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Pizza Dough? Kevin, Relief, Cmcole????

Pizza Dough? Kevin, Relief, Cmcole????
Published by: anonym 2009-01-09

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Pizza Dough? Kevin, Relief, Cmcole???? [Archive] - Protein Power Forums::
[Archive] Pizza Dough? Kevin, Relief, Cmcole???? Breads and baked wonders View Full Version : Pizza Dough? Kevin, Relief, Cmcole???? Missy. 05-11-2006, 07:42 AM
http://www.proteinpower.com/forum/archive/index.php/t-645.htmlHOME

Anyone?? Does anyone has a pizza dough recipe that they've experimented with?? Something that resembles the real thing? I think that's something I'm "missing" from my former life that I'd like to experiment with.

3/4 cup carbalose
1/4 cup WPI 5000
2 Tbsp vital wheat gluten
2 tsp dry yeast
3 Tbsp resistant starch
1 tsp polydextrose
1/2 tsp splenda
2/3 cup cold water

Mix dry together
Mix wet together
Combine the two. Mix thoroughly. Form into a ball and place in lightly oiled baggie. Refrigerate overnight, punching down once during that time.

Pizza Dough? Kevin, Relief, Cmcole???? - Page 2 - Protein Power Forums::
Page 2- Pizza Dough? Kevin, Relief, Cmcole???? Breads and baked wonders Re: Pizza Dough? Kevin, Relief, Cmcole???? Ohplease forgive my newbieness once again!
http://www.proteinpower.com/forum/showthread.php?t=645&page=2HOME

Breads and baked wonders - Protein Power Forums::
Ideas for Protein Powered baking (for baked desserts, check the Pizza Dough? Kevin, Relief, Cmcole???? ( 1 2 3 Last Page) Missy. 03-23-2008 08:17 PM
http://www.eatprotein.com/forum/forumdisplay.php?f=28HOME

Take dough out of fridge, punch down, form ball, return to baggie and leave on counter an hour and half.

Preheat oven to 500. Make sauce, grate cheeses (mozz and parm reg). Form crust by pressing fingers into center and pushing the dough outwards. Outer rim should be about 1/4-3/8" thick, middle crust no thicker than 1/8". Dust crust liberally with carbalose, place on aluminimum cookie sheet. Quickly add sauce, cheese and spray lightly with water.

Bake, bottom shelf at 500 until bottom of crust has a nice color and cheese is bubbly/brown.

Thanks for the "tips" Gaelen....I'll file it away in this brain! Might be finding some EXTRA room in that crowded brain space that was previously housing insulin and leptin signals!! That gang I hear might be moving on one day soon! Leaves space for new helpful information! :D I don't think this a topic that the flylady's aware of yet! lol

Oh...and....while at the mall the other day, past by a "cooking store" (something expensive, can't recall the name) and saw they had those Le Creust pans on display. I haven't every touched one before, only recognized them from watching others on the Food Network...anyways, I picked up the lid...MY WORD it's heavy!! I showed my husband it, and he said "Did you see the price?" :eek: :D ...yes, I said. :rolleyes:

I thought of you especially walking away with your ten dollar find...YOU LUCKY DOG!!! lol....I'm going to bare that in mind if we go flea marketing/garage sale shopping ever.

I'll get one somehow.

I'm glad your feeling better to get yourself around. I was thinking about you. How many more treatments do you have to go?

I have to reorganize myself....and clear off some of my cubboard space...:rolleyes: But, not till I recieve my new ingredients...to see how much "space" I need to find for it!!! That's a good idea to clean out now some of my "old" way of eating stuff and give it to the food drive.

Your such an inspiration!

Missy, I've used a mix from thelowcarbchef.com. It's 6 ECC per slice - not the best carb bargain, but a heck of a lot better than regular pizza crust.
It does require mixing and rising, so it's a weekend treat. DH says it has too many herbs in the crust. :rolleyes:

I use the meatza recipe posted earlier, as well as the deep dish pizza quiche.

you guys are blowing my mind but that is a lot of specialized ingredients. nice to know you can have that stuff if you really want it.

