I’ve begun experimenting with a dough that is somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe. But the final result is a little less delicate when rolling/handling. This dough has good elasticity and flavor and numerous possible applications. I can see I’ll be using this dough recipe a lot. I have made a couple minor changes since my original version, noted below in ingredients, reflected in the revised nutritional stats.
TIP: As a time saver, I’m now making up 10 batches of the dry ingredients pre-measured on paper plates. Then I fold and pour each into a sandwich bag and store the bags in a shoe box in my pantry. Very convenient…..as then all I have to do is grab a bag, melt the butter, add the beaten egg, melt the cheese and make my dough ball. So easy that way. I store the paper plates and baggies and re-use for the next batch. 🙂
1½ c. shredded mozzarella cheese
1 T. cream cheese
1½ T. melted butter (slightly less than my original recipe)
1 egg, beaten
½ c. Carbquik (or another ½ c. gluten-free mix)
1 T. oat fiber
3/4 tsp. psyllium husk powder (for rolls, only use 1/4 tsp)
Dash each onion and garlic powder (omit for dessert applications)
DIRECTIONS: Measure out all dry ingredients in small bowl, stir well and set aside. Place mozzy cheese and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it. Remove and stir quickly with a fork. Add the egg and melted butter and stir again. Quickly pour in the dry ingredients and stir quickly with a fork to form a congruous ball of dough, making sure to get it all off the sides of the bowl. Knead or stir a few minutes to be sure all is uniformly mixed. Proceed to make a 12″ pizza crust (moisten hands with water to avoid sticking to fingers), pie crust, hand pies, sweet filled pastries, dinner rolls (omit onion/garlic powder for sweet applications) or whatever application you dream up. For pizza bake at 350º until dry to touch. Remove, slide parchment paper out from under pizza, add toppings and bake 15-18 minutes longer to desired brown level.
CORRECTED NUTRITIONAL INFO: Makes enough for a large pie-crust with lovely fluted edge, 4 hand pies, a small 12″ pizza or 7 dinner rolls or mini pizza rounds.
ENTIRE RECIPE CONTAINS: 1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this for)