Low carb Pizza

This is something that both low carb dieters and non lowcarbers love.

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

Mix dough with your hands. Dough will be wet. Cover and let rise about 30 minutes. Gently rework dough. Divide into four portions and thinly spread into 4 14" pizza pans. Cover and let rise 20 minutes.

I freeze three and use just 1. The crust has about 25 grams of carb. They will last a long time in the freezer.

Add 1/2 cup of Rao's marinara sauce (4g carb) and 1 cup of mozzerella cheese (3 grams carb) and about 20 pices of pepperoni (1 gram carb). Bake pie in preheated 350 degree oven for approx. 30 minutes.

I slice the pie into 6 pieces. Each slice has about 5 or 6 grams of carb.

This one sounds better than the cookie reciepe that you posted earlier. I'm going to have to try this first. Thanks
Tobey

bump!!!

Omg, someone saw this. I still make these occasionally. Don't eat it the night before a completion because you will gain water weight from the salt for about 24-48 hours. The carb count is so low that it has no lasting negative impact.

One other thing: when you buy the wheat gluten, stick with the fgluten flour that they sell in chinatown (also available on the Internet). The Chinese gluten costs about 89 cents a pound and comes out light and airy. The gluten flour at whole foods costs $12.99/lb and comes out like rubber.if u can't find the Chinese one pm me and I'll find the link for you.