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Friday, December 12, 2014


MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


This dough is nothing short of amazing!  It rolls out perfectly (very easy to work with) and fills a large pizza pan.  It is a crispy thin crust that tastes fantastic! Towards the center the crust is softer, not unlike regular pizzas as well. The carbs are pretty low per slice, too, so that’s a bonus!

2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 - (no gelatin needed) (250 mL)*
  (For Grain-Free version scroll down)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)
Preheat oven to 400°F (200°C).

In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Add melted butter. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder.  Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball.  Place on large greased pizza pan.  Using plastic wrap placed over the dough and a rolling pin or cylindrical can, roll dough out.  I have a special, small rolling pin for pies and that worked really well. 

Bake 10 minutes on the middle shelf and then keep an eye on it each minute thereafter, as it can get too brown very quickly.  Remove.  Add pizza sauce and toppings and bake another 8 to 15 minutes, depending. Once it actually took 20 minutes to get to that lovely golden brown stage (under crust), however, you don't want the crust too dark.  The crust will crisp up as you let it sit for 5 minutes before cutting (use a kitchen scissors) and eating.  The next day, fry pieces of pizza in a nonstick frying pan (even nicer if you fry in a little light-tasting olive oil - yum!!) until crispy underneath (actually it crisps up much more as it cools, so don't let it darken too much at all), flip briefly to warm the top and serve!  Just as good the next day, if not better!

Helpful Hints:  I made a Hawaiian pizza, but you can make pepperoni pizza, savory mince pizza, or white sauce pizza with chicken, etc.  Lots of ideas, however, remember to keep the ingredients fairly low-carb especially if you're still in the ongoing weight loss phase.  My husband and I have both been losing weight while I experiment with this amazing dough, even with one or two cheat meals thrown in the mix lately (tough not to do that this time of year).  If the dough becomes resistant to rolling out (this only happens if it cools down completely), place in microwave oven about 20 seconds or so, and you can roll it out again with ease!

*For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.

Yield:  12 servings
1 serving (crust only)
128.6 calories
6.3 g protein
10.2 g fat
0.0 g fiber
2.5 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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