I KNEW YOU ALL WOULD KNOW!!!!! :D :D

Thank you! CHICKEN!!!!?? Who would have guessed?!!! lol And no, I hadn't looked under the chicken section...but followed the link of Kevin's to Cmcoles...to Kevin's....you know...like following the crumb trail....low carb OF COURSE!!!!!! :D

And now...I've found the MOTHER LOAD of "KEVINS"!!!! lol :D I don't venture out TOO far from "home" of this board yet...lol ~ or, I'll spend my LIFE on this computer!!!! lol :eek:

I'd like to experiment with tasty pizza sauces too.

I've tried all those specialty ingredients--and I cannot stand the taste. YMMV as there are plenty of people who swear by it as Kevn does, but it just doesnt' work for me.

Maybe can save somebody else the expense as I have tons of the stuff and dont use it--to me it just tastes nasty except in very small amounts( all the carbolose and resitant starch and WPI etc etc) almond flour, yes--but I consider that a whole food as I can make it in my kitchen if I had to--the the manufactured stuff not so much.

I liked the cauliflower crust and the others made with eggs and cheese. Nowadsy I actually PREFER these to real pizza crust as most things made with grain flour dont apeal to me anymore--no taste!

CM Coles recipie is the best. The one with the cream cheese. It has the same feel and texture of a "real" crust. It has become my real crust.

I have tried numerous pizza crust recipes and haven't liked any. Carbquik was not too bad but rather floppy. I noticed one of you mentioned using Mission low carb tortillas. I also have done this. And, if done correctly makes a really good crispy pizza not much different than Danatos or Papa Johns thin cracker-like crust. I put a 50-50 mix of olive oil and vegi oil in a skillet and fry them until they are crisp. Then I spread on marinara, cheese, and toppings. Bake at 400 degrees until bubbly. It works pretty good.

Now, I'm a lazy cook and I use a Tumaro's Multi-Grain LC Tortilla (5ecc) as a pizza crust and have my pizza in five minutes! I like the thin-crust feel, though. It's complete satisfied my pizza cravings.

I've also made a nice pizza dish by pressing cooked spaghetti squash into a pie pan and loading the pizza toppings on. It's more like a casserole and may have more carbs, depending on how much squash you use.

Gitfiddle...I'll have to try the low carb torilla's...that would be a good lunch thing to do sometime.

Thanks for the link to the low carb site.....I'll check it out. Perhaps once my new ingredients arrive then I can begin to experiment with ingredients. I must say, I've only worked with yeast a few times??? So? who knows.:confused: :confused: But...it's part of the fun experimenting!!!

Lynn

I've tried all those specialty ingredients--and I cannot stand the taste. YMMV as there are plenty of people who swear by it as Kevn does, but it just doesnt' work for me.

I am curious Relief, since you have the ingredients already, if you have tried my newest flour mix?

http://www.proteinpower.com/forum/showthread.php?p=46904#post46904

Many who had taste issues with my other flour recipes say this recipe eliminates those issues.

Kevin, BEAUTIFUL!

Stella style Pizza Crust...It's to die for
1 1/2 cup soy flour
3 large eggs
3/4 c heavy cream
1/3 cup club soda
1 tsp salt

Some people tolerate the soy flour very nicely on their palate. I do not. Which is okay, because I think there's a good chance that unfermented soy is a terrible excuse for a healthful food. phytoestrogens may not play well with natural estrogens. They may play even worse with T. And if you're a food and you're not down with T, you're not down with me.

Rolls
* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbquik
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast
Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.

When I was making these cinnamon buns and got the dough to a rollable state I kept thinking that it reminded me of another dough I had made in the past but it didn't come to me right then.
This morning when I was deciding what to make for lunch......it hit me like a ton of bricks.:idea:
So I made a batch of this dough to the point of the directions above and split the dough in half wraped part and refridgerated it.
The other half I stretched out onto a 12 pizza pan, topped with sauce, pepperoni, and cheese.
Then in a preheated 425 oven I baked it for 15 to 20 min.....closer to 15.
Low and behold....LQQK what I found.........
http://i106.photobucket.com/albums/m273/kevinpa1/pp62.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/pp64.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/pp66.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/pp67.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/pp68.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/pp69.jpg

Can you spell Pepperoni Pizza for 2.5 ecc 10 protein per slice.

oh wow i cant believe all of these recipes, i am gonna be a busy busy girl!

