Pizza Crust Low Carb Recipes

LOW CARB PIZZA CRUST

Steps:

• Mix Carbquick, salt and Italian seasoning well.
• With a fork, slowly stir in water until a dough forms that will stick to itself without sticking to your hands. (Water needed will vary depending on humidity.)
• Form a ball of dough and place in the center of a piece of parchment paper.
• Place another sheet of paper on top and roll dough flat with a rolling pin.
• If making an oven pizza (or Ninja oven setting) and not a crock pot pizza, preheat oven to 450 and remove top parchment paper but keep crust on the bottom parchment and use a fork to poke air vents in your crust.
• Place crust on a cookie sheet (or in your Ninja) and pre-bake for 2-3 minutes.
• Pause baking pizza and add desired sauce and toppings before resuming baking for another 8-12 minutes.

LOW CARB PIZZA CRUST WITH ALMOND FLOUR

Steps:

• This low carb pizza crust recipe is suitable for all phases except for the first two weeks of Induction due to the nuts.Preheat oven to 375°F.Whisk together the wet ingredients (egg, water, vinegar, and oil) in a small bowl. Set aside.Add all the dry ingredients (almond flour through red pepper) to a medium bowl. Mix until ingredients are evenly distributed and any lumps in the flour or cheese are broken up. Add the wet ingredients and stir to form a thick dough. Prepare a pizza pan or sheet pan with greased parchment paper. Using wet fingers, press the dough into a roughly 12-inch diameter, ¼-inch thick round on the parchment paper.Prebake the low carb pizza crust without any toppings for 20 minutes, until lightly golden and crisp around the edges. Allow to cool for about 5 minutes before layering desired toppings. Place back in the oven for a few minutes to warm the toppings and melt the cheese. Makes 8 slices.Ingredient notes: For best results, use blanched, fine ground almond flour and a large or extra-large egg. The dried spices are optional but add great flavor to the dough. Consider adding up to 1/2 tsp garlic powder as well.Variations: To make a crispy, more cracker like crust, prebake for another 5-10 minutes and allow to cool for about 20 minutes before topping. For breadsticks, form 8, 1-inch thick breadstick shaped mounds and cook for 25-30 minutes.

CHEESY-CRUST SKILLET PIZZA

Steps:

• Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
• Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
• Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

LOW CARB PIZZA CRUST

Steps:

• Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
• Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
• If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.).
• Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
• Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
• Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
• Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.

LOW-CARB PIZZA CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Mix zucchini with eggs, mozzarella, Parmesan, wheat bran, olive oil, Italian seasoning, and garlic until combined.
• Scoop about 1 cup of the mixture onto the parchment paper and spread into a 6-inch circle using your fingers or a spatula. Repeat with remaining zucchini mixture.
• Bake in the preheated oven until lightly browned on top, about 25 minutes.

LOW-CARB, FIBER-PACKED PIZZA CRUST WITH EXCELLENT TEXTURE AND RISE

Steps:

• In small bowl, add water, yeast, and honey and gently stir. Let yeast activate until the mixture has bubbled and doubled in size.
• In a stand mixer, mix the egg and ghee/butter for 1-2 minutes. Then add the remainder of the ingredients and continue to mix. Slowly add the yeast mixture. You should notice that a sticky dough quickly forms. Continue to mix for 3-4 minutes until you form a nice dough.TIP: Be careful not to over-mix, which you'll know has occurred if your dough is not easy to form into a ball in the next step.
• Form the dough into a dough ball and place on a plate. Cover the dough with a greased sheet of plastic wap. Allow the dough to rise for ~2 hours in a warm place. If you have the time, you can also let the dough perform a cold rise by sticking the dough in the fridge for 12+ hours. A cold rise can help the flavors to develop in the dough.TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.
• After the dough has risen, you can either press it or roll it to form your crust.
• Top the pizza with your sauces and toppings of choice, bake for 12-15 minutes at 350F (or toss it on the grill, if that's your thing), and rejoice in the fact that you've found a low-carb pizza option that we don't think you'd ever know was low carb!

PIZZA CRUST - LOW CARB

Steps:

• Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet if you are making one large crust. For individual pizzas (this will make 4) no need for extra parchment- just flip them over with a spatula after 15 minutes of baking.
• Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula or with dampened hands to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.
• Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
• Remove from oven, slide off of parchment paper, and flip over again for cooling.
• Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.