Lee’s Low Carb Pizza

Before going low carb, pizza was my family’s takeaway of choice. In fact, for many years, I would make it myself, using a dough recipe from Ladro, a popular gourmet pizza restaurant in Melbourne.

Now that I am low carb, I have tested many recipes, with none being quite right. But I am delighted to have finally found a worthy low carb pizza recipe that satisfies even my most fussy of pizza connoisseurs! It can be rolled thin, so the pizza is not floppy, and you get a good crunch.

The recipe for the dough and my favourite toppings are below. Here are some photos that show before and after shots. Sooooo good!

I highly recommend using good quality ingredients for your toppings, and not overloading the pizzas too much.

If you have leftovers, they are best reheated in the oven, with foil over the top.

I hope you enjoy these pizzas as much as my family and I do!

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Lee's Low Carb Pizza

Yield: 3 pizzas

Author: Lee Newcombe

Eureka! This low carb pizza will satisfy even the most fussy pizza lovers!

Ingredients

Pizza Dough

• 3 cups mozzarella cheese
• 4 tbsp cream cheese
• 3 cups almond flour
• 2 eggs
• 4 tbsp coconut flour
• 3 tsp xanthan gum
• pinch salt

Pizza Toppings

• Pizza 1: Tomato base (I mix a cup passata with a tablespoon of Italian herbs and 2 cloves of crushed garlic), pizza cheese, hot calabrese salami, marinated chargrilled capsicum and olives.
• Pizza 2: Olive oil mix (½ cup olive oil with 2 cloves of crushed garlic), prosciutto, feta cheese, thyme leaves.
• Pizza 3: Olive oil mix (from above), pizza cheese, pancetta, Rochefort cheese, sauteed leeks

Instructions

Pizza Dough

1. Turn oven to 210C. Put pizza stones into oven to heat up.
2. Melt the mozzarella and cream cheese in a microwave for about 2 minutes, or until it is a combined and smooth texture. Let cool slightly.
3. Add to a food processor the almond flour, xanthan gum, coconut flour, salt and eggs.
4. Add to this mixture the cheese and process till combined well.
5. Remove from the food processor a kneed on a board till it is smooth and not sticky.
6. Break into three.
7. Roll into a thin (about 2-4mm) pizza shape.
8. Place in the oven on a pizza stone. Prick the top with either a sharp knife or folk. This will prevent air bubbles from forming when baking.
9. Bake for about 5 minutes, or until you can see some colour.
10. Remove from oven and top with ingredients.
11. Return to the oven (on the stone again) and bake till the top is cooked through, cheese is bubbling and golden.
12. Enjoy!