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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.