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Saturday, April 13, 2019

Day of the Mushroom Review

Basket of Picked Mushrooms (Wikipedia)

Mushroom Day, or Day of the Mushroom, is celebrated each year on April 16. No one appears to know who created Mushroom Day (or why), but it has become quite popular on cooking and recipe websites,

What is a Mushroom?

Definition per Wikipedia: A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

Many kinds of mushrooms are poisonous. The mushrooms most of us care about are the 'edible mushrooms'. The most common of these are the white mushrooms or button mushrooms many of us use in cooking. A couple other popular edible mushrooms are the Portobello and the shiitake mushrooms.

We have always been told that the mushroom is a fungi, but to further classify it, the Department of Agriculture considers mushrooms to be vegetables because they provide many of the same nutritional attributes of vegetables. For a complete history of the edible mushroom, click here.

Celebrating Mushroom Day

There are numerous ways to eat mushrooms and dozens of dishes which use mushrooms as an ingredient. To celebrate Day-of-the-Mushroom you probably should fix a favorite mushroom recipe.

I never ate mushrooms as a child, being a very fussy eater who wouldn't 'try' new things. So it wasn't until I was grown, married and a parent that I was introduced to a mushroom treat that changed the way I thought about mushrooms forever more!

Crab Stuffed Mushrooms by Small Town Woman

We had moved to the Central Coast of California near San Luis Obispo and a new neighbor invited us over. There were several appetizers prior to the meal, one of which was a plate of Atascadero Stuffed Mushrooms. Now, Atascadero Mushrooms are well known in the central coast area of California. This was our first introduction to these mushrooms. They look like button mushrooms, but are very large.

Our host had fixed them by cutting off the stems, chopping them and mixing them with crabmeat, bread crumbs & seasonings then stuffing them back into the base of the mushroom cap, sprinkling Parmesan cheese on top and popping them in the oven. The taste ~ unbelievably good. I became a mushroom fan immediately.

If you want to try your own crab-stuffed mushrooms, this recipe on a blog by Small Town Woman for Quick and Creamy Crab Stuffed Mushrooms sounds fabulous and close to the stuffed mushrooms which won me over to being a mushroom lover.

Mushroom Decor and More…

The mushroom has become so popular over the years, that it is enjoyed in more ways than just as food. Many home décor items are decorated with scenes of mushrooms and mushrooms appear on wearable items such as T-shirts.

The mushroom has even become a fun toy item.

Mushroom Garden Interactive Toy

I love this colorful Mushroom Garden educational interactive toddler toy. It lights up, has music and fun sounds, and teaches colors and numbers. It also has a memory game. Tots have fun and learn at the same time.

So enjoy the DAY-OF-THE-MUSHROOM on April 16.

Related Mushroom Dates:

Stuffed Mushroom Day – February 4
National Mushroom Day – October 14

For more holiday reviews, check out:

ReviewThisReviews: Holidays

Holiday Review written by Wednesday Elf

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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Tuesday, January 30, 2024

Batter Deep Fried Mushrooms

Mushrooms, people either love them or hate them. I happen to be someone who loves mushrooms. Mushrooms are one of the foods I love, no matter how they are prepared. I even love them raw and dipped in ranch dressing.

Today, I'm reviewing how I made our deep-fried mushrooms. These are a perfect side to any meal or delicious as a snack anytime.

Ingredients for Batter Deep Fried Mushrooms:

12 ounces of fresh white mushrooms ( I used medium size mushrooms)

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon salt

1 cup of water

2 cups seasoned breadcrumbs ( I used Panko)

Instructions:

Rinse the mushrooms in cold water and pat dry.
Mix, flour cornstarch, baking powder, and salt in a medium size bowl.
Add the cup of water, and whisk together until you have a smooth batter.
Dip the mushrooms into the batter and let the excess drip off. You can use toothpicks or a fork.
Roll the mushrooms in the breadcrumbs until they are coated.
Deep fry until golden brown.
Place them on a plate lined with a paper towel.

After dipping the mushrooms in the batter, I rolled them in the breadcrumbs.

I coated several mushrooms at a time before placing them in the oil.

I don't have a deep fryer, so I used my 10-inch cast iron skillet. I filled the skillet a little over halfway with vegetable oil, and set the burner to medium heat. The oil needs to be between 325 to 375 degrees for frying.

