Easy Low Carb Pizza Crust Food

EASY LOW CARB PIZZA CRUST

Steps:

• Preheat your oven to 450 and prep a pan for nonstick. This pizza crust works well with a pan or an oven-safe cast iron skillet. I like to use parchment paper for my pizza because it allows for easy removal from the pan.
• In a large mixing bowl, blend together your ingredients. Do not over-mix however, if the dough seems dry then add a few drops of hot tap water.
• Press the dough into your pan. This dough will spread more like a biscuit rather than a regular yeast dough crust.
• Top with your favorite ingredients and bake until the pizza looks bubbly and the crust begins to brown- 12-15 minutes. Allow to cool for a few minutes before slicing to allow the ingredients to set.

LOW CARB PIZZA CRUST

Steps:

• Preheat oven to 375.
• Spray two 12-inch pizza pans with non-stick cooking spray.
• Mix all ingredients together into a smooth, pancake-batter-like mixture.
• Spread the batter as thinly and evenly as possible over the two pizza pans.
• Bake for 12-15 minutes, or until browned and firm to the touch.
• Then turn oven to 400 degrees, top pizza with whatever you like, and return to oven for another 10-12 minutes.
• cut each pizza into 8 pieces.

LOW CARB PIZZA CRUST

Steps:

• Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third.
• Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined.
• If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.).
• Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over) with a fork.
• Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over) with a fork.
• Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted.
• Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.