Crusts (Sweet and Savory)

[Gaelen]

Index of Crusts (sweet and savory)


Chickpea Flour Pizza Crust -- 4g protein, 9g ECC (with herb variation)
Cleochatra's Cauliflower Pizza Crust (link) 2g carb, 10 g protein per serving (crust only, without toppings)
Low Carb Pork Rind Pizza Crust (from cmcole)
Nut Crust (plain and sweetened) -- 2-10g protein, 1-5g ECC per serving of piecrust (almond, brazil nut, hazelnut, peanut, pecan, walnut variations)
Pecan-Nut Pie Crust (link to Laura Dolson's recipe at www.about.com
Pizza Crust #1 with cream cheese -- 51.5g protein, 6.25g ECC for entire crust
Pizza Crust #2 with almond meal
Spinach bread -- 10g protein, 2g ECC per slice


Make sure to check out the thread of Chips, Crackers and Tortillas (http://www.proteinpower.com/forum/showthread.php?t=54) for other ideas for crusts.

[Gaelen]

This is a link to Pecan-Nut Pie Crust (http://lowcarbdiets.about.com/od/desserts/r/pecancrust.htm) from Laura Dolson at http://www.about.com at the low carb diet site.

The entire crust has about 5g effective carbs, and works for an 8" or 9" pie or the bottom crust of a cheesecake.

[cmcole]

Note from Gaelen: cmcole's Pizza recipe was moved to the Casseroles and Bakes #2 (http://www.proteinpower.com/forum/showthread.php?t=408) thread.
----------

Low Carb Pork Rind Pizza Crust
I've had it printed out for a while but I can't remember where I got it. I tried it out for the first time last night and it was very good! It tasted exactly like real pizza crust!

8 oz. cream cheese (softened)
4 lg. eggs (room temperature)
1 c. pork rind flour
¼ c. Parmesan cheese
2 c. shredded Italian cheese
¾ T. Italian seasoning
½ t. garlic salt

Preheat oven to 425 degrees. Mix cream cheese and eggs until smooth. Add pork rind flour, seasonings, and Parmesan cheese and mix well. Add Italian cheese, this mixture will be very thick. Plop mixture on to a pizza pan, cover with plastic wrap and roll out to edges of pan with a rolling pin. Bake for 20 minutes. Remove from oven and add whatever pizza toppings you like and return to oven
until bubbly.

I only made half this recipe and I used my pizza stone. I didn't need to use a rolling pin; I just spread it with a spatula before I baked it.
http://pub96.ezboard.com/flowcarbbuddies

[cmcole]

Pizza Crust #1 with cream cheese

Preheat oven to 400. spray 9X13 pan with no-stick spray
In a bowl whisk together:
2 oz cream cheese (I used about 4 oz)
2 large eggs
Add and mix well:
1/4 cup shredded Parmesan cheese
1/2 tsp oregano
1/4 tsp garlic powder

Sprinkle 1/2 cup mozzarella cheese in pan (I used about twice that much) and pour the egg/cheese mixture over it, mixing in the pan.

Bake about 20 minutes until browned. (If desired put under broiler to make crisper- let sit 5 minutes and then remove with spatula, flip over onto pizza pan and brown the other side. This makes the crust very crispy- I didn't do it- just baked for 20 minutes, removed from oven and put toppings on- still great)

Spread with 1/4 cup tomato sauce. Add toppings and broil or bake until cheese melts. You can use olives, pepperoni, peppers, pizza cheese, whatever.
Totals for the whole pizza crust: 51.5 Pro, 6.25 carbs, 52 fat, 680 cals
Sarah in MO
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Pizza Crust #2 with almond meal
Makes 2 Pizza Crusts
2 eggs 1g
4 tbsp Protein powder 1g
1 tbsp wheat fiber
1/2 tbsp gluten flour 2g
1 oz. ground almonds 3g
2 tbsp Oil
1/2 tbsp dried yeast 1g
1/2 tsp salt

Mix all ingredients and let the dough rise for 30 minutes. Form a pizza crust and let the dough rise for another 10 to 20 minutes, bake for about 10 minutes, the crust shouldn't brown at this time. Add the toppings and bake, until crust browns.
http://www.titanic.kn-bremen.de/allrec.html

[Gaelen]

CHICKPEA FLOUR PIZZA CRUST -- 4g protein, 9g ECC

Recipe By : Gaelen, adapted from Madhur Jaffrey's 'World Vegetarian'
Serving Size : 1 crust Preparation Time : 20 min. plus 30 min. rest time
Categories : breads, vegetarian

Amount Ingredient -- Preparation Method
-------- --------------------------------
1 cup chickpea flour
1/2 teaspoon salt
1 cup water
3 tablespoons peanut oil

Sift the chickpea flour and salt together to remove all the lumps.