I used my ThermoPro TP-18 instant-read thermometer to make sure I had the right temperature. I fried 6 or 7 mushrooms at a time until they were golden brown. I removed them with a slotted spoon and placed them on a plate lined with paper towels.

Using a deep fryer would be much easier for sure. Read my friend Cynthia's review here: of The Presto GranPappy Electric Deep Fryer. This would be the perfect kitchen tool for deep frying these mushrooms.

You can serve your mushrooms with cocktail sauce, or ranch dressing, or eat them plain.

If you like mushrooms here are some more of my favorite recipes:

Baked Stuffed Portobello Mushroom Caps Grilled Stacked Veggies Italian Sausage Stuffed Mushrooms

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Saturday, January 30, 2021

Stuffed Mushroom Day Review

Image of delicious stuffed mushrooms on a tray

Image Source: Pixabay

Stuffed Mushroom Day is celebrated on February 4th each year. As the name implies, it is a day set aside to enjoy this tasty treat by everyone who loves mushrooms.

Stuffed mushrooms can most likely be credited to the Italians, as mushroom recipes resemble the Italian stuffed zucchini.

Crab Stuffed Mushrooms: Allrecipes

A favorite recipe for stuffed mushrooms most often includes breadcrumbs, parsley, olive oil and garlic. Other favorite ingredients are crabmeat (my favorite) or sausage, and other vegetables to your liking. Topped with parmesan cheese and baked, they make a very tasty appetizer you won't be able to stop eating. Check out a variety of stuffed mushroom recipes here on Allrecipes.

Crafty Stuffed Mushrooms

In addition to being interested in Stuffed Mushroom Day because I love how they taste, I was just as drawn to it because I am a crafter. Being an Etsy seller, I have seen so many adorable hand-crafted mushrooms by my fellow shop owners that I just had to show off some of them. And Stuffed Mushroom Day seemed like a good day to do so.

Amigurumi Mushroom

Crochet Amigurumi Mushroom

Adorable stuffed mushroom handmade by Ashlyn from Texas for her Etsy Shop Smiley Bee Crafts

Stuffed Mushroom Set in Crochet

Set of Stuffed Mushrooms

This is a set of 10 plush stuffed mushrooms handmade by Tatyana of Ukraine for her Etsy Shop TsvitanaLove.

Mario Mushrooms

Mario Mushrooms in Handmade Crochet

These adorable Mario Mushrooms are handmade in crochet by Bessy for her Etsy Shop Sontara's World.

Make Your Own Stuffed Mushroom in Crochet

Stuffed Mushroom Crochet Pattern

If you are a crochet crafter and would like to create your own stuffed mushroom, check out this cute mushroom pattern by Sara. It's available in her Etsy Shop Saras Stuffies.

The Summing Up of Stuffed Mushroom Day

Stuffed Mushroom Day is also known as National Stuffed Mushroom Day. It may be one of those made-up unofficial holidays, but I, for one, am glad someone decided to designate a day that clearly encourages people to make and consume lots and lots of stuffed mushrooms.

And for the times you are not able to make your own edible stuffed mushrooms, or go out to a restaurant that features these yummy appetizers, you can remember your favorite mushrooms with one or more of these adorable handmade 'pretend' stuffed mushrooms featured here.

National Stuffed Mushroom Day

February 4

For more Holiday Reviews, check out

ReviewThisReviews: Holidays

For More Mushroom Reviews & Recipes

Check out ReviewThisReviews: Mushrooms

More Mushroom Days:

April 16 - Day of the Mushroom
October 15 - National Mushroom Day

National Stuffed Mushroom Day written by (c) Wednesday Elf

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Saturday, March 30, 2019

Review of Stouffer's Escalloped Chicken and Noodles

Collage of Stouffer's Escalloped Chicken and Noodles

I remember being introduced to Stouffer's Frozen Foods as a teenager in the 1950s when my Uncle Pete went to work for them in Cleveland (the home base of the company). Frozen foods were fairly new to us at the time and my parents found them to be very handy for quick dinners after working all day.

I found the Stouffer's meals delicious and, as a result, I have been a fan of them ever since. I have tried a large variety of frozen dinners over the years, but none as good as Stouffer's.

