Let's Talk BBQ
Recipes => Recipes => Healthy Alternatives => Topic started by: TMB on September 17, 2019, 08:32:48 AM
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Made a new pizza crust last night. Turned out really good but needs a few tweeks ;)
5 oz Provolone cheese
1 1/2 cups Almond flour
1 Tbs of Psyllium Husk Fiber
1 large egg
1 tsp melted butter
Mix well after cheese has been melted down (like Fat Head dough) then mix in almond flour and butter when it cools a little then mix in egg and psyllium fiber
Roll out between plastic wrap (well oiled) use a fork to punch holes all around the crust , then pre-bake for about 12 mins on a pizza pan oven set at 400. After 12 mins flip crust over and load with toppings then back into the oven till cheese is melted.
(https://i.ibb.co/0Jk6RT0/IMG-3614.jpg)
(https://i.ibb.co/4SDZYF2/IMG-3615.jpg)
(https://i.ibb.co/jhGgNRp/IMG-3618.jpg)
(https://i.ibb.co/6RJ87JD/IMG-3620.jpg)
(https://i.ibb.co/W5R5GH1/59037375372-1-E682928-1338-4893-94-F6-9-F012-B063-AC3.jpg)
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It looks good Tommy but was the crust dry? do the low carb dough's taste a little like regular pizza crust
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It looks good Tommy but was the crust dry? do the low carb dough's taste a little like regular pizza crust
The crust was a tad dry but like all almond flour crust it does not have that chew you look for. BUT, it's a very good alternative to reg flour
Next try I will let the almond flour set in longer to absorb more moister that helps quite a bit texture wise
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Thanks Tommy as always
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It looks good, Tommy.
I always prefer Provolone over Mozzarella in a low-carb crust. It just has better flavor.