Beat half the water into the flour until it's a paste-like consistency, and lump-free. Slowly add in the rest of the water, until you have a pancake batter consistency. Set the batter aside for 30 minutes to rest--this step is important; don't skip it!

After the batter has rested, heat a small amount of peanut or olive oil in an 8" frying pan or crepe pan. Pour about 1/4 cup of the batter into the hot oil, and fry about 2 minutes or until bubbles begin to form on the top side. The bottom will have golden brown patches. Drizzle a little oil on the top side and flip the crust, cooking for another minute on the second side.

Remove the cooked crust/pancake to a paper towel to cool, and prepare the pan with oil to fry another. Continue until all the batter is gone.

TO USE AS A PIZZA CRUST: Top with your favorite low carb sauces and toppings. Bake until the toppings are bubbly.

HERB VARIATION: after the entire amount of water is mixed into the batter, mix in 1 1/2 teaspoons dried herbs of your choice--oregano, basil, parsley, cilantro, or mixed Italian seasonings. If you have fresh herbs, mix in 1 tablespoon of fresh chopped rosemary, thyme, basil, cilantro, basil or parsley. You can also add in 1/2 tsp. ground spices that complement the herbs you choose--lemon zest, cumin, turmeric, etc. Cook as above.

Yield: 5 crusts, each about 6 inches diameter

Per single crust serving : 140 Calories; 9g Fat (58.7% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium.

[Gaelen]

Low carbers didn't invent the nut piecrust. ;)

I adapted the basic nut piecrust recipe from my 1980 edition of The Good Housekeeping Cookbook, which includes both plain and sweetened nut crust recipes. Counts differ depending on the type of nut, but as you can see, adding sweetener to the crust is optional, and adding a small amount of sweetener to the various crusts, while complimenting the flavor of sweeter fillings like berries and cheesecakes, doesn't really affect the ECC per serving much at all.

Counts are given for entire pies and for 1/6th of a pie, the typical wedge of a nine-inch pie. But if you serve more (or fewer) pieces from a pie using this crust, you have the counts for the complete pie to do your own math. Enjoy!


* Exported from MasterCook *

Nut Crust (plain and sweetened) -- 2-10g protein, 1-5g ECC per serving of piecrust (almond, brazil nut, hazelnut, peanut, pecan, walnut variations)

Recipe By : Gaelen, adapted from "The Good Housekeeping Cookbook" (c) 1980
Serving Size : 6 Preparation Time : 15 min.
Categories : crusts
Yield: one 9-inch piecrust, 6 individual servings

Amount Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups ground walnuts
2 tablespoons unsalted butter

PLAIN (unsweetened) CRUSTS:
Make sure the nuts are finely ground; then measure out 1 1/2 cups. Cut the cold butter into the ground nuts until the mixture resembles coarse cornmeal.

Press the nut mixture into a 9-inch pie plate, working the crust up the sides. One of the easiest ways to do this is to empty the crust into the pie plate, and then place another pie plate on top of the nuts and press down. The pressure will evenly spread the nuts into the pie plate for baking. Try not to get the nuts on the rim of the pie plate; they'll burn too easily.

Bake at 400 degrees for 8 minutes; cool and fill. Because of the natural oils in the nuts, nut crusts have a tendency to burn easily. Use piecrust shields, and watch them carefully. If you can smell the crust baking, it's usually done! ;)

SWEETENED CRUSTS:
Mix 1 1/2 tablespoons of brown sugar into the finely ground nuts, then cut in the butter and bake as above.

