This homemade pizza recipe is very, very dangerous. It’s so easy, and so delicious, that I’m temped to make it WAY too often. And it’s *so* easy. Even my two year old thinks it’s great fun to make pizza!
We have this at least once a week, on our Friday Family Night. Fridays are the day we clean house, put away all the school stuff, and veg out in front of a movie.
Which reminds me: I am grounded from picking out movies from Redbox. It’s a self-inflicted grounding, for the good of all involved.
They stock some really, really, really lame kids movies.
Sorry kids.
The pizza will make up for it, right?
I’ve tested a lot of different homemade pizza recipes. I’ve hauled out the food processor, preheated for 20 minutes. I’ve invested in a pizza peel and baking stone…I’ve tossed crusts into the air. All with fairly satisfactory results.
But there is TRULY no need for all the fuss and pretense here. This is just flat out the best pizza crust I’ve ever made, and it couldn’t be simpler.
Start with this easy bread recipe. It’s life changing.
You can mix up a fresh batch now, if you don’t already have one going in the fridge. Four ingredients, stirred up, and let it rise for 2 hours. Then you can leave it in the fridge for up to two weeks.
But you won’t because it’s SO good you’ll use it up way faster. This stuff is totally addictive. A whole recipe yields two large pizza crusts. Here is the batch that I keep going in my fridge at all times:
Now, as soon as your two hour rise is up, you can go ahead and use the dough.
Special Note: If you’re following the Trim Healthy Mama plan, give your dough a few days to rest in the fridge to lower the carb impact prior to using. So that means that Friday pizza needs to start on Tuesday to get the dough ready. Actually, I usually start next week’s dough on Friday as I use up the rest from last week.
If you’re serious about making good pizza at home, then I strongly recommend getting a pizza peel and a baking stone. Not because they add a lot to the taste, but they sure do make it easier to get your crust into and out of the oven.
I’ve flagged a cool set with free shipping in my Amazon Store if you are interested. I think Target carries them too (but the set from Amazon is cheaper!)
As I was saying, you don’t *have* to have them, but a pizza stone makes a great crispy ‘brick oven’ style crust.
Also, you’ll need a sheet of parchment paper approximately the size of your pizza peel. Foil won’t work. It will stick to the crust like you’ve applied walpaper paste, and peel off in tiny shards that mock your fillings. Foil covered pizza crust is not good. Wax paper? Also a no-go. If you don’t have parchment paper, then just stick with using a pizza pan this time around.
Hang with me…we’re gonna have hot pizza in our hands in less than 25 minutes!
Baking Your Homemade Pizza
Put your baking stone into the oven and preheat to 450 degrees.
If you’re new to baking stones, there is something you need to know. They’re supposed to be ugly and stained up looking. For real…I’m not just saying that because mine is. The other thing you need to know is to never ever put frozen food onto a heated baking stone.
Put your parchment paper onto your pizza peel.
Grab half of the pizza dough recipe from the container, and plop it onto the paper. This is an unusual dough…it’s pretty wet and sticky, but just go with it.
You can get your hands a little damp to keep the dough from sticking. Smear/spread/press it out on your parchment paper. My helper is especially gifted at the smash & schmear technique.
I think I usually get a 14 or 15 inch round out it. I like to leave the edges a little thicker than the middle because I like the crust to be sort of like a fluffy breadstick.
One of the great things about this dough is that it’s no big deal if you get it too thin or make a hole in the dough.
Just schmear more over the spot, and you’re good to go. I love that. Most pizza dough recipes that I’ve tried in the past are not self-healing like this.
extra yum.
Now, this step is important! Sprinkle your crust with a few pinches of kosher or coarse ground salt, and add some seasonings of your choice. I highly recommend the Greek Salad Dressing spice mix. You can go just around the edges with this, or go over the whole crust to boost the flavor. I also add a couple of teaspoons of parmesan cheese so that it can brown up in the pre-baking part.
Slide the whole piece of paper with the crust on it into the oven and onto the pizza stone. (If you don’t have a stone, then just spread the pizza onto a cookie sheet or pizza pan, and slide it in.)
Set the time for 10 minutes, and gather your toppings.
You’ll want about 2 cups of cheese, and your favorite toppings.
sauce…
garlic…
and cheese. And whatever else you want on your pizza.
My favorite cheese spreading tip is to dump the whole amount into a mountain in the center,
and then swirl it out to the edges.
Yes, *now* you can lick your fingers. She just works for the Parmesan cheese.
