Crispy Low-Carb Pizza Crust Recipe Made with CarbQuik Baking Mix (2024)

FAQs

What makes the crispiest pizza crust? ›

A baking steel helps the underside of your pizza brown and crisp to perfection. The recommended option is a baking steel, which most home pizza bakers prefer. A baking steel has significant thermal mass, plus it excels in an extra category: thermal conductivity.

When building a pan pizza, it's important to apply a liberal coating of olive oil to the bottom of the cold pan before adding your dough. This not only prevents sticking, but further helps the caramelization of the bottom crust, creating that delicious crunch.

Tova Industries Carbquik Bake Mix (0.33 cup) contains 16g total carbs, 2g net carbs, 6g fat, 6g protein, and 90 calories.

Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

Preheating the baking sheet at 450°F is the key to getting the perfect crisp crust.

Maintain the right temperature

Baking at a high temperature is ideal to make the interior and the oven floor heat to be balanced. A perfectly crispy pizza is achieved by baking in a high heat oven. The dough needs to be baked longer making the toppings dry in a low temperature oven.

The bottom of the carton has an emobssed/indented (no ink) Best Used By Date, that is 12 months from the date the product was produced and packed. It is not an expiration date, just a guideline, because there is nothing in Carbquik that truly expires. As long as the product tastes fresh to you, it is fine.

In our test kitchen we have found Carbquik to perform to the most of the same standards associated with all purpose flour. Most recipes that call for all purpose flour can be created using Carbquik with attention being paid to adjusting the liquid amounts called for in most of these recipes.

Ingredients: Carbalose®flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid), palm oil, palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavours.

Why won't my pizza crust get crispy? ›

Cooking your pizza at a lower temperature and for longer will make your crust crispier.

FYI – A hot pizza stone is key to producing a well-browned, crisp bottom crust. So here are the three things to do to get the stone hot enough: place stone in the cold oven, set the temperature to 500 degrees, and let it preheat for one full hour. (I start the hour once it has preheated).

Investing in a pizza stone is a game-changer. The stone distributes the heat evenly so the pizza cooks perfectly, but, most importantly, extracts moisture - which gives you that crispy crust.

Our thin crust pizza is the thinnest of all of our pizza crusts, using less dough, allowing for a crispier pizza base.

WHAT TO DO: Position a rack in the center of the oven and heat to 350F. Arrange your slices on a large piece of foil and place it directly on the center rack. Bake for 8 to 10 minutes until the cheese is melted and the bottoms are golden and crisp.