Lavash bread pizza two layer method
 

I had not found any methods/recipes using a double Lavash layer method for pizza, so I thought I would share the concept.

As I looked for Lavash pizza recipes (which are really more methods than recipes), so many of them referred to it as a "cracker crust" and "if you really like thin pizza crust" and "careful not to use wet toppings".

I wanted to experiment with getting as close to regular pizza as possible and my wife has never been a fan of cracker crust type pizzas. Me?...there is no such thing as an awful pizza for me, even a bad attempt at pizza is still pretty good!

So, it hit me...double layer! Yes, but what about that "wet ingredients" thing? I wanted a tomato sauce (I actually get the 5-7 gram net carbs per serving pasta sauces and use them for almost everything in that range of food).

The solution was to pre-bake the top layer. I pre-heated the oven to 400° and put a single Lavash sheet on a baking sheet and in the oven. You have to watch this carefully, I took my eyes off the first one and made a large cracker out of it! Which was actually very good, I sprinkled some Cajun season on it, then broke it up in to pieces and it was even dip-able in a spreadable cheese.

Back to pizza...so I watched the second try and before it actually got brown I checked it and it was firm, but not cracker fragile. This was the perfect point of doneness for my theory. Here's where it gets really good...I took another sheet of Lavash and laid it on the baking sheet, then covered that with a mozzarella/provolone shredded cheese layer, then laid the par-baked firm sheet on top of that...then spread pasta sauce and topped with the rest...mozzarella cheese, pepperoni, onions, pickled jalapenos, black olives and extra seasonings like thyme, oregano, black pepper and I even like a bit of MSG (that stuff has gotten a bad rap, it's NOT the poison so many people think it is).

I baked it until desired doneness and let the sheet pan rest on a wire rack until significantly cooled off (I learned not to rush cutting in to any pizza years ago) then cut with a regular pizza cutter.

The slices were manageable by hand like any regular pizza and absolutely fantastic. The layer of cheese between the two Lavash bread layers and par-baking the top Lavash layer was a big success.

I dont cook pizza by time. Sometimes I will set a timer just to make sure I dont forget and over-bake them, but usually a pizza will tell you its getting done by the smell from the oven. I have learned to stay nearby and just keep an eye on pizza for the last several minutes of cooking...it pays off with a lot less over cooked pizza!

Carbs? Yep, not exactly induction friendly, but I'm in phase 2-ish of Atkins-ish so I'm eating anywhere between 15 and 30 grams a day, and some low carb splurges now, like this usually on the weekends may push me up to a 40 gram day here and there, even with that and drinking some liquor I'm still slowly losing weight.

The Lavash bread like this:

https://www.amazon.com/Josephs-Lava...d/dp/B0079OUVF4

Is 10 grams net carbs each full sheet, so my wife and I splitting the pizza (there is no way to NOT eat this all between two people for dinner, its so good and not really that much) gave us 10 grams carbs net in the crust, then the toppings. I'm not weighing and calculating pizza toppings, I just stuck with certain good carb things and using the 5-7 gram net per 1/2 cup sauce keeps the carb impact down. My guess is, we took in maybe 15 grams each, I seriously doubt it was as high as 20. FAR less than a real pizza crust of course.

This is NOT an every day meal, its a splurge, but still a low carb splurge.

The reason I did this is I found the Lavash bread at Walmart for...I want to think it was $3 or less...somewhere in that range. It, like all low carb breads are highway robbery in cost online or in any health food store and even more upscale groceries. I was overjoyed to get a reasonable bread alternative for a reasonable price. We've been eating the low carb tortillas for a while now but something different is nice.

I plan to try some other pizza crust recipes like Buttoni's, but this was a no-brainer to try, seeing the low price at Walmart. I'm glad I did, its a keeper!

I've done the ground cooked chicken and cheese crust method too. It was good, but simply not like real pizza and it could not be eaten by hand unless it was cold...and with the chicken, cheese, etc. actually pretty expensive. With this Lavash so inexpensive at Walmart, and the fact that I'm way past induction level carb restriction, this may become a once a week thing or at least once every two weeks.

Butonni has some great recipes and she has a new book just published too!

I have wondered about that Lavish bread and you're right that they are so expensive to order on-line.

Thanks for the description on how to do pizza with it!

