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Archive for the ‘Pie Crusts’ Category

My Mozzy Dough, somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe, makes excellent Italian dinner rolls.  This dough has good elasticity, flavor and is so versatile, 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. 🙂

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

Click for inside texture

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter (slightly less than my original recipe)

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik (or another ½ c. gluten-free mix)

1 T. oat fiber

1/4 tsp. psyllium husk powder (use 3/4 tsp. for pizza crust)

1 small clove garlic, minced

Dash oregano

1 T. dry grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.  Line baking sheet with parchment or silicone sheet.  Measure out all dry ingredients in small bowl, stir well and set aside.  Place mozzarella cheese shreds, minced garlic 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 single ball of dough, scraping it down off the sides of the bowl.  Knead or stir a few minutes to be sure all is uniformly mixed.  Divide into 6 equal portions and roll smooth into a ball.  Place them spaced out on parchment-lined pan.  Press slightly flat if you like, but not really necessary.  Sprinkle tops with oregano and Parmesan cheese. Bake at 350º for about 18 minutes until dry to touch and lightly browned as shown.  Remove and serve hot with butter.

Mozzy Dough Ball

After kneading.

CORRECTED NUTRITIONAL INFO:  Makes enough for a 9″-10″ pie-crust with lovely fluted edge, 4 hand pies, 12″ pizza crust or 6 dinner rolls which have 6.26 net carbs each if made/cut into 6 portions.

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 dough for)

 

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Coconut Crust Fruit PizzaThis is one of my long-time high carb recipes I simply modified to fit the Atkins low-carb eating plan.  It’s so good I thought I’d post it again today as we’re moving into berry season.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below. My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!  This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well.  It is a VERY sturdy crust. VARIATION:  Use raspberries, or blueberries instead.  If closer to goal, you can even use thinly sliced mango or peaches.  All versions are DELICIOUS!  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake.  🙂

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php DISCLAIMER:  By personal choice, I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

VARIATIONS:  Use other in-season fruit or berries of choice.

CRUST INGREDIENTS: 1  c. unsweetened coconut

1/2 c. chopped almonds

1/3 c. Splenda (or equivalent liquid sweetener)

2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

Optional:  3 oz. softened cream cheese

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight. The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping.  If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains:

273 calories, 25 g  fat, 12 g  carbs, 5.1 g  fiber, 6.9 g  NET CARBS, 5 g  protein, 43 mg sodium

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Used in a pizza-like Italian Chicken Tart

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 easier to handle, roll, and manipulate than either of those recipes, in my experience.  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. 🙂

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter (slightly less than my original recipe)

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

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.

Mozzy Dough Ball

Formed ball once all ingredients kneaded together.

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)

 

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Carbalose Pie Crust

Click to enlarge

8 x 11 Peach Cobbler shown with this crust

This is an older pie crust recipe of mine but the crust I most often revisit when I’m baking.  My inspiration was KevinPa’s crust posted on the now closed LowCarbFriends forums.  I am thinking about adding a bit of flax to it for when I want a grainier taste for some pie fillings.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the Peach Cobbler In I used it for originally. This crust tastes very close to a traditional all-flour pie crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve now made this crust dozens of times and it cooks up consistently. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie or cobbler.  Carbalose flour and Resistant Wheat Starch are both available at Netrition.com or you may be able to find other sources on-line.  This recipe is not suitable until the grains rung of the carb reintroduction ladder, so not until Pre-maintenance for most folks.  The carb count is low enough that it is suitable for most Ketogenic diets, but this is not suitable for Primal-Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 c. + 2 T. Carbalose flour (or 2T. flax for a more grainy, nuttier-tasting crust)

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic.  Roll the dough with a rolling pin slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories, 16.2 g  fat, 12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS, .43 g  protein, 77 mg sodium

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Click to enlarge

I love working with oat fiber.  It brings to low-carb baked goods what flour used to bring, a flour-y taste and flour-y texture.  This tasty crisp made with apple was just DELICIOUS!  I had 4 Gala apples I had bought for my husband (that he wasn’t eating)  that were going to go bad and were really past the crisp, eating stage.  So this is how I used those up!  My typical apple filling:  4 peeled, sliced apples tossed with a few tablespoons of water, a sprinkle of xanthan gum tp thicken, 1/4 c. Splenda or erythritol, along with a pinch of cinnamon and nutmeg.  Pour into non-stick pan or baking dish and dot with 2T. butter.

I made the crumble topping below and sprinkled HALF the crumble mixture over the fruit.  I zipped the other half up in a baggie and freeze for another use. Will keep frozen for 1 month. This is not Induction friendly, so wait until you reach Phase 2 of Atkins to enjoy this.  To make this MUCH lower carb, you could instead use peeled, grated jicama, sliced zucchini or chayote squash for half, or even all the apples in this, but cooking time will increase if you do.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php.

INGREDIENTS:

1½ c. CarbQuik baking mix (or other low-carb bake mix)

½ c. (45 g) oat fiber (DO NOT use high carb oat flour! Not the same thing!)

