Pizza and Calzone Mix
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Time for pizza? Or how about a calzone? LC Foods' Pizza and Calzone Mix is diabetic friendly, low carb, sugar free, high fiber and high protein. We have the mix to make it happen! The biggest problem with pizza or calzones has been a good low carb crust, but now you have it with LC-Pizza & Calzones Mix! This mix includes the LC-Sweet that will rise your dough without sugar. Enjoy a pizza with your favorite low carb toppings. Or wrap those low carb toppings with the dough and make an awesome calzone.
It's easy to make low carb pizza!
Preparing the dough: After mixing the ingredients together to make your dough, and remembering to use instant, rapid rise or bread machine yeast (not active dry yeast).
Add just enough water from the recipe so that the dough comes together completely and starts to clean the sides of the bowl when mixing together. You want your dough to remain elastic but not overly sticky for easier handling while kneading (the amount of water may vary depending on the humidity in your kitchen on any given day, so add additional water slowly, you can always add more).
Manual Dough Kneading: Turn the dough out onto a smooth clean surface. I like a cutting board with a damp paper towel under it, so it does not slip around the counter. When you knead the dough, fold the top left corner of the dough over to the bottom right corner, and then push away from you outward. You want to push that dough out, then fold it over again and push again. Each time you push, turn the dough one-quarter turn clockwise. If the dough gets dry or does not remain soft and pliable during your kneading, add more water slowly, so that your dough is moist and elastic but not sticky or sopping wet.
Developing The Gluten: To get a properly risen nice textured crust, you MUST develop the gluten properly during the kneading process. Lift the dough, and stretch it apart in all directions. Attempt to push your fingers together through the dough. If your fingers break through easily, then you have not developed the gluten, and additional kneading is required. It is very helpful but not mandatory to use a food processor with an S blade or dough blade to assist in developing the gluten. Use the food processor in less than 1 min increments so you don’t overheat the dough, alternating with hand kneading one or two times, finishing with the processor to tenderize your dough. When the gluten is developed properly, you will be able to pull the dough apart in all directions, stretching the dough, and when you press your fingers through, you will see a film or membrane where light will shine through, and the dough will not easily break. Some call this a stained glass window effect. Do not over knead the dough causing a gummy or stringy effect. Once you have the gluten developed successfully, use coconut oil or other cooking oil on your hands, and coat the outside surface of the dough with the oil.
Rising the dough: Place dough in the bowl and cover with plastic wrap. Place low in warm 70° F – 85° F oven for 30 min, or at room temp for 1 hour, until dough doubles - triples in size. Pound down dough to remove air bubbles, and mold dough into desired shape, forming a crust edge as desired. Over rising of the dough may cause the dough to drop during baking.