<whisking helper out of the kitchen>
Bake for about 10 more minutes until it’s brown and bubbly.
Sometimes, I turn on the broiler to toast the cheese a bit.
The crust is crisp on the outside, flavorful, and tender and fluffy on the inside.
The words “authentic” and “home country” have been wafted across the table in moments of pizza induced bliss. (Although Italy is not really my home country.)
The crust is now my favorite part of the pizza…it’s like a breadstick!
Having pizza once a week makes meal planning that much simpler for me, and I am not hearing any complaints from the troops.
Except for the comments on my movie selections.
Seriously…what’s wrong with Earnest Goes to Camp?
Next time, we’ll talk baked potato pizza [crossover] or focaccia [E].
<kissing fingers>
Caio bella!
In a large, 5 quart container, combine:
- 3-3½ c. warm water- I use more water for whole wheat version
- 1 ½ T. kosher or coarse salt
- 6- 6½ c. of flour (I recommend using 6 cups of all whole wheat if you want this to be THM friendly)
- 1½ T. yeast (2 packets-any type works)
- ½ t. coarse kosher salt for the crust
- Greek seasoning blend sprinkled for the crust
- 2 t. Parmesan cheese
- ½ cup of tomato or pizza sauce of your choice
- 1½ cups of part skim mozzarella cheese
- 4 cloves of fresh garlic, minced
- or any other toppings of your choice! (fat free to keep this in E territory)
- Stir with a wooden spoon until the dough is evenly wet with no dry spots.
- Cover your container and allow to rise on the counter for 2 hours.
- The dough should double (if using whole wheat) or almost triple in size (white flour) and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
- Chill dough for at least three hours or for 3 days for a THM fermented E bread.
- Dough keeps for up to 2 weeks, and yields 2 large pizza crusts.
- Preheat the oven to 450º, with a pizza stone on the middle rack.
- While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker rim for the crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
- Sprinkle on the crust area with Greek seasoning (or your favorite blend), coarse salt, and Parmesan cheese shreds.
- Slide the paper and the dough onto the pizza stone, and bake for 10 minutes. You can make a salad, or gather and prep toppings at this time.
- Remove crust, and spread sauce.
- Add any "under cheese" toppings, like fresh garlic or mushrooms.
- Add cheese in one big mound in the center, and then just spread it to the edges.
- Top as desired.
- Return the whole deal to the oven for another 10 minutes until it's browned and bubbly.
- Allow to cool slightly, and cut into 16 pieces. Serving size is 2 slices, which has less than 2.5 grams of fat per slice and around 15 grams of carbs.
For a photo tutorial, and more amazing homemade pizza recipes, head over to http://www.gwens-nest/family-favorite-recipes/
Hi,
If I don’t have a pizza stone does it matter.?. I do have some glass caserole dishes
Hi Amber! You can make it on a cookie sheet instead, but I would not use glass casseroles for this. They shatter over a certain temperature…I had one shatter ALL over my counters one day right after taking it out of the oven. SCARY!
Ditto on glass! Never heat it above 400 degrees but get a pizza stone TODAY! It doesn’t have to be fancy. I have 2 from Bed Bath and Beyond (when I bought them they were $15 before my coupons!) and it has been a much needed investment for weekly pizza night! Still need to get a pizza peel, though…
So, with the cheese it’s still an E?
Yep! So long as you follow the directions and measurements on the recipe, your fat serving would be 5 grams or less. 🙂 If you go all out with the cheese or use a kind that’s full fat, then you’ll hit crossover territory.
How many slices can you have to make sure you stay in “E” land?
I usually stick to two…that fills me up with a nice side salad!
Oh merciful, YUMMO! We will definitely be making this one next week!! Thanks for sharing all of your tips.
Love your site!
Thanks, Renee!
This sounds great, how many pieces make a ” serving size” if on the plan – THM
Two slices. 🙂
hi Gwen!
Will almond flour work?
No, the crust recipe won’t work with almond flour. 🙂 It needs some gluten to get the rise you’re going for.
Pizza is in the oven for our snow day. I have made the 5 min a day artisan dough and thought it couldn’t get any easier. Woohoo. Wish I could find a gluten free option for me, but the family is excited for it. I used the Simply Asia ‘Sweet ginger garlic’ in place of the Greek you suggested for on the crust and I know that will be a wonderful substitute. Thank you for thi . Pizza night just went back on the menu.
