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	Comments on: Low Carb Carbalose Flour Pizza Crust	</title>
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	<description>All recipes are keto or low carb &#38; diabetic friendly</description>
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		<title>
		By: Leighann		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-4046</link>

		<dc:creator><![CDATA[Leighann]]></dc:creator>
		<pubDate>Sat, 05 Jun 2021 08:54:15 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3988&quot;&gt;Deborah Krueger&lt;/a&gt;.

I froze that double batch. And, yesterday I heated up a few pieces in our air fryer. They were perfect! The texture of the crust was great!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3988">Deborah Krueger</a>.</p>
<p>I froze that double batch. And, yesterday I heated up a few pieces in our air fryer. They were perfect! The texture of the crust was great!</p>
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		<title>
		By: Leighann		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-4023</link>

		<dc:creator><![CDATA[Leighann]]></dc:creator>
		<pubDate>Wed, 02 Jun 2021 17:32:54 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3988&quot;&gt;Deborah Krueger&lt;/a&gt;.

Thank you! :-)]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3988">Deborah Krueger</a>.</p>
<p>Thank you! :-)</p>
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		<title>
		By: Deborah Krueger		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3988</link>

		<dc:creator><![CDATA[Deborah Krueger]]></dc:creator>
		<pubDate>Sun, 30 May 2021 00:24:10 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3985&quot;&gt;LeighAnn&lt;/a&gt;.

LeighAnn
Here is another Pizza Crust recipe you might try, depending on how big a pizza you are making. https://diabeticchefsrecipes.com/low-carb-cheese-pizza/ and here are the Ground Pork Rinds I use. They are very finely ground and nothing in them to break any teeth. I get the plain flavor, keep them refrigerated or frozen and they last forever. https://www3.netrition.com/pork-king-good-pork-rind-crumbs.html  I have more than a few recipes that use Ground Pork Rinds.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3985">LeighAnn</a>.</p>
<p>LeighAnn<br />
Here is another Pizza Crust recipe you might try, depending on how big a pizza you are making. <a href="https://diabeticchefsrecipes.com/low-carb-cheese-pizza/" rel="ugc">https://diabeticchefsrecipes.com/low-carb-cheese-pizza/</a> and here are the Ground Pork Rinds I use. They are very finely ground and nothing in them to break any teeth. I get the plain flavor, keep them refrigerated or frozen and they last forever. <a href="https://www3.netrition.com/pork-king-good-pork-rind-crumbs.html" rel="nofollow ugc">https://www3.netrition.com/pork-king-good-pork-rind-crumbs.html</a>  I have more than a few recipes that use Ground Pork Rinds.</p>
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		<title>
		By: LeighAnn		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3985</link>

		<dc:creator><![CDATA[LeighAnn]]></dc:creator>
		<pubDate>Sat, 29 May 2021 08:25:03 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3876&quot;&gt;Deborah Krueger&lt;/a&gt;.

Well, I tried that very thing tonight. If I had ground up the pork rinds finer, maybe it wouldn&#039;t have felt like I was about to break a tooth while eating it!  Lol 

It definitely gave it an extra crunch. 

But, overall we liked it quite a bit less than the last batch (the one by your recipe). 

But, it could be because I also added some lupin flour to the recipe for appetite control. My husband and I are trying to lose weight quickly, for health reasons. 

Thank you for your suggestion. If I had ground up the pork rinds finer, and hadn&#039;t tampered with your recipe otherwise, it probably would have been better.

There&#039;s always next time.

I just need to remember not to double a recipe that I plan on changing!  Ha!

Thanks again!]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3876">Deborah Krueger</a>.</p>
<p>Well, I tried that very thing tonight. If I had ground up the pork rinds finer, maybe it wouldn&#8217;t have felt like I was about to break a tooth while eating it!  Lol </p>
<p>It definitely gave it an extra crunch. </p>
<p>But, overall we liked it quite a bit less than the last batch (the one by your recipe). </p>
<p>But, it could be because I also added some lupin flour to the recipe for appetite control. My husband and I are trying to lose weight quickly, for health reasons. </p>
<p>Thank you for your suggestion. If I had ground up the pork rinds finer, and hadn&#8217;t tampered with your recipe otherwise, it probably would have been better.</p>
<p>There&#8217;s always next time.</p>
<p>I just need to remember not to double a recipe that I plan on changing!  Ha!</p>
<p>Thanks again!</p>
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		<title>
		By: Leighann		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3878</link>

		<dc:creator><![CDATA[Leighann]]></dc:creator>
		<pubDate>Fri, 21 May 2021 08:30:26 +0000</pubDate>
		<guid isPermaLink="false">http://low-carb-scams.mouthy.org/?p=5071#comment-3878</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3876&quot;&gt;Deborah Krueger&lt;/a&gt;.

