Low Carb Pizza Crust and Gluten Free


Jan 15

The original recipe included “added gluten.” Sorry, but carbalose flour contains no gluten and that is a plus. We’ve included green banana flour, which is sticky like gluten. Additionally, you can add a quarter cup of mangosteen pericarp to the recipe, which helps to keep your blood glucose from spiking, although it will make your dough a bit less “sticky” but everything will stay together once baked.

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Bloom yeast with sugar in the 2 tablespoons of warm water for 10 minutes. Make sure you use a big cup or bowl for this because it really expands. One trick I use to get warm water is to use an electric kettle with a thermometer. Luke warm is about 110 degrees. For this recipe, the temp was around 120.

Whisk all the dry ingredients together thoroughly and add the bloomed yeast. Then, using the handle of a wooden spoon, slowly add the water (about half a cup at first) and stir. The flour mixture will start to stiffen and you can add a bit more water until all of the dry mixture is gone and you’ve got your dough.

Remove the dough and gently work with it in your hands. This dough is not sticky, but still you might want to use wet hands to work with it. Knead it lightly and form it into a ball, place it in a plastic container, and cover. I always use Tupperware. Place this inside your oven with the light on for 25 minutes.

When you take it back out, you’ll notice that the dough has not doubled in size. It’s just slightly bigger than when you put it in the oven.

Preheat your oven to 375 degrees.

Put the baking parchment on your bread board.

Place the dough on the parchment and start pressing it (or rolling it) into a circle. You’ll want your round crust to be about between a quarter inch and a half inch thick. Do this gently. No punching down on the dough.

I’ve been told that air bubbles could form in this crust, but I’ve never found that to be a problem the four times I’ve made it. The original recipe called for “forking” the dough thoroughly, except for the edge.

You’ll want to turn up the edge to keep the pizza sauce from dribbling off the crust.

Lift the parchment onto your baking pan or baking stone and let it sit while the oven warms.

Your dough is already brown, so don’t expect it to brown much more when you bake it, for about 15 minutes depending on its thickness. Remember, you’re going to bake it again when you bake the pizza.

Pizza Suggestions

Being Sicilian, I’ve made many versions of pizza in my life, starting with the original: faccia vecchia which is loosely translated to “old lady’s face.” This recipe is simply bread dough with Italian spices (seasoning) and anchovies pressed into it, even some green peppers at times, which is baked, and then topped with strips of tomatoes and sliced green or red peppers, mushrooms, sausage, peperoni, and sprinkled with cheese, mozzarella or at least parmesan, and then baked again.

Today’s pizzas are covered in sauce. Pizza sauce is thicker than marinara sauce.

Having made real Italian sauce from scratch, starting with the Roma and cherry tomatoes, I know how much work goes into it, and at my age, because organic tomato sauces are so readily available, I no longer go through that hassle. I can always spice it up to my taste.

And I like it spicy. In fact, I like hot. I once made a cheese dip using ghost peppers and my neighbors all ran off with their hair on fire.

As you can see, I’m no food artist.

How hot you make it is up to you.

The original recipe called for a bit of olive oil. But here is what I did. I pressed anchovies (it’s not really a pizza without anchovies—my grandmother would come back from the dead if I forgot the anchovies) into the dough and spread the olive oil the anchovies were packed in over the surface. Then I sprinkled Italian seasoning ( basil, oregano, rosemary, thyme, and marjoram) on top. I baked it for 15 minutes.

While that was baking, I took a bottle of organic marinara sauce and heated it up in a large pan to thicken it, and to spice it up. While that was cooking, I took spicy Italian sausage, sliced it into pieces (you can see them in the top photo), and fried them up in another pan. The pizza, when ready to bake, will only take about ten minutes, and I make sure anything with pork in it is thoroughly cooked before I place it on top.

Now you can add anything to the toppings: mushrooms, peperoni, olives, peppers, you name it. For mine, I added hot, Italian hard salami slices. And since I’ve never been a fan of mozzarella cheese, I grated up pepper jack. It melts nicely and has a great spicy finish. I served it with sprinklings of hot pepper flakes and parmesan cheese.

This is a very filling pizza because of the crust. And feel free to use a knife and fork.


After making this six times I’ve learned a bit more about it.

The thinner the crust, the less time baking it the first time. The thinnest I’ve gone is about a quarter inch.

This pizza is VERY filling.

After you’ve put the sauce and all your topping on, including the cheese, don’t bake it longer than 10 minutes.

Ignore the cauliflower pizza crust. It’s way too much work and this one is just simple. I love the fact that the flour doesn’t stick to anything.