My Mozzy Dough, somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe, makes excellent Italian dinner rolls. This dough has good elasticity, flavor and is so versatile, I’m now making up 10 batches of the dry ingredients pre-measured on paper plates. Then I fold and pour each into a sandwich bag and store the bags in a shoe box in my pantry. Very convenient…..as then all I have to do is grab a bag, melt the butter, add the beaten egg, melt the cheese and make my dough ball. So easy that way. I store the paper plates and baggies and re-use for the next batch.
Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff. Volume 10 is hot off the press with more delectable goodies. Special prices right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.
1½ c. shredded mozzarella cheese
1 T. cream cheese
1½ T. melted butter (slightly less than my original recipe)
1 egg, beaten
½ c. Carbquik (or another ½ c. gluten-free mix)
1 T. oat fiber
1/4 tsp. psyllium husk powder (use 3/4 tsp. for pizza crust)
1 small clove garlic, minced
1 T. dry grated Parmesan cheese
DIRECTIONS: Preheat oven to 350º. Line baking sheet with parchment or silicone sheet. Measure out all dry ingredients in small bowl, stir well and set aside. Place mozzarella cheese shreds, minced garlic and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it. Remove and stir quickly with a fork. Add the egg and melted butter and stir again. Quickly pour in the dry ingredients and stir quickly with a fork to form a single ball of dough, scraping it down off the sides of the bowl. Knead or stir a few minutes to be sure all is uniformly mixed. Divide into 6 equal portions and roll smooth into a ball. Place them spaced out on parchment-lined pan. Press slightly flat if you like, but not really necessary. Sprinkle tops with oregano and Parmesan cheese. Bake at 350º for about 18 minutes until dry to touch and lightly browned as shown. Remove and serve hot with butter.
CORRECTED NUTRITIONAL INFO: Makes enough for a 9″-10″ pie-crust with lovely fluted edge, 4 hand pies, 12″ pizza crust or 6 dinner rolls which have 6.26 net carbs each if made/cut into 6 portions.
ENTIRE RECIPE CONTAINS: 1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this dough for)