This Protein Pizza Crust Recipe is a great recipe for when a strong pizza craving hits. It makes a perfect size personal pizza which is ideal for pizza night with friends or family!
Pizza is a beloved dish around the world, and for good reason. It’s a delicious, convenient, and customizable way to enjoy a satisfying meal.
However, for those who are trying to stick to a high-protein diet, traditional pizza crust can be problematic. Fortunately, there is a solution: protein pizza crust.
Amazing Whole Wheat Pizza Crust Recipe
If you love pizza recipes you may also like to try my Quick Low Carb Tortilla Pizza Recipe or my Easy Pepperoni Pizza Dip Recipe.
Protein pizza crust is a healthier alternative to traditional pizza crust that is packed with protein and low in carbohydrates. It’s an excellent way to get your daily dose of protein, and it’s a great option for those who love pizza but are following a keto diet or lower calorie diet.
In this blog post, we will be discussing the benefits of protein pizza crust and sharing a delicious recipe that you can try at home.
Easy Overnight Pizza Dough • The Curious Chickpea
Protein is an essential nutrient that is required for the growth, repair, and maintenance of our bodies. It plays a vital role in building and repairing muscle tissue, and it also helps to keep us feeling full and satisfied.
Protein pizza crust is an excellent way to incorporate more protein into your diet, especially if you are looking to build muscle, lose weight, or simply maintain a healthy lifestyle.
Now that you know the benefits of protein pizza crust, it’s time to try it out for yourself. Here is a simple and delicious protein pizza crust recipe that you can make at home.
Best Homemade Pizza Dough Recipe
Spray your air fryer basket with non-stick cooking spray and add your pizza crust. Poke a few holes in the crust with a fork.
Drizzle the crust with olive oil or more cooking spray. Air fry for 5 minutes then flip the crust, being careful not to break the pizza base, and cook for another 3 minutes.
Flip the crust back over then add your sauce, cheese, and pepperoni. Air fry for another 2-3 minutes or until the cheese has melted.
Whole Wheat Pizza Dough Recipe
Protein pizza crust is an excellent way to enjoy a delicious and healthy pizza that is packed with protein and low carb. This recipe is easy to make and can be customized to suit your tastes and dietary preferences.
Whether you are looking to build muscle, lose weight, or simply maintain a healthy lifestyle, protein pizza crust is great way to still enjoy pizza on a low-carb diet.
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
The Best Flour For Pizza Dough [including Reviews]
IF YOU TRIED THIS RECIPE PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND A STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ONPINTERESTOR SHARE ONINSTAGRAMBY TAGGING @ and #
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…Making your own pizza dough is simple with this easy overnight pizza dough! Four ingredients plus time is all you need for the best homemade pizza of your life!
There are hundreds (thousands?) of ways to make pizza dough, but this recipe is a favorite of mine. It has just 4 ingredients, and maybe 5 minutes of hands on time. It needs only 1 minute of kneading and can accommodate a relatively flexible schedule.
Ultimate Homemade Pizza Dough Recipe
The only real downside to making this recipe (and your own pizza dough in general) is that it’s not great for instant gratification. If you want to make last minute pizza, you can get dough from grocery stores or some pizza shops.
But if you want the reward of making your own pizza dough, and you want it to taste as good as the crust from a nice pizza place, you should really try this recipe! It’s a perfect all purpose type pizza dough. It can be stretched thin and bakes up with a pillowy edge (technical term cornicione).
The method is quite simple, and you’ll see some similarities in the technique to my overnight artisan walnut bread(there’s a video over there where you can watch some of the techniques I describe in the recipe if you’d like. Specifically the pinching, folding, and shaping techniques).
Gluten Free Pizza Crust {dairy Free & Vegan}
The recipe is adapted from The Elements of Pizza by Ken Forkish, who, if you’ve been following me for awhile, you might have noticed I’m a big fan of. I love the more science-y approach he has to baking. There’s certainly an art to making your own bread and pizza, and a lot of it is done by feel and experience, but I find it helpful to understand the whys behind it.
Professional pizza ovens typically bake pizzas in just 1-3 minutes at 700 to over 1000ºF, while in my home oven it takes a minimum of 6 minutes for a smaller pizza on the hottest setting my oven goes to.
A typical 10-12″ pizza takes closer to 8-10 minutes in a well pre-heated oven at 550ºF. Because of this, the best doughs in a professional kitchen are not going to be the best dough in a home kitchen. More water will evaporate while baking at home due to the longer bake time. That’s why when you bake your pizzas at 425 ºF (which is what I see in a lot of recipes) for like 20 minutes, you’ll get a much stiffer and drier result.
Gluten Free Pizza Dough
To imitate a professional oven you want your home oven to get as hot as possible. That’s usually somewhere between 500 and 550 ºF. You also want to preheat your oven for an hour.
Your oven may say that it’s preheated well before an hour is up, but, you need the heat to absorb into the walls of the oven. That way, when you open your oven door to slip in your pizza, you won’t lose as much heat.
It doesn’t matter if you have a fancy Wolf or Viking oven or if you have an average oven, this is just a matter of heat transfer and it takes time. Luckily, an hour happens to be the time it takes for the pizza dough to come up to room temperature and for the gluten to relax before you shape and top your dough so it really works out nicely.
Gluten Free Pizza Crust Recipe
As far as the dough itself is concerned, we use a slightly higher hydration (or a wetter) dough than most professional recipes to account for this additional evaporation. This recipe has a 70% hydration, which allows for a softer and doughier crust. The dough also uses a high percentage of salt.
Salt not only provides flavor in the final product, but it also acts to retard the growth of the yeast. And, as I’ve said before and I’m sure will say again, a slow and cold fermentation leads to a tastier result, as it gives the yeast time to create those delicious flavor molecules as it processes the carbohydrates in the flour.
Speaking of yeast, only a small amount is used to allow for the long and slow fermentation. I tend to use all purpose flour (and the recipe is written as such), but make sure to use a high quality (and higher protein one), like King Arthur Flour or Bob’s Red Mill.
Gluten Free Pizza Recipe
I find my bread and pizzas are a lot better when I use these high quality flours. You can use Italian 00 flour instead in this recipe, but I am pretty happy with the way my all purpose flour doughs come out, so don’t usually bother to source the more expensive imported flour.
Lastly, I want to talk about how to bake your pizza. We’ve already talked temperature, but what you bake on is equally important. For years I used a pizza stone, and that makes pizza way better than using a thin metal pizza baking sheet.
But my pizza stone broke after 7 years and I switched over to a baking steel about 1 year ago and that took my pizza to the next level. Steel is a better conductor of heat than a ceramic pizza stone, so it is able to absorb more heat for a faster bake as well as more evenly for a more evenly baked result. It’s a bit of a pricey investment though, and a stone does work very well. Just make sure if you are using a ceramic pizza stone that it is safe to use at least to 550 ºF.
Gluten Free Pizza Dough Recipe
The other tool that’s useful for making pizzas is a pizza peel. To successfully use a peel, I’ve
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