Meetow Kim--I like your post very much. I use Lavash for crackers but had not even thought of it for pizza crust. Yes, Walmart is a good price. I buy sev at a time and freeze them. keep them flat or they will break into pieces.
Thanks again, Kim
helper2

I have been playing with some of Buttoni's recipes, with mixed results. Her cheddar biscuits are a keeper for sure. I'm now using them for small hamburger buns...it beats nothing and a lot less expensive than the highway robbery $8 for 6 rolls nutrition sites sell low carb buns for.

Walmart's web site wont even admit they have the Lavash bread in the store. It's basically like a rectangular wrap, very thin but a good flavor Their web site is horrible in relation to their store stock and some other issues. If they just got their system working well they could complete with Amazon easily.

Walmart has an organic marinara sauce I cant get at my local Walmart, but they'll ship them to my store free. Problem is, they aren't smart enough to know how to pack them so 3 out of 4 I have ordered were damaged! The box had plenty of packing in it, but they put the jars on the bottom and all the packing on top! Some people are just not very smart.

Anyway, it $2 a jar and only 6 grams net carbs per half cup...almost as low as the lowest carb, much more expensive sauces being sold out there and the flavor is very good. I use sauces like this for almost everything from pizza, to meatball cheese bakes and on low carb pasta alternatives (homemade, the stuff they sell is way too expensive).

I made this pizza again last night. It's a keeper. My wife and I devour it almost constantly saying how good it is while we eat. This one came out a little more soft and wet/oily, but after allowing to cool to just a little above room temp the slices could still be handheld, although a little messy. I use a LOT of pepperoni and cheese, so a lot of oils get released.

I think next time I will bake at 450° or maybe even par-bake the bottom Lavash layer a bit to. This really allows you to load it up with toppings

Helper2,

I will try the crackers thing. My mistake/over-bake one was pretty tasty. I'll bet a lower bake temp and pre-cutting the Lavash in to squares, brush with a little olive oil and sprinkle some seasonings on it would be very good.

Thanks for the cracker idea/reminder Helper2,

That's a game changer. I've been working on the technique. I use a squirt bottle (I keep olive oils in both regular and squirt bottles) to apply some to the surface evenly, then using my hand rub it in more evenly all across the surface, then flip and do the other side. Then sprinkle some seasoning on and using a pizza cutter, cut in to the desired size.

Then move those pre-cut pieces to a baking sheet on foil, and in to a 300° oven and check on them frequently, flipping each piece once or twice and begin removing any that are to desired doneness. I find at 300° it takes around 10-12 minutes. They come out crispy enough to be used as a chip yet still stable enough to use as a cracker with a topping and take bites with out them crumbling.

Even people who are not low carbing ate them like any other cracker or chip and liked them! I had a low carb wrap with chicken salad today for lunch and was able to have a few chips with a wrap for the first time in 4 months!

Pictures!
 

Pics of Lavash bread pizza

This was my first one, it came out beautiful and delicious. You can see the pepperoni is visible on top, that was something I did differently on the second one and by having the pepperoni buried within the cheese topping may have trapped that oil and contributed to the fact that my second try was either more moist or more oily...but still good!



Here is that second pizza. Still delicious, but as I wrote, a little more limp. I may have also used more sauce on this one, I think it was the last of what was in a jar and I just wanted to use it up rather than leave just a little in the jar




I have another one on the menu in the coming days. I'm going to try par baking the bottom layer a bit too. Maybe not quite as firm as the top layer, but just to see if it firms the whole pizza up even more.

By the way, the price at Walmart for these same Lavash breads as you see for 6-8 dollars on web sites is $2.30. Although Netrition is more reasonable at $3.19, but you have to order $99 of stuff to get free shipping. My wife did a saavy shopper move, found that a bunch of these packages were a day away from best by date and got the Walmart manager to mark them down to half price! She got 8 of them for $1.15 each!

Also what Helper2 said about freezing is true, they do keep well frozen. My wife in another stroke of brilliance suggested I lay the breads on a sheet pan in the freezer. This made them freeze flat plus I just left the pan under the to keep them stable so they dont get broken

I'm going to have to try your Lavash method, Meetow Kim. I had actually thought about trying that approach (but with the cheese on the top layer). My single layer try was awash with my wet ingredients and required a fork and knife to eat. But having tried some quesadillas with the Lavash, cheese and chicken in the middle with great results, I thought about trying it for a pizza crust. P_re-baking the top layer is pure genius! To brought a light bulb idea to full fruition and now I'm going to definitely TRY your method. I'm certain it will be a success. :)

With your skills Buttoni, I'm sure you will even come up with a tweak improvement!

