Low Carb Pizza Dough - Bread Machine

I adapted this recipe from the Red Star Yeast calzone one. I used half Bob's Red Mill Low Carb Mix and half flour. Next time I will try a ratio of more low carb flour vs. regular to see if it is still as chewy and moist and this turned out!

This is my latest couture pizza creation with it: Meatloaf Pizza (a variation of leftover pizza)

I used leftover gravy as the sauce, leftover mashed potatoes over that, some cheddar jack cheese slices, and then topped with leftover meatloaf chunks. The kiddos went nuts for it.

Here is the bread machine recipe for the dough. It makes TWO pizza crusts!

Place everything in order into the machine and use the dough cycle. Do not use the delay timer option. Check on the dough a few minutes in and scrape down the sides with a spatula, adding a bit of water if it looks dry. It should be a big, sticky ball!

Water		1 cup
Olive Oil		2 TBSP
Flour		1+1/4 cup regular flour & 1+1/4 cup Bob's Low Carb
Salt		1+1/2 tsp
Active Dry Yeast		2+1/4 tsp

Once you remove the dough, shape into a ball and slice in half. Either use them both to make two pizzas or wrap one in plastic wrap and toss it in the freezer for another day. When ready to use, just leave it in the fridge or on the counter to thaw the morning of.

Each pizza, cut into 8 wedges, is 17 carbs per slice for the crust!