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Sunday, February 22, 2015


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.


An unusual pizza that we found to be quite delicious with a large, leafy salad served on the side.  This topping can be used on any of my other pizza crusts as well.  You can spice it up with green chilies, if you like extra spice.  See the grain-free version in the Helpful Hints.  There are quite a number of bloggers making this sort of dough these days - I have found at least 4 other bloggers and from those I formulated my own version.  It is hard to know where it originated.  Someone said Uplateanyway. I've used grated cheese in a dough before for pizza...just didn't melt it.  Here it is. My miracle dough is quite different to any others using melted cheese because I'm using my unique bake mix and a different formulation.  It's like there are so many low-carb crepes out there with cream cheese in them...who do you credit with the original idea?  When it comes to recipe making, as long as one's recipe is different in one or two ways, then it is legally the property of the new creator. Think about how many recipes there are out there for, say, Chicken Florentine.  Who do you credit for the idea?  It gets crazy...I would not know,but I can tell you that I look on the internet and sometimes in my cookbooks that I own.  I look for several recipes along the same lines and from those put together my very own version.  That is the way new recipes are often created.  Many times net new recipes are created, but most often it has already been done!  Sometimes when I think I have an original idea...I later find out to my chagrin, that it has already been done.

11/cups pulled pork, cut into (375 mL)
  bite-size pieces
2/cup gravy from the Pulled Pork recipe (CLICK) (150 mL)
2 oz cream cheese, softened (60 g)
1/cup green pepper rings, sliced (125 mL)
  in halves or quarters
1/cup red onion rings, cut smaller (75 mL)
1/cup grated Parmesan cheese (75 mL)
11/cups grated Mozzarella cheese (375 mL)
Miracle Dough Pizza Crust:
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2 (CLICK for recipe) OR see Helpful Hints (250 mL)
  for a Grain-Free version of this crust
 (no gelatin needed)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)

Preheat oven to 400°F (200°C).

Set pork aside.  In small bowl, combine mushroom gravy from Pulled Pork recipe and cream cheese.  Set aside.  Prepare green peppers, onion rings and Mozzarella cheese.  Set aside.

Miracle Dough Pizza Crust:  In microwave oven in microwaveable bowl or large, Pyrex measuring cup with handle, 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, page___ on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; beat again with fork to combine.  Add on top of bake mix. Stir with a fork to form a dough ball. Knead a bit to form a soft dough – if stringy, hard bits of cheese remain, nuke 20 seconds.  Place on large well-greased pizza pan.  Using plastic wrap and a rolling pin or cylindrical can, roll dough out.  I have a special small rolling pin for pies and that works really well. 

Bake 10 minutes on the middle shelf. This is usually sufficient – few brown spots would have appeared.  Remove.  Add mushroom gravy mixture, pulled pork, green peppers and onion rings.  Sprinkle with Parmesan cheese and Mozzarella cheese.  Bake another 8 minutes, or until cheese has melted.  Use a flat metal spatula to loosen the pizza from the pan around the circumference.  Cut using a kitchen scissors.

Helpful Hints:  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) 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
128.9 calories
12.4 g protein
8.0 g fat
0.2 g fiber
1.4 g net carbs 

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

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