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Low Carb Pizza and Garlic Bread

#Italian   #Bread   #Dinner   #Lunch  

Table of Content

❤💚

Goes well with Sparkling Cinnamon Drink.

The Garlic Bread tastes great with Minty Basil Mushroom Soup.

Danger

As this recipe is based mainly on wheat gluten, it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.

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Low Carb Pizza and Garlic Bread.

  • Key Stats

    30 minutes (Prep Time - 90 minutes), 6, Type: 🥬, Category: Italian, Net Carbs per serving: 20.68 , Total Net Carbs: 124.11

  • Ingredients

    1. Olive Oil: 1 tbsp
2. Sugar: 1 tsp
3. Water: 300 ml
4. Vital Wheat Gluten: 1 cup
5. Wheat Bran: 1/4 cup
6. Oat Flour: 1/4 cup
7. Flax Meal: 1/4 cup
8. Almond Flour: 1/2 cup
9. Baking Powder: 1 tsp
10. Salt: 1 tsp
11. Dried Yeast: 7 gms(1 sachet)
12. Salted Butter: 30 gms
13. Garlic: 3-4 cloves(Large)
14. Yellow Capsicum: 35 gms(1/3)
15. Brown Chestnut Mushrooms: 30 gms(3-4)
16. Onion: 50 gms(1/2)
17. Canned Pineapple: 50 gms(1 ring)
18. Paneer: 125 gms
19. Virgin Olive Oil: 2 tsp
20. Tandoori Masala: 2 tsp
21. Dried Fenugreek Leaves: 2 tsp
22. Pink Himalayan Salt: to taste 
23. Pasta Sauce: 3 tbsp
24. Grated Mozzarella Cheese:
    - 40 gms
    - 20 gms
25. Grated Extra Mature Cheddar Cheese: 50 gms
26. Jalapenos: 10 gms(8-10 rings)

  • Cookwares

    1. Pizza Cutter
    2. Fork
    3. Small Bowl
    4. Bowl
    5. Roller Pin
    6. Knife
    7. Knife Or Pizza Cutter
    8. Oil Brush Or Spatula
    9. Oven
    10. Microwave
    11. Grater
    12. Baking Sheet
    13. Large Round Utensil
    14. Microwaveable Bowl
    15. Spatula

  • Steps

    Common Prep Steps

    • Add Olive Oil (1 tbsp) and sugar (1 tsp) in water (300 ml) and mix well.
    • Take a bowl and add vital wheat gluten (1 cup).
    • Add wheat bran (1/4 cup), oat flour (1/4 cup).
    • Add flax meal (1/4 cup), Almond Flour (1/2 cup).
    • Add baking powder (1 tsp), salt (1 tsp), dried yeast (7 gms(1 sachet)).
    • Add liquid mix to dry mix and knead for 5 minutes.
    • Once consolidated, place the dough on oiled baking sheet.
    • Flatten it with hand at first and with roller pin later to bring it to about 14 inch diameter.
    • If you want your pizza to be round then using a large round utensil as guide and knife or pizza cutter trim uneven sides to get a circular shape else just use the knife or pizza cutter to make a rectangular shape.
    • Cover it with a slightly damp cloth and keep it aside to rise.
    • Use the trimmed dough to make another ball of dough and flatten it first with hand and then with roller pin to a size of roughly 8 to 10 inch.
    • Let the two items rise for a 40-60 minutes though leaving for about 2 hrs gets better results.

    Garlic Bread

    • Take the smaller base and Using a fork pierce the base equidistantly.
    • In a microwaveable bowl take salted butter (30 gms).
    • Using a grater, grate Garlic (3-4 cloves(Large)) into the microwaveable bowl.
    • Place the microwaveable bowl into microwave for 20-30 seconds.
    • Using an oil brush or spatula spread the melted butter and Garlic onto the smaller pierced base.
    • Put this into the oven at 180°C for 10 minutes.
    • Take it out after that and cut it into rectangular pieces using pizza cutter.

    Pizza Toppings

    • While any topping can be used, I started by cutting Yellow Capsicum (35 gms(1/3)) with knife.
    • Then cut Brown chestnut mushrooms (30 gms(3-4)), onion (50 gms(1/2)) and canned pineapple (50 gms(1 ring)) using knife and keep them separately for later use.
    • Cut Paneer (125 gms) and put in a small bowl.
    • Add virgin olive oil (2 tsp), tandoori masala (2 tsp), dried fenugreek leaves (2 tsp) and Pink Himalayan Salt (to taste) and mix well.

    Pizza

    • Take the larger base and spread evenly pasta sauce (3 tbsp) on it using spatula.
    • Then spread a thin layer of grated mozzarella cheese (40 gms).
    • Add all veggie pizza toppings as much as possible without piling up and arranged side to side.
    • Then add paneer cubes, these can be piled on top of veggies, if there isn't enough space.
    • Now spread evenly grated extra mature cheddar cheese (50 gms).
    • Then add jalapenos (10 gms(8-10 rings)).
    • Finally sprinkle some more grated mozzarella cheese (20 gms).
    • Put this into the oven at 180°C for 20 minutes.
    • Take it out after that and cut it using pizza cutter.

