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Bacon/Blue Cheese/Venison Pizza
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3673
A buddy of mine informed me of a low carb pizza dough that he and his wife had found that got their approval so I decided to put together some za on Saturday and give it a shot. Dough consisted of...

3 cups shredded mozzarella
4 Tbsp cream cheese
4 large eggs beaten
2/3 cup almond flour

microwave the mozz and cream cheese for 2 minutes, add egg and coconut flour and knead until you have your dough ball (it is remarkably similar to a traditional dough). Place on oiled wax paper or parchment and either spread out with your hands or roll with a pin. This recipe will do a 14" - 16" pizza depending on how thick you like your dough.

Use a fork and poke a bunch of holes in the dough and parbake for 10 minutes at 425 degrees. After 10 minutes, pull the dough out and puncture again to deflate any air bubbles that have formed. I then sprinkled shredded parmesan on the dough and placed back in the oven for another 8-10 minutes until golden brown. From here you can make whichever pizza you desire.

I topped mine with alfredo, crispy diced bacon, blue cheese crumbles and diced fresh mozzarella. In the oven at 475 degrees until golden brown. While making the dough I had a venison steak in the immersion circulator at 130 degrees for 2 hours which I then seared, sliced thin and reserved. Once the pizza came out of the oven I topped with fresh chopped basil and the venison steak.

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Posted on: 3/11 8:09:16
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Re: Bacon/Blue Cheese/Venison Pizza
LSF Member
Joined:
05/14/2010
From andover
Posts: 4892
You are very creative HB. I could eat that one a lot!! How did you like the crust made this way? I tried different Keto versions of crusts and so far not close. Like the way you made the venison. good luck.

Posted on: 3/11 9:42:56
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Re: Bacon/Blue Cheese/Venison Pizza
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3673
Quote:

Reinhard wrote:
How did you like the crust made this way?

I'm pretty skeptical of recipes like this but being a recommendation from a good friend I had to give it a shot. I made a more traditional sausage and pepperoni pizza two weeks back with this recipe and, well, I made the crust again which should tell you something. You will never be able to replicate the chew of a crust with heavy gluten in it but I find this to be very similar to a Papa Murphy's regular crust. I hadn't had pizza since August so I thought the first time was just me being happy to enjoy a pie again but I made it twice and will be making it again in the future for sure. The best part with this is how fast it is to put together. Less than 5 minutes and you have your dough ready to parbake.

Posted on: 3/11 12:37:16
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Bacon/Blue Cheese/Venison Pizza
Staff Team
Joined:
12/15/2005
From Mayer , MN
Posts: 4737
That looks like one fine pie!

Posted on: 3/11 17:17:14
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