Pizza Crust 

 Keto, Wheat free and Plant based pizza crust.  

Low Calorie too!  With a light, whole grain taste.  Think whole wheat pita pocket - without the pocket and the wheat! 

Can be used as a  dipping bread/appetizer served with oil and balsamic or hummus.

If using for a flat bread bake an additional 5 minutes. 

One mix will make 12 personal sized crusts or you can make 6 larger sized crusts. Rolling the edge is also optional but makes for an artisan style crust.

*Optional add .5 t of baking powder to the mix for a slightly puffier crust. 





Ingredients:

  • 1/2 cup Low Carb Wrap Mix
  • 3/4 c boiling water
  • 1 T oil



Instructions:

  •   Pour dry mix into bowl. Add boiling water and oil
  •   Mix until the dough starts to come together into a gelatinous ball. Continue mixing for 1 to 2 minutes until dough has cooled down. Use a stand up mixer or mix by hand with a spoon.
  •   Knead dough into a soft ball, cut into 2 pieces.
  •   Roll each piece in your hands to form a round ball. 
  •  Flatten dough ball with your hand onto a piece of parchment paper. Form an even round circle keeping edges smooth. If the edges crack smooth back together, this will make rolling easier. 
  • Cover flattened dough with another piece of parchment paper and start to roll from the center out. Turn 45 degrees and roll from the center out and repeat. Roll until the dough is aprox. 8  inches in diameter.
  • Roll the edges inward as per picture to the left to form the crust edge.  
  •  Bake on parchment for 15-20 minutes at 350 on parchment paper. 
  •  Add toppings and cook on pizza pan or stone. Don't use parchment under pre-baked crust, place directly on the pan or stone.
  • Bake at 375 - 400 for aprox. 15 - 20  minutes until cheese is bubbly and the crust has browned.
  • For best results do not overload thin crust with toppings.

Ingredients:

  • 1/2 cup Low Carb Wrap Mix
  • 1/2  cup boiling water
  • 1 T oil
  • 1/4 c egg whites (or 1 egg)

Instructions for double pizza crust and pizza pockets:

For best results when making a larger pizza crust, add egg. This will result in a more stable crust. 

  •   Pour dry mix into bowl, add boiling water, oil and start mixing.
  •  Once all the boiling water has been incorporated into the dough and it is not too hot, you can then add the egg and mix.
  •   Knead dough into a soft ball. Let sit for 5 minutes. 
  •  Flatten dough ball with your hand onto a piece of parchment paper. Cover with another piece of parchment. Roll out to about 9.5 " inches or desired thickness. Since the crust is a little thicker no need to roll a crust edge. This dough is a little stickier and softer than the original recipe. 
  •  Bake on parchment for 15-20 minutes at 350 on parchment paper. 
  •  Add toppings and cook on pizza pan or stone. Don't use parchment under pre-baked crust, place directly on the pan or stone.
  • Bake at 375 - 400 for aprox. 15 - 20  minutes until cheese is bubbly and the crust has browned.
  • This pizza has good structure and terrific neutral taste. 

Instructions for pizza pockets:

  •   To make pizza pockets use the double pizza crust recipe.
  •   Quarter the dough into 4 pieces and roll each piece into a small ball.
  •   Press out each ball to aprox 6" circle (not too thin).
  •   Place fillings of your choice on the bottom half of the dough. Don't overload, use aprox 2 T of filling.
  •   Fold over and press down with a fork, smooth out any cracks in the dough.
  •   Bake for aprox. 25 min at 350. The top of the crust should be starting to brown around the edges.