I’ve tried them all and have settled on this one being as close to the original (no picture, you know what a pizza looks like) I was looking for a Dr Oedker thin crust knock off since we like that for a treat (not keto). This recipe tastes good and can handle a fair amount of toppings without failing.
[https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/](https://diabeticchefsrecipes.com/low-carb-carbalose-flour-pizza-crust/)
**Ingredients**
* 1¼ C Carbalose Flour
* ½ C +2 T Warm Water
* 2 T Wheat Gluten
* 2 T Coconut Flour
* 2 T Golden Flaxseed Meal
* 2 T Olive Oil
* ½ t Salt
* ⅛ t Guar Gum
* ⅛ t Xanthan Gum
* ½ t Ground Rosemary
* 1 T Yeast
* ½ t Sugar
* 4 Drops Liquid Sucralose
**Instructions**
* 1Preheat oven to 375 degrees.
* 2Bloom yeast with sugar in warm water for 10 minutes.
* 3Put all dry ingredients in processor and turn on just to blend.
* 4Add olive oil.
* 5Add liquid Sucralose to top of bloomed yeast and with machine running add slowly to dry ingredients.
* 6Run processor for at least a minute and probably a little longer adding any additional water if needed. You want to make sure there is enough water. Dough should have a loose consistency and will not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
* 7If you are using a round pizza pan form into a ball and put in un-greased bowl & cover with film for about 20-25 minutes.
* 8If you are using a rectangular pan put the dough into a small rectangular bread pan & cover with film for about 20-25 minutes.
* 9Forming the dough into a round crust: Do not punch down dough. Take if out of the bowl and if you have one, put it in the center of your Silpat. Starting in the center begin to gently work dough into a larger and larger circle until it reaches 14”-15” in diameter always leaving the very edges just a little higher. Take your formed dough, center it onto the pizza pan and adjust as needed.
* 10Forming the dough into a rectangular crust: Same technique and you can just leave it on the Silpat.
* 11Now you are going to “fork” or “dock” the dough. Begin forking just inside the edge about every ¾” around and around until you reach the center trying not to leave any large areas unforked otherwise the dough will puff and you don’t want this. The idea it to keep the whole center flat but let the edges puff.
* 12Blind bake crust until very, very lightly browned. Maybe 10-15 minutes or so.
* 13Now that the crust is finished, you are free to put a sauce and any of your favorite topping on it so… go make that pizza.
* 148 Servings
* 15154 Calories, 10.9g Protein, 9.6g Fat, 10.4g Carbs, 6.1g Fiber, 4.3g Net Carbs
* 166 Servings
* 17205 Calories, 14.6g Protein, 12.8g Fat, 13.8g Carbs, 8.1g Fiber, 5.7g Net Carbs
Dining and Cooking