Gwen,
First, you are amazing!!! Second, we love the easy bread and really enjoy turning it into to pizza, however, we normally make 3 pizzas from the dough instead of 2. How many pieces do you think would be a serving? And, how many pieces do you typically cut your pizza in to? Thanks!
Hello
I made your dough recipe with 400g spelt, 50g wheat gluten and tbs of oat fiber last weekend … that was all the flour I had on hand so adjusted the liquid and other ingredients accordingly… refrigerated it after the rise and baked a loaf the next morning … it was terrific!!
Now it has been in fridge for 5 days and I want to make a pizza with the remainder …
Do I let it sit, warm and rise for 30 mins like the bread before shaping it into the pizza dough or so I spread it out and then let it rest and warm to room temp?
Thx!!
Thank you for sharing your recipe!
You can just use it fresh from the fridge. Most of the rising will happen in the oven.
5 stars
Quite possible, the best pizza I ever had. A m A z I n G!
Hi Gwen,
New to the THM family and came across your easy bread recipe (in the fridge doing its thing now). Is there a way to make this a thinish crust? Or does it rise like a thicker crust?
Love your site and your humour! Seriously, great to know i can lose 30 lbs eating bread 😉
Cheers,
tina
Hi Tina! 🙂 We like it thin crust too. I just wet my hands and spread it *very* thin. If your dough is wanting to fight you then try adding more water to it and it will get soft enough to spread out.
My MIL came over on the weekend and i made her pizza… she could’t stop going on over it. 🙂 another THM win! thanks for sharing.
Yay!!! I love success stories! 🙂
I did a full laugh out loud at the “Ernest Goes to Camp” reference!! I’m not sure WHAT exactly your kids didn’t like…so much to appreciate there!! Hahaha.
I taught my Culinary Class how to make your pizza today! Big hit! What a delicious recipe. Thank you Gwen!
Oh, how fun! You’re so welcome!
Can I just say, “YOU ARE AMAZING!” Thank you so much for these delicious recipes! I feel like I can actually stick to this with NO PROBLEMS because of all your wonderful insights and recipes! THANK YOU! THANK YOU! THANK YOU! (I’m still in my first week, and I’ve only been focusing on breakfast like you said, which is helping me immensely to ease into this!! And I am throwing in THM lunches and dinners in here and there. It’s the snacks and dinners I need to get better on, but I will!!) This is my 3rd time around and I think I am doing a TON better because of your advise and recipes! So THANK YOU 🙂
Awesome, Amber! Thank you for sharing your success. 🙂
So could I also make my current pizza dough recipe (which has become somewhat legendary if I do say so myself) THM friendly but putting it in the fridge for a week (if I switch to ww flour)? Also, does your recipe still fluff up like these pictures when you use whole wheat? I haven’t transitioned my dough because it always came out flat when I tried even partial whole wheat so I just make regular for everyone else cauli-crust for me (which I am SO tired of). Thanks!
Whole wheat doesn’t fluff up like white flour does, but it *does* make an awesome crust! For it to be THM friendly, you definitely want to do whole wheat for a majority of your four. Not sure how traditional crust recipes would fare in the fridge for this long…the higher hydration level of the dough makes it work perfectly. You’ll be surprised at how wet the dough is…you smush it out instead of rolling it. But BOY is it good!
I didn’t know whole wheat flour was on the THM plan? Do I need to look for ww flour that is sprouted? (if there is such a thing?) I’m excited to make this–looks delicious!
Hi Darlene! Whole wheat flour is on the THM plan if it’s sprouted OR fermented. So you can just grab any WW flour for this recipe, since the fermenting is done as a step in the recipe. 🙂 I like King Arthur, since they don’t use bromine in their flour making process. But you can really use any type of WW!
Hi Gwen! Thanks for this recipe and your fantastic blog. I have made the fermented version of this bread and loved it. I am wondering if I used sprouted WW flour, would it be fine to use after the first rise and still be THM approved? Thoughts?
Yes! You could use a sprouted flour right away. 🙂
Hi Gwen! Thank you so much for your recipes. I have a question for you: I just learned about einkorn wheat, and I was wondering if you knew if I could use that in your recipes. Thanks!
I’m sure you can, but haven’t used it personally, so I’m not sure what sort of texture and rise you’d get. Start with a flatbread and see what you think!
This sounds WONDERFUL! I do not have children at home, I am 67 years old, and at this point in time carbs and fat amounts don’t worry me, but this sounds so easy and good – tasting, and easy. Can’t wait to try it. I am going grocery shopping today, so guess what my purchases will include?
