Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Kitchen Talk
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Tue, Jul-04-17, 04:42
Meirizon Meirizon is offline
New Member
Posts: 1
 
Plan: Intermittent fasting
Stats: 230/225/185 Male 175
BF:
Progress:
Default My quest to find a low-carb flour for a pizza crust

Hello people,
I'm so glad I've found this forum, i've been looking everywhere for answers.
Can anyone give me some ideas how to make a low carb pizza crust? The options i came across are: soy flour, flax meal and almond flour. But will any of these options make a nice pizza dough, or should i mix them with another type of flour(for texture and taste)?

Tl;dr - is there any flour or mix of flours that is both low carb and tastes as good as wheat flour for a pizza crust?

Thanks
Reply With Quote
Sponsored Links
  #2   ^
Old Tue, Jul-04-17, 05:15
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,370
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default

Since June 2013, the crust crowned the "holy grail" of LC pizza is the FatHead mix of almond flour and cheeses. This is the one on almost every Low Carb website and Pinterest board (100s return if search there). http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/
Or https://youtu.be/OFrasJFtaIA Or https://www.dietdoctor.com/recipes/fat-head-pizza

It's good, what I use, but if don't want the work of a crust, pizza toppings can also be great on a simple egg or meat base, like skillet pizza (check all the popular pizza recipes here) http://forum.lowcarber.org/showthread.php?t=215473

Last edited by JEY100 : Tue, Jul-04-17 at 05:24.
Reply With Quote
  #3   ^
Old Tue, Jul-04-17, 05:36
JLx's Avatar
JLx JLx is offline
Senior Member
Posts: 3,199
 
Plan: High protein, lower fat
Stats: 000/000/145 Female 66
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
Default

Tl;dr - is there any flour or mix of flours that is both low carb and tastes as good as wheat flour for a pizza crust?

Tl;dr - no.

(But many people find variations, such as Janet mentioned, quite acceptable.)

https://www.dietdoctor.com/low-carb/recipes/pizza

Last edited by JLx : Tue, Jul-04-17 at 10:31. Reason: Link added.
Reply With Quote
  #4   ^
Old Tue, Jul-04-17, 10:52
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,370
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default



I've read before that it isn't tasteless wheat we miss but the smell and taste of yeast. There are recipes where yeast is added only as a flavoring, don't expect anything to rise. I haven't tried this crust myself, but the source is reputable.
http://www.briana-thomas.com/low-carb-pizza-crust/. When you delve into her baking mix you find you would need to buy a lot of alternate flours...Fathead is much easier in that respect. Everyone is into these low carb baking mix combos, so they can sell the mix itself or offer Amazon store links to their unique blend of odd ingredients, whatever. I stick to the simpler one or two ingredient recipes.

Next time I make a Fathead pizza though, I may throw in a tsp. of yeast for flavor.

Last edited by JEY100 : Wed, Jul-05-17 at 03:56.
Reply With Quote
  #5   ^
Old Thu, Jul-06-17, 21:53
mokabronze mokabronze is offline
New Member
Posts: 2
 
Plan: Atkins/ Keto/LC
Stats: 180/145/130 Female 5'4
BF:
Progress: 70%
Location: Texas
Smile

I have found recipes with great feedback ~ lowcarbfriends by kevinpa. There are 2 versions (mixes) that he created and an experiment using yeast that from the responses worked excellent. The ingredients are all purchased it seems from Netrition. These recipes were developed many years ago. He has since passed on but all his best recipes have been placed in a memorial folder. Hope this helps along with the great advice and recipes here.

Last edited by mokabronze : Thu, Jul-06-17 at 22:13.
Reply With Quote
  #6   ^
Old Fri, Jul-07-17, 07:58
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

I always liked the Deep Dish Pizza quiche you can find in the recipes section here. Don't need a crust!
Reply With Quote
  #7   ^
Old Thu, Jul-13-17, 09:08
Merpig's Avatar
Merpig Merpig is offline
Senior Member
Posts: 7,582
 
Plan: EF/Fung IDM/keto
Stats: 375/225.4/175 Female 66.5 inches
BF:
Progress: 75%
Location: NE Florida
Default

I just tried the Fat Head pizza crust for the first time a few weeks ago! It was awesome! Best LC pizza crust I've ever tried. I've made it a couple times now. Why did I wait so long? I didn't feel like I was missing anything but interesting idea to add a bit of yeast. I may have to try that.
Reply With Quote
  #8   ^
Old Sun, Jul-16-17, 17:14
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,370
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default

This idea got a thumbs up from the DH. I have almost no sense of smell, but adding 1 tsp of yeast to the basic Fathead recipe smelled like bread baking to him. He thought the taste was a bit "sweeter" than remembered. It's not something I make often, and was able to buy 1 individual dry yeast packet for the dough. There are many variations of the dough now, but I used the original with 1 tsp. Yeast.
http://www.fathead-movie.com/index....aux-carb-pizza/

Btw, Kristie Sullivan uses 1/3 c almond flour, and 1/3 c oat fiber rather than 3/4 c almond flour, but I have yet to buy oat fiber. Oat fiber is somewhat like coconut fiber in that it absorbs a lot of liquid.

