Arise 8000 is a clean label wheat protein isolate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein fraction to retain the native viscoelastic properties. It's highly effective in applications where strength, elasticity, exceptional functionality and high protein content are required. Arise 8000 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.
Wheat Protein Isolate 5000 is a highly functional wheat protein isolate containing 90% protein that delivers extensible, film-forming properties and moisture management control to bread and other bakery products. In low-carbohydrate, high-protein applications, Wheat Protein Isolate 5000 is essential to the development of bakery products that maintain texture and flavor profiles similar to traditional bakery items.The company that makes them (MGP) makes more in this line but personally I have only bought the 5000 and 8000 - and I buy mine online from Netrition.
I think you can probably make this crust just fine without the Arise 8000 or resistant wheat starch. But this is the amounts I used when I made it twice so it's the recipe I've stuck with!
*Note- This does not reheat well nor reheat after freezing either. The crust doesn't crisp back up easily again and it's rather... floppy.
Low Carb Pizza Crust
Dry Mix:
1 1/4 c almond flour
1 scoop Nature's Best IsoPure unflavored whey protein powder
1 T LifeSource Foods Wheat Protein Isolate 8000
1 T LifeSource Foods Resistant Wheat Starch 75
1/2 t baking powder
1/2 t granulated sweetener
1/4 t yeast (this is for flavor, not rising)
3/4 t basil
1/2 t oregano
1/2 t crushed red pepper flakes
1/4 garlic powder
1/2 c shredded or grated parmesan cheese
Wet Mix:
1 egg
1/4 c water
1 t apple cider vinegar
1 T olive oil
Preheat your oven to 375 and leave your baking stone in the oven to preheat as well.
Add the wet to the dry and combine with a spatula or wooden spoon until mixed. If the dough is too sticky, add a bit more resistant wheat starch or wheat protein isolate. Divide the dough into 2 pieces; this makes 2 thin crusts. Roll circles out between parchment paper. Leaving the pizza on the parchment, bake at 375 for 15 minutes or until golden on the edges and 'crisp'. Remove and top with your toppings, return to the oven to bake until your cheese is melted and starting to turn golden.
