Low Carb Pizza Dough Recipe

By Julie Sews - 4:14:00 PM

I stopped getting frozen pizza when I realized how easy and better homemade pizza is! The trick is you just make more while your at it and then freeze the rest.  Then it's like having a few homemade frozen pizzas in the freezer.  You have all the convenience of processed foods but it's homemade by you!


This recipe is low carb and high in Omega 3's and fiber because it's half  flax seed and almond flour and half bread flour.  I doubled the recipe so that you can make one large pizza now and  freeze two for later.  See below for details on how to do this. 

Low Carb Omega 3 Pizza Dough Recipe
 
Makes 3 14 inch pizzas make one now freeze two for later.

Ingredients
  • 1 2/3 cups of filtered (so there is no chlorine to kill the yeast) water (98-110 degrees F, over 115 degrees and you will kill the yeast)
  • 1 Tablespoons instant or rapid-rise yeast (or two packages)
  • 1 tsp honey (more or less to taste but you need a little at least to activate the yeast if using active yeast)
  • 2 teaspoons pink salt 
  • 3 tablespoons garlic powder 
  • 1 tablespoon Italian herbs
  • 1/4 cup coconut oil melted
  • Olive oil to coat the bowl
  • 1 1/2  cups of flax meal
  • 1 1/2  cups of almond flour or meal (can sub coconut flour)
  • 2 1/2 cups Organic bread flour, 1/2 cup reserved for kneading if doing by hand, plus more if necessary
  • 3 large pasture raised eggs
  • 2 tsp xanthan gum (optional does improve it since it's low gluten, but will still turn out if you don't have)
  • Organic Cornmeal, as necessary, for dusting pizza peel 
Garlic Oil Spread (for crust)
2 tsp butter, melted
1 tbsp olive oil
1 tbsp grated Parmesan cheese
1/4 tsp dried parsley (crushed)
1/4 tsp garlic powder
1/8 tsp salt

Directions

  1. In a large bowl combine yeast with 1 2/3 cups of filtered water (98-110 degrees F, over 115 degrees and you will kill the yeast) and sugar and stir well to combine. Set aside until foamy, about 5 minutes. 
  2. Add the salt, coconut oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch.  Let rest 1 hr.
  3. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven (you ideally want the oven at 500 degrees for an hour to ensure the stone is hot), if using a cast iron skillet pre heat now.  
  4. Transfer dough to a lightly floured work surface and knead dough for about 5 minutes, adding enough additional flour as necessary to form a smooth and elastic dough.  If you an add more bread flour if it's too sticky, be aware that this can change the texture of the crust.  Higher hydration will make a chewier more bubbly crust.  Lower works good for thin crust which is typically a 50% hydration crust, this recipe is already at about 58 % hydration. If you want to let rise over night put in the fridge and cover in plastic, and pick up with the remaining steps the next day)
  5. Divide dough into 3 portions (or 2 for 12 to 14-inch pizzas) and form into balls. Below is a video on how to form a ball.   (See below for calzones.) 
  6. Transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness and  place on a pizza sheet cover with a clean towel and let rise for 30 minutes. 
  7. Put on sauce and desired toppings.
  8. Place pizza on pizza sheet (make sure it's safe for at least 450 degrees) on a preheated pizza stone, or cast iron skillet (that's what I do), turn the oven down to 450 degrees and bake for 7-10 minutes.
  9. While the pizza bakes, make the garlic spread by combining ingredients in a small bowl. Use your fingers to crush the dried parsley into smaller bits before stirring it in.  
  10. Remove from the oven once cheese just barely starts to brown, place on a metal peel or spatula.  About 7-10 minutes (check it at 7 min and if not done check it often).
  11. When the pizza is done, remove it from the oven and brush just the crust with garlic oil spread. Use a pizza wheel to cut pizza into 8 slices.
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone or backs of cookie sheets in a preheated 425 degree F oven for about 10 to 15 min.
To Freeze: divide into equal balls of size pizza you will want, coat with olive oil and freeze individually and put into container or use plastic wrap, or aluminum.  I use glass pryex containers because I am trying to avoid using plastic.  

 Note: You can half one of the 3 portions of dough to make two personal pan pizzas, I do this for lunch often and cook it on our large cast iron skillet (preheated). 
To defrost: just take out of the freezer the night before the day you want to use it in the fridge.  In the mourning place in a bowl and put plastic wrap over it or a wet towel, let rise the rest of the day (or until doubled in size). 

 Click Here to see our organic pizza sauce recipe with hidden veggie toppings inside.  This recipe corresponds with our pizza dough recipe.  It makes enough for 2-3 pizzas.  So you can have frozen homemade pizza sauce to go with your frozen pizza dough.  The best part is since the toppings are in the sauce all you have to do is shred some cheese, or slice it if you're using fresh mozzerella, and through it into the oven.  Quicker then take out! 

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6 comments

  1. How many net carbs is this ?

    ReplyDelete
    Replies
    1. I haven't figured that out yet, but I replaced some flour with almond and flax, which has lower carbs than flour. The difference with almond and flax is there carbs are almost all fiber. Just remember not ALL carbs are bad, because fiber is a carb. So in other words this recipe will be lower than your average recipe in carbs (I'm just not sure how much), and a higher percentage of those carbs will be fiber than your average pizza recipe.

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  2. Hi is there any thing i can substitute
    For 2 1/2 cups Organic bread flour
    To as this is to high in carb for my dibetic husband Please let me know thankyou kindly from Amy ��

    ReplyDelete
    Replies
    1. Hi Daniel, I've tried many different non grain pizza crusts and they frankly never seemed as good as the real deal. So I developed this recipe in the hopes of creating a hybrid of a normal pizza crust and a paleo style crust that it could be healthier than your average pizza crust while still tasting good. I would suggest trying this cauliflower pizza crust recipe instead http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html. I read an article once where some one tried all the alternative pizza crusts and found the best crust to be one made with lots of cheese. This recipe is mostly made of cheese and cauliflower so I would imagine it would taste good and be diabetic friendly (I haven't tried it myself yet). Avoid any recipes that use arrowroot and or tapioca flour as they are high glycemic index.

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  3. How pliable is the dough..could be be used for peroghies

    ReplyDelete
    Replies
    1. Sorry Calli I don't know if this would work for peroghies. I would use a peroghie recipe to be safe and substitute up to 1/2 the flour with a non grain alternative if you are trying to go low carb. Hope this helps!

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