"Hold the crust? More pizza makers consider low-carbohydrate dough" : LC Research/Media Forum : Active Low-Carber Forums

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"Hold the crust? More pizza makers consider low-carbohydrate dough"

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#1 ^

Tue, Feb-03-04, 21:30

ellemenno

Lurking LowCarber

Posts: 296

Plan: Atkins
Stats: 203/182/150 Female 5'3"

BF:
Progress: 40%

Location: DFW area, TX

Gluten and soy are two ingredients in that crust that many people would target. I haven't done enough research to know why yet, but I know there are links posted all over the place in this forum. A lot of people post this Weston A. Price Foundation link when mentioning soy.

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