  • Process

    **COMMON PREP STEPS**ADD OLIVE OIL (1 TBSP) AND SUGAR (1 TSP) IN WATER(300 ML) AND MIX WELL.TAKE A BOWL AND ADD VITAL WHEAT GLUTEN (1 CUP).ADD WHEAT BRAN (1/4 CUP), OAT FLOUR (1/4 CUP).ADD FLAX MEAL (1/4 CUP), ALMOND FLOUR (1/2 CUP).ADD BAKING POWDER (1 TSP), SALT (1 TSP), DRIEDYEAST (7 GMS(1 SACHET)).ADD LIQUID MIX TO DRY MIX AND KNEAD FOR 5 MINUTES.ONCE CONSOLIDATED, PLACE THE DOUGH ON OILED BAKINGSHEET.FLATTEN IT WITH HAND AT FIRST AND WITH ROLLER PINLATER TO BRING IT TO ABOUT 14 INCH DIAMETER.YOU WANT YOUR PIZZATO BE ROUND?yesnoUsing a large round utensil asguide and knife or pizzacutter trim uneven sides toget a circular shapeJust use the knife or pizzacutter to make a rectangularshape.COVER IT WITH A SLIGHTLY DAMP CLOTH AND KEEP ITASIDE TO RISE.USE THE TRIMMED DOUGH TO MAKE ANOTHER BALL OFDOUGH AND FLATTEN IT FIRST WITH HAND AND THEN WITHROLLER PIN TO A SIZE OF ROUGHLY 8 TO 10 INCH.LET THE TWO ITEMS RISE FOR A 40-60 MINUTES THOUGHLEAVING FOR ABOUT 2 HRS GETS BETTER RESULTS.**GARLIC BREAD**TAKE THE SMALLER BASE AND USING A FORK PIERCE THEBASE EQUIDISTANTLY.IN A MICROWAVEABLE BOWL TAKE SALTED BUTTER (30GMS).USING A GRATER, GRATE GARLIC (3-4 CLOVES(LARGE))INTO THE MICROWAVEABLE BOWL.PLACE THE MICROWAVEABLE BOWL INTO MICROWAVE FOR20-30 SECONDS.USING AN OIL BRUSH OR SPATULA SPREAD THE MELTEDBUTTER AND GARLIC ONTO THE SMALLER PIERCED BASE.PUT THIS INTO THE OVEN AT 180°C FOR 10 MINUTES.TAKE IT OUT AFTER THAT AND CUT IT INTO RECTANGULARPIECES USING PIZZA CUTTER.**PIZZA TOPPINGS**WHILE ANY TOPPING CAN BE USED, I STARTED BYCUTTING YELLOW CAPSICUM (35 GMS(1/3)) WITH KNIFE.THEN CUT BROWN CHESTNUT MUSHROOMS (30 GMS(3-4)),ONION (50 GMS(1/2)) AND CANNED PINEAPPLE (50 GMS(1RING)) USING KNIFE AND KEEP THEM SEPARATELY FORLATER USE.CUT PANEER (125 GMS) AND PUT IN A SMALL BOWL.ADD VIRGIN OLIVE OIL (2 TSP), TANDOORI MASALA (2TSP), DRIED FENUGREEK LEAVES (2 TSP) AND PINKHIMALAYAN SALT (TO TASTE) AND MIX WELL.**PIZZA**TAKE THE LARGER BASE AND SPREAD EVENLY PASTA SAUCE(3 TBSP) ON IT USING SPATULA.THEN SPREAD A THIN LAYER OF GRATED MOZZARELLACHEESE (40 GMS).ADD ALL VEGGIE PIZZA TOPPINGS AS MUCH AS POSSIBLEWITHOUT PILING UP AND ARRANGED SIDE TO SIDE.THEN ADD PANEER CUBES, THESE CAN BE PILED ON TOPOF VEGGIES, IF THERE ISN'T ENOUGH SPACE.NOW SPREAD EVENLY GRATED EXTRA MATURE CHEDDARCHEESE (50 GMS).THEN ADD JALAPENOS (10 GMS(8-10 RINGS)).FINALLY SPRINKLE SOME MORE GRATED MOZZARELLACHEESE (20 GMS).PUT THIS INTO THE OVEN AT 180°C FOR 20 MINUTES.TAKE IT OUT AFTER THAT AND CUT IT USING PIZZACUTTER.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 124.11)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Olive Oil 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Sugar 1 TSP 5.0 5.0 100.0 LABEL 5.0
Water 300 ML 1.0 300.0 0.0 UKDB 0.0
Vital Wheat Gluten 1 CUP 240.0 240.0 15.0 LABEL 36.0
Wheat Bran 1/4 CUP 240.0 60.0 21.7 NCCDB 13.02
Oat Flour 1/4 CUP 240.0 60.0 60.0 NCCDB 36.0
Flax Meal 1/4 CUP 240.0 60.0 1.5 LABEL 0.9
Almond Flour 1/2 CUP 240.0 120.0 6.9 LABEL 8.28
Baking Powder 1 TSP 5.0 5.0 0.0 NCCDB 0.0
Salt 1 TSP 5.0 5.0 0.0 NCCDB 0.0
Dried Yeast 7 GMS 1.0 7.0 3.5 UKDB 0.24
Salted Butter 30 GMS 1.0 30.0 0.7 LABEL 0.21
Garlic 3-4 CLOVES 3.0 12.0 16.3 UKDB 1.96
Yellow Capsicum 35 GMS 1.0 35.0 3.5 LABEL 1.23
Brown Chestnut Mushrooms 30 GMS 1.0 30.0 2.0 LABEL 0.6
Onion 50 GMS 1.0 50.0 8.5 UKDB 4.25
Canned Pineapple 50 GMS 1.0 50.0 13.2 NCCDB 6.6
Paneer 125 GMS 1.0 125.0 3.5 LABEL 4.38
Virgin Olive Oil 2 TSP 5.0 10.0 0.0 NCCDB 0.0
Tandoori Masala 2 TSP 5.0 10.0 12.5 NCCDB 1.25
Dried Fenugreek Leaves 2 TSP 5.0 10.0 7.0 LABEL 0.7
Pink Himalayan Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Pasta Sauce 3 TBSP 15.0 45.0 4.9 LABEL 2.2
Grated Mozzarella Cheese 40 GMS 1.0 40.0 1.5 LABEL 0.6
Grated Mozzarella Cheese 20 GMS 1.0 20.0 1.5 LABEL 0.3
Grated Extra Mature Cheddar Cheese 50 GMS 1.0 50.0 0.1 LABEL 0.05
Jalapenos 10 GMS 1.0 10.0 3.37 NCCDB 0.34
Grand Total - - - - - - 124.11
Recipe in Cooklang 
>> Serving Size:  6
>> Cooking Time: 30 minutes (Prep Time - 90 minutes)
>> Category: Italian
>> Type: Vegetarian
>> Image: recipe_9_low_carb_pizza.jpg
>> Image-Caption: Low Carb Pizza and Garlic Bread.

