Low Carb Pizza Dough Recipe - How Will This Make Dough?
I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I just can't see this recipe working out, or tasting good.
I would like some feedback on this, because I really don't have much time when I come home to cook, so if I make it and it doesn't turn out right, I won't have much of a backup plan.
Best Answer
Don't think of that as dough. This looks like basically making a quiche base to put pizza toppings on.
I don't see any reason to think this recipe won't be stable but it won't be anything like pizza crust. Still it sounds tasty.
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What is keto dough made of?
Keto Fathead Dough Ingredients There are many different variations out there, but all of them contain mozzarella cheese and either almond flour or coconut flour.Will pizza dough rise without sugar?
Sugar helps the dough rise faster, and increases browning. So using it is a matter of taste, and what you like in a pizza. If you're in for a day-long rise in the refrigerator (for example), you won't need any extra sugar.What is pizza pizza keto crust made out of?
The crust is supplied by the Toronto-based keto, paleo, vegan, gluten-free bread company Unbun and is made from a blend that includes coconut flour, eggs, pumpkin seed flour, psyllium husk, flax meal, coconut milk, ground chia and herbs.What is Fathead dough made of?
Fathead dough is usually made with a mix of: Almond Flour or Coconut Flour. I prefer working with almond flour, but coconut is pretty tasty as well, especially when making a sweeter recipe. It's important to note that almond flour does not have a 1:1 substitution ratio with coconut flour.More answers regarding low Carb Pizza Dough Recipe - How Will This Make Dough?
Answer 2
I've actually made this twice now. First time I did not let the cream cheese get to room temperature, so it wasn't the right consistency. Second time, the "crust" was right, I just didn't cook it long enough.
The recipe says to cook just the "dough" until it starts getting brown, but you really need to cook it longer. Next time I cook it, when it starts getting brown, I am going to put olive oil on the "crust" and cook it longer.
The edges (the second time I made it) were real good because they got a little crispy, but the inside was still a little loose. I must say, this recipe makes a very good pizza. The biggest problem for me was finding low carb pizza sauce.
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