Be sure to allow the pizza to rest/cool for a good period of time, it begins to stiffen up better for hand eating closer to a real slice. Slightly above room temp is probably best...if you can wait that long! I actually rest the sheet pan with the pizza on a wire rack for cooling. Lifting the pizza out by the foil liner (if using) and placing directly on the wire rack would even be better, then back on to a proper surface for cutting. Careful though...we dont want to distress that work of art too much while handling it!

I'm finding some of these LC recipes need to be either cooled or warmed in order to make them their best. Like with your cheddar biscuits, warming them in the toaster oven before using them as a small hamburger bun for instance makes a big difference, whereas with your blueberry pancake recipe, if you take a bite when they are fresh and hot off the griddle, they are almost liquidy on the inside, but a few minutes to cool closer to room temp and they set up nicely and taste as close to a regular pancake as anything I can imagine for diet food!

I, too, have found cooling down or reheating of other things improves flavor or texture. One of my bread recipes is defo better on day two and I don't care for it much hot out of the oven. Can't figure out why, but these wacko ingredients are just so........well......wacko, I think that's the only thing that explains their quirkiness for me. LOL Thanks again for the lavash crust recipe. DO plan to try it soon. :)

Another lavash bread pizza success here recently. The method really does work pretty good. Cooling it is the key to making it hand eatable. Not cold, but just warm. the good news it you wont burn your mouth that way! But it does take patience and planning ahead for the cooling time.

Buttoni,

Have you tried your focaccia as a pizza crust? That's my next thing. I have made your recipe a few times now and its really good. I made one yesterday to have along with a pulled chicken salad. I switched the jack cheese with cheddar and added bacon bits and some other seasonings like garlic and onion granules red pepper flakes and oregano and everyone, even those not doing strict low carb thought it was really good...and I even forgot to put the flax meal in!

It seems like the focaccia would do well for a pizza. I've been using an Italian blend shredded cheese instead of the jack cheese anyway in the past and I think that seasoning mix I just described, minus the bacon bits would be good. I'm thinking baking it on the lower rack a few less minutes than the regular recipe so the bottom gets done and the top still a little soft, then let cool a bit and flip that over so the top is now the new bottom and the pizza toppings go on what was the more well done bottom which is now the top!

It seems like the focaccia would also be good made as a sweeter thing, with some sugar alcohol added and maybe bits of apple with cinnamon and vanilla too. Using a more benign cheese like the Jack would probably be best like your original recipe...and maybe some chia or poppy seeds.

Have you tried any fruit in the fococcia like that?

I didn't see a comments section on your web site, so I have to ask stuff here. Might as well let others learn rather than do it in PM's.

Thanks to you and your cheddar "biscuits" recipe, we will be having hamburgers WITH buns this memorial day. That recipe is a keeper for sure, they just need to be warm when serving.

I also did your pancakes again this weekend with good success. I used frozen raspberries and they turned out pretty good. Some sugar free maple flavor syrup melted with a little sugar free raspberry jelly poured over them made a great sweet-ish treat...with bacon.

Yes, and it made a delicious pizza provided you follow the instructions closely about removing the parchment and letting air holes vent and brown the crust underneath. https://buttoni.wordpress.com/2013/...ee-pizza-crust/

I also have another focaccia recipe here: https://buttoni.wordpress.com/2011/10/07/focaccia/ but have not yet tried that one as pizza. I'm not all that crazy about pizza actually. We only have it about once a month, if that often. But I believe this particular bread recipe would also make a delicious pizza crust.

They tell me the famed Fathead bread dough and Jenifer Eloff's Miracle Dough, which is very similar to the Fathead recipe, both make a super pizza crust, but again, haven't gone down that road yet........but plan to next pizza I make.

