Anyone tried those $.50 MiniCarb pizza crust??/

Sharon M. · 04-24-2005, 07:34 AM

I was a Odd lots and ran into their
MiniCarb Parmesan Herb Pizza crust mix. Have any of you tried these pizza crust mix? I tried some pizza crust mix a year ago, paying $3.99 for that little box and when I made it, the dough has so much elastic qualities that I could never get it spread out on my pizza pan!! These are only $.50 right now , but I didn't know if they were usable or not!! Thanks

dizneegirl · 04-24-2005, 08:29 AM

They're a little difficult to work with, but not bad tasting. The key is not to overwork the dough... the less you work it, the less elastic.

makeupmonsterdog · 04-24-2005, 10:30 AM

I just made a box this morning and I actually went the totally different way--I worked the living daylights out of it. It is difficult to roll out, but with some muscle, it works. Turns out really tasty, too!

I actually made one pizza crust with half the dough and the other half I used for fried dough. I did a shallow fry with olive oil, cutting the dough in bite size chunks (I made two "pitas"). OMG--so good!

04-24-2005, 07:34 AM	#1
Sharon M. Senior LCF Member Join Date: Sep 2002 Location: Northern Ohio Posts: 250 Gallery: Sharon M.	Anyone tried those $.50 MiniCarb pizza crust??/ I was a Odd lots and ran into their MiniCarb Parmesan Herb Pizza crust mix. Have any of you tried these pizza crust mix? I tried some pizza crust mix a year ago, paying $3.99 for that little box and when I made it, the dough has so much elastic qualities that I could never get it spread out on my pizza pan!! These are only $.50 right now , but I didn't know if they were usable or not!! Thanks

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

04-24-2005, 08:29 AM	#2
dizneegirl Very Gabby LCF Member!!! Join Date: Aug 2002 Location: Ohio Posts: 3,700 Gallery: dizneegirl	They're a little difficult to work with, but not bad tasting. The key is not to overwork the dough... the less you work it, the less elastic.

04-24-2005, 10:30 AM	#3
makeupmonsterdog Senior LCF Member Join Date: Mar 2005 Location: Baltimore, MD Posts: 252 Gallery: makeupmonsterdog Stats: 23(ish)% Body Fat/15% Body Fat/15% Body Fat WOE: Low Carb	I just made a box this morning and I actually went the totally different way--I worked the living daylights out of it. It is difficult to roll out, but with some muscle, it works. Turns out really tasty, too! I actually made one pizza crust with half the dough and the other half I used for fried dough. I did a shallow fry with olive oil, cutting the dough in bite size chunks (I made two "pitas"). OMG--so good!