Last edited by JEY100 : Sun, Jul-16-17 at 17:22.
Reply With Quote
  #9   ^
Old Sun, Jul-16-17, 17:32
JLx's Avatar
JLx JLx is offline
Senior Member
Posts: 3,199
 
Plan: High protein, lower fat
Stats: 000/000/145 Female 66
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
Default

Interesting about the oat fiber. I'm going to try that the next time I make it. I've actually never had the pizza crust with pizza. (I've used one of Peggy Buttoni's breads for pizza crust many times. https://buttoni.wordpress.com/2016/...-protein-bread/) But I made "rolls" from the Low Carb Maven site,https://www.lowcarbmaven.com/low-carb-rolls-keto/
and was a little disappointed at how heavy they were. I think the oat fiber would alleviate that nicely.
Reply With Quote
  #10   ^
Old Mon, Jul-17-17, 02:50
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,370
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default

Kristie Sullivan uses oat fiber in many of her recipes. It gives a lighter texture and she claims has no impact on BG, so uses net carbs of zero in her carb count. Her favorite brands are Lifesource (best price on Netrition, also on Amazon) and Trim,Healthy,Mama. The other brands have a stronger flavor, not as light.
Briana Thomas also has oat fiber in her baking mix (the recipe is on-line if you want to copy it) and then sometimes adds more oat fiber to the recipe. She has been following the THM program for a few years, I have no idea about terms like fuel pull, but her recipes are sugar and grain free mostly low carb.

Last edited by JEY100 : Mon, Jul-17-17 at 02:59.
Reply With Quote
  #11   ^
Old Mon, Jul-17-17, 13:00
JLx's Avatar
JLx JLx is offline
Senior Member
Posts: 3,199
 
Plan: High protein, lower fat
Stats: 000/000/145 Female 66
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
Default

I just made Briana Thomas' bread with her baking mix. I think it didn't mix something in right because it looks spotted and weird. Haven't even tasted it yet as I'm fasting.
Reply With Quote
  #12   ^
Old Mon, Jul-17-17, 13:52
walnut's Avatar
walnut walnut is offline
Senior Member
Posts: 2,876
 
Plan: C:12 P:60 F:satiety
Stats: 220/177.6/142 Female 5'5
BF:0/0/0
Progress: 54%
Location: canada, eh!
Default

we used to love this one when we could eat dairy. http://forum.lowcarber.org/showthread.php?t=44087

now i make a really simple egg/flax crust. it's so fast, and actually holds together so that you can pick up your slice and eat it like 'real' pizza. we've been gluten free for a long time so our tastes have adapted a lot to eating without it. people who are used to wheat crust pizza may not appreciate this recipe but it works fine for my family. for me, pizza is all about the spicey meat toppings anyways!!

pizza crust:

4 eggs, 1/2c freshly ground flax, and 2T nutritional yeast, a bit of salt. baked on parchment.

meatzaa is another lowcarb standard that is sure to please: http://forum.lowcarber.org/showthread.php?t=366645
Reply With Quote
  #13   ^
Old Tue, Jul-18-17, 03:39
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,370
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default

For a while I was using the "Wheat Belly Pizza" with flaxmeal and cheese. I liked it, DH finally complained it was too heavy. All that flax and cheese sat in his stomach. But only 1/2 c flax and more eggs sounds good...will try that too!

Can't help with that bread...Briana takes comments to heart and will rework recipes until kinks are out...there are two breads, "homemade bread" and a basic bread.
The homemade looks darker..and recipe has recently been updated.
http://www.briana-thomas.com/indexe...e-index/breads/
I was wandering around her blog, fascinated by a Mennonite who can make a living blogging, has links on Amazon, somehow straddling their communities and this crazy commercial world. She has a lovely writing and photography style to explain it.

Last edited by JEY100 : Tue, Jul-18-17 at 03:58.
Reply With Quote
  #14   ^
Old Mon, Aug-07-17, 12:20
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,581
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
Default

I tried the fathead crust last night. It was good, but not that great compared to other recipes that had way less cheese. That's a LOT of cheese. That makes it more expensive for me, probably not so great for insulin levels, plus that recipe creates more dishes... which I have to wash by hand. I'll keep playing around with it, though. It could have been my almonds. I'll try it again sometime with store bought almond flour instead of grinding my own.

I tried adding some yeast, but it didn't really work. I could neither smell it nor taste it. Maybe I didn't add enough, or maybe it needs to be proofed in warm water. I'll try that next time, and maybe add some coconut flour to absorb the excess water.

It was quite good the next day cold. The crust holds together nicely.

Reply With Quote
  #15   ^
Old Tue, Aug-08-17, 13:11
JEY100's Avatar
JEY100 JEY100 is online now
Posts: 13,370
 
Plan: P:E/DDF
Stats: 225/150/169 Female 5' 9"
BF:45%/28%/25%
Progress: 134%
Location: NC
Default

Kristie reduced the almond flour, add oat fiber, which is cheap found at Netrition, but same amount cheese.

"This is my variation of the very popular fathead pizza dough. Using less almond flour and adding oat fiber lowers the overall carb count while keeping the wheat-crust mouth-feel we all enjoy.
Video: http:// bit.ly/ CookingKetoWithKristie

FatheadPizzaDough INGREDIENTS 1 1/ 2 cups shredded mozzarella 2 tablespoons cream cheese
1/ 3 cup almond flour
1/ 3 cup oat fiber
1 egg
1 teaspoon garlic salt 1 teaspoon Italian seasoning"
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 15:51.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.