My very favorite is Stouffer's Escalloped Chicken and Noodles, a hearty combination of white meat chicken, egg noodles, mushrooms, celery, carrots and peas in a creamy sauce

Old-Fashioned Home-Cooked Escalloped Chicken Recipe

An old-fashioned 'from-scratch' recipe for Escalloped Chicken comes from the Garden City Cookbook (Centennial Edition) published in 1979 by The Community Church

My in-laws lived in Garden City, Kansas and this cookbook was compiled by church members to celebrate the 100 year anniversary of the first church in Garden City and dedicated to all of the brave pioneers who in 1879 organized the First Congregational Church in town. First published in 1908 and revised and re-published in 1930, this cookbook is the 1979 edition.

The recipes contained in this Garden City Cookbook were favorites of current church members, many of which were passed down from generation to generation.

Aunt Alta's Escalloped Chicken

INGREDIENTS:

1 can mushrooms
1 (4-5 lb.) stewing hen or large fryer
Salt
Celery Salt
Paprika
2 c. fine cracker crumbs
1 recipe of white sauce

WHITE SAUCE:

4 T. chicken fat or butter or oleo
3 heaping T. flour
Broth from chicken and juice from mushrooms
1 c. milk or cream

INSTRUCTIONS:

Boil and then simmer hen until tender and done. Take meat from the bone and cut in small pieces about ¾-inch long.

Make medium white sauce. Put layer of cracker crumbs in flat pan and then a layer of chicken and mushrooms. Season to taste with salt, red pepper and celery salt. Pour almost half the sauce over this and make another layer of each. Pour remaining sauce over this and sprinkle cracker crumbs on top and a little paprika. Bake 450◦ for 30 to 60 minutes, depending on the depth of the pan.

*Author's Note: This 'from-scratch' Escalloped Chicken recipe does not call for noodles, but I imagine noodles could be added or even served on the side or spoon the dish over cooked noodles. If you choose to use cream instead of milk, you will find that the dish is very rich. Yum.

Additional Notes:

Source: Pixabay

This long-ago 'from-scratch recipe is a bit amusing to read, especially the parts about the 'chicken fat' and referring to the chicken as a 'stewing hen'. These are terms we don't use much today. Garden City, Kansas, back in the day, was primarily a farm-based small town in western Kansas, so I can imagine many of the 'stewing hens' were raised by the farmers for their own use. If you were to ask today's 'kids' about where chickens come from, they'd no doubt say “the grocery store” (unless they are farm kids).

Summary

If you want to make your own homemade escalloped chicken, try the old-fashioned recipe I've featured in this article.

Or try the one I found online on the Go, Go, Go Gourmet blog for a homemade recipe that duplicates the Stouffer's dish called Stouffers Copycat Escalloped Chicken and Noodles.

When you want the same as a quick, and delicious, dish, use Stouffer's Escalloped Chicken and Noodles.

For quick, yet tasty, dishes with a wide variety of choices, give Stouffer's Frozen Meals a try.

Happy Eating

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Review & Recipe by (c) Wednesday Elf 3/23/2019

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Saturday, February 15, 2020

Site Review ~ Dinner, then Dessert, a Recipe Website

Source: Pixabay & Fotojet

The other night I decided I wanted to fix Egg Foo Young for my dinner, as I had some leftover ham to put in it. I almost always order Egg Foo Young at a Chinese restaurant, as it is my favorite. Since one doesn't often 'eat out', I sometimes fix restaurant favorites at home.

I have made Egg Foo Young often over the years, but, while good, it just never tasted the same as my favorite at a Chinese restaurant or Chinese Take-out. And I never knew why. So I decided to look online for a new recipe to see if I could duplicate my favorite. Much to my surprise, I discovered that I have been 'cooking' my version incorrectly. I would beat the eggs and add the ingredients (vegetables, and sometimes meat or seafood) and cook it all at once like an omelet. Aha ~ THAT was my mistake. I discovered you cook individual helpings like a pancake!

When I did a Google search for a new Egg Foo Young recipe, I accidentally came across a recipe blog called Dinner, then Dessert, and I am SO glad I did. The author is a trained professional cook who worked as a Private Chef for 10 years, and all the recipes on her site are her own. Not only are her recipes delicious, but her presentation is attractive and easy to follow and her writing is delightful. Her name is Sabrina Snyder.