2 T. cold butter

pinch salt

1/4-1/2 c. water, added slowly

1-2 T. granular erythritol

OPTIONAL:  ½ tsp. cinnamon

DIRECTIONS:  Preheat oven to 350º.  Into a medium bowl, measure out bake mix, oat fiber and salt.  Stir.  Using a fork, cut in the cold butter until crumbly and well incorporated into dry ingredients.  Slowly add 1/4 c. water and work in with fork.  Add more water by tablespoons, stirring after each addition until mixture begins to hold together into pea-sized clumps. When all appears to be mixed well, spoon out half the mixture into a ziploc bag and freeze for future use.  Using fingers, crumble the remaining topping onto your fruit crisp filling mixture.  Bake at 350º for about 30 minutes or until apples are tender and topping is browned nicely.  Serve hot or cold.

NUTRITIONAL INFO FOR TOPPING ONLY: Recipe makes enough for TWO 9″ round pans of apple or berry crisp. I get 4 servings from a 9″ pan.  (8 total servings in both pans).

Total recipe contains:  374 calories, 47g fat, 75.7g carbs, 67.7g fiber, 8 NET CARBS, 24g protein

1 single serving of topping (1/4 of 1 pan) contains: 45.5 cal, 3.1 g fiber, 9.5 g carbs, 8.5 g fiber, 1 NET CARB, 3 g protein

FOR THE CURIOUS: 1 Serving with apple filling made as described above:  219 calories, 18g fat, 39.4 g  carbs,  20.3 g  fiber, 19.1 g NET CARBS, 6.4 g  protein.  Yes, it’s really high carb using real apples, so you might prefer to cut the majority of carbs out and use berries or apple substitutes like jicama, chayote squash or zucchini in your filling!  Just sayin’ that most of the carbs here are in the filling, not the crumble topping. 😉

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Crumble Topping

Click to enlarge

I love working with oat fiber.  It brings to low-carb baked goods what flour used to bring, a flour-y taste and flour-y texture.  This tasty crisp made with apple was just DELICIOUS!  I had 4 Gala apples I had bought for my husband (that he wasn’t eating)  that were going to go bad and were really past the crisp, eating stage.  So this is how I used those up!  My typical apple filling:  4 peeled, sliced apples tossed with a few tablespoons of water, a sprinkle of xanthan gum tp thicken, 1/4 c. Splenda or erythritol, along with a pinch of cinnamon and nutmeg.  Pour into non-stick pan or baking dish and dot with 2T. butter.

I made the crumble topping below and sprinkled HALF the crumble mixture over the fruit.  I zipped the other half up in a baggie and freeze for another use. Will keep frozen for 1 month. This is not Induction friendly, so wait until you reach Phase 2 of Atkins to enjoy this.  To make this MUCH lower carb, you could instead use peeled, grated jicama, sliced zucchini or chayote squash for half, or even all the apples in this, but cooking time will increase if you do.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. CarbQuik baking mix

½ c. (45 g) oat fiber

2 T. cold butter

pinch salt

1/4-1/2 c. water, added slowly

1-2 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  Into a medium bowl, measure out bake mix, oat fiber and salt.  Stir.  Using a fork, cut in the cold butter until crumbly and well incorporated into dry ingredients.  Slowly add 1/4 c. water and work in with fork.  Add more water by tablespoons, stirring after each addition until mixture begins to hold together into pea-sized clumps. When all appears to be mixed well, spoon out half the mixture into a ziploc bag and freeze for future use.  Using fingers, crumble the remaining topping onto your fruit crisp filling mixture.  Bake at 350º for about 30 minutes or until apples are tender and topping is browned nicely.  Serve hot or cold.

NUTRITIONAL INFO FOR TOPPING ONLY: Recipe makes enough for TWO 9″ round pans of apple or berry crisp. I get 4 servings from a 9″ pan.  (8 total servings in both pans).

Total recipe contains:  374 calories, 47g fat, 75.7g carbs, 67.7g fiber, 8 NET CARBS, 24g protein

1 single serving of topping (1/4 of 1 pan) contains: 45.5 cal, 3.1 g fiber, 9.5 g carbs, 8.5 g fiber, 1 NET CARB, 3 g protein

FOR THE CURIOUS: 1 Serving with apple filling made as described above:  219 calories, 18g fat, 39.4 g  carbs,  20.3 g  fiber, 19.1 g NET CARBS, 6.4 g  protein.  Yes, it’s really high carb using real apples, so you might prefer to cut the majority of carbs out and use berries or apple substitutes like jicama, chayote squash or zucchini in your filling!  Just sayin’ that most of the carbs here are in the filling, not the crumble topping. 😉

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Carbalose Pie Crust

Click to enlarge

8 x 11 Peach Cobbler shown with this crust

This is an older pie crust recipe of mine but the crust I most often revisit when I’m baking.  My inspiration was KevinPa’s crust formerly posted on the now closed LowCarbFriends forums.  I am thinking about adding a bit of flax to it for when I want a grainier taste for some pie fillings.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the Peach Cobbler In I used it for originally. This crust tastes very close to a traditional all-flour pie crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve now made this crust dozens of times and it cooks up consistently. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie or cobbler.  Carbalose flour and Resistant Wheat Starch are both available at Netrition.com or you may be able to find other sources on-line.  This recipe is not suitable until the grains rung of the carb reintroduction ladder, so not until Pre-maintenance for most folks.  The carb count is low enough that it is suitable for most Ketogenic diets, but this is not suitable for Primal-Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. + 2 T. Carbalose flour (or 2T. flax for a more grainy, nuttier-tasting crust)

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic.  Roll the dough with a rolling pin slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories

16.2 g  fat

12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS

.43 g  protein

77 mg sodium

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