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Old 03-08-2016, 01:14 PM   #1
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Cinnamon Twists and Fat Head pizza crust (mozzarella dough)

I made the Cinnamon Twists from All Day I Dream About Food. They were pretty good. I didn't make the glaze; just ate with plain cream cheese spread on top. The dough rolled out nicely in between 2 silicon mats.

Next time I may roll out and cut in to rounds and bake them in a mini whoopee pie pan. If I add the cinnamon to the dough, I could use two to make a "cookie" with cream cheese in the middle for a grab and go breakfast.

I also made the Fat Head Pizza - The Holy Grail pizza crust....but I left out the cream cheese, lol. I will try again with all of the ingredients but my mistake tasted good. The dough was really easy to roll out. I found the recipe at Ditch the Carbs.

I have noticed that there are a number of mozzarella dough recipes out there. Any favorites among the board members here?
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Old 03-08-2016, 01:19 PM   #2
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Sorry! I didn't mean to start a duplicate thread. I just saw this one.

Cinnamon Rolls using Eloff Miracle Dough??
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Old 03-08-2016, 03:00 PM   #3
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Do you add oat fiber to your dough?
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Old 03-08-2016, 03:48 PM   #4
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I didn't add oat flour.

My mistake pizza dough developed a crispy crust so I may see if it makes a nice cracker. My impression is that the dough could easily be rolled quite thin without any trouble because it didn't stick to the wooden rolling pin.
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Old 03-08-2016, 04:33 PM   #5
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Quote:
Originally Posted by replay View Post
I didn't add oat flour.

My mistake pizza dough developed a crispy crust so I may see if it makes a nice cracker. My impression is that the dough could easily be rolled quite thin without any trouble because it didn't stick to the wooden rolling pin.
Not Oat Flour but Oat Fiber.
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Old 03-08-2016, 09:36 PM   #6
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I made the dough from Carolyn's chocolate walnut thingies at All Day I Dream About Food and made cream cheese Danishes with it. After that, I used her dough to make cinnamon rolls, just rolling the dough into a rectangle and brushing it with butter, and sprinkling with cinnamon and sugar sub (mostly Swerve). I rolled it up and cut it into disks--spirals-- and baked them in a pan until golden and done. Then I drizzled a bit of icing on them made of cream cheese, cream, vanilla, and powdered Swerve.
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Old 03-09-2016, 07:18 AM   #7
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Pizza for breakfast!

Hope this helps anyone experimenting with mozzarella dough

Below are the ingredients for the pizza dough I made this morining. I used whey protein powder (did not use the oat fiber substitution). This recipe happens to be from Low Carb Maven. I added spices - onion powder, garlic powder, fennel, oregano, basil a red pepper flakes.

Rather than using the microwave, I used a large ceramic coated skillet. I melted the mozzarella over low heat, stirring periodically I added the cream cheese, smashing to help it melt, stirring and folding to incorporate into mozzarella. Same approach after the egg was added. This description may sound complicated but it really isn't. Keeping the skillet on low helps keep the mixture malleable and it's easy to incorporate the ingredients.

I rolled out into a large rectangle on a silicon baking sheet, placing the silicon sheet on a cooking sheet to bake. i was able to roll out the dough thin using a wooden rolling pin. The dough covered the entire silicon rectangle.

I think 425 is too high. I baked mine at 400 degrees on the top rack. I would rather bake a little longer than risk burning the crust.

The cooked texture was springy/ bready and held up with the toppings. I could see this dough easily being modified to be a pie crust.

1½ cups (5 oz, 142 g) mozzarella cheese
¼ package (2 oz, 57 g) full fat cream cheese
1 large egg, beaten
1 cup (3 oz, 85 g) almond flour
2 tablespoons unflavored whey protein powder (I use Isopure) or oat fiber 500

Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
Low Carb Pizza Crust: Place the 5 ounces of grated mozzarella cheese into a medium-sized microwave-safe bowl. Cut the cream cheese into about 6-8 pieces and place in the bowl with the mozzarella. Microwave the cheeses for 1½ -2 minutes depending on the strength of your microwave. Stir the cheeses together. Break the egg into the cheese and stir with a fork until combined. It will take a minute to coax the two to blend. Add the almond flour and protein powder and blend completely. Sometimes I use my hand at the end and knead the dough until it is more elastic than sticky.
Method: Hands - Place a piece of parchment paper on a sheet pan and with water moistened or oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
Cut into 6 pieces and serve.
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Old 03-09-2016, 07:31 AM   #8
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There was a woman on line who said she makes everything with this dough. I will try to remember.
breadsticks
tortillias
pizza
pot pie crust
pie crust

