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Old 06-05-2013, 06:55 PM   #31
SkeeterN
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If you can't find the oat flour use the first recipe I posted
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Old 10-10-2016, 02:35 PM   #32
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Skeeter I have a question

Since this recipe was created in 2013, I wonder if you have updated
it for 2016?

Thanks mucho,
b
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Old 03-17-2017, 08:29 AM   #33
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Wow, WTG Skeeter!

I made this yesterday for pizza dough, and it was SO fast, and tasty...great texture, too. I see many, many pizzas in my future

I've been reading the various LC crust recipes, and looking for something lower fat than say, Fat Head, or the other "crusts" that are mostly cheese. I had tried the cauliflower crust and it was...tolerable, but a lot of work, and time consuming. Actually, the cauliflower crust - broken up - ended up making pretty good "faux" Doritos, but that's for another post.

I made a double recipe of Skeeter's revised version (post #10 in this thread), and was able to roll it out very thin and smooth between two sprayed pieces of parchment paper, fast, to cover a cookie sheet.

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Old 03-17-2017, 08:33 AM   #34
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I should add that I just made the first part of Skeeter's #10 post, just the dough, not the provolone cheese, etc., after the first baking. Then I put on traditional pizza toppings.
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Old 03-18-2017, 07:48 PM   #35
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Glad you liked it!
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Old 03-19-2017, 11:38 AM   #36
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Skeeter, I want to try this recipe, but need to clarify. You have oat fiber in the recipe but say you add oat flour but then say you use oat flour instead of oat fiber.
Do you use both or just one? As I understand it, they are not interchangeable and the carb count is very different.
The pics are mouthwatering!
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Old 03-19-2017, 12:56 PM   #37
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Quote:
Originally Posted by susieqrn View Post
Skeeter, I want to try this recipe, but need to clarify. You have oat fiber in the recipe but say you add oat flour but then say you use oat flour instead of oat fiber.
Do you use both or just one? As I understand it, they are not interchangeable and the carb count is very different.
The pics are mouthwatering!
I'm confused about this also. I like to use oat FIBER (no carbs) to make doughs (especially almond flour doughs) more like flour. But oat FLOUR is different, does have more carbs and, as Susie said, they are not interchangeable. If you are using oat FLOUR, are the carbs calculated in the carb count? 1/8 cup isn't that much and I have both, but want to use the one that works better if the carbs are not too high.
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Old 03-19-2017, 05:24 PM   #38
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Quote:
Originally Posted by susieqrn View Post
Skeeter, I want to try this recipe, but need to clarify. You have oat fiber in the recipe but say you add oat flour but then say you use oat flour instead of oat fiber.
Do you use both or just one? As I understand it, they are not interchangeable and the carb count is very different.
The pics are mouthwatering!
It has been a long time since I made this. I don't remember. SunnyKsGirl What do you use?
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Old 03-21-2017, 11:41 AM   #39
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I didn't use any oat flour, just oat fiber, 1/8 cup.
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Old 03-21-2017, 12:02 PM   #40
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A double recipe for the big crust I made, I figured for the whole crust: calories - 1040, and carbs - 14.

This was following the #10 post recipe, except I used light cream cheese, 2% cheddar cheese, and egg beaters rather than whole eggs.
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Old 03-22-2017, 12:28 PM   #41
SkeeterN
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Quote:
Originally Posted by SunnyKsGirl View Post
A double recipe for the big crust I made, I figured for the whole crust: calories - 1040, and carbs - 14.

This was following the #10 post recipe, except I used light cream cheese, 2% cheddar cheese, and egg beaters rather than whole eggs.
I thought I used Oat fiber but wasn't sure. Thanks
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