Hi Gwen. Thank you so much for all your recipes and hard work! I am on my second week, started with breakfast and snacks last week to ease into as you suggested 😉
I was wondering what size your glass container is? (Sorry if you mention it above and I missed it)
I am wondering, if I would do less cheese and do a little of turkey bacon or turkey pepperoni’s , would I be able to stay on E territory and have like 3 slices of pizza the same size as it yours? Or maybe two slices when the pizza is cut into 10-12 pieces? And when u just have two small pieces, is that when you have a side with it?
The turkey bacon and pepperoni I’ve seen both contain fats, so they’d limit the amount of cheese you could use. You want to stay within the 5 grams of fat for an E meal, or you can choose to cross over if you want to add additional toppings. I always serve this with a big salad on the side. 🙂
How large of a container do we need so it has room to expand?
Hi Gwen, I have your easy bread recipe in the fridge as we speak! I’m wondering, what sauce do you use for the pizza?
Thanks!
Angela
Hi Angela! I’m flexible with the sauce. I either make my own with tomato sauce, some garlic, and some of my Greek seasonings, OR I buy the Aldi’s brand of marinara that doesn’t contain sugar. We like the 3 cheese. Their Priano brand is sugar free. 🙂
this looks delicious and thrifty. I’ve re read it several times but am confused on the THM serving size.
It 2 pieces cut from 1 pizza made with 1/2 of the dough recipe.
Or do you cut the 2 pieces in a serving from the 2 pizzas (cut into 16 pieces total) made from the whole recipe of dough?
It’s one pizza, made from half the dough, and you cut it into 16 slices and have two. 🙂
Curious about the “rise”. I found the smae glass container and i only can get it to rise halfway! Your picture shows it filled to the top. What am i doing wrong? My yeast? Water temp seems room temp enough…. Any suggestions?
Hi Jodi,
The photos were taken way back in my white flour days. Now that I’m using whole wheat, my rise is about half to 3/4.
Could we use almond flour and add separate wheat gluten? If so, what would you suggest for the measurements? Thank you—
Almond flour is too different from wheat, so I don’t think it would work at all. I use almond flour very, very rarely because it’s SO calorie dense and because it’s SO expensive. 🙂 But you can try this recipe with other grains, and I’d bet that there are some almond flour crusts recipes out there already.
Looks so selfish! Can’t wait to try it!!!
Ha! Autocorrected? 🙂
Hi, Gwen. I’ve tried to make the pizza crust recipe twice with whole wheat flour so it’s THM friendly and cannot get the dough to rise. Sometimes I think my house has some sort of yeast aversion :). It barely raises an inch and I’ve left it out 2-3 hours. Is there a THM version using a different flour or do you have any ideas on what I could be doing wrong? Thanks.
Hi Kathy,
Since there are so few ingredients here, the problem has to be the yeast. I’d buy a new batch and double check the expiration date on it. The good news is that you can just stir in fresh yeast into your non-rising dough and that should do the trick! Also, just use room temp water…don’t even bother heating it up at all and see if that helps.
Is there ANY kind of GLUTEN FREE dough this recipe will work with and what is a PIZZA PEEL? Thank you.
Hi Sue! I did post a link to a GF option on the Easy Bread FAQ post. 🙂
A pizza peel is a wooden or metal paddle that you can spread and top your dough on, and then slide it into the oven. It just makes it easier to transfer the pizza onto the super hot stone. 🙂 But you can just as easily use a pizza pan if you want to, and just slide it in.
I tried your Easy Bread recipe again the other day, and am happy to say that I finally got good results. I tweaked a few things from the times I tried it before…and now I know of a few other things I still need to tweak, but it came out much better….and I’m looking forward to trying the pizza crust tonight. I’m tired of either not eating pizza with my family on Friday nights, or succumbing to the store bought dough or take out that leaves me feeling bloated and yucky (at best). I don’t even care if it ends up being a crossover….just so long as its healthy and doesn’t leave me feeling bad! 🙂
But I just have to say, thank you for the Earnest Goes to Camp comment! I really got a good chuckle out of that! Earnest movies were my favorite growing up. I appreciated that little touch of humor in there! LOL!!! 🙂 (My kids would probably be rolling their eyes at me too. 😉 Hmmm….actually….you just gave me an idea for our next movie night…..)