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000
* 1 3/8 cup Carbalose
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 70
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.

LC Stomboli (10 servings 4 g. ecc 15 g. protein each)

Ok, I made the carbalose bread dough above and let it rise covered in the fridge for 8 hours.

I then removed the dough and divided it in half and rolled each half out to a 10 x 14 rectangle.

I then layered each with capicola, baked ham, hard salami, provolone, mozzarella, parmesan, grilled pepper, spinach, ricotta, and olives.

Taking the long edge I rolled each into a log pinching and sealing the seam and ends.

I then cut diagonal slits on top to vent and let rise for 1 hour.

NOTE: it rose but only about 1/4.

I brushed the top of each with a egg wash and sprinkled with parmesan, then baked both in a preheated 425 oven for 20 minutes until golden.

In a Word!!

OMG!!!
I am in Heaven!! I kid you not. Super crust and light dough.

http://i106.photobucket.com/albums/m273/kevinpa1/strom01.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/strom02.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/strom03.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/strom04.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/strom05.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/strom10.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/strom13.jpg

OMG KEVIN!!!!!!!!!!!!!!!!!!!!! :D :D :D :D

That looks DEVINE!!!! GIVE THAT MAN A GIRL SCOUT PIZZA BADGE!!!! :D ;) :thumbsup:

...no....MAN OF THE YEAR AWARD!!!!!!!!!!! :nod:

Here's a meatza by Karen Barnaby (http://www.lowcarb.ca/karen/recipe059.html)

:redface: Oh...please forgive my newbieness once again!....:o I SWORE I looked the other day!!!! I guess I mustn't have, now huh!? :o

No problem, Missy...sometimes I can't find what I'm looking for, either. And I'm behind in my recipes indexing so the top posts are a few days off--but I've got a good excuse. I've been re-working and editing my own kitchen a lot in the last couple days. I'd started it in April but had to slow down when my doc put me on bedrest. Now I've got a green light to be a *little* more active, and there's a food drive Saturday, so I started working on the cupboards I hadn't gotten to yet. That led to going through stuff to figure out if I really needed it in the kitchen and moving it to the pantry closet if I didn't, and finally saving my counter/cupboard setup from the 'organization' inflicted on it by flylady to convert it to the organization a cook needs and...well...you get the idea. ;)

I'll get back on top of the indexes this weekend...but meanwhile, don't forget to try the 'Search' function. It actually does bring up even the posts no one has had the chance to index yet.

CRMcDonald, I'm not sure which of CMCole's crusts Hawk thinks is the 'best,' but they're all here (http://www.proteinpower.com/forum/showthread.php?t=491) in the "Crusts, Sweet and Savory" thread.

Enjoy!

I tried the pork rind crust and if anyone is interested, it is quite acceptable. I wouldn't say it tastes EXACTLY like a real pizza crust but there is nothing strange about it. It works well. I ate two pieces for dinner and put the rest in the fridge. Hope it reheats well. I made a mushroom and onion pizza cause that's my favorite.

http://www.villagespizzaexpress.com/images/logo.gif (http://www.villagespizzaexpress.com/index.html)

http://www.villagespizzaexpress.com/menu.html

The guy who owns this place developed a low carb crust, and they sell the packaged dry ingredients in the local Thriftys Supermarket.

I don't live on Vancouver Island any more, but I thought it was a great concept. I notice they still offer the LC choice on the menu (link above).

Of course, if you don't live on Vancouver Island, all that information will not be of any use to you, anyway.

:eek: I LOVE YOU KEVIN!!! AND I WANT TO MARRY YOU!!!!!!!! :D :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup:

I'll have to see if I have ALL of those ingredients!! I have MOST of them!

Kevin, your AMAZING!