Meet Sabrina Snyder

Sabrina Snyder, Professional Chef
Author of Dinner, then Dessert

Sabrina Snyder is a professionally trained personal and private chef of over 10 years.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches, before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook a family's entire week of dinners one day a week, including all grocery shopping, cooking and cleaning up, and leave them with instructions on reheating each meal.

As a private chef, she cooked for private parties in family homes in the evenings.

Sabrina enjoyed this lifestyle for 10 years, until her life and kids became her priority and she stepped away from other people's kitchens to stay in her own kitchen.

In 2015, Dinner, then Dessert became an online recipe website where Sabrina began posting recipes she had shared with clients over the years.

In addition, she still has private chef clients she cooks for. Sabrina treasures her distinction of being a trained professional chef.

Sabrina's Egg Foo Young Recipe

Sabrina Snyder's Egg Foo Young Recipe
Sabrina's Photo from Dinner, then Dessert

Egg Foo Young is a Chinese egg omelet dish made with vegetables with an easy gravy topping. I share her recipe here:

Course: Main Dish
Cuisine: Chinese

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:

8 eggs
½ onion, chopped
½ cut carrots (chopped and steamed)
¼ cup green peas
½ cut green bell pepper, chopped
¼ cup bean sprouts, cut in half
½ cup mushrooms
1 tablespoon light soy sauce
3 tablespoons sesame oil, divided

Instructions:

Add the eggs, onion, mushrooms, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.
In a large skillet, heat 1 teaspoon sesame oil at a time for each pancake you cook on medium heat.
Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.

Egg Foo Young Gravy

1 cup chicken stock
2 tablespoons light soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch

Add everything to a small sauce pan and whisk well before the liquid heats up. Cook and whisk until thickened.

Recipe Notes from Sabrina about this Egg Foo Young Dish:

Egg Foo Young is sort of the classic leftovers meal made into a restaurant favorite. At our local Chinese restaurant the classic egg version of the dish comes out with a different assortment of ingredients mixed in almost every time we go.

I’ve asked our favorite waiter (who puts up with our circus of a family) why the fillings change and he explained to me that Egg Foo Young is a leftovers recipe and that when they have more or less of certain vegetables they just adjust the filling to what they have.

My Recipe Notes:

A collage of my version of Egg Foo Young from Sabrina's Dinner, then Dessert site

Cooking my version of Egg Foo Young
from Sabrina's Dinner, then Dessert site
Photos by Wednesday Elf, using a Fotojet collage

Following what Sabrina learned about this Egg Foo Young recipe filling being adjusted, I made my recent version using only fresh mushrooms, diced onions and ham diced up from a leftover ham slice. I briefly sauteed the ham, onions and mushrooms in butter prior to adding them to the egg mixture.

I used only 3 eggs and cooked my pancakes one at a time in a small pan, as I was only making enough for myself. I chose NOT to make the gravy, as I like my Egg Foo Young plain.

I then served the Egg Foo Young pancakes on rice. The image below is of my result. YUM!

My Egg Foo Young Dinner

PS: In addition to learning the proper way to COOK this dish as pancakes, I think the other secret to getting homemade Egg Foo Young to taste more like a Chinese restaurant version is using sesame oil to cook it in.

Site Review Summary

Having now discovered this delightful online recipe website by Sabrina Snyder, I will be visiting Dinner, then Dessert frequently to try out several of her other delicious-looking recipes from her Main Dish, Desserts, Appetizers and Slow Cooker lists. Her 'Easy Chicken Parmesan' recipe is already calling my name!

Quick Link:

Dinner, then Dessert Recipe Website

For more Chinese Takeout dishes to fix at home, check out this cookbook:

(c) Dinner, then Dessert Website Review by Wednesday Elf, written on 2/15/2020

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Friday, January 29, 2021

Taste of Home Instant Pot Cookbook Review

The "Taste of Home Instant Pot Cookbook" is an absolute must for anyone seeking recipes for their Instant Pot.

A few years ago, my parents gave me an Instant Pot. I really wanted the Instant Pot and was most grateful for the gift. However, it has taken time for me to find and perfect recipes cooked in the Instant Pot.

