After testing 3 low carb pizza crusts this weekend and then eating leftovers for 3 days... we are really sick of low carb pizza right now! Ha ha. But with pizza - give it a day and you'll be craving it again. YUM! So my previous post featured the other two recipes I tried and this is the one my husband and I picked as the winner.
The pizza was taste tested at 3 different points:
1 - tasted the dough2 - tasted the baked crust with no toppings
3 - tasted the finished pizza with various toppings
*I prebaked the crusts with no toppings
to get a clear picture and to taste test the crusts without any toppings
so I could compare fairly.
1st place: Good taste and decent texture made this our favorite of the three tested
LOW CARB PIZZA CRUST TRIAL #1
Came in 1st place
1 pk yeast (2 1/4 t)
3/4 c warm water
1 t sugar to feed the yeast
1 egg
1/3 c oat fiber
1/3 c flaxmeal
1/3 c almond flour
1/4 c wheat protein isolate 8000
3/4 c wheat protein isolate 5000
1 1/2 t baking powder
1 t sea salt
2 t apple cider vinegar
1 T grapeseed soil
In a KitchenAid mixer with a dough hook, place the yeast and add warm water and sugar. Stir once or twice and let set 4-5 minutes til foamy. Add the rest of the ingredients and mix and knead for about 5 minutes. Let the dough rest 2 minutes while you heavily grease a pizza pan. Divide the dough in half as it' makes 2 pizzas. Press into the pan. Let it rest 5 minutes or up to 20 minutes. Top as you wish and bake at 400 for about 15 minutes until done.
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| Makes two pizzas |
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| Heavily grease or oil your pan |
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| Ready to top with whatever and go into the oven to bake |
Low carb recipes turn out extremely different based on the brands you buy. Different brands have very different carb counts and sugar counts as well. If you try any low carb recipe (not just on my site but anywhere) and you have used different brands or different amounts or substituted an item from the original recipe, you will have different results. It's just how low-carb cooking is.
