There are some foods that get missed more than others when you are on a low carb diet, and pizza is definitely one of those foods. Of course the answer is that you need a supremely good low carb pizza crust to take away that pizza craving.
Let's face it, we know where those carbs are and they ain't in the toppings - it's that delicious base. The bread, that we miss more than anything is the culprit. So what can we do about it?
Can You Really Make Low Carb Dough?
Now I'm not going to lie, of course this recipe for low carb pizza dough isn't going to taste like you just picked it up from the Hut, but it tastes really good and will kick those cravings firmly to the curb.
The secret really is to use a low carb flour or flour substitute. Carbalose flour used with flax meal is what really makes this pizza work.
Carbalose flour is about as close as you are going to get to a wheat flour, although it does take a little adjusting too. You definitely can't just substitute it in place of your regular flour recipes as it acts a little differently. The downside too, is that you are likely to only find in online stores, but it's worth your while in my opinion. It's not cheap at around 10-15 dollars for a 3 pound bag but it depends how bad your breadlike cravings are!
Low Carb Pizza Dough Recipe
- 1 cup of Carbalose
- 1 cup Flax meal (you can use just under 2 cups carbalose instead (total) but flax gives it a better flavor)
- 1.5 tsp Xanthan Gum (supermarkets usually have this)
- 1 tsp salt
- 2 tbsp light olive oil
- 2 tsp yeast
You will also need water for mixing, but I haven't stated amounts as it depends on the flour combinations you are using. Use your judgment when adding water and do so a little at a time.
- Put all ingredients into a bowl apart from the salt and yeast and mix them together. Put the yeast into the bowl on one side, and the salt into the bowl on the other. Now add around 3/4 cup of warm water.
- Either mix this into a dough using a mixer or food processor, or work it with a spoon at first, and then use your hands to get the mixture into a dough
- The dough should be quite wet at this stage.
- Now knead the dough on an oiled work surface to stop it sticking.
TIP: Use oil on your work surface when kneading and rolling the dough. This is the best method in my opinion and of course if you don't use flour for the kneading there are no extra carbs to count!
Shaping and Proving
Leave your dough in the bowl, covered with a damp cloth for 15-30 minutes and check to see if it needs any extra flour or water added.
Divide into 2 or 3 equal portions and roll into balls. Cover again, and leave in a warm place to rise for at least an hour.
Now, the rolling can get messy so I highly recommend you sandwich your dough balls between sheets of wax paper or baking parchment. You get a better finish, you won't have to worry about it sticking to your rolling pin, and once again... no extra carbs to count!
Make sure to roll each ball out thinly, bearing in mind the dough will rise a little in the oven.
Ready for the Toppings
Now make sure to heat up a baking sheet in your oven, as you are topping up your pizza, with the oven on as high a setting as it will go. You should then cook your pizza for around 10 minutes until the crust goes a lovely golden brown.
The next part? Just enjoy!