Well been playing with different doughs trying to find the the perfect match between Low Carb and traditional pizza crust and it's a been an experience to say the least. :chef:
But, NO low crust will ever meet the same taste and texture of reg-dough BUT I'm getting dang close.
This dough seems as close as any I have made so far and yes the carb count it up there but it's still way less than a traditional one..
After a 3 hour rise it rose 3 times it's size. Worked very close to a reg flour dough.
Will let it sit in fridge a few days then pizza time!
