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Old 06-02-2017, 12:21 PM   #31
dianafoot
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it won't let me delete this post, so I'll try again.

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Old 06-02-2017, 12:23 PM   #32
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I made these cinnamon buns with the fathead dough--they were excellent!
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Old 06-02-2017, 01:28 PM   #33
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I made these cinnamon buns with the fathead dough--they were excellent!
What did you do to make these?
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Old 06-02-2017, 02:08 PM   #34
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Wow. I saw a recipe for the rolls, but sweet cinnamon-y cheese just didn't sound like it would be good.
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Old 06-02-2017, 08:04 PM   #35
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Wow. I saw a recipe for the rolls, but sweet cinnamon-y cheese just didn't sound like it would be good.
But it is and you cannot tell it is cheese
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Old 06-02-2017, 09:59 PM   #36
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Skeeter,
Aint ya gonna share the recipe?
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Old 06-03-2017, 03:24 PM   #37
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Skeeter,
Aint ya gonna share the recipe?
Not my recipe. I want the recipe too for those cinnamon rolls
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Old 06-09-2017, 11:48 PM   #38
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Not my recipe. I want the recipe too for those cinnamon rolls
I'd be interested in the recipe for this also!
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Old 06-17-2017, 09:36 PM   #39
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This dough can easily be used in sweet applications, as Skeeter stated, you don't know the cheese in there. Make a very solid indentation and fill w/ a cr. cheese, egg, sweetner mix, glaze and you have a cheese Danish. Savory, add in some mustard powder w/ the dough, make pigs in a blanket.
FYI.......when I do use a dough such as this for a sweet application, I add a bit of sweetner to the dough. Use some vita fiber or another product like it in the cinnamon filling, for a gooeyness.
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Old 07-14-2017, 07:40 AM   #40
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Darn! I just did a whole post and lost it because I hadn't refreshed this page before I started!

Well, the gist of it is that I tried an induction friendly fathead crust replacing the almond flour with basically the same amount of pork rind flour.

(I also had to add another TBS of pork rind flour and another 1/8 cup of mozz cheese, because I discovered when I broke my egg into the mix that it was a double yolk!)

I added 1/2 tsp of baking powder to see if it would rise a bit more, but I don't know that it actually added anything, since this is the first time I made this.

I love bbq chicken pizza, so my topping was G. Hughes SF BBQ sauce and a cut-up chicken bacon sausage, with minced green onion tops added for color and taste; also another 1/8 cup of the mozz sprinkled across the top before the second baking.

I also patted some oil off the bottom of the crust after the first bake. I had figured I might need to do this because of using the pork rind flour instead of the almond.

Stats (roughly; I'm not too good at the math, so correct if wrong)
1 1/2 cup mozz cheese (pre-shredded) 240 cals, 6 carbs; 3/4 cups pork rind flour 120 cals (about) 1 carb; 2 TBS cream cheese 200 cals, 2 carb; 1 egg (double-yolk) 125 cals, 1 carb.

So, 685 cals and 10 carbs for the whole crust.

With the toppings, another 200 cals and 6 carbs - 885 cals and 16 carbs for the whole thing. This will make two meals or feed two people, with an added salad. For just me, I cut it into fourths, so about 220 cals and 4 carbs per serving.

Pretty darned good! I LIKE it!

induction fathead pizza IMG_20170714_084049.jpg
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Old 07-14-2017, 10:33 AM   #41
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Plum, that really looks good! Thanks for the info using PR flour. That makes me think that maybe we could use it as part of or ½ of the almond flour in the original recipe for less carbs. It wouldn't be quite as low as yours was but would be a good way to cut the carbs somewhat.
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Old 07-14-2017, 11:50 AM   #42
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Yes, replacing even half is a good idea. I really am not crazy about almond flour or flax, so this is good for me. I'm thinking maybe add a bit of oat fibre - hmm. You know us, we're always tweaking, lol!
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Old 07-15-2017, 04:30 PM   #43
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This is to make cinnamon rolls.....I just took the recipe for pizza left out all the spices then I rolled out the cheese dough into a rectangle.
Added 4 T. Butter spread across
2tsp. Cinnamon
4 T. Xylitol or Swerve
3 T. Chopped pecans

After spreading and sprinkling everything on the dough , roll up , then cut 1 inch to 1 1/2 inches long. Put into pan , bake at 350 degrees for 22 to 28 minutes. Yum
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Old 07-15-2017, 04:33 PM   #44
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I also change spices and made empanadas.
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Old 07-15-2017, 05:50 PM   #45
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Oh, yum to both.
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Old 07-17-2017, 09:40 PM   #46
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Just this weekend I made pigs in a blanket, using hot dogs and cheddar in place of the mozzarella. Put a couple of pinches of onion powder in the dough. They were pretty good.

I rolled the dough in a circle and cut into 6 wedges, then rolled them around the hot dogs like a crescent roll, i. e. the wide end first, ending with the point. I found baking them on a silicone liner worked well and eliminated the need for parchment. Baked them at 400 degrees for about 10 minutes.
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Old 07-18-2017, 06:19 AM   #47
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Were they a little bready?
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Old 07-18-2017, 08:55 PM   #48
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I can say that I didn't find them so, but YMMV. I enjoyed simply having a hot dog with a "bun." The leftovers reheated well in my countertop Breville oven.

