Lower Carb Pizza Dough (Two 14

Recipe by TommyGato




  • 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.