There is a talent for cooking in the Instant Pot that must be developed through experience. Or, I guess some just cook by faith. Unlike the stove top or oven, you can't see what is happening. Therefore, you are cooking "blind" and trusting the pot to get it right for you.

I love to cook, but I don't like wasting my time and food on a recipe that my family cannot eat. When testing a new recipe, I am careful to choose the timing. I want to make sure there are dinner alternatives available for us should the recipe end in disaster.

I also love cookbooks! Some might even say I enjoy collecting cookbooks. Let's face it, not all recipes in any cookbook are wonderfully perfect for every family. If I see a few recipes in a cookbook that I want to try, I'll buy it. Therefore, I do have a very nice collection of cookbooks.

One of my most recent cookbook acquisitions was another gift from my parents. They gave me two new cookbooks for Christmas this year. One of them was the "Taste of Home Instant Pot Cookbook". My son also gave me two new cookbooks. Christmas night I was sitting on the couch with my mom pouring over my new cookbooks and getting really excited about testing new recipes. I have tiny post-its poking out in all of them that mark recipes I want to try, but I started with a recipe from my Taste of Home Instant Pot Cookbook .

Recipes in the Taste of Home Instant Pot Cookbook

Taste of Home Instant Pot Cookbook:
Over 100 Recipes Made Easy in the Instant PotCheck PriceThe first meal I cooked was a Cranberry-Mustard Pork Loin. It was delicious! We will be having that meal again. It took less than an hour to prepare and cook the pork loin. The sauce was quite unique and one I would expect a professional chef to devise.

The second recipe I tried was a little more risky in my opinion. I've never been keen on mushrooms and the recipe for the Beef Tips called for Portobello mushrooms. After reading the ingredients and instructions several times, I decided to try it. After all, I could shove all of mushrooms onto my husband's plate since they are cut into slices. It just sounded too delicious to pass up. The Beef Tip recipe is the best new recipe I have cooked in decades!

The savory beef tips are served over, or alongside, mashed potatoes with the thickened sauce they cooked in. This meal is so easy to prepare, and again, in an hour.

Both of these meals taste like you spent hours cooking and years to perfect. They were both fabulous on the first try. No wasted time or food. And no need for multiple tests and trials before I got them right. They were excellent prepared exactly the way the cookbook recipe instructed.

The only concern or challenge I have had with this cookbook is choosing what to cook next!

Beef Tips Instant Pot Recipe Creamy & Delicious Mashed Potatoes Recipe

Using the Taste of Home Instant Pot Cookbook

The inside cover of this cookbook has "flaps" that can be used as bookmarks. I find them extremely helpful, especially when cooking a specific recipe and referring back to the page for more directions.

This cookbook, like all of the Instant Pot cookbooks I have, uses generic terms like "select manual setting". I don't have a manual on my Instant Pot, but I have learned that means "PressureCook" on my cooker's settings. I can only assume this varies by brand, model, or age of manufacturing.

I recommend reading through the recipe completely before you begin cooking so you know what to expect.

I also recommend pre-measuring ingredients and setting them around your pot. It would be easy to overlook an ingredient in a recipe, but if you have it already sitting out, you will notice it before you close and lock your lid. Keep in mind, Instant Pot cooking is not like simmering a pot of stew all day. You can't add a forgotten ingredient an hour into cooking and it not matter.

For additional Instant Pot tips, click here and read the section entitled "Instant Pot Use Tips".
For the Beef Tips Recipe and Preparation Tips mentioned above, click here.

Instant Pot Ultra, 10-in-1 Pressure Cooker,
6 QuartCheck Price Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made EasyCheck Price

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Wednesday, August 17, 2022

The Best Keto Pizza Crust Mix With 0 Net Carbs

A good keto pizza crust is one of the things people who follow a very low carb lifestyle dream about. Until recently, making your own fathead dough keto pizza crusts from scratch by blending melted shredded mozzarella, cream cheese, eggs and almond flour or coconut flour was the best option. But, while many people love it and it does make a pretty good "holder" for tasty low carb pizza toppings, neither my husband nor I found it a satisfying substitute for conventional pizza crusts made with wheat flour and semolina flour.

