How to Make a Low Carb Pizza Crust
A basic recipe for a low carb pizza crust
Servings: 1 pizza crust
Ingredients
- Carbalose flour see above- 2 ½ cups divided
- Yeast active 2 packets (.5 ounce)
- Salt Kosher preferred- 2 teaspoons
- Warm Tap Water- 1 cup + additional if needed
Instructions
- Prep your pizza pan for nonstick. I use parchment paper as it makes baking and transferring the pizza easier.
- Start my stirring together the yeast and warm tap water in your mixing bowl. Allow this to sit for a few minutes in order to activate the yeast.
- Next, add the flour to the bowl. We will start by slowing adding 2 cups of the flour. Then we will any additional later on if the dough seems loose or sticky. Also at this time, add the salt to the bowl.
- I suggest using a dough hook attachment with your mixer if you have one. Use a slow to medium speed on the mixer as well. If your dough seems to not wanting to form a bowl after a minute of mixing you can add a tablespoon of additional flour to the bowl as it mixes. You can repeat this last step as needed.
- While your dough is mixing take a new bowl and use olive oil or baking spray to coat the inside of it. When your dough has formed a ball you can remove it from the mixing bowl and transfer it to the bowl that you just transferred it to. Cover the bowl loosely with a dish towel and place the bowl somewhere to allow the dough to rise. I put my dough somewhere high in my kitchen.
- When the pizza dough has doubled in size, about an hour, you can remove it from the bowl and transfer it to a flat surface that you have lightly dusted with a bit of flour. Roll the dough out, dividing it if necessary for size.
- Now, preheat your oven to 425 and prep a pizza or similar pan for nonstick. I use parchment paper since it makes it ever so easy to transfer the pizza and clean up after making it. I actually roll the dough out from the last step on to the parchment paper and transfer it to the pizza pan using the parchment paper to do so.
- Top your pizza as desired and bake until it appears to turn brown.
Recipe Notes
Please see post for details.
most recently updated:
May 26, 2018*About Sugar Alternatives
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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