Recipes > Baker's Corner

Lower Carb than Traditional crust

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TMB:
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!

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