.

I took pictures of them but don't know how to insert them here. I don't have an online photo album.


Here is what I used:
1/4 cup warm water w/ 1 tsp sugar and 1 pkt yeast--sprinkle yeast and allow to become foamy.

Combine in bread machine: 1 cup low carb milk, 1/4 cup olive oil, 1 large egg (I just hand mix with fork before adding), yeast mixture, 2 pkts splenda or equivalent, 3 cups CQ, 1 cup WPI (Increased in this recipe and got a better rise but a worse taste ), 1/2 cup VWG. (No salt added since WPI is salty and some say CQ is also salty...)

Next time I plan to try using vanilla Davinci, more sweetener, butter buds, coconut oil, and less WPI to see if it will taste more like Hawaiian Bread. For the pizza crust I'm going to add garlic and herbs and less WPI.

Any suggestions??