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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 88.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.3 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Low Carb Pizza Dough calories by ingredient
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Low Carb Pizza Dough

Submitted by: RZAPOR

Introduction

It has to rise overnight, but it's worth it! It has to rise overnight, but it's worth it!
Number of Servings: 8

Ingredients

    * *Whole Wheat Flour, 3/4 cup
    * *Wheat flour, white, all-purpose, 3/4 cup
    * Yeast, bakers, 1 tsp.
    * Olive Oil, 2 tsp
    * Salt, 3/4 tsp.
    * Water, 2/3 cup

Directions

Combine all ingredients in large bowl. Roll out onto floured surface and kneed dough until soft and consistent. Roll into ball and put back in bowl. Place a kitchen towel over the top and put into the refrigerator to rise overnight. The next day, roll out the dough on a floured surface to desired thickness and place on cookie sheet or pizza pan. Top with your favorite ingredients and bake at 400 degrees for fifteen minutes.
I live in Denver (high altitude) and add a teaspoon more water to adjust.

Number of Servings: 8

Recipe submitted by SparkPeople user RZAPOR.






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  • 1 of 1 people found this review helpful
    this doesnt seem low carb? - 11/13/09

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  • 1 of 1 people found this review helpful
    How is this rated low carb? - 7/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was an exceptional I had never made Pizza dough from scratch before and this was very easy. I added Olive Oil with Rosemary/ Thyme in it and Sea Salt to enhance the Flavor.
    This is a Wonderful Recipe Thank you so much for sharing it.
    Best part I am not full but satisfied ;-) - 1/1/09

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  • 1 of 1 people found this review helpful
    You put this in the refrigerator to rise, not someplace warm? - 11/8/08

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  • this was the worse pizza I hae ever tasted! The crust never crisped up. As soon as I out the sauce on it soaked it up making the crust rubbery. I followed the directions to a "T". Would never recommend this Waste of time & money.
    It went in the garbage - 2/6/11

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  • Yes, overnight in the fridge. The key is the overnight fermentation. You end up with a golden, beautiful crust with the perfect amount of crunch and subtle yeasty undertones. And it is low cal since most regular pizza doughs have 60 plus carbs. Thanks for a great dough! - 12/25/10

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  • I am confused about the total amount of flour. Do you use 3/4 cup of wheat, white, and all purpose or all three together to equal 3/4 cup? - 1/27/10

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