Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts

Low Carb Veggie Pizza

Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts

Here’s a riddle for you: what’s soggy and dry at the same time?

Low-carb bread.

I know, I know, not all low-carb bread products surpass the physics of human sensation, but most of them that I’ve tried (and especially loaf breads, flatbreads, and crusts of any kind) tend to fall short. Still, I respect all those that try, and I admire those that succeed.

After all, low carb breads are really fascinating in a way. They’re proof that humans are so inflexibly hard-headed that we’ll make bread out of tree bark and vegetable husks – just because someone told us we couldn’t have it. Even if that someone is ourself.

Could we have adapted our diets and found ways to live without bread-like products? Absolutely.

But why give in? Just because bread has been made with grain products for over 30,000 years doesn’t mean it should be!

…I think.


Low Carb Veggie Pizza

Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts

Well, after that rant, I guess you’ll have to be the judge here. I’m quite proud of myself for making this dough. Is it stretchy and glutinous like traditional pizza crust? No, not really. Is it soggy and also as dry as cornmeal? No! Thankfully not. This really falls somewhere in-between as something that’s passable as bread and sturdy enough to hold all the cheese and veggies you could want. It even has some nice textural chew to it – gasp!

The secret is the gluten, which helps give bread that dense chewy texture:

Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts

Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts

(In case you can’t tell, Sarah didn’t take these pictures… Photography is not my strong suit.)

In other words, it’s not Dominos, but it’s delicious and you can shovel it into your pie hole just like regular pizza. Which is really the point, after all. (And as a bonus, it’s also vegetarian!)

This recipe makes one personal-sized pizza, but feel free to double or triple as needed.

Tools:

  • Large bowl
  • Rolling pin
  • Parchment paper
  • Large baking sheet
  • Microwaveable bowl
  • Small saucepan
  • Olive oil, for greasing

Ingredients for the Crust:

  • 1/2 cup coconut flour
  • 1/4 cup vital wheat gluten
  • 1 and 1/2 tsp. instant yeast
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 and 1/2 tsp. granulated sugar
  • 3/4 cup lukewarm water
  • 1 egg

Ingredients for the Sauce:

  • 1/2 cup alfredo sauce
  • 2 cloves crushed garlic
  • 4 basil leaves, minced

Toppings:

  • 4 to 6 oz. mozzarella cheese
  • Whatever your heart desires. We used (2) halved cherry tomatoes, (4) sliced black olives, (1/10) sliced red onion, (2) sliced mushrooms, (1/4 cup) crumbled goat cheese, and (2) halved artichoke hearts sautéd in (1 tbsp.) butter with a squeeze of lemon.

But really, use whatever you’re in the mood for!

Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts

How to Put This in Your Mouth:

  1. In a large bowl, combine the dry ingredients and mix together.
  2. In small microwaveable bowl, heat the water for about 10 – 15 seconds until lukewarm.
  3. Add the water to the dry ingredients and mix – I recommend using your hands for this one. Spoons just don’t cut it here.
  4. Add the egg and mix until incorporated. Knead for about 10 minutes, then cover the dough with a damp towel and let rest for about 30 minutes.
    • As a side note, don’t worry if your dough doesn’t rise – it probably won’t. But this allows the yeast to digest some of the sugar and make that yummy, yeasty bread flavor that’s usually in a pizza dough.
  5. Pre-heat the oven to 350 degrees.
  6. Knead the dough again briefly, and don’t be scared when you pick it up and it falls apart into something that resembles an alien’s digestive sac:Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke heartsIt’s normal. I promise.Place on a large piece of parchment paper. Grease your rolling pin with a little bit of olive oil and roll out into a circle. Fold the edges over to make the crust (feel free to stuff it with cheese! But if you do, make sure and seal the edges really well and leave some room or else it’ll leak out).Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts
  7. Slide the parchment paper onto your baking sheet and bake for 12 minutes.
  8. While the crust is baking, heat your sauce in a small saucepan and add the basil and garlic. Stir, bring to a simmer on medium-low heat, then turn off the heat.
  9. After 12 minutes is up, pull your pizza out of the oven and add the sauce, then the mozzarella cheese, and then your toppings.
  10. Bake for another 15 minutes.

Slice and enjoy!

Low Carb Veggie Pizza - a coconut flour and yeast based crust topped with mozzarella, veggies, and lemon butter artichoke hearts


Master List of Ingredients:

Tools:

  • Large bowl
  • Rolling pin
  • Parchment paper
  • Large baking sheet
  • Microwaveable bowl
  • Small saucepan

Ingredients for the Crust:

  • 1/2 cup coconut flour
  • 1/4 cup vital wheat gluten
  • 1 and 1/2 tsp. instant yeast
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 and 1/2 tsp. granulated sugar
  • 3/4 cup lukewarm water
  • 1 egg

Ingredients for the Sauce:

  • 1/2 cup alfredo sauce
  • 2 cloves crushed garlic
  • 4 basil leaves, minced

Toppings:

  • 4 to 6 oz. mozzarella cheese
  • Whatever your heart desires. We used (2) halved cherry tomatoes, (4) sliced black olives, (1/10) sliced red onion, (2) sliced mushrooms, (1/4 cup) crumbled goat cheese, and (2) halved artichoke hearts sautéd in (1 tbsp.) butter with a squeeze of lemon.

But really, use whatever you’re in the mood for!

Step-by-Steps:

  1. In a large bowl, combine the dry ingredients and mix.
  2. In small microwaveable bowl, heat the water for about 10 – 15 seconds until lukewarm.
  3. Add the water to the dry ingredients and mix – I recommend using your hands for this one. Spoons just don’t cut it here.
  4. Add the egg and mix until incorporated. Knead for about 10 minutes, then cover the dough with a damp towel and let rest for about 30 minutes.
    • As a side note, don’t worry if your dough doesn’t rise – it probably won’t. But this allows the yeast to digest some of the sugar and make that yummy, yeasty bread flavor that’s usually in a pizza dough.
  5. Pre-heat the oven to 350 degrees.
  6. Knead the dough again briefly, then place on a large piece of parchment paper and role into a circle. Fold the edges over to make the crust (feel free to stuff it with cheese! But if you do, make sure and seal the edges really well or else it’ll leak out).
  7. Bake for 12 minutes.
  8. While the crust is baking, heat your sauce in a small saucepan and add the basil and garlic. Stir, bring to a simmer on medium-low heat, then turn off the heat.
  9. After 12 minutes is up, pull your pizza out of the oven and add the sauce, then the mozzarella cheese, and then your toppings.
  10. Bake for another 15 minutes.

Slice and enjoy!

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