I tend to use my sliced bread recipe for sweet applications: https://buttoni.wordpress.com/2018/...sliced-bread-3/. Here are some sweet Danish versions on that recipe: https://buttoni.wordpress.com/2016/...quick-danish-3/

BTW, Kim, anytime you want to comment on a recipe over on my blog site, just click the little conversation balloon in the upper right hand corner and it will pop up a "Leave a Comment" entry box below. You can also leave general comments or questions on the "About" page (tab at the top) any time and I'll see it there. I do get comment notifications. :)

Thanks Buttoni. I look forward to reading the info in all those links.

I am making the focaccia even more often now. What a treat and so low carb. I made a pepper jack version of it last night and wrapped a piece around a brat. First sausage on a "roll" I've had since January 1 this year at least. It still kind of broke like a fold but stayed together well enough to eat nearly the entire brat holding it within it. I think forming pieces in to a sort of hot dog bun shape before its cool may be the trick. I tried re-baking and that didn't work. My wife had a good idea that a bump in the microwave with moist paper towels might make it more pliable too.

I dont get back here a lot, life had been crazy for me lately. But I wanted to see if you had replied. When making the focaccia last night I was using a fresh print of the recipe that also had your narrative...where you answered my question! I was working with a condensed print of it before and have made my notes refining my method.

I make the Jennifer Eloff's baking mix for your cheddar biscuits, but haven't found anything else to use it in. I haven't read everything out there obviously but where the recipe is, doesn't seem to offer any recipes to use it in...but I may have totally missed it. Any other success stories/recipes to share?

Jennifer's Bake Mix
 

Frankly, I've never used Jen's Bake Mix 100% in a recipe after I discovered products with it 100% were a little "grainy" for my taste. In her narrative for her mix recipes she tells you how to sub them into recipes that traditionally use regular flour recipes. I think she subs them in 1 for 1 for Bisquick recipes. In my recipes, I always use half Jen's mix and half Carbquik (or half my own bake mix if I'm out of CQ). The resulting products have better crumb/texture, look a bit more like traditional baked goods and just taste better to me. Plus you get a little more fiber deduction when CQ is in the picture. :) I have lots of recipes now that use the 50:50 mixture of the two mixes. Just type Jennifer Eloff's Gluten-Free Bake Mix in the search box on my blog and it will bring up a lot of them for you.

You have been a big help Peggy. BTW, my real name is Ken. "Meetow Kim" is what Vietnamese customers used to call me many years ago, and it just stuck. I use it humorously, remembering those days affectionately.

Obviously this thread has veered way off of Lavash bread pizza, but all of this is a learning roadtrip.

I need to re-stock on pork rinds now after discovering your fried chicken coating. I tried again last night to make a good coating for fried okra and failed trying to pre-flour with almond flour, then in egg wash, then coated in oat fiber. Not a good texture at all. I hoped to get lucky like I did using the oat fiber for chicken wings (did that last night too), the oat fiber gives a great light coating that grabs the buffalo sauce and makes you want to gnaw every nook and cranny of the wings (well, it does me...my wife is still much more lady-like than me eating wings!).

Have you tried your chicken coating on stuff like vegetables? I would love to make something like zucchini fries or, deep fried mushrooms or something like that. It's been over 5 months on this diet and I'm jonesing for french fries...and there appears to be no low carb substitute. Such a coating could also be used for mozzarella sticks, etc.

Your pancake batter is so thick, I've thought about trying to deep fry that both in a sweet version and a savory take on it. I haven't tried it yet. I know you dont like to deep fry so I'm sure you haven't tried it. I've kept deep fryers and cast iron skillets as well as a range top in my garage for years to keep that cooking out of the house-proper, and as a man who has welded all my adult life...burns are just a fact of life to me!

When you refer to "Parmesan cheese" in your recipe, are you referring to the canister type stuff my wife and I call "shaker cheese"? I always have real parm wedge on hand for fresh grating over plates and bowls of food, but also keep the shaker stuff on hand. I use the shaker parm usually in the recipes you indicate parm, but thought to ask specifically.

Ken, in my recipes, if I say Parmesan, I usually mean the canister/shaker type. I'll say shredded Parm if I mean the block/fresh type.

No, I have not tried my chicken coating on veggies yet. I've had great luck using my Oven-Fried Fish coating for veggies and it provides such a nice crunch to them. It worked well with summer squash slices, okra, eggplant. I imagine the chicken coating would work OK on veggies though. Just hadn't thought to try that yet, added to the fact I am cooking my veggies and meats much more simply nowadays. Funny how our cooking style changes over the years.