I can't help you with a substitution, but I remember spending several months plagued by pizza fantasies when I first started out. I decided I would have some on my birthday, but that was almost a year after my start date, so it was a looooong wait. I did make a real (thin crust) pizza for my birthday dinner, and enjoyed it, though by that time the cravings had pretty much subsided, but I don't even think about it these days. I do have some if we go to Rome, though :D.

CM Coles recipie is the best. The one with the cream cheese. It has the same feel and texture of a "real" crust. It has become my real crust.
Hi! Who is cmcole and where is cmcole's pizza recipe? Thanks! Carol

8 servings 10 protein 2 ecc per serving

1/4 cup almond flour
1/4 cup wheat protein isolate 5000
1 eggs
1/8 t. salt
1/2 cup chedder cheese
1/2 cup asigo cheese
1/2 cup fontina cheese

Mix all ingredients till well incorporated.
Turn out the dough onto a parchment lined cookie sheet.
Roll out to approx. 12" Round 1/8" thick.
Remove top parchment and bake in a 375 oven for 20 minutes.

http://i106.photobucket.com/albums/m273/kevinpa1/thinandcrispypizza1.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/thinandcrispypizza2.jpg

At this point crust will be nice and firm.

Transfer it to another sheet of parchment or non-stick foil.
The original parchment can get soggy from the oils in the cheese.
This keeps the crust from being greasy.

Garnished it with
6 T. pizza sauce
1 thin slices beef hotdog
12 slices of turkey pepperoni
1 cup of 6 Cheese Italian Blend

http://i106.photobucket.com/albums/m273/kevinpa1/thinandcrispypizza3.jpg

Bake in a 375 oven for an additional 12 minutes until cheese and sauce are bubbly.

Enjoy!

http://i106.photobucket.com/albums/m273/kevinpa1/thinandcrispypizza4.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/thinandcrispypizza5.jpg

There are a couple of tortillas in the Chips, Crackers & Tortillas thread that might work, and there's a chickpea pizza base in the Crusts thread. You could see if any of those appeal. I must admit, I'd never have thought of looking in the chicken section (the one Kevin linked)!

Did you see Cmcole's post:
http://www.proteinpower.com/forum/showthread.php?p=6537#post6537

I'm going to experiment with pizza this weekend but stick with ingredients that are readily available.

Wasn't there a recipe called meatza?

:redface: Oh...please forgive my newbieness once again!....:o I SWORE I looked the other day!!!! I guess I mustn't have, now huh!? :o

I've been reading this entire board more carefully in the past few days...THANK GOODNESS this board is ONLY a month old!!! ~ or you'd lose me to the abyss for good! lol :rolleyes:

I guess I can blame it all on the temptation of pizza the other day..and that gave me a one track mind!!!! lol :D

I can't WAIT till my ingredients arrive!!! Then you won't be hearing from me for DAYS!!!...yeah, right! :D

this had a very large following on our old BB It is not one of my original recipes and there are several variations floating around the net. it is really good.

I havn't tried the second recipe yet though I just might pretty soon. ususally now when I get a jones for Pizza I just use a Lo carb tortilla--Mission brand is my favorite--and make a one serving size. Or go to my favortie pizza place order a pizza to share with my honey and I get some kind of protein main dish as well and just eat the toppings off my share of the pizza.
DEEP-DISH QUICHE PIZZA

4 oz cream cheese (4)
4 eggs (2.4)
1/4 cup parmesan cheese (.6)
1/3c heavy cream (2.2)
1/2 t oregano (1)
2 cups shredded Italian cheese (mozzarella, romano, parm mix - or your choice)
(4.8)
1/2 t wet garlic or 1/4 t powder (1)
1/4 cup tomato sauce (3)
1 cup shredded mozzarella (4)
pepperoni

Beat cream cheese & eggs til smooth. Add cream, parmesan and spice. Spray 9"
glass baking dish with PAM. Put 2 cups pizza cheese in dish and pour egg mixture
over. "Squish" around to mix. Bake at 375 for 30 min. Spread on pizza sauce, sprinkle
on mozzarella, and layer with pepperoni. Bake 10 more min til bubbly and brown.