Awesome, Anna! Hahaha! I hope you enjoy movie night. This is our VERY favorite pizza crust in the history of EVER- be sure to do the cheese and salt/seasonings. It makes a huge difference. 🙂
Hi, My question is can I go ahead and make some pizza crust and then freeze them and pull out as needed? My extended family is going on vacation, and we usually order in pizza one night and I’d love to take this along for the people who like to eat healthy? Or can I transport as a ball of dough? I’d love to hear what you think..TIA
Hi Carol,
I’ve taken the dough on vacation! The other option is to par bake (10 minutes) and then freeze. Thaw, top, and bake for another 10-15 mins when you get there. 🙂
Any idea if this recipe could be made gluten free friendly! It looks SO GOOD!
In the FAQ post, I share a link for a GF version, but I’m not sure if it qualifies for THM, since it’s so starchy.
Hi! Love the crust. I noticed when I left in the fridge for a week when I took it out the bottom was dripping wet. I mushed it all back together and it seems fine but I’m just wondering if that’s normal?
Steph
Yes, the dough can separate some and be wetter on the bottom, but like you discovered, it bakes up just fine! 🙂
Gwen, I am sitting here eating my first pizza made with this crust and I can’t stop saying “Wow!” It is so delicious, and everyone in my family loves it! Thank you for helping me and others on this wonderful THM journey! God bless you!
Yay!!! I love to hear this. 🙂
Love the bread recipe (may be addicted actually as I keep finding reasons and time to make it!)
I am making pizza dough and intend to freeze them without toppings. Should I bake them before freezing? If so, how long would I need to bake them in the oven after I have frozen, added toppings and am ready to serve my family?
I would parbake the pizza crusts for about 10 minutes prior to freezing. Then I’d top and bake another 10-15 minutes until it’s hot and crispy and cheese is melted. 🙂 I’ve done this and it works great!
How canvthis pizza be a E with aĺl the cheese?
It’s a measured amount of cheese that keeps you at the 5 grams of fat for an E meal. 🙂
I have spelt flour, would that be alright instead of whole wheat? Would it taste as good?
I’ve not used spelt…anyone else? I’ve heard it makes great sourdough. If you try it, let me know! 🙂
Hi Gwen! Thanks for your recipe and tips! I’ve been wanting to try your easy bread for a while and I’m finally going to do it today so we can have pizza on Friday! 🙂 My question is about salt. Do you think pink himalayan salt would work okay for this recipe? Any idea how much? Thanks!
It would work great! If you have a very fine grind (like traditional table salt) use 1 1/2 teaspoons and see if that works for you. I have a larger grind, and it’s fluffy, so I use more to get the same saltiness. 🙂
Enjoy!
How big is your pizza stone? Mine is 12 inches but that limits the size of the pizza. I made the pizza and it was delicious. The Greek salad dressing mix is yummy.
Mine is probably about the same. It is limiting…often I get mine too large and it hangs over the edges. 🙂 Oops! I need to just get a couple of the big square ones and line them up side by side. 🙂
How can it be a E with the cheese added?
Laura, it can stay in E territory if you use just enough cheese to stay below the 5 grams of fat for your serving. 🙂 So very carefully- just follow the recipe and measurements! But you can load it down with veggies and low fat meats. 🙂
My husband is gluten intolerant would it be okay to replace the flour with gluten free flour?
Hi Jennifer! I’ve not yet tried it (because it’s not THM compliant), but there is a GF version of this recipe linked here on the Easy Bread FAQ post. 🙂
Dearest Gwen ~
Good morning! Your site is a delightful discovery I ran across this morning. It is recommended by Jenny Ratkay Engstrom on my FaceBook/THM wanderings. I began to read your instructions for homemade pizza.
So exciting to me ~ (generally I zone out reading recipes) I could follow your path of instructions, you were charming, there were important visuals, and it sounded like such fun! You write very well, concisely, and you do not “talk down” to your audience.
I happen to own an ugly/lovely pizza stone ~ never have known how to use it. Now, I cannot wait to make this recipe. I love this site. My day is starting with goodness & new knowledge. Thank you, from my heart.
Warmest regards,
Di
Oh, Di…your sweet comment made my day. 🙂 Thank you so much for stopping by, and I hope your pizza turns out amazing!
