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the adventures of a MAD mom

Casey with his Modified Atkins Pizza

Before we started the MAD, we were big pizza fans.  I had played with several doughs until I found a heavenly, and very simple crust in Evan Kleiman’s cookbook – Angeli Caffe’ Pizza Pasta Panini.  We would make it once a week, each of us getting our own personal pizza to top with whatever we desired.  I love olive oil, roasted garlic, onions, rosemary* and goat cheese.  Casey also loved the pizza without sauce – just olive oil, garlic, onions, rosemary and a little freshly grated parmesan. Shortly before he started the diet, we made him what we thought would be his last pizza for a long time.  He was thrilled when I was able to adapt the dough to fit within his MAD daily requirements.  He swears it tastes great!

2 Tsp.  Active Dry Yeast

1/8 c.  Warm Water

1 C. Carbalose Flour

1 C. Flax Meal (you can use nut flours, too, but they add carbs)

1 Tsp Xanthen Gum

1 Tsp Salt

1/2 C. Cold Water

1-1/2 Tbsp. Olive Oil

1. In a small bowl, sprinkle the yeast over the warm water and stir to completely dissolve. Let it fizz for about 5 minutes. Put flour, flax,, xanthan gum, yeast mixture, salt, olive oil and cold water into the bowl of a food processor fitted with a metal blade and process until the dough forms a ball.  The dough should be fairly soft.  If not, add a bit more water.  If too sticky, add a bit more flax or flour and process for another minute. (you will have to count all the flour added for additional carbs).

2. Remove from food processor and knead until smooth. The dough should be soft and elastic, but not sticky.  Shape the dough into a ball.


3. Oil a bowl and put the dough in the bowl, turning the dough to coat the surface with oil.  Cover the bowl with a plate and let it rest in a warm place for 15 minutes.
4. Divide the dough into 1/3’s and form each piece into a tight, smooth ball.  Place the dough balls on a surface lightly covered with flax, cover them and let them rise for 1 hour. Or rub olive oil on the surface of the balls to coat, place them on a cookie sheet, cover with a towel and let them rise in the refrigerator overnight. Remove them from the fridge and let them come to room temperature before rolling them out and baking.

5.  Roll between sheets of wax paper so that you don’t need to add any more flour which will add carbs. Roll as thin as possible.

Low Carb Pizza Dough

6.  Top with your favorite toppings (Walden Farms has a few no carb sauces)

Low Carb Modified Atkins Pizza

6.  Bake at 400 degrees for about 10-15 minutes on a lightly oiled cookie sheet.  Crust will not get truly crisp, but the edges will get golden brown.

There are approximately 3.3 carbs per each crust (please be sure to calc out your own ingredients), plus any carbs in the toppings.  You can refrigerate the extra dough for a few days, or freeze it for up to a month.  Be sure to let it come to room temperature before rolling it out.

*Please note, I have been told that Rosemary may be a seizure trigger for some people.  Please use with caution.  You can substitute basil and oregano or any other tolerated herbs.

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