I admit it. I am a pizza fanatic. Will I need to hand-in my foodie card with this confession?
I’ve eaten at some of the finest restaurants in the world, tasted the concoctions of the most creative (and outrageous) chefs, and explored the cuisine of diverse cultures. Even after all of this, pizza and its many variations, is still my favorite food.
Lately I’ve been looking for ways to cut the carbs in the crust I love so well. Yes, cutting carbs, even after I have perfected my sourdough pizza crust.
Here’s a little recipe I put together to lighten the carb load on pizza day.
Tasty, carb-cutter pizza crust.
1 hr, 15
1 hr, 30
1 cup whole wheat flour
1/2 cup almond flour
2/3 cup warm water
1 tbsp extra-virgin olive oil
1 tsp yeast
1 tsp salt
- I dump everything into my Breadman bread machine and let it work the dough for me. If you don't have a bread machine, do it this way:
- Activate the yeast in the warm water and set aside.
- Add the two flour measures to a large mixing bowl, measure in the salt, pour in the EVOO, then add the yeast/water.
- Mix together with a sturdy spoon until the dough comes together without lumps, then dump it onto a floured surface (whole wheat or almond) and knead until the dough is flexible and stretchy.
- Let dough rise (proof) in oiled bowl for at least 1 hour.
- "!"Bread machine and hand-workers follow along from here:"
- Press down the proofed dough to collapse gas bubbles, then dump onto a floured surface to press or roll into a crust, about 1/8-inch thick and 10-inches in diameter.
- Add toppings as desired.
- Bake at 450* for about 15 minutes. (Ovens vary, so yours may take a bit longer if your oven runs cooler than my test oven.)