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I saw Cooking eggs too soon for Keto dough earlier this week and determined this "Fathead Dough" was something to be tried. How thick should the 'dough' be rolled, particularly for 'other applications' (taco bowls and nacho chips in particular)

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Both thicker and thinner can work as long as you roll it out evenly.

In my experience, rolling it thinner makes it feel more like "real" wheat dough. However that way it feels more like flatbread than proper pizza crust.

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