Prep 15 mins
Cook 45 mins
This is a variation on my favorite Pizza Dough recipe from an old Doubleday Cookbook. You'll find the dough more elastic and the crust more chewy than regular pizza. The key ingredient is Vital Wheat Gluten that shows up in many low carb foods. Be sure "Vital" is on the label since it has more protein and fewer carbs than other types of gluten. This recipe is more suitable for people on Weight Watchers or the Zone Diet than on Atkins. The 50/50 mixture of bread flour and gluten provides roughly half its calories from protein while the other half are from carbs. Vital Wheat Gluten is often available as a bulk item in health food stores. For more information, enter it as a keyword on the USDA food composition site: http://www.nal.usda.gov/fnic/foodcomp/search/
- 1 1⁄3 cups warm water (No warmer than 115 degrees F)
- 1 teaspoon salt
- 2 tablespoons sugar (or Equivalent Amount Sugar Substitute)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder (optional)
- 1 1⁄2 cups bread flour
- 1 tablespoon fast rising yeast
- 1 1⁄2 cups vital wheat gluten
- 1⁄2 cup additional flour, for kneading
- 1 tablespoon additional olive oil, for rising
- 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.
I am a diabetic and love pizza which is a big no no. I have finally found a recipe that I can enjoy once in a while and give to my boys pretty much guilt free. Yes the texture of the dough is a bit stretchy but I have to agree with Chef#361243 it is an excellent substitute. I followed the recommendations to let the dough rise 3 times and substituted 1 cup spelt flour for 1 cup bread flour which gave the crust an earthy taste and used stevia instead of sugar substitute. It was so much fun to "build" the pizza with my 4 yr old. We topped with pepperoni, Italian sausage, bacon, red peppers & black olives my husband was so impressed with my first attempt at making pizza at home. The best part was my blood sugar didn't spike at all and was well within normal range after eating 2 pieces!!! Anyone who is a diabetic please give this recipe a whirl you won't regret it. FYI: I made one pizza half the dough and froze the other half. Thank you much for posting this recipe.
For anyone counting carbs for health considerations, this recipe is wonderful. It might not be exactly like pizza from the local pizzeria, but it is an excellent substitute, easy to prepare and quite tasty. Dont hesitate to try it...I have found it takes 3 risings, the first is 45 minutes, punch down and give it another 30 minutes in the bowl, form into prepared pans and let it rise another 15-20 minutes, add desired toppings and bake. Times are approximate and might vary with temperature, etc. I dont believe the other reviewer understood the concept of low carb recipes, but this is wonderful for diabetics.
I was looking for something healthy to adapt to my diet restrictions but decided some shortcuts just are not meant to be. It seems to me it would be most unhealthy to eat. Although the recipe is no more difficult to make than any other yeast bread...the dough makes a very stretchy---way too chewy--- almost like it has gum in it pizza crust! I try lots of recipes without having problems and will not try this again! I am going to stick to the recipe I have from Cook's Illustrated Italian Cookbook. I tried lots of crusts to find one good enough and adaptable to the toppings we like. With the health problems I have I avoided eating it. I am sorry to the person posting this recipe! I have no suggestions as to what could be done to improve it. I know we all have different tastes and opinons so maybe some will like it...just not us. January, 2005