Lower Carb Pizza Dough Two 14 Recipes

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.

Steps:

• In a large bowl add salt, sugar, olive oil, and optional garlic powder to the warm water.
• Add Bread Flour and Yeast and stir until combined.
• Add Vital Wheat Gluten and combine as much as possible.
• Turn mixture out on a well floured surface and scrape any unincorporated ingredients from the bowl on top of the mixture.
• Knead 1/4 turn at a time with your palm until the mixture is no longer sticky and is very elastic-- this usually takes about 3-5 minutes and 1/2 cup flour.
• Note that the amount of additional flour required will depend on how much humidity your ingredients have absorbed-- You may need more or less than 1/2 cup.
• Put 1 Tbs of olive oil in your large bowl then swirl it around the bottom and half way up the sides.
• Put the dough in the bowl, then turn it over, cover and let it rise in a warm place.
• After it doubles, punch it down, turn it over, cover, and let it rise again.
• Cut the dough in half and place in freezer bags-- if using immediately, place half the dough on prepared pizza pan without punching it down so that it will be easier to spread out.
• To use frozen dough, let it thaw in the freezer bag then place in a bowl, cover, and allow it to rise in a warm place before placing on a pizza pan prepared with cooking spray.
• Since this dough is very elastic, I spread it out with my fingers as much as possible, then let it rise a little and spread it some more-- this seems easier than rolling it.
• Prick the dough with a fork to avoid bubbles, add your favorite sauce, pizza ingredients and cheese.
• Bake in a hot oven, 450°F, until the cheese and the edge of the crust are lightly browned and cut the pizza into slices.
• Notes: The "cooking" time is an estimate of time for rising; The nutritional information is for one slice of pizza crust assuming that each pizza is sliced into 8 pieces.