LC Foods Pizza & Bagel Flour   Write an online review for Pizza & Bagel Flour (LC Foods) 7 Reviews Average rating (7) (0) (0) (0) (0)

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1 of 1 people found the following review helpful.

September 25, 2012 Reviewer: Penney in Nevada

I have been using this product for over a year. I would love Netrition to carry the larger size of this. :( This is far and away the best Lo Carb pizza flour ever. I have tried at least 20 mixes, recipes etc. Don't roll it with a pin... hold it in your hands and work it like you would regular pizza. The best taste ever....I like to cook it longer than what it states...it needs more time. I like it crispier. Its even better the next day. Heat in your toaster oven. YUM

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1 of 1 people found the following review helpful.

August 31, 2012 Reviewer: Louis in Texas

A surprisingly tasty pizza dough! My wife and I are following the low-carb diet (I due to being diabetic, she due to wanting to lose some weight). One food we had to cut out was pizza, until finding LC Pizza and Bagel Flour. It is rather expensive, for you are purchasing 8 ounces of product. The instructions on the bag are for a 'small' pizza, 7-8 inches, using 3/4ths of a cup. I dumped the whole bag into my 2-cup measuring cup, and it is just over 2 cups. There are no instructions for using the whole bag. I essentially triple everything. I was able to make two 12-inch (approximately) pizzas. One was cooked on a pizza stone, the other on a cast iron pizza pan. The dough: I have a bread machine with a 'dough' button, so I simply put all ingredients (including the 'rapid rise' yeast, very important) into the bread machine and let it take care of all. The dough rose nicely. Indeed, I was pleased at how 'pizza like' the dough was. However, it does not really 'roll' out like pizza dough (it tends to tear more easily). The instructions mention 'molding' into a shape you want. I did have to use some regular flour so my hands and rolling pin would not stick to the dough; next time I will reserve some of the LC product for that purpose. The crust browned nicely. However, on both pizzas (stone and cast iron) the bottom of the dough was not cooked, but was a bit doughy. Next time, I shall put the pizza on the middle rack, or maybe one rack down. I saw no reason for the 'upper rack' direction. When you are making your pizza dough be careful to not use too much water, at first. It is better for your dough, while mixing (whether by hand or machine), to be a little dry so you must add water, rather than too wet. As with all pizza dough, you want a nice, elastic ball. For a low-carb pizza treat, you are getting two 12-inch pizzas (rather thin crust, about 1/4th inch or so) out of the package, or a little less than three bucks per pizza. Not too bad, in the scheme of things.

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May 14, 2013 Reviewer: Virginia in Georgia

For those on a low-carb diet, nothing beats being able to eat pizza! With this product, you can! LC products are really great; and Netrition is great to provide them even in larger sizes which are hard to find. The service is unbelievable! So fast. Everything arrives in great time, packed exceptionally well, and just as they advertised. Can't beat that! Will be a customer for a long while...Thanks!

This review is specific to Pizza & Bagel Flour

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March 22, 2013 Reviewer: kim in North Carolina

This makes a wonderful pizza. The second time I made one, I added cheddar cheese to the mixture and that made it even better. I plan on trying a Calzone next. I will always stay stocked up on this and other LC Foods flours.

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March 01, 2013 Reviewer: A customer in Georgia

Amazing pizza! You won't be disappointed.

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February 08, 2013 Reviewer: Louis in Texas

I am submitting a new review on this LC pizza and bagel flour, since I cannot 'edit' my prior review of August 2012. After experimentation, I have come up with the perfect way to utilize this low carb pizza flour. My recipe is for 2 pizzas (I think 12 inches each)using my bread machine: 2 and 1/2 cups of LC Pizza & Bagel Flour. 2 Teaspoons of rapid rise yeast. Some salt (to taste; I use about a teaspoon). Two teaspoons of sweetener (I use "Just Like Sugar", found here on Netrition). Excellent stuff. 1 teaspoon of Vital Wheat Gluten (optional; but I believe it helps the flour rise). Mix the above dry ingredients in a bowl. I use a bread machine, so I then put the dry mixture into the machine, and then add: 3/4th cup of warm water. Two tablespoons of olive oil. Use the 'pizza' or 'bread' dough setting (about 90 minutes). Add more water if needed; you want a nice 'ball' to develop. When the dough cycle is finished, the dough should have risen nicely. Pull it out, cut in half, and then roll it out into shape of a pizza. Note that in my earlier review I noted that the LC recipe does not really 'roll' well. However, my new way does. You should hear some 'popping' noises as you use your rolling pin, which is good! One problem I had (especially using a pizza stone) was that the resulting pizza crust was soggy. However, I have solved that: I use a Lodge Cast Iron Pizza Pan (I think 12 inches). Once I have the pizza dough rolled and formed, and placed into the iron pizza pan (where I finish rolling it out into a circle) I pre-heat the oven to 400 degrees, and then bake the naked pizza dough for 10 minutes. Then, pull out the pan, let cool a few minutes (the iron will be hot) and then place your ingredients as usual. Note that your dough will have 'risen' again some in the oven. It will look wonderful! After you have prepared your pizza, bake, again at 400 degrees, for another 15-18 minutes. If nothing else take this advice: pre-bake the pizza dough for a firmer, dryer pizza crust. You will now have a piece of pizza you can pick up and enjoy.

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February 03, 2013 Reviewer: NORMAN in Texas

Best low carb pizza crust I have ever tasted and I have tried alot....great job LC

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