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