Pizza dough!

I’ve done the tortilla pizza in the past but more recently have really enjoyed using butternut squash discs as pizza bases.

Slice the ‘neck’ of the squash into rounds, about half a centimetre (quarter of an inch) thick. Place on a parchment lined baking tray. Season with salt & pepper - I tend to sprinkle a little oregano and garlic powder too…pop in the oven for 20 mins or so (200°C - ( 400°F?), once they’re almost tender top with your preferred toppings and put back in the oven for another 15 mins.

I was sceptical the first time but it really delivers the pizza flavours! I tend to make 5 or 6 rounds with a variety of toppings. Here’s the original recipe I used:

https://80twentynutrition.com/recipe/easy-paleo-pizza-crust-butternut-squash-mini-pizzas/

I’ve just remembered this one too:

https://elavegan.com/sweet-potato-pizza-crust/

It was easy to make and crisped up well. Very tasty! I didn’t do the topping in the recipe but used my own Italian Tomato Sauce, olives, red onion and red pepper with a lighter mozzarella and lots of fresh basil after baking.

snowflake954 wrote: »

We eat pizza here in Italy a lot (twice a week usually, since my husband loves it--and he's very thin). One place we go to has a super thin crust, like a cracker. We split the pizza, and a portion of pasta, and a desert, and order water. Strangely, these places are happy to see us even though we only eat one meal between us. It keeps our costs down too.

So if you want regular pizza, roll the dough out as thinly as possible.

^^ Second the thin crust. I would probably skip the pasta and the dessert in favor of eating more pizza.

I don't prefer thin crust pizza (but if you enjoy it, thin crust is a good calorie reduction strategy). My preferred pizza is more medium-thick, chewy.

I'm still trying to work out the best recipe, and would encourage you to experiment. (What's the worst that could happen, after all?). Look at food science sites, figure out what the various types of flour, oil, salt, yeast, etc., contribute.

So far, my best experiment for my tastes is roughly equal parts hard whole wheat flour, vital wheat gluten, and chickpea flour - in a standard crust-making scenario (amount of yeast, sugar, rising time, kneading (a little longer for whole grain there, usually - use texture/elasticity as the guide), blah blah blah). It's still calorie dense, but a bit more protein/fiber dense than average.

Your preferences may vary.

I do the tortilla thing, sometimes (on Eziekiel tortillas - I briefly microwave the tortilla with a light general sprinkle of grated real parmesan, before topping/baking, to limit the other toppings making the tortilla soggy); I like pizza toppings on slices of eggplant; pizza-topping-stuffed sweet peppers are tasty. But none of that is pizza, really - just tasty food.

I just saw this concept, haven't tried it (but will when I get around to it -like I said, what's the worst that could happen?), am skeptical:

https://www.foodnetwork.com/recipes/katie-lee/spaghetti-squash-pizza-crust-5455832

There are other recipes on the web for spaghetti squash crust, that's just one example.

this recipe has good reviews and I'm wanting to try it, can omit garlic butter for pizza dough, and I would bake it until almost done then add other pizza toppings to finish baking. https://sugarfreelondoner.com/low-carb-garlic-bread-keto-grain-free/#recipe

What about the two ingredient dough recipes? You can season the dough however you like. This is what I do.

I've been wanting to try making cauliflower-crust pizza. Recipes are all over the web.

+1 thin crust..

It's not the dough that's high calories IMHO.. it's the sauce and toppings you add to it.. they add up quick..

If you want to keep pizza crust as low carb as possible, consider a chicken crust. I've used a recipe similar to this one. https://www.ketoconnect.net/no-carb-pizza/ It's tasty, crisp enough to pick up, and easy. I used Costco/Kirkland canned white meat chicken. For an easy bread-type portion controlled pizza crust, I've also used Stonefire mini naan (the hand-sized ones). Two naans with toppings is an acceptable portion for me, with no tempting leftovers.

I don't know if this has been said but there's a trend going around on tik tok where people are using canned chicken to make pizza crust. Sounds kinda weird to me? I might try it lol. You add an egg and parmesan to the chicken and then smoosh it into a pizza crust shape and bake.