Low-Carb Pizza Crust

star

Related Posts

Keto Fried Chicken
Keto Fried Chicken
Forget Kentucky Fried Chicken... it's all about the Keto Fried Chicken these days! This is a quick, easy, and darn delic
Read More
Low-Carb Sandwich Bread
Low-Carb Sandwich Bread
It's a low-carb loaf to write home about! Enjoy sandwiches and toast while easily staying under your net carb count with
Read More
Keto Pumpkin Bars
Keto Pumpkin Bars
Just in time for fall, this keto pumpkin bar recipe is sure to be a festive favorite, whether you're a low-carb dieter o
Read More

7 comments

  • Hi Roger! Freezing this dough and thawing it out should work fine. If you give it a shot, be sure to let us know your experience. Hope you enjoy!

    Modern Mountain
  • Can you freeze this dough as a ball? And thaw it out and spread it when you want it?

    Roger gould
  • Hi Molly and Claudia!

    Dough enhancers, also commonly referred to as dough conditioners, are dough additives that can be made of a wide variety of baking ingredients (e.g. lecithin, ascorbic acid, milk powder, wheat gluten, etc.). Benefits for your baked goods may include greater consistency, improved texture, increased shelf life, easier handling, and more. Dough enhancer is different than xanthan gum, although xanthan gum is also a great and common additive for improving texture in low-carb breads and baked goods. If you don’t have any dough conditioner available, no sweat; consider it an optional ingredient and your pizza dough can still be stellar without it!

    Modern Mountain
  • Is dough enhancer xanthum gum? ( I use Guar gum in its place because I couldn’t find xanthum. It seems to work the same.)

    Claudia
  • What is dough enhancer?

    Molly

Leave a comment

Please note, comments must be approved before they are published