Low Carb Pizza From Scratch

My Giant Low-Carb Pizza Adventure

As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. I'm constantly juggling work deadlines, school pick-ups, and everything else that comes with a busy life. One thing I always make time for is a good meal, especially after a long day. That's where my love for pizza comes in. Who doesn't love pizza? But, with my focus on health and wellness, I needed to find a way to enjoy my favorite food without sacrificing my diet goals. That's when I discovered Carbquick flour.

Carbquick, for those unfamiliar, is a low-carb flour alternative. I'd heard about it in several online recipe communities and thought I'd give it a try. I found that it worked incredibly well in many recipes, especially baking. I was thrilled when I found a recipe for a 12-inch pizza, but I wanted to make it even better – bigger and better than before. So I doubled the recipe ingredients, giving me a delicious 16-inch pizza! The beauty of this recipe lies in its simplicity. It allows me to control the ingredients, ensuring that my pizza is as healthy as it is delicious. Making my own sauce is crucial, as it allows me to regulate the amount of sugar and salt. The added bonus? I have enough sauce left over to make three more pizzas! I simply freeze the extra sauce in Tupperware containers for a quick and easy pizza night any time.

The Dough: The dough itself was surprisingly easy to work with. Carbquick makes a slightly more delicate dough that requires a gentler approach. I learned quickly to be patient when kneading and not add too much extra water; less is often more with low carb baking. Rolling it out without a rolling pin – using a wine bottle instead – was a fun little trick. It added a touch of rustic charm. The baking process is simple, requiring only two short baking sessions at different temperatures to ensure a perfectly crispy crust without burning it.

The Sauce: Making the sauce from scratch is a real game-changer. The flavor is so much better compared to store-bought sauces, and I have complete control over the ingredients. I use a blend of canned tomatoes for a rich, deep flavor. The addition of herbs and spices elevates the sauce to a whole new level, taking it from simple tomato sauce to an aromatic delight. It really brings out the flavor of the pizza and complements the toppings beautifully. I often adjust the recipe based on my preferences, sometimes adding a touch of chili flakes for a subtle kick.

The Toppings: I tend to keep my toppings relatively simple. I love the combination of Italian sausage (removed from its casing), sautéed mushrooms, and mozzarella cheese. The sausage and mushrooms bring a savory depth that enhances the overall flavor profile. I add black olives for a slightly salty and briny taste. The mozzarella adds the creamy, slightly tangy element every good pizza needs. And I always make sure to brush the crust with a little olive oil or melted butter before baking. It creates a golden-brown, crispy, and incredibly flavorful edge.

This low-carb pizza recipe has become a staple in our household. It's a perfect weeknight dinner or a fun weekend treat. The whole family enjoys it, and it fits perfectly into our busy lifestyle. It's quick, easy, and, most importantly, delicious. The homemade touch makes all the difference, and the knowledge that I am enjoying a delicious, yet healthy pizza, is priceless.

This recipe is a true testament to how simple changes can make a world of difference. It’s proof that you don’t have to sacrifice taste or enjoyment for the sake of health. So, embrace the joy of cooking, and enjoy the satisfaction of creating something delicious and fulfilling for yourself and your loved ones.

Step-by-step

• The Pizza Sauce: Take the first 9 ingredients and combine them in a pan, bring to a boil and then put on low heat covered and simmer for 30 minutes stirring occasionally.
• The Pizza Dough: Preheat oven to 400 degrees. In a bowl mix hot water and Carbquick, until soft dough forms, then knead for 2-3 minutes or until dough is dry and no longer sticky (Additional 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. Next, put a little Carbquick on a cutting board and a little on your 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 your 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 1 1/2 inches or so) then lightly brush 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.