That is not all that she made with the cheese dough.
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Old 03-10-2016, 07:40 AM   #9
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I've made the one on UpLateAnyway, terrific. I now totally use Jenn Eloff's because right now that's the only flour mix that I'm using. Watched Keto Kristie's video, it looked great too. I like to make pizza crusts, par bake about 7 mins at 400 and they freeze wonderfully. When I do the cinnamon rolls, I don't roll out as thinly and use VF in the center of the roll and then on the bottom of the pan before the rolls go in. The VF adds a moistness/stickiness. The dough works well as a sub for crescent rolls, makes great Stromboli. The only problem is determining the different cook temps and times. For a thicker dough, I usually do 375 for about 3/4 of the time and then go to 350. Thinking is that the lower temp goes to cooking it thru after it has started to brown. I roll out on between 2 sheets of parchment, each sprayed w/ oil. Then cook on the parchment. Someone had mentioned that on parchment it tended to scrunch up but it won't if you spray it first. If par baking pizza crusts, you can stack them to bake, just spray a tad bit of oil onto the crust before topping w/ the next piece of parchment. Each pc cooks on it's own parchment. This short cooking time allows you to reuse the parchment. Dough makes great pigs in a blanket using a bit of powdered mustard in the dough or some reg mustard when you roll up.

Last edited by JJJ'sMom; 03-10-2016 at 07:41 AM..
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Old 03-10-2016, 07:51 AM   #10
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"She Calls Me Hobbit" website has recipes categorized and tagged under Fathead with some unique variations.
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Old 03-11-2016, 10:12 AM   #11
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"She Calls Me Hobbit" website has recipes categorized and tagged under Fathead with some unique variations.
Wow Replay she has alot of recipes that she has made using this dough. YUM!

I just saw egg roll wrappers in the list. YAY
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Old 03-11-2016, 02:55 PM   #12
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I just took out of the oven, some cinnamon rolls made with Carolyn's mozzarella dough.i only had a cup of the cheese, so I added a couple tablespoons of ricotta.

Easy to make. When the dough is done, make it into a rectangle. Not flat..about 1/2 inch tall. Then brush with butter and sprinkle with sweetener/cinnamon. Start rolling on a long side to make a log, then slice about every half inch to make about 12. Bake at 350 for 15 minutes.

Let cool, put on glaze and I added some pecans after the glaze.
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Old 03-11-2016, 04:05 PM   #13
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That sounds great Carolyn!
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Old 03-11-2016, 05:34 PM   #14
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Esther..they have a nice flavor and texture.
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Old 03-12-2016, 08:02 AM   #15
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Thks Replay, another great site that I've never stumbled upon.
Made a cauli Stromboli last night, yum, even hubby liked it.
Used the dough, adding in parm and oregano to the dough.
filling was riced cooked cauli, some cr. cheese and mozzarella.
Baked at 350 for 20 mins to try and cook the dough before browning it,
then cranked to 425 until browned, about 5 mins.
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Old 03-12-2016, 09:10 AM   #16
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Yes, some good uses on the Hobbit site. Love the idea of a egg roll. But I'm wondering if her dough isn't too thick. I'll have to try doing this w/ a thinner dough but heck I'm not baking mine...........frying.
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Old 03-13-2016, 01:43 PM   #17
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In preparing to make this again I notices Low Carb Maven had two versions. I went back to compare some various recipes for savory dough.

Fathead (Pizza Dough)
1 1/2 cups shredded mozzarella
¾ cup almond flour
2 tbs cream cheese
1 egg
Garlic salt

Low Carb Maven Version 1 (Pizza Dough)
1½ cups (5 oz, 142 g) mozzarella cheese
¼ package (2 oz, 57 g) full fat cream cheese
1 large egg, beaten
1 cup (3 oz, 85 g) almond flour
2 tablespoons unflavored whey protein powder

Low Carb Maven Version 2 (Pizza Dough)
1½ cups (5 oz) mozzarella cheese
2 ounces cream cheese
1 large egg
1¼ cup (3 oz) almond flour
2 tablespoons plain whey protein powder (or ¼ cup more almond flour)

