Low Carb Crust Pepperoni Pizza! - A healthier pizza crust

Back in 2002 when I first started to eat lower carb and sugar free to detox my body and feel healthier, very few of the general population knew what "low carb" was or meant. One of the sites I found with a low carb message board was LowCarbFriends and it was invaluable for support, information and... recipes.

Back in the early 2000's the internet was not as prolific as it is today and recipes for low carb and sugar free items were hard to find.  Another huge issue was there were few low carb and sugar free products available.  The market is FILLED with prepared foods now, and even grocery stores stock many options but back then it was so very difficult to find ingredients or foods.

One of the posters on the site was a dearly beloved and helpful and kind poster; Kevinpa.  He became known for his recipes; primarily his 'breads' as he strove to  make healthy low carb, sugar free options for bread, pizza dough, calzones and more.   Kevinpa has passed away since then, but as a tribute to him and his wonderful work and all the friends he made online, the site actually has memorialized his page of recipes.  That makes me so happy for him.  He may be gone, but his love of healthy cooking and baking lives on.

Here is Kevinpa's recipe as it is;  although some of the products he used aren't made anymore or may be really difficult to find.  I substituted and tweaked the recipe to make it my own based on a couple of my own personal favorite ingredients and others due to the product not being available but I wanted to post the recipe as he wrote it.  I will note my changes below it.

Originally Posted by Kevinpa

Pizza and Calzone Crust

1/2 cup bottled spring water
1/2 cup warm CC milk
2 large eggs
2 Tbsp. butter
1/2 Tsp. salt
1/8 cup wheat protein isolate 8000
1 3/8 cup Carbquik
1 1/8 cup + 3/4 cup wheat protein isolate 5000
1/8 cup Resistant Wheat Starch 70
1 Tbls. not/Sugar
1/8 Tsp. splenda quick pack
2 Tsp. baking powder
1 Tsp. sugar
1 packet rapid rise yeast
Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.

With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat protein isolate 5000 as needed to make a rollable dough.

I made a batch of this dough to the point of the directions above and split the dough in half wrapped part and refrigerated it.  The other half I stretched out onto a 12 pizza pan, topped with sauce, pepperoni, and cheese.  Then in a preheated 425 oven I baked it for 15 to 20 min.....closer to 15.

~ ~ ~ ~ ~ ~ ~ ~

My notes:
bottled spring water  -  I used tap water
CC milk - this was a carb counter milk I've never seen - I just used unflavored almond milk.
wheat protein isolate 8000 - They sell it on Amazon from Honeyville but Netrition is cheaper
Carbquik - I hate Carbquick because I can taste the carbolose in it. However, I figured the yeast would mask the flavor in a pizza crust - and for the most part I was right.
wheat protein isolate 5000 - hard to find, check Netrition
Resistant Wheat Starch 70 - I could only find resistant wheat starch 75, but I forgot to use it anyway!
Not/Sugar - this was a thickener a dozen years ago.  Not made anymore.
Splenda quick pack - I used Ideal sweetener as we have more 'natural' sweeteners available today
sugar - it's for the yeast, but I have no sugar in the kitchen so I had to leave it out 
rapid rise yeast - make sure it's the RAPID rise.  Also - the sugar called for is to feed the yeast.  I didn't have sugar so I left it out.  I knew my pizza dough wouldn't raise much with out it, but I wanted the yeast flavor imparted into my dough.  

I had a hard time using the additional 3/4 cup wheat protein isolate 5000 called for to help in the kneading to make the dough come together in a dough ball - because I hated to see so much of my product going to one recipe.  I've been really happy with the use of psyllium husk powder (maybe a 1/4 or 1/3 c ?)  in some of my breads and rolls so I used that as well as some whey protein powder (about 1/3 c) in place of the extra 5000.  As you can see, my dough came together great, I'm thrilled with it - AND I have enough 5000 left for another batch of 2 pizza crusts later on without having to order more.
I used some psyllium husk powder in place of all the extra isolate 5000

A nice, round pizza dough!