Keeping with the original subject of the thread, I am enjoying Lavash pizza nearly every weekend now. I have the method down pretty well; using a metal sheet pan with foil and a little spray/wipe of oil (not a bunch, just some insurance the pizza wont stick), pre-bake one lavash until its nearly a cracker (gotta check it vigilantly so you don't over bake it, its a fine line), remove that, lay another lavash on the sheet pan and pop in the oven for a minute or two just to evaporate some moisture from it. Oven at 450.

On the slightly baked lavash still on the pan, evenly distribute a decent amount of a shredded Italian blend cheese, the blend has firm cheeses in it other than just mozzarella. Mozzerella and Italian blends are the only cheeses I dont grate myself now and the carbs from the potato starch in them (keeps it from clumping) arent as big a deal to me at this stage of my diet where I'm allowing more carbs than induction.

Top with the almost cracker stiff second lavash, then spread sauce on that. I like to use a no sugar marinara...Walmart sells one thats pretty good. Spread the sauce evenly making sure to get sauce all the way out to and around the edges of both layers of lavash...the top/cracker layer will be a little smaller than the bottom layer not baked as much. At this point add some extra seasonings, garlic and onion powder, some dried oregano and thyme, black pepper, hot pepper flakes (if you are like me and my wife who like it spicy) and for some folks, even some coarse salt or some accent (MSG).

Now spread shredded mozzerella evenly on it doing the same thing, making sure you have cheese all around the edges too. Better to have to clean some up around the pizza with your fingers and plop back on the pizza, than not get the cheese to the edges.

Then top with pepperoni. I make sure the pepperoni covers pretty much the whole pizza, not just a few here and there randomly tossed on...I love pepperoni. Then I like pickled hot peppers or fresh jalapeno cut in judicious sizes, black olives and onions. Mushrooms would be good too but like the onions, right on top so the oven has a change to evaporate the moisture they release. I also like to put some sliced green olive on my side of the pizza...the wife is not into the green olives on pizza like me and my grandson.

Bake at 450. It usually takes about 15 minutes or so, but I always start watching it after 8-10 minutes and I spin the sheet pan 180 degrees at least once for more even browning. My oven has a convection setting that blows a fan around, I shift it to convection bake for the last few to several minutes and when its browned to my liking, remove.

Very important to let the pizza rest. I put the pizza on sheet pan on a cooling rack to speed this up. Let it rest to just warm...not far above room temp, then cut and serve. This provides a pizza you can eat with your hands, although not super hot like the really good stuff, but hey, no mouth burns!

The whole process takes about 45 from prep, to assemble, bake and cool so this is not a "quick and easy" recipe. It's a splurge for me since I have had no other real pizza since starting the diet January 1 this year.


Buttoni,

I did your chicken breader recipe last night and can confirm again, its a real winner. I used boneless thighs (my wife is not a big "on the bone" fan) and it was the first fried chicken that was really excellent other than deep fried chicken wings I've had since starting the diet.

I was surprised how the coating stuck and stayed so well to the chicken seeing as your method did not involve a pre-dusting of a flour of some sort, but I suppose the whey protein made a good "sticky" agent.

The boneless thighs were done in about 15 minutes or less. I used a meat thermometer rather than estimating doneness. I drizzled a little leftover buffalo sauce over and we ate with a knife and fork, although once cooled enough could have been eaten with fingers.

I made cauliflower and cheese to go with it like your recipe narrative.

Now I need to go find that fish breader you say works so well with vegetables!

I do simple vegetables too, but I lost my serious craving for veggies a year or two ago, so sometimes I need a little something extra to make me want to eat them. Don't know what caused that, I just suddenly didn't like vegetables as much...I've been eating them all my life, and now kind of force myself to. Green beans are coming in, in the garden so those will be good stir fried with chili garlic sauce Asian style and we've been enjoying lettuce and greens up until the summer heat hit from our garden...so I do get excited about what I grow!

Glad you're enjoying the chicken coating, Ken. Here's a link to the fish coating and the veggies I've tried it on: https://buttoni.wordpress.com/?s=Oven-fried Works divinely on eggplant slices, too!

Thanks! I was about to revisit this. So hot outside to be baking, but thats what I bought a large portable oven for! I can now bake on my back deck!

