Crispy Low-Carb Pizza Crust Recipe Made with CarbQuik Baking Mix (2024)

FAQs

What makes the crispiest pizza crust? ›

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.

When building a pan pizza, it's important to apply a liberal coating of olive oil to the bottom of the cold pan before adding your dough. This not only prevents sticking, but further helps the caramelization of the bottom crust, creating that delicious crunch.

Carbquik is a processed flour alternative made from wheat flour. It's designed to work in recipes calling for all-purpose flour and has been popular in dirty keto communities as an easy substitution.

High heat for quick cooking is one of the best ways to get a good crispy pizza crust, so pre-heating your pizza stone or pan will help a lot. Take care when placing your pizza on a hot surface. Use the wrong type of cheese on a pizza and it can really affect your pizza base.

FYI – A hot pizza stone is key to producing a well-browned, crisp bottom crust. So here are the three things to do to get the stone hot enough: place stone in the cold oven, set the temperature to 500 degrees, and let it preheat for one full hour. (I start the hour once it has preheated).

In either case, you pre-heat your oven to its maximum temperature with the stone or steel in it, and then slide the pizza (from a peel) onto the preheated surface. The absorbed heat in the stone or steel helps cook and crisp your bottom crust. If you have a grill, you can also make grilled pizza outside.

Because there is no oil to give the crust further suppleness, the outcome is more or less a crispier crust. Oil will function as a lubricant on the surface of the dough, making it more pliable and simpler to handle. When you add oil to pizza dough, it becomes less sticky to the touch.

To ensure your pizza will have a sturdy base, especially if you eat your pizza New York-style (grab, fold, devour), go easy with the sauce. Brush on the olive oil: To get that crispy, crackly crust, use a brush to slather on some olive oil. A flavorful extra virgin olive oil will score you maximum flavor points.

Not only that, but most Carbquik™ recipes have 3 net carbs or less per serving! So how expensive is Carbquik™? Not expensive at all! While other low-carb products will cost you an arm and a leg, Carbquik™ is meant to be affordable.

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

What kind of flour is in Carbquik? ›

Ingredients: Carbalose®flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid), palm oil, palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavours.

Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.

Not everyone's looking for a super-crunchy crust, so parchment is a good way to adjust that crispy-crunchiness, without compromising the overall quality of the crust. Whether it's easier...

The secret to making pizza crust thinner is by rolling out as thin as you can without tearing the dough. This can be achieved by using a rolling pin and about ½ to ¾ of 1 dough ball for this recipe.

Bread Flour

It's easy to find in any grocery store (again, King Arthur Flour is a favorite brand), is affordable, and adds some extra oomph and crispiness to thin crust and New York-style pizzas. It will make your crust crispy on the outside and chewy and textured on the inside.

Often described as having a cracker-like texture, St. Louis style pizza crusts are devoid of yeast, preventing the dough from puffing up and rising in the oven. The result? A thin, extra-crispy crust—the perfect pizza base for people who like a lot of crunch!

As you are rolling out and topping your first pizza, switch your oven to broil. Right before you launch, swtich your oven back to bake or convection bake 500F. The idea is to get your Steel even hotter than 500 F for this thin crust bake. It really helps crisp up that bottom.

Drizzle a bit of extra virgin olive oil onto the edge of the dough to give it a crispier crust. Carefully place the peel in the oven and slide the pizza onto the stone or baking sheet. Bake until crust is deep golden brown and the cheese is bubbly with some browned spots.