Set the yeast mixture aside in a warm place (100-105 degrees, ideally) to activate while preparing the other ingredients.
Add the egg white powder, cream of tartar, salt, gelatin, allulose (if using) and acacia fiber powder to the bowl of your stand mixer and whisk together.
Add the arrowroot powder to the yeast mixture and whisk together.
Reduce speed to low and add in the frozen butter shreds, italian seasoning and granulated garlic
Divide the batter onto two squares of parchment paper and shape into desired pizza crust sizes. For thick crust, use just one square of parchment paper.
Allow to proof in a warm spot (ideally 100-105 degrees) for 1 hour.
Meanwhile, if using allulose, preheat the oven to 350 degrees. If omitting allulose, preheat the oven to 400 degrees
After the 1 hour proofing time, transfer parchment paper and crusts to a baking sheets and top as desired.
Bake the pizzas in the preheated oven for 15-25 minutes or until the crust is browned and the toppings are cooked to your liking.
Remove the pizzas from the oven and allow to cool for about 5 minutes, slice and enjoy!
Macros for the pizza crust only (per 1/8 slice):
Note: Theoretically, after proofing, the crusts' the total carb count will be lower than what is listed here. (since the yeast eats up the starch during proofing) I have no way of knowing what the ending carb count would be so I have just listed the total carb count of all of the ingredients before proofing.
Calories: 181
Total carbs: 4.3g
Fiber: 1.8g
Net carbs: 2.5g
Protein: 11.8g
Fat: 12.3g
Note: I don't count allulose carbs in the total carb count since allulose doesn't get absorbed by the body