Most pizzas run from 28 to 36 carbs for a modest slice of pizza. Do you know anyone who manages to make a meal of one slender slice of pizza a meal. With a carb count that high, it might have to serve for your total daily calories. Pizza is the one thing I missed in my low carb lifestyle. I've checked endless frozen pizzas and the lowest I've found is 25 carbs per slice that means. I'll have to make my own. First, I'll have to shop for ingredients.
Prego Pizzeria Sauce has about 4 net carbs. I discovered Mids sauce later, which only has 3 net carbs. Walmart has their own brand, which is also very low carb too. The beef pepperoni has 1 carb, but Hormel turkey pepperoni has none. I used a mix of both on the pizza. Hamburger also works as a topping and has zero carbs too. The mozzarella cheese has less than one carb per serving. Cheddar has more. Each slice will not have a full serving of cheese, sauce or pepperoni. So far, we are in the 3 or 4 carb range depending how heavy ingredients are put on. I use a thin hand since I want a thin crust pizza. Now it is time for the more carb intensive item, the crust.
LC Pizza Dough
I doubled the recipe since I didn't want to do all this work for one small pizza. I used very warm water because I remember from my teenage days making pizza that the water should be very warm, not hot, to activate the yeast. To allow it to rise I preheated the oven at 200, then turn it off. I put the dough in a heat-resistant bowl into the oven with the door ajar to keep the temps in the eighties. Once it doubled in size, I managed to carefully spread it across a greased pan using greased fingertips.
I doubled the recipe since I didn't want to do all this work for one small pizza. I used very warm water because I remember from my teenage days making pizza that the water should be very warm, not hot, to activate the yeast. To allow it to rise I preheated the oven at 200, then turn it off. I put the dough in a heat-resistant bowl into the oven with the door ajar to keep the temps in the eighties. Once it doubled in size, I managed to carefully spread it across a greased pan using greased fingertips.
This might look like it is spread too thin, but it baked into a moderate thickness, The real question is how does it taste and look. The dough is a little less than 2 carbs per slice. Altogether, it is only 5-6 carbs per slice, which is much better than 30 per slice.
Summary: Delicious. It has the taste and feel of Chicago style pizzeria pizza. It takes a about an hour to make including thirty minutes for dough to rise and baking time. The most expensive item is the flour, which runs about $2 per large pizza when you order the large 2 lb. package. There is also the possibility of making two pizzas and freezing one for a quick meal.