Low-Carb Pizza Crust

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8 comments

  • This dough is fantastic! Not only did I make some great pizza, but I doubled the recipe and refrigerated it overnight and used the dough for cinnamon buns the following morning!

    Sue
  • Hi Roger! Freezing this dough and thawing it out should work fine. If you give it a shot, be sure to let us know your experience. Hope you enjoy!

    Modern Mountain
  • Can you freeze this dough as a ball? And thaw it out and spread it when you want it?

    Roger gould
  • Hi Molly and Claudia!

    Dough enhancers, also commonly referred to as dough conditioners, are dough additives that can be made of a wide variety of baking ingredients (e.g. lecithin, ascorbic acid, milk powder, wheat gluten, etc.). Benefits for your baked goods may include greater consistency, improved texture, increased shelf life, easier handling, and more. Dough enhancer is different than xanthan gum, although xanthan gum is also a great and common additive for improving texture in low-carb breads and baked goods. If you don’t have any dough conditioner available, no sweat; consider it an optional ingredient and your pizza dough can still be stellar without it!

    Modern Mountain
  • Is dough enhancer xanthum gum? ( I use Guar gum in its place because I couldn’t find xanthum. It seems to work the same.)

    Claudia

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