- 1 tsp honey **can be replaced with 1 tsp inulin**
- 1 cup warm of water 100-110 degrees fahrenheit (236ml)
- 2 1/4 tsp active dry yeast (9g)
- 100 g egg white protein powder (1 1/4 cups)
- 1/2 tsp cream of tartar
- 1/2 tsp redmond real salt
- 1 tbsp gelatin powder (10g)
- 2 tbsp allulose (18g) *OPTIONAL*
- 2 tbsp acacia fiber powder (12g)
- 2 tbsp arrowroot powder (16g)
- 1 stick salted butter frozen and grated (120g)
- 2 tsp italian seasoning
- 1/2 tsp granulated garlic
Grate or shred the stick of frozen butter and transfer it back to the freezer until time to add it to the batter.
Whisk together the honey and warm water in a small bowl and sprinkle the yeast over the top.
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.
Add the yeast mixture to the dry ingredients and whisk together lightly until moistened.
Start the mixer with the whisk attachment on low speed. Gradually increase the speed until full. Mix on full speed for 5-15 minutes until you get a very thick, glossy, marshmallow cream-like batter.
Reduce speed to low and add in the frozen butter shreds, italian seasoning and granulated garlic
Mix on low just until combined.
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.
Total carbs: 4.3g
Net carbs: 2.5g
Note: I don’t count allulose carbs in the total carb count since allulose doesn’t get absorbed by the body