Kenji’s Low Carb Chicago Tavern Style Pizza

Dough (1 large 14–15” pizza)

• 150 g King Arthur Keto Wheat Flour
• 15 g vital wheat gluten
• 4.5 g salt
• 2 g sugar (optional, for browning)
• 1.5 g instant yeast
• 90–100 g water (start at 90 g)
• 28 g olive oil

1. Mix ingredients using your preferred method. I use a stand mixer with a dough hook.
2. Allow dough to rest covered at room temp in the mixing bowl. You can also store in an air tight container in the fridge for up to three or four days.
3. Allow dough to come up to room temp before rolling.
4. Roll dough out on a tea towel that’s lightly floured. It should be super thin and about 15 inches wide. You can start it by sandwiching it between two pieces of parchment paper. This job will be tough so give it some time to flatten out. Let dough rest for 15 minutes if it snaps back.
5. Rest dough uncovered after rolled on parchment paper overnight to dry out.
6. Heat oven to 500F with a baking stone or steel.
7. Top with sauce and toppings of choice. I love Yo Mama’s sauce. Add sauce and cheese edge to edge so that the cheese caramelizes on the stone for extra flavor. You can add raw sausage for extra flavor on top, it will cook.
8. Cook until toppings are done and cheese is melted.
9. Cool on a rack and cut into squares.

Enjoy the best low carb pizza of your life that’s better than any other low carb pizza and rivals the real version of this recipe.