Hi Gwen – thank you so much for posting this recipe! I was wondering if the brand of WW flour helps with the texture/rise of the bread? I bought some at Aldi, and the bread/pizza crust I’ve made has been very dense, dark in color and not at all fluffy like yours looks, or other THM’s pictures I’ve seen posted. I did 4 1/2 cups WW flour and 1 1/2 cups unbleached white flour last time, and it was a little better, but still not like others’ pictures. I enjoy this crust because it’s so much better than the almond flour and cauliflower crusts that I’ve tried, but my family isn’t won over yet. Do you have any suggestions for me?
Hmmm. I guess I’d try using a different brand of flour? We like the King Arthur brand. And we really like the crust thin, since that makes it crispy.
Hi Gwen, Thank you so much for your recipes. My husband and I are enjoying them. I have my Easy Bread Dough in the fridge and will be making your pizza recipe Saturday. Since there are only 2 of us, we don’t need a large 15″ pizza. What size pizza would you recommend so that I am staying within the THM guidelines?
I’d probably do a personal pan size pizza, or maybe a 10″ and split it. 🙂 You’ll get lots more mileage out of your dough that way!
Hi Gwen! I love this recipe and have used it numerous times since starting THM a few years ago. I’ve even used Rye flour when I was staying away from what for a time and had it turn out great.
However when I used my Pampered Chef stone for the first time with this recipe, it broke in half in the oven!! What did I do wrong? I had been wondering about putting cold dough on a hot stone (my dough was still cold even after smushing it out)… I’d always heard that was a no no…?
Oh, phoey! I’m so sorry that happened. I’ve been using the same stone for years and have never had that happen, so I really am not sure. But if you think it’s related, maybe let your dough sit for a few minutes so it’s not so chilly?
Hi Gwen-
I just tried making the pizza crust, it was probably 75% whole wheat flour, and 25% white. I let it sit in the fridge for about 7 days. I followed all the directions, but I think the fermenting process really tainted the flavor for me. It basically tasted like alcohol to me. My husband didn’t notice, but I’m rather sensitive to taste apparently. Did I do something wrong to make that flavor so strong?
Hi Jen,
The taste does get funkier (more fermented) as time goes by. I routinely use it at 7 days, and we aren’t bothered by the flavor it takes on as the dough ages. But if you are, you can simply use it up within the 3 to 4 day window when it’s had less time to ferment. 🙂
With cheese is it still at E?
It is! I explain in the post. 🙂
The Easy Bread recipe really is So Easy! And Delicious!! From there a sinch to make Pizza and I really was surprised how
good it all turned out. Thanks for sharing, I love your website, lots of great info and recipes here. 🙂
Thank you SO much, Lisa! I love to hear happy feedback!
Thank you for this. I used whole spelt flour in a one to one instead of wheat flour. It turned out splendidly and my family loved it! PS I did it them style with the prolonged time in the fridge. Oh also as a side note my husband is a type 1 diabetic and this said not cause his sugar to crazy spike like most pizza does. 🙂
Awesome to hear, Laurajane! Thanks so much for your feedback…lots of ladies ask about using spelt, and it’s so great to hear experience with that. 🙂
Can you use WW pastry flour for a fluffier crust?
I’m sure you can, but I’ve not tried it. 🙂
I was curious about your nutritional info stats so I did some research and found that I think you made an error. 1/16 of the pizza would have less than 2.5 grams of fat (I got 2.12) and 15-16 carbs. So your serving of 2 slices when cut into 16 pieces would actually be around 4.5 grams of fat and 30-32 carbs. Am I missing something? I just don’t want to eat too much for an E. Thx!
Hi Sarah,
For E, you can go up to 45 grams of carbs and up to 5 fats. So you should be good to go. Remember that you are only looking at net carbs…which is the total carbs minus the fiber. 🙂
Could you use this dough to make cinnamon rolls?
Yes! But it’s tricker to keep it in E territory because they’re SO yummy with butter and cream cheese frosting. 🙂 So they’re more fun as a crossover.
Help!! I love the idea of your bread. I made the dough per your instructions to the letter. It stayed in my fridge for about 5 days. I used whole wheat with a little kamut and spelt thrown in. The grain was soaked and dehydrated prior to grinding. Tonight my pizza was doughy after baking it for the 10 minutes without toppings and 15-20 with the toppings. I tried to bake the rest of it into a loaf of bread, but there was absolutely no shape to the dough at all. I know the yeast is fine because I have baked bread for the kids using it. I did not use a pizza stone for the pizza, but a holey aluminum pizza pan with parchment paper. Any suggestions?
I’m so confused about THM. i thought NO wheat flour was allowed on THM diets. I’m so frustrated.
