High-Protein Lower Carb Pizza Dough
Elevate your pizza nights with this delicious and healthy High-Protein Lower Carb Pizza Dough. This recipe features a unique blend of vital wheat gluten and bread flour, creating a crust that boasts a delightful chewy texture and enhanced elasticity compared to conventional pizza dough. Perfectly suitable for health-conscious eaters on diets like Weight Watchers or the Zone Diet, this dough offers a balanced ratio of protein and carbohydrates, thanks to the high protein content from vital wheat gluten. Enjoy this guilt-free alternative as you top it with your favorite sauces and toppings, treating yourself to a pizza that aligns with your dietary goals. Ideal for meal prepping, this dough freezes beautifully for future use, ensuring you can always have a healthy pizza option at your fingertips.
16
Servings
30
Calories
10
Ingredients
Ingredients
warm water
1 1/3 cups (Must be no warmer than 115°F.)
salt
1 teaspoon
sugar or sugar substitute
2 tablespoons (Use equivalent amount of sugar substitute if desired.)
extra virgin olive oil
2 tablespoons
garlic powder
1 teaspoon (Optional.)
bread flour
1 1/2 cups
fast rising yeast
1 tablespoon
vital wheat gluten
1 1/2 cups
additional flour for kneading
1/2 cup (Adjust based on dough stickiness.)
additional olive oil for rising
1 tablespoon
Instructions
1
In a large mixing bowl, combine warm water (no warmer than 115°F), salt, sugar (or sugar substitute), extra virgin olive oil, and garlic powder (if using). Stir until the salt and sugar dissolve.
2
Gradually mix in the bread flour and fast-rising yeast, stirring until fully incorporated.
3
Add the vital wheat gluten to the mixture, and combine thoroughly to create a cohesive dough.
4
Transfer the dough to a well-floured surface, scraping any unincorporated ingredients from the bowl onto the dough.
5
Knead the dough gently using the heel of your hand, turning it a quarter turn at a time, until it reaches a non-sticky, elastic texture—this usually takes about 3-5 minutes. Adjust with more flour as needed, depending on humidity.
6
Drizzle 1 tablespoon of olive oil in the bottom of a large bowl, swirling it around to coat the sides.
7
Place the kneaded dough into the oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel and let it rise in a warm area until it doubles in size.
8
Once risen, gently punch down the dough, turn it over, cover it again, and let it rise a second time.
9
After the second rise, divide the dough in half. Place one half in a freezer bag for future use or proceed to shape it for immediate baking.
10
If baking immediately, on a prepared pizza pan, place the dough without punching it down to make spreading easier.
11
For frozen dough, thaw it in the freezer bag. Once thawed, place it in a bowl, cover, and allow it to rise in a warm area before shaping on a spray-prepared pizza pan.
12
Spread the dough using your fingers, allowing it to rise slightly before spreading again. This will make it easier to handle.
13
Prick the dough with a fork to prevent bubbles. Top with your favorite sauce, pizza toppings, and cheese.
14
Bake in a preheated oven at 450°F until the cheese is melted and bubbly, and the edges of the crust are lightly browned. Slice and serve hot.
Nutrition Information
0.875g
Fat
5g
Carbs
2.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is High-Protein Lower Carb Pizza Dough?
It is a healthy alternative to traditional pizza dough that uses a blend of vital wheat gluten and bread flour to increase protein and reduce carbohydrates.
What makes this pizza dough high in protein?
The high protein content comes from the addition of vital wheat gluten, which is a protein-rich flour made from wheat.
Is this recipe suitable for the Weight Watchers diet?
Yes, this dough is designed for health-conscious eaters and is suitable for diets like Weight Watchers.
Can I use this dough for the Zone Diet?
Yes, the balanced ratio of protein and carbohydrates makes it a good fit for the Zone Diet.
How many calories are in a serving of this dough?
There are 30 calories per serving of this High-Protein Lower Carb Pizza Dough.
What is the texture of this pizza crust?
The dough has a delightful chewy texture and enhanced elasticity compared to conventional pizza dough due to the vital wheat gluten.
Can I freeze this pizza dough?
Yes, this dough freezes beautifully and is ideal for meal prepping.
How long should I knead the dough?
Knead the dough for about 3-5 minutes until it reaches a non-sticky, elastic texture.
What temperature should the water be for the yeast?
The warm water should be no warmer than 115°F to ensure the yeast remains active and is not killed by heat.
Can I use a sugar substitute in this recipe?
Yes, you can use 2 tablespoons of sugar or an equivalent amount of your preferred sugar substitute.
What is the purpose of vital wheat gluten in this recipe?
Vital wheat gluten increases the protein content and provides the dough with its necessary elasticity and chewiness.
Does this recipe require bread flour or all-purpose flour?
The recipe specifically calls for 1 1/2 cups of bread flour to achieve the best structure.
How many times should the dough rise?
The dough should rise twice; once until it doubles in size, and a second time after being punched down.
At what temperature should the pizza be baked?
The pizza should be baked in a preheated oven at 450°F.
Is this pizza dough dairy-free?
Yes, the ingredients for this dough are naturally dairy-free.
How many servings does this recipe make?
This recipe is designed to produce 16 servings.
How much protein is in each serving?
Each serving contains 2.75g of protein.
How many carbohydrates are in each serving?
Each serving contains 5g of carbohydrates.
Is garlic powder a mandatory ingredient?
No, the 1 teaspoon of garlic powder is optional and used for extra flavor.
How do I prepare the frozen dough for baking?
Thaw it in the freezer bag, then place it in a bowl to rise in a warm area before shaping it on a pizza pan.
What should I do if my dough is too sticky while kneading?
You can adjust the texture by adding more flour as needed, up to an additional 1/2 cup.
Why should I prick the dough with a fork before topping?
Pricking the dough with a fork helps prevent air bubbles from forming while it bakes.
How do I know when the pizza is finished cooking?
The pizza is done when the cheese is melted and bubbly and the edges of the crust are lightly browned.
Should I punch the dough down before placing it on the pan?
If baking immediately after the rises, place the dough on the pan without punching it down to make spreading easier.
What type of yeast is used in this recipe?
The recipe calls for 1 tablespoon of fast-rising yeast.
How much fat is in each serving of the dough?
Each serving contains 0.875g of fat.
Is extra virgin olive oil used in the dough?
Yes, 2 tablespoons are mixed into the dough, and an additional tablespoon is used to coat the bowl for rising.
Can I make a thinner crust with this dough?
Yes, you can spread the dough with your fingers to your desired thickness on the pizza pan.
How do I handle the dough if it is hard to spread?
If the dough is resisting, allow it to rise slightly on the pan before attempting to spread it again.
Does this recipe include toppings?
This recipe is specifically for the dough; you should add your favorite sauce, cheese, and toppings before baking.