Low Carb Pizza From Scratch

Carbquick makes many of your favorite recipes possible and tastier than ever before, without the side effects of regular flour. This flour has only 2g net carbs per 1/3 cup and tastes a lot better than soy flour! It makes great pancakes, waffles, cheese cake but the recipe that I think you will really savor the most is the pizza! A giant 16 inch pizza! The Carbquick box has a recipe for a 12 inch white pizza. My recipe doubles the dough ingredients and lists my homemade tomato pizza sauce recipe so that you will be able to make a large 16 inch pizza and enough sauce left over to make 3 more pizzas (just freeze in Tupperware for later).

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italian

Preparing Time: 30 minutes
Total Time: 1 hour
Served Person: 8

white meat free tree nut free nut free gluten free red meat free shellfish free dairy free vegan vegetarian pescatarian

Carbohydrate 3.75338237885465 g
Cholesterol 78.848 mg
Fat 27.9254975721238 g
Fiber 0.452406493281835 g
Protein 22.0572375722222 g
Saturated Fat 12.2299093750015 g
Serving Size 1 1 Serving (148g)
Sodium 835.182093750286 mg
Sugar 3.30097588557282 g
Trans Fat 1.47394860336792 g
Calories 357 calories

main dish

Step-by-step

Take the first 9 ingredients and combine them in a pan, bring to a boil and the put on low heat covered and simmer for 30 minutes stirring occasionally.
Preheat oven to 400 degrees.
In a bowl mix hot water and Carbquick, until soft dough forms, then knead from 2-3 minutes or until dough is dry and no longer sticky (Addition water may be needed but be patient).
Spread a little Carbquick in a 9 inch pie tin then spread the dough by hand in the pan (short cut cheat I mentioned in the intro!).
Next, put a little Carbquick on a cutting board and a little on you rolling pin, (No rolling pin use a wine bottle or round glass), and roll the dough out until it is close to the size of you 16 inch pizza pan.
With a basting brush, grease the Pizza pan with olive oil, put the dough on top and flatten the dough until it fits the pan.
Next, brush the edges of the dough liberally with olive oil or butter (the outer 11/2inches or so) then lightly bush the entire dough and place in the 400 degree oven, on the lowest rack, for 7 minutes.
While your dough is baking, begin browning the Italian sausage in a pan.
When the sausage is about 3/4 done drain off fat and add the mushrooms, cook together until sausage is done.
After seven minutes, remove the dough and spoon on your sauce from the center out.
Add your two cups of Mozzarella and sausage & mushrooms as well as the black olives.
Brush outer crust with butter and bake pizza an additional 7-10 minutes at 450 degrees on lowest rack, or until the crust is brown and the cheese is bubbly.

Standard wheat crusts rely on gluten networks for elasticity, whereas biscuit-mix bases like Carbquick demand immediate hydration control to prevent a gummy crumb. Hot water between 120 and 140 degrees activates the baking agents inside the flour blend rapidly. Mix the water and flour just until a soft mass forms, then knead for two to three minutes until the surface feels dry rather than tacky. Standard rolling pins often stick to specialty doughs, so dusting a cylindrical glass or an empty wine bottle with extra mix provides a reliable non-stick surface. Transfer the rolled base onto a greased 16-inch pizza pan, brushing the outer one and a half inches liberally with butter or oil to encourage browning during the initial seven-minute bake at 400 degrees. Placing the pan on the lowest oven rack ensures direct bottom heat transfer, yielding a firm foundation that supports heavy toppings without sagging. Raising the temperature to 450 degrees for the final seven to ten minutes melts the cheese fully while crisping the edges.

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Low Carb Pizza From Scratch

Ingredients

Nutrition facts

Step-by-step