Not losing weight because it’s difficult to eat out and eat out I HAVE too.
When i’m traveling (i’m in sales) i am probably going to drink a isolate whey drink til it’s running out my nose and ears.
It’s so hot in Alabama. You can’t leave stuff in the car..even a cooler.
Plus, it’s so messy eating in the car.
I did do their fat stripping frappe with the “pea” protein that they recommended. I couldn’t do whey because it bloats me.
I sued the Wal Mart Pea protein. I started in prehaps october. around May i started getting INEXPLICABLY sleepy. I wasn’t tired…just drowsy. It was getting dangerous.
I drive EVERYWHERE.
So i decided to try a couple of experiments to delete things from my life that might be causing this. I had only really added the protein and the singular. I deleted both and then added back in the singular. (allergy med). No difference. Protein powder. Bingo! Started getting sleepy again.
I went to GNC. I told them my problem with that and whey. They recommended whey isolate. The guy was a body builder and couldn’t do whey either.
So I need xylitol sugar for a recipe too and they didn’t have it in that store so he recommended the nature store.
I went there and talked with a gentleman there. He called someone.
You know why i was getting sleepy? Take a guess. Arsenic. in the Wal Mart brand pea protein powder. I was slowly killing myself?
They had taken it off the market because of this and put it back on the shelf then taken it off again. It still had too much in it.
So that’s my story.
I will lose weight somehow.
Thanks
Not “sued”! Ha! “tried” instead!
Oh, Ginny! Good gracious. That’s scary stuff!
On the THM plan, you can have whole grain flours- some need to be sourdough or fermented first, like this recipe. 🙂
You can DEFINITELY do THM on the road and eating at restaurants. You can ask for burgers to be served on lettuce instead of buns. Restaurant food is not the most nutritious and you may get bored of the small variety (since fried foods are pretty much the central focus of most fast food menus).
I’ve done THM while traveling, and it’s very do-able! I’m in the sweaty south too. 🙂 Maybe get one of the really good coolers for yourself since traveling is such a big part of your life now? I’ve made microwave popcorn and Muffin in a Mugs in hotel microwave, and stocked the fridge with things I can enjoy. Most grocery stores now stock premade salads that work well on plan (and you can just switch out for your fave dressing). HTH!
This looks amazing. We’re THM and Gluten free. Does that still work? I’m still new to THM and it’s still over my head most times.
This uses regular wheat flour, making it not OK for gluten free…it really doesn’t work with GF flours as far as I know. Because of the fridge ferment, it does qualify as a great THM friendly crust, though. 🙂
Hey Gwen!!!
The wait was so worth it for this pizza. It’s delicious!! Thanks for sharing all of your wonderful recipes with us. I am currently enjoying this pizza as a type. Have a blessed day.
-Mallory
Thank you, Mallory! Enjoy! It’s not instant gratification the first time you make it, but if you keep making the dough, it’s always on hand and becomes convenience food! 🙂
Hi Miss Gwen! I just want to know what other container can be used aside from the glass one, since I got none! Thank you very much
Anything…when I first started, I used a large plastic tub that spinach had come in…just rinsed it out. 🙂
Pizza is my favorite thing to cook with the kids. It is one food that their “help” can actually be help. You can’t really screw up putting toppings on, and they love to customize their own little pizzas.
Can I use the THM baking blend instead of the whole wheat flour and us it tgere same measurements. This looks so good. Thanks
Sorry, no. This needs to be regular wheat flours, not gf or low carb blends.
OK this may be a weird question, but is the wooden spoon a necessity? You went through the trouble of actually typing it so I feel like it’s important. The problem I’m having is I don’t own one (weird great grandma whopping memories, lol). I have plastic & metal, but just want to be sure there is no chemical reaction or something else terrible. I am so excited to try this
You can use any spoon. <3
Will sprouted wheat flour work for this?
I haven’t used sprouted…there is really no need to ferment or sour sprouted flour, so I’ve only used regular. You *could* try it, and you could use the dough immediately after it rises…no need to wait.
If I make a sheet pizza will I use all the dough? Does fermenting it give the same benefit for digestibility as sprouting? Can I used white hard wheat?
You’ll have to try to see on your pan size.
Fermenting does give similar results to sprouting…better digestibility and slows down the carb hit to your blood sugar levels.
You can use white hard wheat…it will be crustier. 🙂
I do not understand how this pizza with all that cheese can be an E. I thought larger quantities of cheese made dishes an S meal. Please advise.
