Low Carb Carbalose Flour Pizza Crust. It seems one of the “biggies” diabetics miss most is bread, hence pizza crust, which is by any measure a bread product. I am of the opinion that bread, buns, and pizza crust are really just vehicles to get other foods into our mouths and let’s face it, pizza in particular would be a little messy if it were not for a crust. This is the only pizza recipe on the site Chicken & Shrimp Thai Pizza and making pizza can definitely be a fun family affair so this is the basic and very good low carb pizza crust. Have at it with your kids and…go make your own pizza.
This will make a 14″ round low carb carbalose flour pizza crust or if you do not have the correct pan size it may be done in a rectangular ½ sheet pan. The picture inside the recipe is a 16″ pan which is what I use. With a couple alterations this is ½ the basic Carbalose Flour Bread recipe.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
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- 1¼ C Carbalose Flour
- ½ C +2 T Warm Water
- 2 T Wheat Gluten
- 2 T Coconut Flour
- 2 T Golden Flaxseed Meal
- 2 T Olive Oil
- ½ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- ½ t Ground Rosemary
- 1 T Yeast
- ½ t Sugar
- 4 Drops Liquid Sucralose
- Preheat oven to 375 degrees.
- Bloom yeast with sugar in warm water for 10 minutes.
- Put all dry ingredients in processor and turn on just to blend.
- Add olive oil.
- Add liquid Sucralose to top of bloomed yeast and with machine running add slowly to dry ingredients.
- Run processor for at least a minute and probably a little longer adding any additional water if needed. You want to make sure there is enough water. Dough should have a loose consistency and will not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
- If you are using a round pizza pan form into a ball and put in un-greased bowl & cover with film for about 20-25 minutes.
- If you are using a rectangular pan put the dough into a small rectangular bread pan & cover with film for about 20-25 minutes.
- Forming the dough into a round crust: Do not punch down dough. Take if out of the bowl and if you have one, put it in the center of your Silpat. Starting in the center begin to gently work dough into a larger and larger circle until it reaches 14”-15” in diameter always leaving the very edges just a little higher. Take your formed dough, center it onto the pizza pan and adjust as needed.
- Forming the dough into a rectangular crust: Same technique and you can just leave it on the Silpat.
- Now you are going to “fork” or "dock" the dough. Begin forking just inside the edge about every ¾” around and around until you reach the center trying not to leave any large areas unforked otherwise the dough will puff and you don’t want this. The idea it to keep the whole center flat but let the edges puff.
- Blind bake crust until very, very lightly browned. Maybe 10-15 minutes or so.
- Now that the crust is finished, you are free to put a sauce and any of your favorite topping on it so… go make that pizza.
- 8 Servings
- 154 Calories, 10.9g Protein, 9.6g Fat, 10.4g Carbs, 6.1g Fiber, 4.3g Net Carbs
- 6 Servings
- 205 Calories, 14.6g Protein, 12.8g Fat, 13.8g Carbs, 8.1g Fiber, 5.7g Net Carbs
- Watch crust making sure it does not over-brown & remembering that you will be adding toppings and baking it again.
I made this crust today for our dinner pizza. It was good. I’ve made your bread recipe a few times now. Although the texture and taste un-toasted is great, that crispy crunchiness that regular bread has when its toasted isn’t quite there.
So, I was thinking about maybe adding pork rind crumbs to your bread recipe to achieve that familiar crunch.
Might you have any advice as to how I should go about altering your bread recipe for this purpose? Or might you yourself be interested in modifying your recipe to make it more crispy and crunchy when toasted?
I love your website and your recipes!
Leighann,
How about sprinkling pork rinds on the bottom of the pan and under the crust before baking. Kind of like some people use corn meal.
There’s an idea! I’ll try that. It just might work.
Well, I tried that very thing tonight. If I had ground up the pork rinds finer, maybe it wouldn’t have felt like I was about to break a tooth while eating it! Lol
It definitely gave it an extra crunch.
But, overall we liked it quite a bit less than the last batch (the one by your recipe).
But, it could be because I also added some lupin flour to the recipe for appetite control. My husband and I are trying to lose weight quickly, for health reasons.
Thank you for your suggestion. If I had ground up the pork rinds finer, and hadn’t tampered with your recipe otherwise, it probably would have been better.
There’s always next time.