Up Late Anyway (Stromboli dough)
4 tbsp Almond Flour
3 tbsp Coconut Flour
4 tbsp butter melted
1 1/4 cup mozzarella cheese (140 grams) shredded
1/2 tsp fennel seed (or 1/4 tsp garlic powder)
1 tsp red pepper flakes (optional)
1/8 tsp garlic powder
1 egg (large)

All Day I Dream About Food (Stromboli dough)
1/4 cup unsalted butter
1 1/4 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp red pepper flakes
1/4 cup finely ground pork rinds or "pork dust" (ground to a powder)
2 tbsp coconut flour
1 large egg, beaten

All Day I Dream About Food (Garlic Parmesan Knots Dough)
1/2 cup almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp garlic powder
1/4 tsp salt
1 1/2 cups shredded part skim mozzarella cheese
5 tbsp butter, melted
1 large egg
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Old 03-13-2016, 04:42 PM   #18
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This comparison chart is very helpful. Thanks for doing all the hard work.
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Old 03-20-2016, 02:21 PM   #19
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I really like the recipes from All Day I Dream About Food. I made the Cinnamon Twists using her version of dough, but found I liked Jennifer Eloff's recipe a little better. For some reason, Jenn's dough had a smoother mouth feel for me, which I liked.
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Old 03-21-2016, 07:52 AM   #20
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I used "Up Late anyways" cheese dough for cheese danish but I made cinnamon rolllls from it. Delish.

Thanks for all of them in one place . Thanks Replay!
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Old 03-21-2016, 09:16 AM   #21
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This is Up Late anyways cheese dough

Cheese danish

1 1/4 c. 2% mozzarella cheese
6 T. almond flour
3 T. oat fiber ( I changed this is was coconut flour)
4 T. truvia ( I used pyure)
4 T. coconut oil or butter
1/2 tsp. baking powder
1/2 tsp. vanilla
1egg

This is the one I used.
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Old 03-21-2016, 05:18 PM   #22
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Thank you for all these in one thread
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Old 03-31-2016, 05:23 PM   #23
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I just made pigs in a blanket ( used hot dogs), wrap size -4 and cheese burger stromboli.
It was delsih.
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Old 04-01-2016, 01:40 PM   #24
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Originally Posted by rosethorns View Post
This is Up Late anyways cheese dough

Cheese danish

1 1/4 c. 2% mozzarella cheese
6 T. almond flour
3 T. oat fiber ( I changed this is was coconut flour)
4 T. truvia ( I used pyure)
4 T. coconut oil or butter
1/2 tsp. baking powder
1/2 tsp. vanilla
1egg

This is the one I used.
Got more mozzarella. Will try this dough recipe for cinnamon rolls.
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Old 04-10-2016, 02:04 PM   #25
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I've never heard of this miracle dough before! Looks like it will be helpful when I start LC again. You guys rule!
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Old 04-11-2016, 07:30 AM   #26
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With all these different versions...do you still cook at the same temperature and same amount of time? Just learning how to make lower carb dough. Thanks!
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Old 04-12-2016, 11:32 AM   #27
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The slightly different mozzarella doughs that I've tried, cook at the same temp given in a recipe. But different things made w/ them cook at different temps. Pizza dough, Stromboli, pigs in a blanket all cook at 425. I cook the cinnamon rolls at 375 for 15 mins, lower to 350 and another 10 mins. So the thicker that your dough is in a food, you need to lengthen the cook time and lower the temp. HTH
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Old 08-05-2017, 06:37 PM   #28
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I was hoping to find a few websites dedicated to all kinds of versions of the fathead dough and saw a mention here of good ideas and a site "she calls me hobbit." I am unable to find it. Does anyone know if it has been taken down?
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Old 08-06-2017, 06:04 AM   #29
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I can't find the website either. He has a podcast and other links. There is a YouTube video from him on Fat head dough. Google
Fathead made simple - She Calls Me Hobbit - YouTube
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Old 08-06-2017, 01:08 PM   #30
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I was hoping to find a few websites dedicated to all kinds of versions of the fathead dough and saw a mention here of good ideas and a site "she calls me hobbit." I am unable to find it. Does anyone know if it has been taken down?
I think it has. Try plugging it into the Wayback Machine. The interface is ugly but as of the last time I looked, you could still find the recipes with it.
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