Counts by type of nut:

ALMOND, plain
whole pie: 1453 Calories; 123g Fat (76.3% calories from fat); 55g Protein; 39g Carbohydrate; 15g Dietary Fiber; 93mg Cholesterol; 373mg Sodium
1/6th of pie: 242 Calories; 21g Fat (76.3% calories from fat); 9g Protein; 7g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 62mg Sodium
ALMOND, sweet
whole pie: 1504 Calories; 123g Fat (73.9% calories from fat); 55g Protein; 52g Carbohydrate; 15g Dietary Fiber; 93mg Cholesterol; 378mg Sodium.
1/6th of pie: 251 Calories; 21g Fat (73.9% calories from fat); 9g
Protein; 9g Carbohydrate; 2g Dietary Fiber

BRAZIL NUT, plain
whole pie: 1683 Calories; 162g Fat (87.2% calories from fat); 30g Protein; 27g Carbohydrate; 11g Dietary Fiber; 93mg Cholesterol; 355mg Sodium.
1/6th of pie: 280 Calories; 27g Fat (87.2% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 59mg Sodium.
BRAZIL NUT, sweet
whole pie: 1734 Calories; 162g Fat (84.7% calories from fat); 30g Protein; 40g Carbohydrate; 11g Dietary Fiber; 93mg Cholesterol; 361mg Sodium.
1/6th of pie: 289 Calories; 27g Fat (84.7% calories from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 60mg Sodium

HAZELNUT, plain
whole pie: 1016 Calories; 93g Fat (88.0% calories from fat); 15g Protein; 17g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 355mg Sodium.
1/6th of pie: 169 Calories; 16g Fat (88.0% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 59mg Sodium.
HAZELNUT, sweet
whole pie: 1067 Calories; 93g Fat (83.9% calories from fat); 15g Protein; 30g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 360mg Sodium.
1/6th of pie: 178 Calories; 16g Fat (83.9% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber

PEANUT, plain
whole pie: 1560 Calories; 131g Fat (76.4% calories from fat); 57g Protein; 41g Carbohydrate; 20g Dietary Fiber; 93mg Cholesterol; 364mg Sodium.
1/6th of pie: 260 Calories; 22g Fat (76.4% calories from fat); 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 61mg Sodium.
PEANUT, sweet
whole pie: 1611 Calories; 131g Fat (74.0% calories from fat); 57g Protein; 54g Carbohydrate; 20g Dietary Fiber; 93mg Cholesterol; 370mg Sodium.
For 1/6th of pie: 268 Calories; 22g Fat (74.0% calories from fat); 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 62mg Sodium

PECAN, plain
whole pie: 1105 Calories; 104g Fat (89.2% calories from fat); 10g Protein; 22g Carbohydrate; 9g Dietary Fiber; 93mg Cholesterol; 352mg Sodium.
1/6th of pie: 184 Calories; 16g Fat (89.2% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 59mg Sodium
PECAN, plain
whole pie: 1156 Calories; 104g Fat (85.3% calories from fat); 10g Protein; 35g Carbohydrate; 9g Dietary Fiber; 93mg Cholesterol; 358mg Sodium.
For 1/6th of pie: 193 Calories; 16g Fat (85.3% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber

WALNUT, plain
whole pie: 1033 Calories; 91g Fat (83.9% calories from fat); 30g Protein; 15g Carbohydrate; 6g Dietary Fiber; 93mg Cholesterol; 352mg Sodium.
1/6th of pie: 172 Calories; 15g Fat (83.9% calories from fat); 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 59mg Sodium.
WALNUT, sweet
whole pie: 1084 Calories; 91g Fat (80.1% calories from fat); 30g Protein; 28g Carbohydrate; 6g Dietary Fiber; 93mg Cholesterol; 358mg Sodium.
1/6th of pie: 181 Calories; 15g Fat (80.1% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber.

[pelhamga]

I just ordered coconut flour . It has 58 %Fiber,14%Coconut Oil.I want to use it to make my birthday treat next month .I'll let y'all know how it comes out.

[Belfrybat]

Here's a link to KevinPA's pie crust, which in my opinioin is the best there is if you want a traditional crust:
http://www.proteinpower.com/forum/showthread.php?t=292

I've copied it here as well. If that's not appropriate, moderators, please remove.

Kevinpa's Crust

2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water

Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted (WPI or Carbalose) sheets of wax paper.

