Wed, Dec-21-05, 03:03
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by kevinpa
To be perfectly honest in this particular case, I didnt see a big difference in the 2 versions of the pizza, taste or texture. I tried both because I'm always striving for the lowest carbs with the best taste. They both were very easy to work with.....most low carb doughs I have found to be stiff and hard to work with. The cheese whiz made that a non issue and at the same time did not overpower the taste of the crust. It was a pleasent change from the LC pizza dough type crust I have tried in the past.
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Hmmmm, interesting. I wonder what the qualities are of the Cheez Whiz that made this so much easier. Dang, I just tossed an old jar that would have made good experimental fodder... didn't think I'd ever find a use for it again. Silly me, suffering from a lack of imagination...
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