The pizza crust gets baked first and then topped after it's cooked. It then is baked again for about 10 minutes until the cheeses are melted and the toppings are heated. If you like it a little browned and bubbly on top, run it under the broiler for a few minutes before removing from the oven. Let it cool for just a few minutes so your hot cheese doesn't go rolling off. If you've already tried my regular crust, let me know how you like this one compared to the original version with flax. This crust is definitely worth trying. Even though I like golden flax...I will definitely be making this crust again! The recipe for my new Low Carb Herbed Pizza Crust and a few photos are below. Enjoy!
|Ball of dough|
|Dough pressed out onto the pizza pan with a rubber spatula|
|Crust is baked and fresh out of the oven after 18 minutes|
|Toppings added and baked for an additional 10-15 minutes|
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt, or to taste
1/4 to 1/3 cup shredded mozzarella cheese, optional
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, provolone, etc.
**Vegetables of choice: onions, green peppers, mushrooms, spinach, etc.
**Meats of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.
**Tip: Fresh vegetables and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy
Spread dough on a lightly oiled large pizza pan, nonstick pizza pan or cookie sheet lined with greased parchment paper or non-stick foil. Use a lightly oiled rubber spatula to press the dough out to desired shape and thickness (I typically make mine about 1/4" thick - *see note below).
Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done). Remove cooked crust from oven to add toppings.
Spread crust with a thin layer of sauce, cheese and desired toppings. Fresh vegetables and meat toppings should be pre-cooked to prevent soggy crust. Place pizza back into oven and bake an additional 5-10 minutes until cheese is melted. If desired, run pizza under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).
*Note: For a crust that is flat, smooth and even in thickness, place ball of pizza dough centered between 2 sheets of lightly oiled parchment paper on prepared pizza pan or baking sheet. Using your hands or the flat edge of an object (a large container or small rolling pin) press the dough smooth by swiping it in the direction you want the pizza crust to go. When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works nicely, too.