Low Carb Pizza



To make one Family size, two Large or 4 Individual Pizzas:

Low-Carb Pizza Base:
2 Cups of Wheat Protein Isolate (WPI – available in Australia from passthetoast.com)
2 Cups warm water
1 Cup grated Tasty Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Free-dried Baking Yeast
2 Teaspoons brown sugar (to feed the yeast)
To taste: Garlic salt, dried Rosemary and other herbs.

Toppings To Taste (if desired):
Tomato Paste – or I use a low-carb Eggplant Pasta Sauce by San Remo
Grated Cheese (Tasty or Parmesan)
Italian Herbs (Fresh or Dried), Capers, Olives, Capsicum, Eggplant (Pickled or Roasted), Artichoke Hearts, Roasted Garlic, Feta or Goats Cheese, Rocket, Mushrooms

I use an electric breadmaker set to “dough” to make my pizza dough – just throw in all the ingredients and then wait an hour and a half. No doubt you could blend and knead it by hand and leave it somewhere warm to rise if you don’t have a breadmaker.

Pre-bake the pizza base until golden, then smear with a thick coating of the sauce. Apply toppings as desired and sprinkle with grated cheese. Bake until cheese melts and bubbles.

Serve with a green salad.

Suggested variations: A plain Napolitana Pizza can be fabulous (see pic) – fresh tomatoes, herbs and a good, rich tomato sauce with just a little shredded cheese. Or, instead of sauce, use a good Extra Virgin Olive Oil, fresh Rosemary, Rock Salt and just a tiny bit of Parmesan for Pizza Bianca.