Fortunately, more and more keto pizza crust alternatives have been coming on the market and I have started working my way through the most promising looking ones, as I explained in my recent review of The Best Quick and Easy Low Carb Keto Pizza Recipe featuring vegetable-based frozen Kbosh keto crusts.

I have made two pies so far using Scotty's Everyday Keto Pizza Crust Mix and my husband and I liked them so much that we have added this mix to our Amazon Subscribe & Save auto-deliveries.

When you taste it, you will be shocked that this excellend keto pizza crust mix has 0 net carbs per serving!

Note: I discovered that Scotty's modified their recipe so it has less sodium and increased the serving size from 1/12 to 1/8 of the dry or prepared mix, which is a much more realistic serving size (yay!). I have updated this post accordingly as of July 2023.

Main image: Quick, Easy & Delicious Scotty's Everyday Keto Pizza Crust Mix 0 Net Carbs Per Serving!

A Tasty Keto Pizza Crust With Just 80 Calories, 5g of Fat and 0 Net Carbs!

Fathead dough pizza crust recipes usually have several net carbs per slice as well as a lot of fat from the mozzeralla cheese, cream cheese, eggs and almond flour! When I first saw that Scotty's Everyday Keto Pizza Crust Mix has just 80 calories, 5g of fat and an amazing 0 net carbs per serving, I was pretty skeptical. With macros that low, how could it not taste like cardboard (like so many disappointing low carb and keto baking mixes and baked goods on the market)?

On the other hand, I liked the first mix I tried from the company, Scotty's Everyday Keto Cupcake & Cake Mix, which is remarkably good for something with 0 net carbs. You may remember it as the cupcake mix I used for The Best Quick & Easy Low Carb Keto Shortcake Cupcakes Recipe. So, I decided to give Scotty's Everyday keto pizza crust mix a try as well.

Nutrition Facts

Here are the full nutrition facts for Scotty's Everyday Keto Pizza Crust Mix, prepared according to the package directions with 3/4 cup water and 3 tablespoons of extra virgin olive oil.

Amount Per Serving (serving size 1/8 prepared keto pizza crust mix):

Calories	80
Total Fat	5g
Sat. Fat	1g
Trans Fat	0g
Cholesterol	0mg
Sodium	280mg
Total Carbohydrate	22g
Dietary Fiber	22g
Total Sugars	0g
Added Sugars	0g
Protein	2.5g

Net Carbs Calculation
22g total carbs –22g dietary fiber = 0 net carbs

Enjoy a Slice (or Two or Three) Guilt-Free!

With so few calories and 0 net carbs, there's no need to limit myself to just one small slice when I make a yummy keto pizza with Scotty's Everyday Keto Pizza Crust Mix. Even though the stated serving size is 1/8 of the prepared dough, I usually cut my baked pies into quarters and then eighths and serve two of these generous slices each (i.e., 1/4 of the pie) to my husband and me, along with a fresh, colorful side salad.

Reheated pizza slices made with Scotty's Everyday Keto Pizza Crust Mix

I reheated some leftover keto pizza tonight for a quick, delicious dinner that was ready in minutes!

We refigerate the remaining four slices (1/2 pie) and reheat it for a super quick and easy dinner or lunch on another day. We have found that pies made with this keto pizza crust mix reheat beautifully! And who doesn't love leftover pizza?

Non-GMO, Vegan, Gluten-Free, Nut-Free Pizza Crust

I really like the use of clean, non-GMO ingredients in this mix. More importantly, people with certain food allergies or other dietary restrictions will appreciate being able to eat a delicious pizza crust that is vegan, gluten-free and nut free.

Scotty's Everyday Pizza Crust Mix dough in pizza pan

Prepared Scotty's Everyday Keto Pizza Crust Mix in a lightly oiled 12" stainless steel pizza pan

Quick and Easy to Prepare

Scotty's Everyday Keto Pizza Crust Mix is quick and easy to make. Just mix it with water and olive oil in a stand mixer with a paddle attachment until the dough comes together and then knead the dough for 3 minutes, either by hand or in a stand mixer with a lightly oiled dough hook (which is what I use).

Unlike conventional pizza dough made with yeast, there's no need to wait for the dough to rise. Just combine the mix with the water and oil, knead the dough and it's ready to roll!

