Tired of your keto pizza attempts resulting in dense, floppy pizza crusts that don't rise?
This yeast dough recipe is a low-carb pizza crust option that uses the tactical trio of Modern Mountain Lupin Flour, Modern Mountain Oat Fiber, and vital wheat gluten to achieve a crust that, according to many non-keto dinner guests, "you wouldn't know was low carb". As far as we're concerned, that's the best compliment we could hope to receive for any low-carb creation!
Toss this dough together with your favorite sauce and toppings and discover this crust's tasty texture and real rise.
In small bowl, add water, yeast, and honey and gently stir. Let yeast activate until the mixture has bubbled and doubled in size.
In a stand mixer, mix the egg and ghee/butter for 1-2 minutes. Then add the remainder of the ingredients and continue to mix. Slowly add the yeast mixture. You should notice that a sticky dough quickly forms. Continue to mix for 3-4 minutes until you form a nice dough.
TIP: Be careful not to over-mix, which you'll know has occurred if your dough is not easy to form into a ball in the next step.
Form the dough into a dough ball and place on a plate. Cover the dough with a greased sheet of plastic wap. Allow the dough to rise for ~2 hours in a warm place.
If you have the time, you can also let the dough perform a cold rise by sticking the dough in the fridge for 12+ hours. A cold rise can help the flavors to develop in the dough.
TIP: In a rush? Bring a cup of water to a boil and place it next to your dough in a small space such as your oven or microwave. This will help to expedite the rising process.
After the dough has risen, you can either press it or roll it to form your crust.
Top the pizza with your sauces and toppings of choice, bake for 12-15 minutes at 350F (or toss it on the grill, if that's your thing), and rejoice in the fact that you've found a low-carb pizza option that we don't think you'd ever know was low carb!
Recipe Note
Find that your crust is a bit dense or rubbery? We've found that if the dough is over-mixed, the vital wheat gluten can over-develop a gluten structure that leads to a denser, rubbery crust.
Not to fret, perfect keto pizza can still be in your near future, trust us! Start by mixing for a minute less next time around. If that doesn't do it, try to add a bit less vital wheat gluten.
This dough is fantastic! Not only did I make some great pizza, but I doubled the recipe and refrigerated it overnight and used the dough for cinnamon buns the following morning!
Sue
Hi Roger! Freezing this dough and thawing it out should work fine. If you give it a shot, be sure to let us know your experience. Hope you enjoy!
Modern Mountain
Can you freeze this dough as a ball? And thaw it out and spread it when you want it?
Roger gould
Hi Molly and Claudia!
Dough enhancers, also commonly referred to as dough conditioners, are dough additives that can be made of a wide variety of baking ingredients (e.g. lecithin, ascorbic acid, milk powder, wheat gluten, etc.). Benefits for your baked goods may include greater consistency, improved texture, increased shelf life, easier handling, and more. Dough enhancer is different than xanthan gum, although xanthan gum is also a great and common additive for improving texture in low-carb breads and baked goods. If you don’t have any dough conditioner available, no sweat; consider it an optional ingredient and your pizza dough can still be stellar without it!
Modern Mountain
Is dough enhancer xanthum gum? ( I use Guar gum in its place because I couldn’t find xanthum. It seems to work the same.)
This dough is fantastic! Not only did I make some great pizza, but I doubled the recipe and refrigerated it overnight and used the dough for cinnamon buns the following morning!
Hi Roger! Freezing this dough and thawing it out should work fine. If you give it a shot, be sure to let us know your experience. Hope you enjoy!
Can you freeze this dough as a ball? And thaw it out and spread it when you want it?
Hi Molly and Claudia!
Dough enhancers, also commonly referred to as dough conditioners, are dough additives that can be made of a wide variety of baking ingredients (e.g. lecithin, ascorbic acid, milk powder, wheat gluten, etc.). Benefits for your baked goods may include greater consistency, improved texture, increased shelf life, easier handling, and more. Dough enhancer is different than xanthan gum, although xanthan gum is also a great and common additive for improving texture in low-carb breads and baked goods. If you don’t have any dough conditioner available, no sweat; consider it an optional ingredient and your pizza dough can still be stellar without it!
Is dough enhancer xanthum gum? ( I use Guar gum in its place because I couldn’t find xanthum. It seems to work the same.)