**Common Prep Steps**

Add @Olive Oil{1%tbsp} and @sugar{1%tsp} in @water{300%ml} and mix well.
Take a #bowl{} and add @vital wheat gluten{1%cup}.
Add @wheat bran{1/4%cup}, @oat flour{1/4%cup}.
Add @flax meal{1/4%cup}, @Almond Flour{1/2%cup}.
Add @baking powder{1%tsp}, @salt{1%tsp}, @dried yeast{7%gms(1 sachet)}.
Add liquid mix to dry mix and knead for 5 minutes.
Once consolidated, place the dough on oiled #baking sheet{}.
Flatten it with hand at first and with #roller pin{} later to bring it to about 14 inch diameter. 
If you want your pizza to be round then using a #large round utensil{} as guide and #knife or pizza cutter{} trim uneven sides to get a circular shape else just use the #knife or pizza cutter{} to make a rectangular shape.
Cover it with a slightly damp cloth and keep it aside to rise.
Use the trimmed dough to make another ball of dough and flatten it first with hand and then with roller pin to a size of roughly 8 to 10 inch.
Let the two items rise for a ~{40-60%minutes} though leaving for about 2 hrs gets better results.

**Garlic Bread**

Take the smaller base and Using a #fork{} pierce the base equidistantly.
In a #microwaveable bowl{} take @salted butter{30%gms}.
Using a #grater{}, grate @Garlic{3-4%cloves(Large)} into the #microwaveable bowl{}.
Place the #microwaveable bowl{} into #microwave{} for ~{20-30%seconds}.
Using an #oil brush or spatula{} spread the melted butter and Garlic onto the smaller pierced base.
Put this into the #oven{} at 180°C for ~{10%minutes}.
Take it out after that and cut it into rectangular pieces using #pizza cutter{}.

**Pizza  Toppings**

While any topping can be used, I started by cutting @Yellow Capsicum{35%gms(1/3)} with #knife{}.
Then cut @Brown chestnut mushrooms{30%gms(3-4)}, @onion{50%gms(1/2)} and @canned pineapple{50%gms(1 ring)} using #knife{} and keep them separately for later use.
Cut @Paneer{125%gms} and put in a #small bowl{}.
Add @virgin olive oil{2%tsp}, @tandoori masala{2%tsp}, @dried fenugreek leaves{2%tsp} and @Pink Himalayan Salt{to taste} and mix well.

**Pizza**

Take the larger base and spread evenly [@pasta sauce{3%tbsp}](https://kutt.it/pesto-sauce) on it using #spatula{}.
Then spread a thin layer of @grated mozzarella cheese{40%gms}.
Add all veggie pizza toppings as much as possible without piling up and arranged side to side.
Then add paneer cubes, these can be piled on top of veggies, if there isn't enough space.
Now spread evenly @grated extra mature cheddar cheese{50%gms}.
Then add @jalapenos{10%gms(8-10 rings)}.
Finally sprinkle some more @grated mozzarella cheese{20%gms}.
Put this into the #oven{} at 180°C for ~{20%minutes}.
Take it out after that and cut it using #pizza cutter{}.

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