1/23/15

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





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