I just need to remember not to double a recipe that I plan on changing! Ha!
Thanks again!
LeighAnn
Here is another Pizza Crust recipe you might try, depending on how big a pizza you are making. https://diabeticchefsrecipes.com/low-carb-cheese-pizza/ and here are the Ground Pork Rinds I use. They are very finely ground and nothing in them to break any teeth. I get the plain flavor, keep them refrigerated or frozen and they last forever. https://www3.netrition.com/pork-king-good-pork-rind-crumbs.html I have more than a few recipes that use Ground Pork Rinds.
Thank you! :-)
I froze that double batch. And, yesterday I heated up a few pieces in our air fryer. They were perfect! The texture of the crust was great!
Thanks for sharing recipe…I must try…haven’t had pizza in years & miss it. It is necessary to use Liquid Sucralose? Does it need the sweetness? Can I use xylitol?
This is not about pizza crust, but I need to pick your brain, if I could. I’ve been trying to make low carb cream puffs. I’ve been trying so long, its becoming personal between the cream puffs and me—if you know what I mean! I have come very close, but they never really get fully hollow—just a nice “bubble” in the middle. They’re never thick enough to put on a cookie sheet, so I put them in large muffin tins, and they turn out beautiful., except for not being fully hollow. What I did was take a regular cream puff recipe, but changed the flour to combinations of either carbalose and gluten, or carbalose, almond and gluten. They taste good—especially without the almond flour (I hate the taste and texture of that, but it did add the characteristic crispiness to the crust, which was what I was going for, but I think I need to back down a bit on that), Last combination was 2/3C Carbalose, 1/4 C. gluten, and 1/3 C. almond. The original was the King Arthur recipe, with 1 C. water, 1/2 C. butter, and 4 eggs. I used 400 degree oven for 15 minutes, then reduced to 325 degrees (25 degrees less than the recipe because of the carbalose). ttps://www.kingarthurflour.com/recipes/cream-puffs-and-clairs-recipe
This was pretty much like my Grandma’s recipe I’ve been using all my life–only a little bigger. NOW—-what am I doing wrong, and how can I win this battle? I’d really appreciate your expert advice! Thank you!
Betty,
Why don’t you email me from the upper right corner under the Contact Me Button. It might help if you sent me the whole recipe you are using. I don’t want you to go nuts trying to win a battle-that may not even be winnable. Because of the structures of Carbalose there are simply things it may/will not do. I have tried several times to do Yorkshire Pudding, which also has eggs, and to no avail. I have made Pate a Choux in the past and am familiar with it.
I have no idea what you want to do with them and there may be something else that will work.
Deborah
Thanks, Deborah, I will.
It just says there is no email program available. I remember, I wanted to do that before and couldn’t.
Can you give me an email address I can send to manually? I’ve tried clicking on the “contact me” before and it says, “no program available”. I tried again today and, same thing.
Try this: quiltmaker@kingsizequilts.com
I made this pizza dough for dinner a few nights ago. To me, it tastes as good as homemade pizza dough using regular flour. I would suggest to others that if you have trouble stretching it out to a 14″ pizza, try rolling it out with a rolling pin between 2 sheets of parchment paper. A 14″ pizza from this dough is fairly thin so if you like your crust thicker or with a “lip” around the edge, you might want to make 1.5 times the recipe and have some leftover dough. The dough held up well with toppings and microwaved well as leftovers. We’ll be having this again!
Hi Deborah! I have not made this yet but after making your bread, I think you are missing a step in this recipe. You have the water divided and I am guessing that is because 1/2 cup goes with the yeast & sugar and the other 2 T goes with the flaxseed meal. In the bread recipe, you have the flaxseed meal soaking in an equal amount of water before adding to the dry ingredients. The same should happen here, right? Also, in the bread recipe, I have tried it with and without the flaxseed meal and the bread comes out good either way. The bread is closer to “white” without the flaxseed meal just FYI in case anyone is wondering if that can be omitted.
Gads Lisa,
You are a Carbalose using fool. I did this recipe before a fan told me to try putting some of the H2O into the flaxseed which makes it quite gelatinous. but don’t think you need to separate H20 for the pizza crust as the end product does not need to rise like the bread.
Regarding flaxseed: Probably not necessarily needed but it is a good source of fiber with a zero net carb effect.