Starting to stretch the dough

Then I rolled it out with a rolling pin
Topped with a low sugar (1 gram) sauce, pepperoni and mozzarella!

Notes about some of the products I used;

I get most of my low carb and sugar free products online, since local grocery stores don't stock these products for the general masses.

I order primarily from Netrition and Amazon,
although I also buy my blanched almond flour from Honeyville - sometimes on their site if I have a coupon and other times through Amazon, where they sell and I can get free shipping. 

Ideal Sweetener
Wheat Protein Isolate (Arise 8000) - 5 Pound Bag
Nature's Best Isopure Unflavored (Zero Carb), 3-Pound Tub
Now Foods Organic Psyllium Husk Powder, 12-Ounce
Carbquik Baking Mix Now in a 3 lb. Box


Spinach, Feta and Black Olive Wraps

This is a quick fly-by post of my lunch yesterday.  The night before, I had made a Greek Pizza (low carb option here) and had extra feta mix left.  I used it in a low carb wrap with fresh spinach and black olives.  It was so simple yet so very good, I thought I'd share.

Here is the pizza recipe - posted here a kajillion times, but it's one of our favorites.  Now, it's good for fresh cold wraps too.  Just make the filling and use it on tortillas or wraps as you wish. 

Greek Pizza

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 12 inch pre baked crust
1/2 c oil packed sun dried tomatoes, coarsely chopped plus 1 T of the oil
1/4 c pitted Kalamata Olives, chopped
1 t dried oregano
2 c baby spinach leaves
1/2 small red onion, halved and thinly sliced

Preheat oven to 450. Mix mayonnaise, garlic and 1/2 c feta in bowl. Place pizza crust on cookie sheet and spread the mayonnaise mixture over. Top with tomatoes, olives and oregano. Bake 10 minutes. Toss spinach and onion with 1 T tomato oil. Top the hot pizza with this mixture and the remaining feta. Return to oven, bake 2-3 minutes longer. Cut and serve.

The Best Healthy Almond Muffins I've Made so Far! (Wheat free, low carb, sugar free!)

I said in a post earlier this past week, it had been a "muffin"  week in our house, and I wasn't kidding.  It's been an awesome muffin week!  Chocolate Chocolate Chip Muffins, Pumpkin Muffins and Almond Muffins - all sugar free, wheat free, low carb, with healthy flax included.  It was so nice to have a 'real' muffin in taste and texture - but without unhealthy options.   (Can you tell I'm thrilled with these?).

It all started with tweaking a plain old pumpkin spice muffin but I was so happy with it that I immediately scribbled down ideas on a paper to work with the basic premise to come up with other versions.  I got the chocolate and the almond versions made but couldn't do the lemon poppy seed version (YET) because I am out of  almond flour and will be ordering it this week.  In the mean time, my husband has not only given these a 'thumbs up' but has requested that we have the pumpkin flax and chocolate muffins on hand all the time so he can grab them in the morning on the way to work.

Almond Muffins
Wheat free, low carb, sugar free!

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c thin sliced almonds
3/4 c sweetener granules - brand of your choice (Ideal & Just Like Sugar are my top choices)
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t almond extract
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, sliced almonds and sweeteners.    In another bowl mix the pumpkin, butter, eggs and extract.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.    Pour batter into greased or lined cupcake tins filled  3/4 full.  Bake at 325 for approximately 25 minutes.   This will make roughly 14-15 muffins and depending on the brands of ingredients used, will be 4-7 carbs per muffin. 

Add a little bit of cream to thin or almond flour or protein powder to thicken, to get a nice batter

Ready to go into the oven!

You might also be interested in;
Bob's Red Mill Organic  Flaxseed Meal
Ideal No Calorie Sweetener - 4 Packs
NOW Foods Almond Flour, 10 oz
100% Pure Erythritol  Granules
Nature's Best Isopure Unflavored (Zero Carb)


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