Low Carb Pizza Dough
Low carb pizza dough is not what you’re used to thinking of as pizza dough, this stuff mixes up a lot softer.
I’ve played around with this recipe a number of times, and this last version (below) has become everyone's favourite.
Preheat oven to 325-350 F (I don't really pay much attention. Sorry.)
1 3/4 cup of organic almond meal
1/3-1/2 cup gluten flour (or not, if you’re gluten intolerant –this recipe works either way)
1/2 teaspoon of salt
2 1/4 teaspoons of dry yeast
1/4 teaspoon of sugar
3/4 cup of 110 degree water (warm, not hot)
Mix yeast and sugar in warm water and let it sit 10 minutes.
Mix almond meal, gluten flour, and salt.
Cover a pizza pan with parchment paper.
Mix yeast, egg, and flours, pour on to paper covered pan, and pat out as needed.
Cook for 10-12 minutes until bottom is golden brown and toasty.
Remove from oven, pull paper off pan (with pizza on the paper). Turn pan upside down and cover the pizza dough. Flip. The idea is to have the top of the pizza crust now being the bottom so both sides brown up nicely. You'll get a firmer dough cooking it in two steps this way.
While the crust is cooking, take the time to chop and grate your toppings.
Cook another few minutes, remove from oven, add pizza sauce.
(I use Eden Organics pizza sauce; it has only 8 carbs per cup of sauce, is organic, ready-made for me, and tastes wonderful.)
Add your toppings… consider the carb count here, keep track. Heap the cheese on!
Cook until it's the way you like it.
Cut into 6 pieces. Pour cold pressed olive oil over the top (Spanish if you can get it, sooo good!) and fresh ground pepper and sea salt. Perfect.
With green peppers, tomatoes, spinach, and mushrooms this recipe totals around 5-7 carbs per slice. Meat has no carbs, so enjoy.