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Low-Carb Pizza – This is How the Pizza Dough Works

Pizza and lose weight – that sounds too good to be true for many. But you can also try these low-carb pizza dough recipes if you want to lose a few pounds.

Low-carb pizza dough: you need to pay attention to this

Classic pizza dough consists of wheat flour, water, oil, and yeast. Unfortunately, this does not fit into the low-carb diet. Nevertheless, you don’t have to do without your favorite food even when you’re on a diet.

  1. Low-carb pizza is not only low in carbohydrates but also gluten-free.
    The flour makes ordinary pizza dough feel heavy on the stomach. You can get creative with a substitute: chickpea flour, zucchini or tuna are particularly popular. We have put together some alternative recipes for you.
  2. Recipe 1 – Cauliflower base: Finely chop or grate about 400 grams of cauliflower. It should be crumbs and not mush. Depending on the freshness of the cauliflower used, you may need to drain the mass in a tea towel. Now mix them with 2 eggs and some cheese until the dough can be spread on a baking sheet. Then pre-bake it for about 10 minutes before topping it and putting it in the oven again for about 12 minutes.
  3. Recipe 2 – Zucchini Ground: Because the vegetables contain a lot of water, you need to drain them first. Grate 2 zucchinis, then squeeze the pieces in a cloth until no more water comes out. Then mix the shavings with an egg, salt, and pepper. You have to pre-bake this dough for about 20 minutes and, after you have covered it, put it back in the oven for about 8 minutes.
  4. Recipe 3 – Spinach base: This recipe is a true classic of low-carb cuisine. All you need is 400 grams of fresh spinach, two eggs, some cheese and your choice of spices. Finely chop the spinach and mix it with all the other ingredients. Then put everything on a baking sheet. After about 35 minutes in the oven, the dough will set and be ready for topping.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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