The crust is definitely E. If you serve a traditional pizza it would be a crossover. I use a smaller amount of part skim (low fat) mozzarella, and shoot for an S helper, or I just plan for a crossover treat. 😉
Can this pizza crust be baked for the 10 minutes, then cooled and frozen ready for another day? If so, would you thaw it first, then put on pizza stone and rebake for a few minutes to refresh it before putting on toppings? or just thaw and toppings right away?
I just mixed up my first batch of homemade pizza dough. Hoping for great results! Thanks for the recipe!
Can you make this in a bread machine?
You don’t need to! It’s SUPER easy. 🙂
I had put my dough in the refrigerator with plastic wrap across the top. Now it seems to have a lot of liquid in it. Is that normal or have you ever refrigerated it with just plastic across the top? I really want to use the dough, but I’m not sure if it is any good?
Totally normal!
Well…this looks heavenly. I hope you get this message as I see this is an older pin. I am new to THM and wondering about the cheese on a pizza. If it is part skim it is an E meal? It doesn’t need to be fat free? thanks
I mean…maybe I stretch the rules a bit by using part skim and keeping it under 5 grams of fat. I won’t tell if you won’t. I don’t think FF cheese behaves or tastes the same. 😉
Or, you can just enjoy the occasional crossover!
May I ask where you got your dough container? Is it a 2 gallon Anchor Hocking jar with lid?
No sugar or honey for the yeast?
None needed!
Delicious! Made as written and it worked great. Husband loved it too. New go-to pizza crust recipe and so EASY! Thank you.
Will sprouted wheat flour work? I hate to waste it, it cost so much.
Where did you get your container? What size?
There’s no need to ferment sprouted flour, so you could use it for other recipes. I found the glass jar at Wal-Mart for $12ish. 🙂
Are the pictures showing all white flour or are the picture showing what it looks like with the wheat flour? Thank you!!!
These are old photos that predate THM…so all purpose flour.
I mixed this up using whole-wheat flour on Monday. I made pizza crust out of it for supper. I was pleasantly surprised. My husband said this recipe is a keeper. I topped mine with a white sauce, cooked chicken breast meat, spinach and mozzarella. Thank you for the work you put into your recipes. Thanks also for sharing those recipes for the rest of us to enjoy. Your efforts are greatly appreciated.
I’m so impressed! Go you!
Just made this pizza for the first time yesterday! Amazing!!!
Made my dough on Monday and cooked the pizza yesterday for the carb help in the fridge.
It was so amazing!
I know this post is older, just wanted to give you a tip about the crust of the pizza.
My mom has owned a pizza restaurant since I was born so I was able to spread this out like a pro 🙂
Definitely wet your hands. And you may wet them again one time.
Plop the dough ball on the parchment paper and spread it out by placing both hands flat in the middle of the dough ball and push your hands away from the center of the ball and each other.
Lift your hands and leave a about 1/2 rim at the edge.
Turn the parchment a quarter turn and stretch again from the middle to the edge.
Gives you the fluffy crust edge and only takes about 4 pushes to get it stretched.
And to avoid the big bubbles in the crust, prick around with a all over the dough. The air just needs a place to escape and the bubbles will not be a problem.
Try this pizza now! We will not be eating pizza anywhere other than home any more!!
Hi! Any ideas on how this recipe could be modified while using a sourdough starter?
Hi Katrina! I haven’t tried it with sourdough starter. You could try it subbing starter for yeast, but you’d want to keep the texture a little thicker. Let me know if you have success! My family really likes the milder flavor with the yeast and cold ferment, but it sure would be a great way to use starter!
I finally made your easy bread dough, THM style. Today I made pizza. So good! My family loved it.
Yessss! It’s our favorite too!
Have you made a french loaf or baguette. I have some left over and don’t want to make another crust. I made 2 thinner crusted pizza with this and have just enough left for something like a french loaf. The pizza was wonderful. 😀 Thank you for sharing.
I have made loaves with it, but whole wheat tends to make a denser loaf.
Can you use THM baking blend instead of wheat flour?
This recipe specifically takes advantage of the structure of wheat flour. I’m certain that there are pizza crust recipes that incorporate a low carb baking blend, but you would not need to ferment them, and I doubt they would work with yeast. So…not really. 🙂
Is it possible to use kefir as a replacement for water? Curious if this will ferment quicker?
I haven’t tried it, but it would significantly change the flavor. Sounds like a good experiment! 🙂