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Hi,
I made this tonight. I subbed a couple things simply due to availibility-
I used Mini-Carb's (who btw is quickly becoming my favorite low-carb products company, I have yet to taste a bad product from them, and I love their avoid sugar-alcohols policy) 0-Carb bake mix, which is made mainly from soy protein isolate, but also contains whey protein and oat bran, with a bit of baking powder as well. I am assuming there is actually a trace carb content, but on the box it is listed as 2 carb grams, with 2 grams fibre, with a net carb count of 0, per 1/2 cup serving. Either way, it is far better than Atkins bake mix, if quite a bit more expensive (about $6 for what looks like around 3 cups worth).
For sauce I decided to finally try a Walden Farms products (always looked a little too franken-food for my tastes) in their 0-net carb Marijuana sauce. The tomato taste was fairly natural when used as a pizza sauce, although it was a bit sweet for my tastes.
I Also ran out of cream after a quarter cup, and used cream cheese to fill in the rest.
In order to brown this up a little I used some herb infused olive oil on my sheet of parchment paper on which I baked it, which did give the crust a nice golden hue.
I found the crust very moist, very breadlike. Similar in texture to what you get in non-self rising frozen pizzas. I personally prefer a tougher chewier pizza crust, so I am would love some suggestions on how to change things up to get these qualities in the future.
All in all however, this seems to be a solid recipe, I have to recommend it if you are in the appropriate stage.
I made this tonight. I subbed a couple things simply due to availibility-
I used Mini-Carb's (who btw is quickly becoming my favorite low-carb products company, I have yet to taste a bad product from them, and I love their avoid sugar-alcohols policy) 0-Carb bake mix, which is made mainly from soy protein isolate, but also contains whey protein and oat bran, with a bit of baking powder as well. I am assuming there is actually a trace carb content, but on the box it is listed as 2 carb grams, with 2 grams fibre, with a net carb count of 0, per 1/2 cup serving. Either way, it is far better than Atkins bake mix, if quite a bit more expensive (about $6 for what looks like around 3 cups worth).
For sauce I decided to finally try a Walden Farms products (always looked a little too franken-food for my tastes) in their 0-net carb Marijuana sauce. The tomato taste was fairly natural when used as a pizza sauce, although it was a bit sweet for my tastes.
I Also ran out of cream after a quarter cup, and used cream cheese to fill in the rest.
In order to brown this up a little I used some herb infused olive oil on my sheet of parchment paper on which I baked it, which did give the crust a nice golden hue.
I found the crust very moist, very breadlike. Similar in texture to what you get in non-self rising frozen pizzas. I personally prefer a tougher chewier pizza crust, so I am would love some suggestions on how to change things up to get these qualities in the future.
All in all however, this seems to be a solid recipe, I have to recommend it if you are in the appropriate stage.
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