Crispy Low Sodium Parmesan Pizza Crust Recipe

Crispy LowSodium 'Parmesan' Pizza Crust The Daily Meal

WebSep 17, 2012 · Put the dough on a pizza stone or a baking tray on the middle rack of the oven and cook until slightly crispy, about 5-8 minutes. Take out the crust and slather on …

Rating: 3/5(2)
1. Preheat the oven to 425 degrees.
2. You can make this dough in a large bowl with your hands or by using a stand-up mixer with a dough hook for more man power. Either way, begin by stirring yeast and lukewarm water together in a bowl (or directly in your mixer). Add ¼ cup of the all-purpose flour and ¼ cup of the semolina. Mix well with a whisk and let it sit until bubbly, about 15 minutes.
3. Combine the remaining flour, semolina, nutritional yeast, black pepper, garlic powder, and dried oregano in another bowl. Then add these dry ingredients to the yeast mixture, adding the cold water and olive oil as well. Stir to combine, and knead all the ingredients until it forms a ball. It will take a few minutes to come together, so be patient. As for texture, the dough shouldn’t be dry but not too sticky either. Add a little extra flour if it is too wet or a touch of water if it is too dry. Then, cover the dough with plastic wrap and let it rise in a warm corner of your kitchen until doubled in size, about 1 hour.
4. When it’s pizza time, lightly flour your work surface and divide the dough into 2 equal balls. Let the divided dough balls rest for 20 minutes and then use your hand or a rolling pin to stretch them out into 10-inch disks.

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Crispy Low Carb Pizza Crust Noshin' & Num Nums

WebOct 18, 2019 · Preheat oven with pizza stone already inside to 425 degrees. In a large, microwave-safe mixing bowl, combine mozzarella and butter. …

Rating: 4.5/5(12)
1. Preheat oven with pizza stone already inside to 425 degrees.
2. In a large, microwave-safe mixing bowl, combine mozzarella and butter. Heat in the microwave for approximately 90 seconds. Remove and stir to combine. Add egg and stir again. Egg will not be entirely incorporated, but do your best.
3. Sprinkle almond flour, coconut flour, and salt evenly over the cheese mixture. Kneed dough by hand in the bowl until firm and all dry ingredients are incorporated and evenly distributed, just a few minutes. You'll feel the texture start to firm up. If the dough is too sticky, add a little extra almond flour. Form a ball of dough.
4. Lay down a large piece of parchment paper. Grease lightly with avocado oil. With your hands, flatten the dough ball into a circle. Place on parchment and put a second piece of parchment on top to cover. Roll out the dough until you form a 10-12 inch diameter circle; keeping it to about 1/8 to 1/4 inch thick. Remove top layer of parchment. Roll the outer edge inward just slightly to form a raised edge. This will help keep toppings from spilling over and off of the crust. Poke multiple times with a fork to prevent air bubbles.

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