Great LC pizza crust

Since everyone was posting about the new LC selection at Wal-Mart, I decided
to check it out. I bought a box of LC pizza crust mix. It's made by
CarbSense, and the box also says "MiniCarb." I think it was a "parmesan
herb" crust mix.

Last night my husband and I made a pizza with it. The box says it makes two
12" round crusts, so I only used half and saved the 2nd half for sometime
later. One 12" crust has 12 grams of carbs. All I had to add was vegetable
oil and water. The box included the yeast.

At first my expectations were low, because the dough was so dry, rubbery,
and difficult to handle. I had to add a little more water than what was
called for, but then I figured maybe I hadn't divided the mix exactly in
half. Once I mixed it, it only had to sit covered 5 minutes before it was
ready to be rolled. My husband had to do the rolling because it literally
took a lot of strength to get it flattened out! Depite the rubberiness of
the dough, we both decided that at least it smelled good. When he finally
got it rolled out, it wasn't a nice circle... more like a pentagon. But
since he'd been fighting with it for over 10 minutes and was getting
exhausted with it, I figured I'd better not be too picky about the shape.

I had already pre-heated a 12" round stone in the oven, and I put the crust
on it and let it bake according to the instructions. It puffed up quite
nicely, but not too much. We spread 3/4 of a small can of tomato sauce on
it (about 12 grams of carbs), and sprinkled some black pepper, oregano,
garlic powder, and some crushed red pepper flakes on it as well. For the
topppings we put a generous amount of freshly shredded mozarella, diced
green peppers, a few onion slices, mushrooms, canadian bacon, and pepperoni.
My husband wanted a lot of meat on it, so he literally had the meats
overlapping.

We baked it for another 10 minutes. It smelled wonderful, and the taste was
delicious! We each had half of it, which was probably around 12 carbs for
each of us. Not bad. This was the first pizza we've had since starting
Atkins Sept. 1. The crust did taste a little different than what we're used
to (a little denser), but it was still good. I think pre-heating the stone
might have helped. It was browned on top and bottom just right, not over-
or under-cooked at all. I had been worried with so many topping that it
could turn out gooey in the middle, but instead it was fine.

If anything, it might have had too much sauce. So next time I might try
using just 1/2 a can of the tomato sauce, which of course would be better
for lowering the carbs.

Anyway, we both thought that the 1/2 pizza we each had was very filling and
satisfying, and a nice change of pace. Next time we might crumble some
sausage on it as well.

Robin wrote:

Since everyone was posting about the new LC selection at Wal-Mart, I decided
to check it out. I bought a box of LC pizza crust mix. It's made by
CarbSense, and the box also says "MiniCarb." I think it was a "parmesan
herb" crust mix.

Last night my husband and I made a pizza with it. The box says it makes two
12" round crusts, so I only used half and saved the 2nd half for sometime
later. One 12" crust has 12 grams of carbs. All I had to add was vegetable
oil and water. The box included the yeast.

At first my expectations were low, because the dough was so dry, rubbery,
and difficult to handle. I had to add a little more water than what was
called for, but then I figured maybe I hadn't divided the mix exactly in
half. Once I mixed it, it only had to sit covered 5 minutes before it was
ready to be rolled. My husband had to do the rolling because it literally
took a lot of strength to get it flattened out! Depite the rubberiness of
the dough, we both decided that at least it smelled good. When he finally
got it rolled out, it wasn't a nice circle... more like a pentagon. But
since he'd been fighting with it for over 10 minutes and was getting
exhausted with it, I figured I'd better not be too picky about the shape.

I had already pre-heated a 12" round stone in the oven, and I put the crust
on it and let it bake according to the instructions. It puffed up quite
nicely, but not too much. We spread 3/4 of a small can of tomato sauce on
it (about 12 grams of carbs), and sprinkled some black pepper, oregano,
garlic powder, and some crushed red pepper flakes on it as well. For the
topppings we put a generous amount of freshly shredded mozarella, diced
green peppers, a few onion slices, mushrooms, canadian bacon, and pepperoni.
My husband wanted a lot of meat on it, so he literally had the meats
overlapping.

We baked it for another 10 minutes. It smelled wonderful, and the taste was
delicious! We each had half of it, which was probably around 12 carbs for
each of us. Not bad. This was the first pizza we've had since starting
Atkins Sept. 1. The crust did taste a little different than what we're used
to (a little denser), but it was still good. I think pre-heating the stone
might have helped. It was browned on top and bottom just right, not over-
or under-cooked at all. I had been worried with so many topping that it
could turn out gooey in the middle, but instead it was fine.

If anything, it might have had too much sauce. So next time I might try
using just 1/2 a can of the tomato sauce, which of course would be better
for lowering the carbs.

Anyway, we both thought that the 1/2 pizza we each had was very filling and
satisfying, and a nice change of pace. Next time we might crumble some
sausage on it as well.