Place the dough on a large, lightly oiled surface (I highly recommend a silicone pastry mat) and roll it out to a 10"–12" circle, depending on your preferred size of pizza crust. Then just transfer it to a lightly oiled pizza pan, brush the top of the crust with a little more olive oil, top with your favorite low carb pizza toppings, and bake in a preheated 425 ℉ oven for 15–18 minutes and cool for 5 minutes before slicing.

Keto pizza with mushrooms, tomatoes, ham and fresh basil before baking

My first pie made with Scotty's Everyday Keto Pizza Crust Mix and topped with mozzarella, fresh mushrooms, tomatoes, ham, fresh basil leaves and freshly grated Parmigiana-Romano cheese, ready for the oven...

Baked keto pizza with mushrooms, tomatoes, ham and fresh basil

...and after baking. You can see how the thin edges of the crust were so crisp that they cracked a bit when I tried using a spatula to lift the baked pie out of the pan and onto a cutting board for slicing.

Surprisingly Good Taste and Texture

Low carb, keto-friendly macros and ease of preparation are all well and good. But, of course, the big question is, how does it taste?

Realistically, no low carb dough is going to be as good as a Bertucci's pizza crust! That said, I find that Scotty's Everyday Keto Pizza Crust Mix produces one that is much more similar to a wheat-based pizza crust (and also much sturdier) than fathead dough or vegetable-based Kbosh keto crusts (which my husband and I also enjoy in my quick and easy low carb keto pizza recipe, especially on busy weeknights).

My pies tend to be loaded with lots of toppings including wet ones like pizza sauce and ricotta cheese, which can make even a conventional crust a bit soggy. However, we were pleasantly surprised at how firm our crusts made with the Scotty's Everyday mix and baked on the lower rack of the oven came out. The exposed edges had a delightfully crunchy exterior and slightly chewy interior.

Next time I plan to try rolling the dough thinner and building up a slightly thicker rim.

If you have tried other low carb pizza crusts and been disappointed, I think you'll be very pleasantly surprised by this high-quality mix!

My second pie made with Scotty's Everyday Keto Pizza Crust Mix, topped with pizza sauce, ricotta cheese, portobello mushroom slices, diced ham, shredded mozzarella and freshly grated Parmigiana Romano cheese

Try This (Or Any) Scotty's Everyday Mix Risk-Free

I love buying from companies that stand behind their products. Scotty's Everyday mixes are backed by a 365-day guarantee: If you're unhappy for any reason, contact them and "we'll make it right."

High quality keto baking ingredients cost more than conventional, less nutritious ones like wheat flour. Naturally, high quality, low carb baking mixes also cost more than mixes from big-name brands made by big, multinational corporations.

You may want to start by ordering just one package of this keto pizza crust mix to see how you like it. However, the price is significantly less expensive per package if you order a 3-pack of Scotty's Everyday Keto Pizza Crust Mix, and you'll save even more if you choose Amazon's Subscribe & Save option.

Either way, you can feel confident placing your order, knowing that you can contact the company for a refund if you aren't happy with the product(s) you purchased.

Baked keto pizza sliced with rocker-style stainless steel cutter

It was quick and effortless to slice this 12" pie with my razor-sharp KitchenStar 14" stainless steel rocker-style pizza cutter. If you look closely, you can see part of the black blade cover at the far left.

Helpful Kitchen Tools for Making Homemade Pizza

I make pizza for dinner frequently find that having the right tools for the job makes things a lot easier. Here are some of the kitchen tools I use most often for this purpose, whether I'm making a traditiona-crust or keto pizza.

Large, Nonstick Pastry Mat With Printed Measurements

I love using my HIC Harold Import Co 18 x 24-Inch Pastry Mat to roll out all types of dough. It's extra large, nonstick, easy to clean, extra large and rolls up neatly into a lidded plastic storage tube when not in use. Best of all, it is printed with helpful measurements for rolling out doughs for pies, tarts, and up to a 16-inch pizza crust. I also appreciate that the printing of the measurements is durable. I've owned my mat since 2012 and it still looks almost new. If that one is out of stock, this silicone pastry mat is very similar.

