Comments on: Suuuper Flakey Pastry Pizza 🍕 gluten free & keto

By: Maman Poule

Maman Poule — Sun, 19 Jul 2020 19:32:01 +0000

In reply to Alex. I had this happen. Then I cut down the amount of tomato sauce and toppings and it worked much better.

By: Danyell Wallet

Danyell Wallet — Sun, 03 Nov 2019 01:08:26 +0000

In reply to Paola. Hi Paola!! I’m so excited to have purchased your cook book. My family has already benefited from your recipes. I wonder if this pastry will work for turnovers and “croissants?”

By: Alex

Alex — Wed, 20 Mar 2019 02:39:01 +0000

I followed the instructions exactly, but mine came out of the oven complete mush. Do you know why this would’ve happened? Mine looked exactly like yours – the same toppings and everything. Maybe too thick/thin?

By: Paola

Paola — Fri, 10 Aug 2018 17:22:15 +0000

In reply to Carol. Awesome to hear Carol! I would freeze it, blind bake it straight from the freezer with out the toppings until it just begins to brown, then add the toppings and finish it off. xo!

By: Carol

Carol — Fri, 10 Aug 2018 17:11:51 +0000

Made these for a party. So good! I’m wondering if this freezes well? I was thinking of making a batch, rolling out the dough and freezing, so I’ve got something Easily accessible when I’m craving pizza. Would you suggest freezing with or without toppings?

By: Paola

Paola — Mon, 25 Jun 2018 14:57:00 +0000

In reply to Gerri. Hi Gerri! I didn't do a blind bake, but if I remember correctly someone did have trouble with the base going soggy (depends on your marinara). So just in case do 8-10 minutes xo!

By: Gerri

Gerri — Sun, 24 Jun 2018 20:40:48 +0000

Should the crust be blind baked before adding the sauce & cheese? If so, how long? Thanks!

By: Paola

Paola — Fri, 30 Mar 2018 19:18:36 +0000

In reply to Lulu. Hi Lulu! It would hold up well, just make sure to blind bake it first (otherwise you might get a soggy mess). Also as a general good rule, just good to avoid adding things that are too wet. So your idea of spreading pesto is fantastic, same way as a base of chopped up nuts helps in fruit tarts. xo!

By: Lulu

Lulu — Thu, 29 Mar 2018 00:41:05 +0000

Hi! I’m so excited to try this and your mexican food recipes! I’m a diabetic, so low carb isn’t a choice but all I need now is an Indian low carb website and I could be happy for the rest of my (now looking longer) life!
Come summer, I wondered if this ‘crust’ would hold up well using it instead of puff pastry as a sliced tomato, mozzarella & basil tart? I think there’s an Italian name but it eludes me now! It won’t go to mush if there’s a little tomato juice sitting on it? Or I guess I could spread a pesto barrier but I’d rather not be restricted.

By: Paola

Paola — Sun, 25 Mar 2018 16:09:21 +0000

In reply to Kevin. Hi Kevin! Happy you enjoyed and thanks for reporting back! p.s. if you're into non-eggy breads etc (who isn't?!) check out the tortillas if you haven't already, probably the most popular bread recipe on the site xo!