There&#039;s an idea! I&#039;ll try that. It just might work.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3876">Deborah Krueger</a>.</p>
<p>There&#8217;s an idea! I&#8217;ll try that. It just might work.</p>
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		<title>
		By: Deborah Krueger		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3876</link>

		<dc:creator><![CDATA[Deborah Krueger]]></dc:creator>
		<pubDate>Fri, 21 May 2021 03:19:12 +0000</pubDate>
		<guid isPermaLink="false">http://low-carb-scams.mouthy.org/?p=5071#comment-3876</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3874&quot;&gt;Leighann&lt;/a&gt;.

Leighann,
How about sprinkling pork rinds on the bottom of the pan and under the crust before baking. Kind of like some people use corn meal.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3874">Leighann</a>.</p>
<p>Leighann,<br />
How about sprinkling pork rinds on the bottom of the pan and under the crust before baking. Kind of like some people use corn meal.</p>
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		<item>
		<title>
		By: Leighann		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-3874</link>

		<dc:creator><![CDATA[Leighann]]></dc:creator>
		<pubDate>Thu, 20 May 2021 06:21:14 +0000</pubDate>
		<guid isPermaLink="false">http://low-carb-scams.mouthy.org/?p=5071#comment-3874</guid>

					<description><![CDATA[I made this crust today for our dinner pizza. It was good. I&#039;ve made your bread recipe a few times now. Although the texture and taste un-toasted is great, that crispy crunchiness that regular bread has when its toasted isn&#039;t quite there. 

So, I was thinking about maybe adding pork rind crumbs to your bread recipe to achieve that familiar crunch. 

Might you have any advice as to how I should go about altering your bread recipe for this purpose? Or might you yourself be interested in modifying your recipe to make it more crispy and crunchy when toasted?

I love your website and your recipes!]]></description>
			<content:encoded><![CDATA[<p>I made this crust today for our dinner pizza. It was good. I&#8217;ve made your bread recipe a few times now. Although the texture and taste un-toasted is great, that crispy crunchiness that regular bread has when its toasted isn&#8217;t quite there. </p>
<p>So, I was thinking about maybe adding pork rind crumbs to your bread recipe to achieve that familiar crunch. </p>
<p>Might you have any advice as to how I should go about altering your bread recipe for this purpose? Or might you yourself be interested in modifying your recipe to make it more crispy and crunchy when toasted?</p>
<p>I love your website and your recipes!</p>
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		<title>
		By: Bijoux W		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2120</link>

		<dc:creator><![CDATA[Bijoux W]]></dc:creator>
		<pubDate>Wed, 03 Jan 2018 03:27:00 +0000</pubDate>
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					<description><![CDATA[Thanks for sharing recipe...I must try...haven&#039;t had pizza in years &#038; miss it. It is necessary to use Liquid Sucralose? Does it need the sweetness? Can I use xylitol?]]></description>
			<content:encoded><![CDATA[<p>Thanks for sharing recipe&#8230;I must try&#8230;haven&#8217;t had pizza in years &amp; miss it. It is necessary to use Liquid Sucralose? Does it need the sweetness? Can I use xylitol?</p>
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		<title>
		By: Deborah Krueger		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2113</link>

		<dc:creator><![CDATA[Deborah Krueger]]></dc:creator>
		<pubDate>Sun, 05 Nov 2017 00:22:00 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2112&quot;&gt;Betty Cutcher&lt;/a&gt;.

Try this:  quiltmaker@kingsizequilts.com]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2112">Betty Cutcher</a>.</p>
<p>Try this:  <a href="mailto:quiltmaker@kingsizequilts.com">quiltmaker@kingsizequilts.com</a></p>
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		<title>
		By: Betty Cutcher		</title>
		<link>https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2112</link>

		<dc:creator><![CDATA[Betty Cutcher]]></dc:creator>
		<pubDate>Sun, 05 Nov 2017 00:19:00 +0000</pubDate>
		<guid isPermaLink="false">http://low-carb-scams.mouthy.org/?p=5071#comment-2112</guid>

					<description><![CDATA[In reply to &lt;a href=&quot;https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2108&quot;&gt;Deborah Krueger&lt;/a&gt;.

Can you give me an email address I can send to manually?   I&#039;ve tried clicking on the &quot;contact me&quot; before and it says, &quot;no program available&quot;.  I tried again today and, same thing.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/#comment-2108">Deborah Krueger</a>.</p>
<p>Can you give me an email address I can send to manually?   I&#8217;ve tried clicking on the &#8220;contact me&#8221; before and it says, &#8220;no program available&#8221;.  I tried again today and, same thing.</p>
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