This is a great multi-purpose low carb dough. Easy to make and the dough keeps in the fridge for up to 4 days. May be made and frozen for up to 2 months. Simply bring to room temperature and roll or press it out for pizzas crusts, bread sticks, turnovers, Danish and the fruit tart type recipe shown. See notation for a softer version of the same dough. Enjoy.
In medium sized bowl, combine all the dry ingredients including the yeast. Stir to blend well. Add the butter, eggs and water and stir until well mixed. With your hands, form dough into a ball and knead for 2 or 3 minutes until dough is smooth. If Dough is too sticky to handle easily, add a small about of Bakesquick to it. Cover with kitchen towel and let sit for 10 minutes.
Roll or press dough into desired shapes. For pizza crust, roll or press dough into pan using plastic wrap. If making Danish or fruit tarts, form 1-1/2" balls, press down to 3" wide, with spoon make indentation in center and fill with 2 teaspoons low carb jam. Bake at 350° for 15 minutes for bread sticks and tarts. For pizza, top with desired toppings and bake a standard 12"size pizza at 350° for 18-20 minutes.