Thanks for the useful review! I had only heard dreadful things
about the MiniCarb mixes before, so I would have avoided this.
--
Jean B.

Well, I suppose it's possible that although I liked it (as did my husband),
others could have a different opinion since taste is a very subjective
matter. I had heard nothing good nor bad about this brand so I went into it
with an open mind. I have to admit, though, with the dough being so dry,
rubbery, and difficult to handle, if I hadn't been so hungry and determined
to have pizza, I might have gotten discouraged and tossed it out assuming it
would have been nasty. We were VERY surprised it came out as good as it
did.

"Jean B." wrote in message...
Thanks for the useful review! I had only heard dreadful things
about the MiniCarb mixes before, so I would have avoided this.
--
Jean B.

I like them as well! I added a few italian seasonings.
ADc
250/187/185


"Robin" wrote in message
newsLIIb.24259$xX.90280@attbi_s02...
Since everyone was posting about the new LC selection at Wal-Mart, I
decided
to check it out. I bought a box of LC pizza crust mix. It's made by
CarbSense, and the box also says "MiniCarb." I think it was a "parmesan
herb" crust mix.

Last night my husband and I made a pizza with it. The box says it makes
two
12" round crusts, so I only used half and saved the 2nd half for sometime
later. One 12" crust has 12 grams of carbs. All I had to add was
vegetable
oil and water. The box included the yeast.

At first my expectations were low, because the dough was so dry, rubbery,
and difficult to handle. I had to add a little more water than what was
called for, but then I figured maybe I hadn't divided the mix exactly in
half. Once I mixed it, it only had to sit covered 5 minutes before it was
ready to be rolled. My husband had to do the rolling because it literally
took a lot of strength to get it flattened out! Depite the rubberiness of
the dough, we both decided that at least it smelled good. When he finally
got it rolled out, it wasn't a nice circle... more like a pentagon. But
since he'd been fighting with it for over 10 minutes and was getting
exhausted with it, I figured I'd better not be too picky about the shape.

I had already pre-heated a 12" round stone in the oven, and I put the
crust
on it and let it bake according to the instructions. It puffed up quite
nicely, but not too much. We spread 3/4 of a small can of tomato sauce on
it (about 12 grams of carbs), and sprinkled some black pepper, oregano,
garlic powder, and some crushed red pepper flakes on it as well. For the
topppings we put a generous amount of freshly shredded mozarella, diced
green peppers, a few onion slices, mushrooms, canadian bacon, and
pepperoni.
My husband wanted a lot of meat on it, so he literally had the meats
overlapping.

We baked it for another 10 minutes. It smelled wonderful, and the taste
was
delicious! We each had half of it, which was probably around 12 carbs for
each of us. Not bad. This was the first pizza we've had since starting
Atkins Sept. 1. The crust did taste a little different than what we're
used
to (a little denser), but it was still good. I think pre-heating the
stone
might have helped. It was browned on top and bottom just right, not over-
or under-cooked at all. I had been worried with so many topping that it
could turn out gooey in the middle, but instead it was fine.

If anything, it might have had too much sauce. So next time I might try
using just 1/2 a can of the tomato sauce, which of course would be better
for lowering the carbs.

Anyway, we both thought that the 1/2 pizza we each had was very filling
and
satisfying, and a nice change of pace. Next time we might crumble some
sausage on it as well.

I found it to be just awful. It WAS like trying to spread out rubber.. and
the seasonings were overwhelming. Made me wonder what they were trying to
cover up. I also did not like the *bran* muffins.. they were terribly slimey
feeling in my mouth. Way too much flax I am sure, as I believe flax can get
that slimey feel to it. I prefer the Keto pizza dough, as long as you bake
it first and put some cheese on before sauce, it doesn't get soggy. Roll it
out very thin spread melted butter with garlic and you've got breadsticks or
a nice crust for some kind of appetizer.

Teeb

"Robin" wrote in message
news:haJIb.713096$Fm2.618821@attbi_s04...
Well, I suppose it's possible that although I liked it (as did my
husband),
others could have a different opinion since taste is a very subjective
matter. I had heard nothing good nor bad about this brand so I went into
it
with an open mind. I have to admit, though, with the dough being so dry,
rubbery, and difficult to handle, if I hadn't been so hungry and
determined
to have pizza, I might have gotten discouraged and tossed it out assuming
it
would have been nasty. We were VERY surprised it came out as good as it
did.

"Jean B." wrote in message...
Thanks for the useful review! I had only heard dreadful things
about the MiniCarb mixes before, so I would have avoided this.
--
Jean B.

I skip the crust and use grilled eggplant slices. Peel the eggplant, slice
into rounds, brush with olive oil, broil both sides, then add your toppings and
pop back into the oven and bake until the cheese is bubbly. Very good!