This pizza dough is unlike any other. It's your perfect doughy, crispy, thin crust pizza packed with yummy herbs and a hint of parmesan for delicious flavor. The cheesiest part? It's low in carbs and high in protein! Only a few ingredients and you have homemade pizza crust baked in the oven!
We even included recipes for our #brainsandbalance recommended top 5 pizzas, check out our printer friendly guide at the end of this recipe for the how to's!
The Top 5: 1. Margarita 2. Spinach and Artichoke 3. Buffalo Chicken 4. Veggie 5. Pear and Prosciutto. Keep scrolling for all of the recipes!
That perfect golden bottom and bubbles of melted cheese. You wouldn't believe how healthy and low carb the dough is! Yeast can be hard to come across in the stores these days and this dough is made with just 6 basic ingredients- none of which are yeast. I have made this dough countless times and learned a few tricks along the way. I like to chill the dough a bit so it's easier to handle and doesn't stick. I also like to save half the parmesan to use to "flour my surface" when rolling it out.
I think my favorite part about this dough is how versatile it is. With a few tweaks I use it to make freshly baked or air fried bagels, rolls, these calzones, and even this chicken pot pie crust!
When I first created this recipe I always made my pizza on a baking sheet in a very hot oven. This method is successful, simple and always delicious but as we approach the summer months I can't bring myself to turn the oven on to 500F. Instead, I trialed an entirely new cooking method for this pizza dough, on the grill!
It came out so good, I may only make pizza on the grill going forward.
The dough gets those gorgeous grill marks and puffs up like my favorite Neapolitan style pizza. It's easy, cooks in half the time compared to baking and keeps the heat out of your kitchen!
Low Carb High Protein Pizza Crust
1 serving | 15 minutes
Ingredients:
Directions:
Making the Dough:
Whisk together all of the ingredients except the yogurt and 1/2 tbsp parmesan. Once combined, use a fork to mash in yogurt until just about combined.
Sprinkle 1/2 tbsp parmesan on a surface, dump dough out and knead until it starts to get tacky, about 10-15 times.
Return the dough to the bowl and place it in the fridge for 15-20 minutes covered with a slightly damp dish or paper towel. The fridge firms the dough so it’s easier to handle.
Cooking the Dough:
Baking:
Place a baking sheet in the oven and preheat it to 500F.
Remove the dough from the fridge and roll it out on a lightly floured surface until it's about 1/4" thick.
Carefully remove the baking sheet from the oven and spray with nonstick olive oil spray.
Place dough on baking sheet and spray or brush the top with olive oil/spray. Bake it for about 5 minutes without any toppings. Remove from oven and add toppings!
Return to oven for 10-12 more minutes or until the crust browns and cheese has melted.
Grilling:
Preheat the grill to 500F.
Dab some olive oil on a paper towel and use tongs to move the paper towel along the grates of the grill to just wet them.
Remove the dough from the fridge and roll it out on a lightly floured surface until it's about 1/4" thick. Sprinkle some flour or corn meal on a cutting board, pizza peel or back of a baking sheet. Place the dough on the floured surface and transfer- with no toppings- to the grates of the grill.
Close the grill and cook the dough for 1-2 minutes or until there’s some nice char marks on the bottom and the top starts to bubble.
Again sprinkle a bit of flour or cornmeal on the board. Use tongs to remove the dough from the grill, flip and place bubble side down/grill marks side up on the board.
Turn the grill down to low, about 300F (I left the grill open when I took the dough out to speed up this process).
Brush the grilled side of the dough with 1/2 tsp olive oil, top with toppings and return the pizza to the grill.
Close the grill and cook for another 5-6 minutes. Cook time will vary depending on the thickness of dough and heat of your grill. The pizza is done when the bottom is brown and crunchy and the cheese has melted.
Printer/Screenshot Friendly Version:
Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
