This recipe came from the ‘verywell’ website when ‘Googling’ best low carb pizza dough recipes so what an advert to be at the top of those listings. Now one of the reasons I’ve put weight on is my recent trip and engagement in New York on which almost every day we ate pizza. If you ever go to New York please try the local pizza restaurant across the street from the World Trade Centre monument or there’s an immense one in Penn Station underground. Also, try a white. Now I’ didn’t know what white was but apparently it’s just a plain cheese and tomato pizza with no tomato. It was amazing!!! I think it was more like a deluxe cheesy garlic bread but so good.
Ingredients
1 cup soy flour
½ cup protein powder (try Holland and Barrett or online health food shops)
1 tsp garlic powder
1 tsp oregano
2 eggs beaten
3 tbsp olive oil
¼ cup water
1-2 tsp sugar substitute (use the natural ones)
Method:
- Combine spread onto a pizza plate or baking sheet. Grease really well as mine stuck a bit too much
- Cook at 180 degrees c for about 12 minutes
For the toppings remember don’t use pre-bought pizza sauce as it contains sugars but make your own with softened onions and garlics; can of chopped tomatoes, oregano and any Italian style spices you like. Cover the base with sauce and coat with lots of cheese. Cook again for about ten minutes until brown. Always allow pizzas ten minutes after cooking to settle down or they don’t slice well. That’s why takeaway pizzas are always more formed that home cooked. I always like my pizza’s with a sprinkling of parmesan cheese or chilli flakes dependent on my mood.
Now the base isn’t soft doughy bread so I couldn’t pick mine up but eaten with a knife and fork it was as close to pizza as I’m going to get I like. My next step is to experiment with hybrid flours by adding Almond etc.
the modern mrs beeton 