I suppose if you were worried that they might be too "bready" you could always cut the circle into 8 wedges instead of 6. To make sure that the entire length of the hot dog was covered, you would then have to roll the circle larger/thinner so that the start of each triangle would be long enough (or the same length as your hot dog.)
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Old 07-18-2017, 09:33 PM   #49
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No, I meant that I would like it if it was a bit bready. More like regular crescent rolls. Sounds really good!
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Old 07-18-2017, 10:44 PM   #50
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No, I meant that I would like it if it was a bit bready. More like regular crescent rolls. Sounds really good!
Yes I think they are a little bready. I love them .
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Old 07-19-2017, 07:40 AM   #51
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I've made these a couple of times and they're very good. I used a slightly different dough that's made with pork rinds and coconut flour instead of almond flour. They're best hot from the oven but they reheat pretty well in a toaster oven.



SMOKED SAUSAGE IN A BLANKET
5 ounces mozzarella cheese, shredded
1/4 cup butter, cut up
1/4 cup ground pork rinds (18 grams)
2 tablespoons coconut flour (17 grams)
1 teaspoon garlic powder
1/4 teaspoon onion powder
1 egg
14 ounce package smoked sausage links with cheese *

* I used Johnsonville "Beddar Cheddar" smoked sausage links and there are six per package. Each sausage link has 2 carbs.

In an 8-cup measuring cup, or large microwaveable bowl, heat the cheese and butter 1 minute on HIGH. Stir well and cook another 30 seconds if cheese and butter haven't completely melted. With a wooden spoon, stir in the pork rinds, coconut flour, garlic powder and onion powder. Blend well until the mixture resembles bread dough. Add the egg and stir in well. If the mixture is too stiff, microwave 30 seconds until soft and pliable.

Line a rimmed baking sheet with parchment paper. Place another sheet of parchment paper on your counter. With wet hands, pat and push the dough into a rough rectangle about 8x11 inches on the parchment paper that's on the counter. Cut the dough into six equal pieces with a knife or pizza wheel. Place one of the sausage links diagonally in the center of a piece of dough. Fold the outside corners of the dough up and over the sausage and press to seal. Place on the baking sheet and repeat with the remaining sausages.

Bake at 375º for about 15-20 minutes or until the dough is golden brown. They may get a little dark on the bottoms but they won't taste burnt. I recommend rotating the baking sheet once or twice during the baking. Serve at once.

Makes 6 servings

Per Serving: 386 Calories; 33g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs



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Old 07-19-2017, 08:15 AM   #52
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I think I am going to have to make the pigs in blankets. My elementary school made them when I was a kid (with real bread I'm sure) and I loooovvved them.
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Old 07-19-2017, 11:27 AM   #53
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Oh drool, those look amazing.
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Old 07-19-2017, 06:46 PM   #54
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No, I meant that I would like it if it was a bit bready. More like regular crescent rolls. Sounds really good!
Ohhhhh, plum! Got it. Yes, in the sense you meant "bready" they work almost as well as buns. Of course, they're not exactly like bread, since there's no yeast or wheat, but the Fathead dough makes a respectable stand-in. I've heard of using crushed pork rinds in the dough, and it has its fans. I hope to try it at something time in the future.
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Old 08-05-2017, 10:25 AM   #55
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I keep reading and reading about this. Has anyone tried it?
Hi Anita

I missed the 'Fat-Head' stuff till recently. Thanks for doing this…I realize the thread was started years ago, but you are still around.

My wife and I are enjoying Pizza again, mostly because we look for low carb recipes which A) - taste good; B) - are easy to fix without exotic chemicals and C) - don't create huge messes we have to clean up (too many dishes).

Too many recipes fit A but lose out on B and/or C. This is really easy to fix with food we have on hand all the time, and doesn't leave us with huge amount of clean up after.



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Old 08-05-2017, 04:09 PM   #56
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Hi Anita

Here was our lunch today…which my wife declares a success!

Pepperoni, and grilled green pepper/mushroom/onion with 2 slices of left over bacon crumbled on top as well.




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Old 08-05-2017, 04:13 PM   #57
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I just stirred it with a big wooden spoon. Processing isn't necessary. Also, I put the almond flour in the bowl along with the cream cheese and mozzarella when I microwaved it so that I wouldn't have to blend it in later. I read that tip somewhere online. I only added the egg and some seasonings later.
Hi LindaSue

Thanks for that added bit of info.

I stirred-in the almond flour along with cheese and cream cheese today, then kneaded the egg into the dough with a single blue-glove.

I left the glove on and used it to spread the dough on the parchment paper and it spread wonderfully…much easier than with water.




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Old 09-28-2017, 07:55 AM   #58
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Has anyone tried to freeze the cooked dough?
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Old 09-28-2017, 11:26 AM   #59
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Dottie, I make a batch of the dough, currently using Jen Eloff's version, her flr mix and make 3 pizza crusts, use 1 and freeze 2. I purposely only bake the ones I'm gonna freeze just until done, no browning. When I bring them out of the freezer, I pop in the hot oven for a sec to firm up, dry out so to speak. Works terrifically fr frozen, have probably frozen 20 crusts or more. And did freeze some of the cinnamon rolls 1 time, heated in microwave they were just fine also. When I did the cinn. rolls, they were the dough that uses al. flr and coconut flr. So both flrs worked well for me to freeze.
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Old 09-28-2017, 12:16 PM   #60
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Thanks!
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