Although I didn't expect to when I purchased it, I've found that I much prefer it to my old, traditional cloth pastry mats, not only for low carb baking but also for conventional doughs, since the nonstick surface doesn't need to be coated in flour to keep pie crust or other doughs from sticking (which can make them tough if they absorb too much extra flour during rolling).

Cordeirite Pizza Stone

Baking your traditional or low carb crust on a preheated pizza stone makes a world of difference in terms of crispness and even baking! The best results come from baking directly on the preheated stone or on parchment paper placed on top of the stone, but that requires a pie peel, which I finally ordered but have not yet received. Even if I build my pie on an oiled or parchment lined stainless steel pizza pan, I still place the filled pan on the preheated stone for baking.

Since we now have a large countertop oven but no wall oven, the pan sizes I can use are limited. I love my durable cordeirite 12” Round Pizza Stone that can withstand temperatures up to 1400 ℉ without cracking and can even be used on a grill.

Stainless Steel Pizza Pan

A stainless steel pizza pan may not result in as crisp a crust as baking directly on a pizza stone, but it makes building and transferring your pie into and out of the hot oven a lot easier. It can also help protect your stone from drips and stains (as can baking parchment). This set of two stainless steel pizza pans costs less than $15 (at the time of this post's publication) and my pans have been in use nearly every week since I got them.

Precut Baking Parchment Sheets

If you have read some of my other recipe posts, you'll know that I am a huge fan of precut, flat baking parchment sheets. I have them in several sizes and shapes and use them all the time.

I have been cutting down 16" x 12" sheets, but I just found these 12" round flat unbleached baking parchment sheets that are the perfect size for my low carb pizza crusts and immediately ordered a package.

Sharp, Rocker-Style Stainless Steel Pizza Cutter With Protective Blade Cover

Rotary pizza wheels are small and convenient to store and do a fine job of cutting pies. However, I have always found them a pain to clean, especially since I like to made "loaded" pizzas with lots of layers of toppings and lots of gooey melted cheese, which tends to cling and leave a greasy residue that can get stuck between the round cutting wheel and the riveted arms that attach it to the handle. Even though many claim to be dishwasher safe, I prefer to wash knives and other kitchen tools with sharp blades by hand to avoid dulling the cutting edge.

Earlier this year, I finally decided to try a different style of pizza cutter, one that made it extremely quick and easy to cut an entire pie into neat slices with straight, clean edges in just seconds with minimal effort. The first time I tried it, I was so thrilled with it that I immediately retired my old rotary-style cutting wheel.

I chose the KitchenStar 14" Sharp Stainless Steel Rocker-Style Pizza Cutter With Blade Cover, which is the perfect length for cutting my 12" pies. (It is also available in a 10" length for smaller pies and 16" and 18" lengths for larger pies.) It's a beautifully made, sturdy, heavy-duty cutter made from 18/0 food grade stainless steel and has thick, perforated plastic blade cover to protect the razor-sharp edge (and your family's fingers!) when not in use. The extremely sharp cutting edge cuts through even vegetables and meat toppings cleanly and easily, and the very comfortable, ergonomic, integrated rolled handle provides excellent leverage and control.

I'm planning to use this fabulous rocher-style slicer for many other kitchen uses as well, such as cutting sheet cakes, brownies and bar cookies into even strips and rectangles.

Tip: To protect your pizza pan, pizza stone and slicer blade, I highly recommend transferring the baked pie to a large cutting board before cutting it into slices.

Help Make a Low Carb or Keto Pizza Lover's Dream Come True

Order 3-packs on Amazon and save!

A tasty keto pizza crust that's quick and easy to prepare, has a firm yet chewy texture and just 50 calories, 3.5g of fat and 0 net carbs per slice really is a low carb pizza lover's dream come true!

If someone you know is trying to follow a keto diet or low carb lifestyle or a vegan, gluten-free or nut-free diet, they might love to receive a bag of Scotty's Everyday Keto Pizza Crust as a gift. To make it even more special, consider putting together a gift basket or box with a few packages of this mix and one or more of the pizza making tools and supplies I've recommended in this review.

Make Delicious Calzones With This Mix, Too!

You can use your Scotty's Everyday Keto Pizza Crust Mix for more than just pizzas. Check out my fabulous Low Carb Sausage and Ricotta Calzones Recipe that uses this mix for the crust. Scrumptious!