Minicarb Pizza Crust Mix

[furkid]

I bought a couple of boxes of the pizza crust mix - I don't know what I did wrong - I followed the directions but my crust was one big lump and I couldn't even spread it on a pizza pan! Help, please.

Thanks,
Toby

[HeatherJanet]

Join the club! I tried to bake the lumpy mess and then broke them into bread sticks. They have been in my freezer ever since. I always use LindaSue's Pork Rind Pizza Crust, I love it.

[BridgetAllyn]

Funny you should post this. I worked on my crust for about 1/2 hour trying to "roll" it onto my pizza pan. I actually worked up a sweat. I made cheesesticks out of it finally, but the consistency was a little rubbery.

[lmt_24fan]

Same thing happened when my sister and I tried it -- I thought maybe our water was too hot and killed the yeast and caused it to seize -- but it looks like maybe it was just the mix.

If anyone has any ideas on why...I've got a few more boxes...

Lynn

[nurseypoo5]

I've got a box too. Wouldnt dare try to make it without suggestions. It might as well rot on the shelf...no sense in getting all drooly about a durn pizza only to find you have a lump of clay

[furkid]

We need some advice and help....I still have 3 boxes. I actually tried to roll my dough too and then just tossed it. What a heap of messs it was! Glad to see I'm not the only one.

[Mule_Freak]

Same thing happened here, that stuff is like "The Blob" I just take it know and use a tablespoon or so to flavor my scrambled eggs, just keep mine in the freezer to keep it fresh, dont have a clue what else to use it for to me at least it gives my eggs a like pizza flavor or something like that

[Aediekins]

I used it, it was some work to roll it out, but I did it. It was worth it, cause it made a darn good pizza! I made a BBQ chicken pizza with chicken, BBQ sauce, red onion, cilantro and mozzarella. It was delish.

Try it again!

[Sue421]

Maybe the mix is full of gluten? Why do they sell us this stuff and at such a steep price, I wonder. No wonder so many low-carb products went belly-up!!

[bernie]

I don't know if it's the same stuff, but I made the carbsense herb and garlic pizza curst on Friday. I added about 1 teaspoon of splenda to the water to help the yeast and some extra oil (1 TBSP) and I let mine sit about 1/2 hour before I rolled it out. It was hard to roll out but I managed. both DH and I thought it was the best LOW carb pizza crust we've had. It was very crisp. I did bake it about 10 minutes before I topped it too.

Bernie

[RVcook]

I have been in the same position with the stuff, but after much trial and error, I finally got it to work out better.

I think the Mini Carb and Carb Sense are pretty much the same, but here is what I did with the Garlic and Herb:

I divided the 'flour' packet into two equal parts. Mine worked out to about 1-1/3 cups (give or take). Then to make the crust, I used one of the packets in a bowl, added 1-1/2 TB extra virgin olive oil (which I then rubbed into the flour mix), then added one rounded tsp. of quck rise yeast and finally added 1/3 - 1/2 cup of hot water (NOT really hot!) and stirred it until I got a "SOFT" dough (not a dry dough, not a gooey dough - a SOFT dough.) This part is really important because if the dough is dry, it will be rubbery and won't roll out! I turned it out onto the table and kneaded it until it was a manageable dough. I then covered it and let it sit for 15 minutes. This is also really important so that the gluten can 'relax.'

Then I rolled it out larger than a 9 X 13 cookie pan and then transferred the dough to the pan. YES...the dough was still pretty resilient, but I could actually roll it!

My husband likes his crust VERY crispy so I also spread the raw dough with additional extra virgin olive oil and then poke holes in the dough. I par-bake the crust for about 10 minutes just until it's set. The reason I spread oil onto the raw dough is to prevent the sauce from soaking into the bottom crust, the holes just keep the dough from puffing up during the parbake. Then I remove it, top it and bake it until it looks done.

Anyway, this method has worked out very nicely for me and although I'm not really 'crazy' about the taste of this dough (having grown up in an Italian family who made pizza from scratch) it will suffice for now. My non-Italian husband doesn't mind the taste difference, but I sure miss my old recipe!

Donna

[furkid]

Donna - thanks, but that sounds like soooo much work! If I get ambitious, I'm going to try it the way you suggested.

Thanks so much for your input everyone!

Toby

[5foot2eyesofblue]

I've made it successfully a few times...the deal is you can't work with it TOO much or it gets all elastic-ey. Mix it (but not FOREVER) and then use a rolling pin to get it as thin as you can....it turns out pretty well. Just try not to handle it TOO much.

[neworleanskitty]

This is weird. I bought a bunch of boxes because they were 50 cents at walmart. I remember over a year and a half ago I made it, and loved it. I remember it was very elastic and wouldn't stretch out very well, so I had to keep flattening it for what seemed like hours. LOL But it ended up great. Now y'all have me feeling nervous about trying it again.

[BridgetAllyn]

I think the most aggravating thing is that what is on the directions on the box doesn't work. It just says put the mix in a bowl, add oil, yeast, and hot (not boiling) water and mix until dough forms. (and whatever else you're supposed to add...don't have the box in front of me) Divide into two parts, cover for five minutes, then roll onto pizza pan. I mean, the directions seem simple, but it seems a little strange that more people than not have problems with it. I always thought that sugar needed to be added to yeast to activate it, yet the directions just say to put it in with the flour. I will try again. Thankfully, my box only cost a dollar.

Actually, thinking about it, the "Most Awesome" pizza dough from Tyler tastes about the same as this and is much easier, IMHO.

[boss lady]

I've tried this pizza crust and it passed the teenage dd test!

What I did though was to use 1/2 almond flour and 1/2 of the pizza mix. I sprinkled my yeast in very warm water first, let it sit a bit and then followed the rest of the directions. I rolled it out on my pastry cloth using a litttle bit more mix. It worked wonderfully! Glad I stocked up!

My dh has gone to all the walmarts in this area and bought up all the pizza crust on sale. We froze it since we have so much. I follow directions and put it in my bread maker and let it do the work. I make rolls, faccachia and bread loaves. It is every bit as good as all the recipes I used to make with white flour. Everyone that eats it, loves it. Wonder why mine turns out good? My dh is really picky about my crazy low carb recipes I make and this is the best. Or at least we think so. I will be very unhappy when I run out

[5foot2eyesofblue]

Hey Rio -
Scout out the Big Lots in your area if you're looking for more...

[LeighDear]

I bought 6 boxes of the stuff, but haven't tried it yet....

I wonder if mixing 1/2 a batch quickly in the food processor would keep it from getting overworked?

Thanks for all the hints & suggestions so far...I'm gonna give a batch a whirl tomorrow....

[lmt_24fan]

I'm certain that my sister and I didn't overwork ours...we gently mixed ours -- almost folding it together, and it immediately seized. Very odd...

Lynn