I was thinking about using some zucchini sticks with breading as "fries". Funny thing...I finally got some sugar free ketchup and used some on smoked sausage eaten like hot dogs (yes I know, some shudder at the thought of ketchup on hot dogs...I like mustard and ketchup both) in your (Buttoni's) focaccia formed when still warm out of the oven in to hot dog roll shapes then allowed to cool. (they actually held together throughout the entire "dog" eating)...but I haven't found anything since to use the ketchup with.

I know you dont like to fry, but have you tried frying vegetables using the egg dip and breading method like you do with the fried chicken? I'll likely try it but thought to ask. Usually anything coated like that, that will stay together in a deep pan fry, would hold up in a deep fryer. I can see a lot of possibilities...like deep fried mozzarella! Also that coating (egg dip method) could bring back my baked jalapeno poppers!

I have used a roaster oven on my back porch for years as summer in Texas is just too hot for baking anything. Plus it's a nice overflow oven when baking for a large crowd. :)

Yes, have "fried" lots of different veggies now. All worked well, though the okra was the trickiest to do as I had to coat just a few pieces at a time. But it cooked up beautifully. I've also doen eggplant, yellow squash, zucchini, and onion rings. Be sure to check out my Okra Fritter recipe, too. Those are just TOO good so I don't make those often. Way too carby). Just type in the vegetable name in my site search box and those should pop up for you. I'm not terribly consistent about using the words "oven-fried" in recipe titles, so typing in the veggie will grab more recipes with the oven-frying coating.

Peggy,

I just baked a casserole style cheese steak concoction last night on the back deck! Kept that heat out of the house. I have a cooking frying station in my garage too...6 burner cook-top and deep fryers. I air condition the garage in the summer but it recovers from my ventilation when cooking pretty quickly and keeps those heavy cooking smells out of the house.

I used a whole large box of steakums, fried them all up on a flat iron griddle and blotted them on paper towels. Then quick fried on nuclear heat onions and jalapenos to get that char on them but not cook through. Mixed up some softened cream cheese and mayo with Worcestershire, garlic and onion granules, salt and coarse black pepper. Chopped the meat and layered the meat, veggies and a can of mushrooms lightly chopped and blotted dry, mixed all together thoroughly while adding in a couple cups of Colby jack. Baked 350 for about a half our. Scooped out servings in to Josephs pita pockets (low carb pitas, available on Netrition, and to my pleasant surprise at my local Walmart too!). A great way to get that "philly"-ish sandwich in low carb form. Those Josephs pitas separate in to pockets better than a lot of regular pitas, so one pita makes 2 solid "pockets". The casserole style made it easy to serve and the leftovers will be easy too.

I am heading toward your "fried" veggies here soon. Looking forward to those experiments.

The lavash bread pizza is still a regular for us, at least twice a month. I have the method down solid now and its good every time. I've been experimenting with your focaccia, making another caraway seed version, and made my wife a rosemary version at her request. I plan to finally make an italian version and use as pizza crust. My thought is to put the pan on the bottom rack near the element so the bottom gets cooked the most, but pull it a little early. Then flip that hopefully well browned bottom up for the sauce and topping and what was the top (now bottom) hopefully still soft enough to cook well without burning for the actual pizza bake time. Should be fun!

Your cheese steak concoction sounds great! I swear by the Joseph's sheet and pita breads. I like to sear leftover grilled steak with onions and just roll it into one of those. :)

Those pitas open up in to a pocket it seems even easier than many other regular pitas. Its a great way to stretch them by making two halves in to pita-pockets!

I was just commenting on Mr SkinnyPants blog about how I am really surprised restaurants haven't started offering low carb bread products...boy they will cater to gluten free all over the place though (suddenly half the nation is gluten intolerant...right?), but not as much low carb. The burrito fast casual places could easily substitute low carb flour tortillas, a lot of restaurants offer wraps...no reason they couldn't keep a $4 pack of Flat-out lights on hand for the low carb diner and same with the pitas...say at greek restaurants.

And thats when the eureka moment hit me, I can go to a greek place or even Arbys (whose gyros are remarkably delicious) and bring my own pita! You can usually order like a gyro or souvlaki platter at Greek places, its more like a salad and they serve the pita on the side...now I can have a pita with it again! I'm going to really push it when I do and ask if they will griddle my pita for me!