(4.5 carb per serving for crust)

[pelhamga]

what is resistent wheat starch:confused:

[kevinpa]

what is resistent wheat starch:confused:

Resistant starch is defined as the product of starch and starch degradation. Like fiber, it resists digestion in the small intestine, and instead ferments in the large intestine. Because resistant starch is not digested in the small intestine, but rather fermented in the large intestine, its use lowers the calories in baked foods and also replaces flour, which lowers the carbohydrate count. Since it is white and tasteless it can be used to increase a baked good's total dietary fiber content without imparting negative tastes or flavors. It can also be used to dilute the bad tasting fiber that exist in certain LC flours. Resistant starch has a low water-holding capacity that allows for enhanced crispness and a smooth texture in what you are baking.

HTH

[maxlharris]

R Like fiber, it resists digestion in the small intestine, and instead ferments in the large intestine.

Does this produce side effects of the gaseous and smelly kind?

[kevinpa]

Does this produce side effects of the gaseous and smelly kind?

Not any more than you would get from any other fiber source. It is one of those YMMV as to how much fiber you body will tolerate. Also in general as you gradually increase your intake of fiber your tolerance also increases without those side effect. At least so I have been told.:)

[Gaelen]

SPINACH BREAD -- 10g protein, 2g ECC per slice

Recipe By : Gaelen/PAS adapted from a Suzanne Somers recipe
Serving Size : 1 slice (makes 4 servings) Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- 1 box
4 eggs -- beaten
salt and pepper to taste
1/4 cup parmesan cheese -- grated (optional)

Thaw and squeeze the spinach dry. Then mix in (to taste) Parmesan Cheese,
bacon bits, minced garlic, paprika, dehydrated onion. Mix it all together
with the beaten eggs.

Grease a square pan for thick bread or a rectangle pan for thinner bread.
I make mine in a rectangle pan for the thinner looking bread. Now, the
trick is to really grease your pan well with butter, then with pam or it
will not come out.

Bake at 400 for 15 minutes or until firm. Let cool and using a spatula go
around the edges and start to pry it up. It will be a little hard at first
but then it will get easier once you get the sides started. It will come
out in one piece.

I cut in half twice and make two sandwiches. I toast them on the stove and
add provolone, ham, turkey and grill it like a grilled cheese. Serve with
mayo and mustard and wow, you must try. Based on Suzanne Somer's recipe.

Description:
"from a recipe on active low carber and on the LC veg list, inspired
by Suzanne Somer's recipe"
Yield:
"4 slices"
- - - - - - - - - - - - - - - - - - -

Per Serving (recipe makes four slices, one slice/serving): 105 Calories; 6g Fat (51.1%
calories from fat); 10g Protein; 4g Carbohydrate; 2g Dietary Fiber; 191mg
Cholesterol; 201mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2
Fat.

[Mitra]

Cleochatra has come up with a cauliflower based pizza crust: I can't believe it's cauliflower pizza crust (http://cleochatra.blogspot.com/2008/02/i-cant-believe-its-cauliflower-pizza.html). I haven't tried it, but I've seen some enthusiastic responses.

For one serving it's: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein. So there's enough wiggle room in all the numbers to allow for your toppings.

[Relief]

I did try the cauliflower recipe. not bad. I like the very low numbers and that it is a little lower in fat than some of the crusts that are mainly cheese. I'll pro'lly try it again.

[lefox]

I've been thinking of using coconut flour and found the following recipe (on a web-site written by DARdreams) for Pizza Crust:


Low Carb Chewy Pizza Crust

This is a chewy crust that is holdable if you let it cool a little before trying to pick it up. If you're in a hurry, just use a fork!

Low Carb Chewy Pizza Crust

2 large eggs
1/2 cup hot water
1 tablespoon yeast
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup ground chia seeds
1/4 cup flaxmeal
1/4 cup coconut flour

Grease a 12" round pizza pan or cookie sheet. Set aside.

In a medium bowl, whisk together eggs and hot water (hot from the tap is fine). Gradually whisk in yeast until dissolved, then baking powder and salt. Stir in chia seeds, flaxmeal, and coconut flour. Mix until dough forms a ball.

Pat dough out in prepared pan. Let sit for 10 minutes. Add toppings. Bake at 350 for 20 minutes. Let cool a few minutes for crust to firm up.

This makes 8 slices with about 1 net carb per slice.

Has anyone tried baking with Coconut flour? Please tell me what you think.