What am I doing wrong? for pizza lovers

#1

SO I made a pizza last week with the fat dough crust- and although I oiled the pan, the crust stuck to the pan. I mean really badly. Today I thought I would use aluminium foil to solve the problem, and now even though I oiled the foil too, it is adhering to the foil like crazy. I cant get t off the foil without the foil coming along with it, so basically I am eating only the pizza topping, because the (prebaked) crust won’t budge. Anybody? I might add I am making thin crust pizza- would a thicker crust help with the problem? I would like to cut myself a slice of pizza an pick it up like a triangle. But that isn’t working. Any tips?

(KCKO, KCFO 🥥) #2

Which recipe for the dough did you use, there are dozens out there.

Did you roll the crust out on a board then transfer to the pan or just shape it in the pan? If shaping in the pan try rolling it out on a board first.

If it were me I would sprinkle a light bit of the flour used onto the pan before placing the dough in it, there are coconut and almond flour recipes, and see if that helps. You can also use my fav, roll it out on parchment (I use Kirkland brand and it works great everytime).

You could use one of the many recipes for doing pizza in a flying pan. Here is one from the forums

(Rebecca 🌸 Frankenfluffy) #3

Have you tried baking parchment? Stuff rarely sticks to it. Hope you find something that works - and enjoy your pizza!

(sorry - just re-read @collaroygal’s post which has the same suggestion - sorry for repeating what’s already been said!!!)

#4

Thanks! But if I make the pizza in a frying pan, do I have to bake the crust before I put the toppings on and fry it? Because then I have the same problem.

(KCKO, KCFO 🥥) #5

Maybe this one would help, warning lots of ads on this page, but it is a pretty good site for keto recipes

(Hyperbole- best thing in the universe!) #6

I use a silicone baking mat and have never had a problem.

#7

Only think that works is parchment paper, that stuff is like superglue otherwise. I even tried doing it on a floured pizza stone once… NOPE!

(KCKO, KCFO 🥥) #8

She did mention she was trying it with a fry pan, so not in the oven. A non stick skillet is probably her best shot at not sticking to the pan. Personally, I would do parchment paper and the oven. Never failed me.

(Susan) #9

I use large Ceramic Pizza plates for the oven --I have two of them --they are a couple of inches thick and are ceramic -I bought them years ago at a Kitchen shop.

#10

@collaroygal
ooo- I like the idea of mushrooms in the crust. But otherwise it sounds awfully cheesy. But then maybe one can forget the cheese on top.
Thanks everybody. I think I might have to invest in some baking parchment or a silicon sheet.

(Marianne) #11

I make keto pizza where the crust is only four eggs and 6 oz. of cheese. I put it on a piece of parchment paper. Works great and makes a nice “crust,” although it is soft, for sure. Still delicious to us.

Bake separately and then top with additional cheese, sauce, pepperoni and whatever else you like. Simple, quick and easy. Satisfies my pizza craving. So rich, I can’t binge on it like I used to on pizza.

(You've tried everything else; why not try bacon?) #12

The Fathead recipe is a cheese, egg, and almond-flour crust that must be baked on baking parchment before the toppings are added. The cheese in the crust is one of the binders (along with the eggs), and is separate from the cheese on top of the pie. Since the point of ketofying a recipe is to remove carbohydrate and increase protein and fat, I see no reason to dispense with the cheese on top, merely because there’s also cheese in the crust!

When I make Fathead pizza, I form the crusts on baking parchment and slid the crusts, parchment and all onto pizza stones that have been heating in the oven. Using the pizza stones results in a crisper crust and shortens the baking time. Once the toppings have been added, I put the pizzas back into the oven, this time in direct contact with the pizza stones. (I pull the sheets of parchment out, once the pizzas are centered on the stones.) This results in a nicely-browned crisp crust.

I have recently started diverging from the standard Fathead recipe by replacing a small amount of the almond flour with coconut flour. The reason is that coconut flour absorbs quite a bit more liquid than almond flour does, and the small amount of coconut flour (about 1/12 of the total amount of flour used) makes the dough more workable and less sticky, without adding any coconut taste to the finished product.

#13

Thx. Never heard of a pizza stone.