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LowCarbFriends Forums - NulloModo's Pizza Crust I made my first batch of CarbQuick based pizza dough, using the following recipe: 1 1/2 Cups C Q 4 T WPI 1 T Polydextrose 1 t yeast 1 packet of sugar (Yeast food) 3/4 Cups water 2 T oil I mixed it, kneaded it in the food processor on dough setting till it looked doughy, and then let it rise till doubled (about 45 minutes). I topped it with a little bit of tomato sauce, some pepperoni, and mozerella. Tossed it all into the oven at 500 degrees for a little under ten minutes. Results: The crust cooked very quickly in the untopped areas, and underneath. It was a little doughy still in the middle under the toppings. Flavor and texture: This was the best I have tried so far in coming close to a real pizza dough. Taste has a subtle WPI flavor, so I may use a little less next time. Ideally, I would like to avoid a crust that needs to be pre-baked, rather something that works like a real one: top it, and toss it into a blazing oven for a bit. However, I think with this particular crust perhaps pre-baking it might have solved my doughy in the middle problem. I am also thinking that perhaps a pizza stone would have helped, so I will swing by Home Depot later this week and pick something suitable up before trying again. This obviously needs some more experimentation, but this is the closest I have come so far, I'm starting to smell the Holy Grail.