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MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.


It was hard to decide whether I preferred these or the Jalapeno Poppers.  Both were very good and great, substantial appetizers.  If you've not tried the miracle dough, do give it a shot sometime, as I'm sure you will find it very useful for many applications, just as I have.  I have some more recipes up my sleeve using this dough and will share those with you shortly.  It's superb for making appetizers...ones that you can also enjoy.  No need for puff pastry with this dough.  These could also make a nice supper with a salad on the side.


Miracle Dough (make 2 batches):
2 cups grated Mozzarella cheese (500 mL)
2 tbsp melted butter
1 cup Gluten-Free Bake Mix 2  (no gelatin needed) (250 mL) For Grain-Free version, scroll down to
  the Helpful Hints)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp garlic powder (1 mL)
Filling: (this filling is enough for 18 pizza poppers)
2 tbsp bacon fat (30 mL)
1/cup chopped pepperoni (125 mL)
1 cup chopped onion (250 mL)
2 medium plum tomatoes, chopped
1/cup chopped green pepper (125 mL)
1/cup tomato paste (75 mL)
1/tsp Italian seasoning, OR basil (2 mL)
1/tsp salt (2 mL)
11/cups grated Mozzarella cheese, OR your choice (300 mL)
11/8  cups grated Mozzarella cheese, OR your choice (280 mL)
  (this is for the top of the filling - 1 tbsp (16 mL) per popper)


Preheat oven to 400°F (200°C).

Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese.  This took 2 minutes in my 1200 Watt microwave oven. Remove with oven gloves (be very careful!).  Pour melted butter over top of cheese. Place Gluten-Free Bake Mix 2 on top. In small bowl, beat egg with fork.  Add onion salt and garlic powder; whisk with fork.  Add to Mozzarella cheese mixture. Stir with a fork to form a dough ball.  Knead slightly to form a ball.

Measure 18 little balls weighing about 0.7 oz (20 g) each (some might be 0.1 oz less).  Place dough on parchment paper, cover with plastic wrap and roll out to fit the molds of a muffin top/whoopie pie pan. The molds should be about 3-inches (8 cm) in diameter.  Roll the dough balls out into circles a little larger than that.  Place in bottom of 9 molds.   If the dough becomes resistant to rolling, nuke 10 seconds and continue.  Place filling in center of each crust. Place about 1 tbsp (15 mL) grated cheese over top of filling. Cover with a piece of dough over top and crimp the circumference with one of your fingers.  Bake 12 to 14 minutes.

Filling:  In nonstick frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, fry pepperoni a few minutes.  Set aside.  In the remaining bacon fat, cook onions until turning brown.  Add pepperoni and stir fry a minute or so with the onions.  In medium bowl, combine pepperoni, onions, tomatoes and green pepper. In small bowl combine tomato paste, Italian seasoning, OR basil and salt.  Add to pepperoni mixture. Stir in 11/cups (300 mL) Mozzarella cheese, OR your choice of cheese such as Cheddar.  

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is a very lovely option.

Yield:  18 pizza poppers 
1 pizza popper
252.1 calories
12.6 g protein
19.6 g fat
0.5 g fiber
5.7 g net carbs (subtract 1 gram net carbs for the grain-free version = 4.7 g net carbs)
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