can also be made in 9x13 "pan for a thnner more pizza like "crust"

```````````````````````
* I accidently left out the cream when I made it and I don't think I will ever add it--I thought the texture and taste was great without it so why add more fat and carbs?--I think the version in a pie plate might work better with the cream but who knows?

for the whole recipe using 1/2 cup of sauce and some pepperoni-- entered in fitday
18 carbs , 2 fiber, 103 protein, 130 fat, 1657 cals/ serves 4-6
so only 3- 5 grams of carb per serving

this one also came off the net but I don't remember where I got it if anybody knows please give credit!

PORK RIND PIZZA CRUST
8 ounces cream cheese, softened
3 eggs
1 cup pork rinds, finely crushed, 2 1/2-3 ounces
1/4 cup parmesan cheese
8 ounces mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Toppings

Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.

Whisk cream cheese and eggs until smooth. Add remaining ingredients except mozzarella until well combined. Stir in mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so that the entire surface is covered. With rolling pin, roll dough to the edges of the pan making it an even thickness. Remove plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper. Bake at 425� 20 minutes. Let stand 10 minutes or chill several hours (can probably be wrapped and frozen at this point, but I haven't tried it). Add toppings and bake at 375� about 15-20 minutes longer or until toppings are bubbly and slightly browned.

Makes 8-12 servings

this 1 is really good too:

Chicken crusted Pizza

4 cooked chicken breasts (cut up for easier processing) aprox 1 3/4 lb
3 eggs
1/2 cup asigo cheese
2 teaspoons of Good Seasons italian dressing mix
2 1/2 cups mozzarella/asigo blend cheese

I cook the chicken in semi boiling water with 3 bouillon cubes for 20 minutes.
When cool, I put in a food processor and grind to very fine and put to a large mixing bowl.

I then finely grated 1/2 cup of asigo cheese.(a softer cheese than parmesan)
And then add it and the dry Good Seasons italian dressing to the chicken.
Then I take 3 tablespoons of wheat protein isolate 8000(unflavored whey or soy any LC flour would work) and added it to bowl along with the eggs and mixed it till sticky.

I then spread to the pan and baked till firm and golden.

Top with pizza sauce then cheese and lastly pepperoni and whatever other topping you plan to use.

Then place back in oven till hot and bubbly.

This is a great pizza! Yum.

With the sauce I use it works out to about 3g ecc 35g protein per slice.

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/ChickenCrustedPizza.jpg

Stella style Pizza Crust...It's to die for
1 1/2 cup soy flour
3 large eggs
3/4 c heavy cream
1/3 cup club soda
1 tsp salt

375 oven, mix all ingredients . Spread on to 2 sprayed pam'd pizza pans or one large one. Bake for 12-15 mins till golden remove and add toppings and bake again 10 -12 mins till cheese melts.

My son's who eat the regular pizza actually loved this and wanted more!
It's like eating pizza on pastry dough...so delicious.

George Stella, is a great low carb chef!

Missy, there's a whole thread here of Crusts (sweet and savory) (http://www.proteinpower.com/forum/showthread.php?t=491), which includes a pizza crust or three. Pizza Crust #1 (with cream cheese) is a smaller quantity variation of the recipe Relief included here and works pretty well. Meatza from Karen Barnaby is also really good. Hope this helps put the pizza monster on a leash. ;)

This thread is getting me drooling.;)

Great ideas and I'll have to try some of them.

Thanks for you support...and reading through my post...into the "craving" aspect of my question! :D I'm not having a plauge...lol, JUST YET, but?? man...if I could just satisfy this food area with something half way decent, I think I can avoid an all out scarf, if you know what I mean? :rolleyes:

And, yes, I can have "just the toppings"...but quite frankly, that seems so wasteful....and I'd be happy to do with "less" if I could make a base that was acceptable. It's the mouth feel thing of actually having some that I think that I'm after. :rolleyes:

I suppose this is a phase to endure too, eh? Kinda goes hand in hand with the cheese fascination....:rolleyes: lol