Tuesday, June 7, 2011

Low Carb Pizza Crust

For the past 10 years or so, every Tuesday in our house has been "Pizza Night"!! Since today is Tuesday, I figured this is the perfect time to post this recipe. When I started this Low Carb Lifestyle I knew that I would have to come up with a good recipe for pizza crust. I wasn't going to be left out of our family tradition. My husband is now on the band wagon and, for the most part, is eating low carb as well. He even eats low carb pizza with me. I like to brush olive oil or garlic butter on the crust before I bake it, Yum! You can top this pizza any way you like. The sky is the limit when it comes to pizza toppings, just try to keep it low carb. What is your family favorite? I would love your feedback!

If you cut this pizza crust into 10 slices you will have 6 carbs per slice.

  • 1 cup of my Low Carb Flour Mix
  • 1/4 cup finely ground wheat germ
  • 1/4 cup ground flax seed
  • 1/2 cup vital wheat gluten
  • 1 tsp sugar (food for the yeast)
  • 1/2 tsp salt
  • 2 tsp active dry or bread machine yeast
  • 1/2 cup warm water
  • 1 egg beaten
  • 3 tbls olive oil
  • 1 tsp minced garlic (optional)
  • 1 tsp dry Italian spices (optional)
  • additional Flour Mix if needed 

Preheat your oven to 400 degrees. Combine all of the dry ingredients, except yeast, in a large bowl. In another small bowl add the warm water and yeast, stirring until dissolved. Add the egg, oil and garlic then pour into flour mixture, stir well. If needed, add additional Flour Mix to obtain a workable dough that is still tacky, not too dry. Knead the dough until it is nice and smooth, then let it rest covered for 15 minutes. On a lightly floured surface, roll the dough into a 14" circle and place on a prepared pizza pan sprayed with non-stick spray. Now is the time to brush with olive oil or garlic butter if you wish. Prick the dough with a fork in several places to make sure it doesn't bubble. Top any way you choose, just remember to keep it low carb. Bake for 20 minutes. If you like a crispy crust, bake for 10 minutes before you add your toppings and then for an additional 10 minutes after you add your toppings or until the crust is golden brown. Enjoy!!

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