Low Carb Pizza Dough

Name: Low Carb Pizza Dough Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

(3)

Minutes to Prepare: 15
Minutes to Cook: 15

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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

ERNSTA
this doesnt seem low carb? - 11/13/09
LADEEJ
How is this rated low carb? - 7/26/09
AJHICKS
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
VLBARC
You put this in the refrigerator to rise, not someplace warm? - 11/8/08
SEWINGMUFF
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
BONMARCHE
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
MOUNTAIN63
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