I wonder if a place that makes wraps will make me one with my own wrap?! A Mexican place use my own tortilla?...dont know till you ask, but I'll get their attention and maybe places will get the hint. I can order fajitas now and actually have the tortillas! But they wont be hot if they wont warm them for me of course.

Gotta plan ahead and have it with you though, but think about it when traveling by car on a road trip. Toss a package in the cooler (if already been opened) and you have something you can eat with any bread-less order! I could easily eat an Arby's roast beef on a pita or as a wrap. Danged shame the horsey and Arby's sauce adds 6 grams of carbs (somehow they snuck 2 grams in the beef!) but still, a half pound roast beef with a packet each of the sauces on a LC wrap or pita is 14net grams carbs...thats an easy special treat to have once in a while if well in to the stages of Atkins...having that sandwich with the bun is 42 net grams!

Oh, when we do travel, I always keep some "allowable" breads and my LC black pepper crackers with me. My husband even likes those around, and he doesn't low carb so seriously. My buddies over on the old Atkins forums were always after me to start a LC restaurant or frozen food line. Not interested in such things at my age, but I think there is a market for such things. Low-carbing has become a trendy/fad thing now so I think any town could support an establishment that catered to that WOE. As to frozen foods, I think there's definitely a market not only for LC, but "convenience" LC. The folks I hear on the forums much younger than I are not interested in cooking much from scratch if they can just defrost, zap and eat. With all the "order your meals on-line" places, kind of surprised none of them are exclusively LC yet.

FYI, Jen Hoberer, member on Low Carb Friends forums (now shut down) had a recipe for LC Arby's sauce you might like to try. I've never made it myself, as I don't use condiments much, but she's a great cook so it's probably pretty tasty and pretty similar to the original:

Jen's Low Carb Arby's Copycat Sauce

Half bottle (6.5 oz or 3/4 c) Heinz reduced sugar ketchup
10 drops EZ-Sweetz
1/4 t salt
1/2 t garlic powder
1/2 t onion powder
6 drops hot sauce
2 t worcestershire sauce
1 t apple cider vinegar
1/4 t molasses
2 drops liquid smoke
1 T water

I'll try that sauce. I'll have to figure what carbs are and compare. My version would be even less though since I would probably use sugar free ketchup as the base. I've never tried measuring 1/4 teaspoon of molasses! I have all those ingredients though...and the horsey sauce could easily be replaced with mayo and horseradish, maybe even some wasabi in there but that would change the color a little. I HAVE to have both on my Arby's roast beef...its the law...

I'm headed over to try and find those black pepper crackers recipe right now! Sounds like something I would like.

I noticed that other web site had shut down. I wonder what keeps this one operating. Memberships? I'm one of those selfish ad blockers so I'm not seeing ads if they have them.

Here's a link to the pepper crackers, Ken. https://buttoni.wordpress.com/2014/...wroot-crackers/ These are also good without the pepper. Another friend uses Montreal Steak seasoning in lieu of the black pepper. That's good, too, but unless you make my homemade Montreal seasoning, https://buttoni.wordpress.com/2013/...teak-seasoning/ the commercial spice blend will have too much salt and sugar in it.

Thanks Peggy, I had already found it and made it that day (Sunday)! I like it, its real simple. The hardest thing was getting it all spread really thin and even, I used a small roller and a bench knife around the edges, rolling it out, then cutting the excess from the sides using the bench knife and replacing using those bits wherever there was a hole or thin spot elsewhere. Tedious but worth the effort in the end.

I used fresh grated parm and was a little worried because the parm was a little stringy shaped rather than more crumbly or granular like "shaker" cheese, but I think it made for a fine product in the end. It was nowhere near salty enough for me, but the fresh parm may not be as salty. I could not really make out the pepper either, weirdly enough and I used the 3/4 tsp. No worries, flavor intensity can be adjusted, the texture was very good...a basic seed cracker my adult daughter who loves to cook herself said.

