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Tuesday, September 8, 2015

Low Carb High Fiber ~alla Romano~ Pizza Crust!

I've been working on this one for a long time ~mostly throwing stuff around in my head~ a low carb high fiber pizza crust and here it is! First off I make it a very thin and crusty Roman like pizza. Then I used whole wheat instead of white flour and replaced some of that with Parmesan cheese and almond meal.This recipe for low carb pizza crust is just under 5 net carbs per large slice!
1/4 cup unbleached white whole wheat flour (I prefer King Arthur)

1/2 cup almond meal
1/4 cup grated Parmesan cheese packed down (I also grate a little bit more in case the dough is too sticky)
1 packet instant yeast
1/4 cup warm water with just a splash of dry white wine (this adds a zero carb sugar for the yeast to feed off of)

1 tablespoons olive oil
You don't need salt since the Parmesan is salty enough
Place the dry ingredients on a kitchen mixer including the yeast.
Turn on to mix and slowly add just enough of the the water/wine mixture to moisten, add oil and knead for 3-5 minutes. You may need to shake the bowl around a few times since its not a large batch.
The dough is stickier than normal dough and that's ok, its kind of like a cookie dough.

Place in an olive oiled bowl, cover and rise for a few hours. Punch down (adding more olive oil if needed) once half way between rising time. I found that this dough only rose a little bit and so a second rising was helpful.

Heat oven to 525, press the dough out until its the size of a medium pizza adding a little almond meal and or Parmesan cheese, it will be thin.
Add toppings and bake until golden and crispy for about 13 minutes on a stone or pan. Stone Instructions: lace stone on bottom rack,  Roll dough out on parchment and slide parchment on to stone, bake until golden and crispy about 13 minutes.

Slice into 4 sections, each slice is on the large size and just under 5 net bars depending on the toppings you use.

19 net carbs per whole pizza

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