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WestGal's LowCarb Pizza Crust

1 1/2 cups high gluten flour
1/2 cup wheat bran
1 ounce melted butter
1/4 teaspoon salt
2 teaspoons yeast
2 teaspoons sugar (do not
substitute...Sugar burns off)
1 cup warm water

Preparation Method:
Mix dough with hands. Cover and let rise about 30 minutes. Gently rework dough. Divide into two portions and spread into 2 14" pizza pans. Cover and let rise 20 minutes. Put toppings on crusts and place into preheated 350 degree F oven. Bake 25-30 minutes or until crust is golden brown You might also want to use the entire recipe for one thicker crust pizza. I topped mine with Hunts No Added Sugar Traditional Spaghetti Sauce. 1/2 Cup=9g carbs with 3 g fiber. Also, added pepperoni slices and grated cheese. Total your crust carb count with your toppings and divide total by number slices for carb count per serving.
NOTES : Carbs break down
as follows - will vary by
brand, so check your label!
High gluten flour = 95;
wheat bran = 6 == total =
101, or 50.5 per pizza
Sample carb count:
Crust = 50.5g
1/2 cup sauce = 6
3/4 Cup cheese =12
Pepperoni = 0
Total carbs = 68.5g Divided
into 8 slices=8.55g carbs
per slice

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