I'll step on the flavors next time, maybe use some granulated bouillon for the salt, that always adds great flavor, I make a version of lavash bread crackers, hand rubbing olive oil on the sheets then sprinkling with chicken bouillon granules, its pretty good...and another with my home made cajun/creole seasoning. After realizing these crackers were too bland for me, I spritzed the surface with water, then shook on some Cajun seasoning and popped them back in the over to set that up. I also hand tested each cracker and turned any soft ones over and back in the oven until crisp. It's labor intensive but made great crackers. I just finished the last of them with some chicken salad on them...really good...definitely a keeper recipe. A lot of variations could be used. They didn't need re-crisping at all in a sealed container on the counter for 4 days.

I used a pizza roller cutter for most of the cutting and a knife where that wouldn't get all the way to the edge. I might try a stoneware or other flat pan next time to avoid the rim. Had to pre-cut then re-cut, which was pretty much your directions, but I cut all the way through the first time and the joints melted back together a bit.

A lot of ways to eat them. Walmart sells some dip/spreads that have some pretty good numbers, I like the jalapeno artichoke. Tastes really good on these crackers which remind me of a better version of the Scandinavian Bran Crispbread...but with more flavor and chew.

Hmmmm. My recipe for the Black Pepper Crackers calls for 1-2 tsp. black pepper (I prefer 2 tsp), so I'm not sure which cracker recipe you "found" that would have called for only 3/4 tsp. One time I tried 3 tsp. and that was definitely too much pepper, but 2 tsp. was just right for me. You know, flax meal and Parm both have a heavy sodium load, and I find anything made with either one (or both together) to be real salty to me. One time I added salt and couldn't handle it. But we backed way off our salt consumption years ago. I find any cheese makes anything too salty for me now. Hmmm. Maybe that's why I'm not such a big pizza fan anymore. Pepperoni, its salty self, I can barely eat anymore, on pizza or baked as chips.

I agree, the pressing the cracker crumbles into the pan is the hardest part. But as you say, it's worth it in the end since it makes 2 big pans full. I still do it with a plastic glove and my fingers. :) To eliminate the rim on the outer rows, I just take a big knife edge and push the edge down to create a flat, straight edge. Only my four corner crackers have a "rim".

Hi Peggy, this is the recipe I used:

https://buttoni.wordpress.com/2010/...epper-crackers/

It is definitely telling the reader "½ – 3/4 tsp. coarse ground black pepper (depending on your taste)". Maybe you revised the recipe and didnt make the changes on the wordpress site?

That explains a lot. I actually added some garlic powder and a teaspoon of chicken bouillon granules too. It did bring the flavor up, but still bland for me.

These are edible by themselves, but much better using them as a cracker with something on them, like Walmart has a jalapeno artichoke spread/dip that pairs very well with these crackers. Chicken salad tops them nicely as well. I've even broken some up and used it as croutons on a salad to good results.

I think amping up that pepper to 2 tsp and the same with the bouillon will get these up to snackable on their own for me. It's just such a more substantive cracker than lavash bread crackers.

Yes, people who remove a lot of salt form their diets become very sensitive to salt. My parents are like that. I'm a salt fiend but have found myself thinking something is too salty on occasion while my wife doesn't detect it in a dish...which is really weird! I'm the kid of guy that likes salt on the rim of a margarita...sugar free of course these days!

I'm going to use your fried chicken breader for baked chicken breast and zucchini fries. I cant see why it would not work, maybe not a crunchy as fried but we'll see. The ingredients and method aligns well with other recipes out there for zucchini fries. I didn't really want to have to paint the zucchini sticks with mayo...seemed like this may be easier and I know the breader works and tastes good. I'll let you know how they bake!

Oh, my, I had completely forgotten about that flax-meal recipe for pepper crackers when I mentioned Black Pepper Crackers. One of my earliest cracker experiments, that one. And I did use less pepper in that first batch I created to find out how much I liked in them.

The recipe I linked above is made with almond meal and arrowroot powder and is much crispier. You really ought to try this one. They are sheer cracker Nirvana! https://buttoni.wordpress.com/2018/...wroot-crackers/ Quite crisp, too! These are so good, I've honestly never made the older recipe since I developed this recipe! I'd remove the old recipe from my site, but some still like that one, as they are seeking the various health benefits of the greater amount of flax meal. I like the texture of this recipe (linked herein) better than any of my others or any recipes of others I've tried to date. These are good eaten alone, topped with butter or used as dippers (provided the dip isn't too stiff). Give these a whirl some time. You'll LOVE the black pepper taste in them. You might even like more, but 3 tsp. was too much the time I tried that much. :)