The Best Paleo Pizza Crust Recipe - My Natural Family (2024)

FAQs

What is the secret to a crispy pizza crust? ›

Bake the crust in the fully preheated oven for five minutes. This helps dry it out and prepares it for it's final crispy form. If you top it with everything first, it probably won't get enough heat and air exposure to fully crisp, so partially bake the crust and sauce first.

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

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.

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.

A: Eggs, as either whole eggs or as egg whites, have been added to pizza dough for many years and for different reasons. Whole eggs can be added to the dough to provide better browning characteristics to the dough. To some extent, they also provide a richer flavor.

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.

Whole Grain pizza flour

This pizza crust is made with whole wheat flour, giving it a nutty flavour and slightly chewy texture. The whole wheat flour pizza crust is also high in fibre and nutrients. You can make a whole grain pizza flour crispy crust.

Shredded Chicken Pizza Crust. This pizza crust alternative is known as a “no-carb” pizza crust. True, containing only 1 gram of net carbs, this crust is the lowest carb pizza crust you can make.

Opt for a thin-crust pizza instead of a deep-dish. Skip the stuffed pizza crusts and dipping sauces. Enjoy your slice of pizza with a side salad or cooked vegetables. Top your pizza with lean protein, like chicken strips, instead of processed meat, like pepperoni.

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

Can you let pizza dough rise too long? ›

Don't let it rise for too long, though.

“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said.

Raw cane sugar and brown sugar add a little more flavor and color. They also contain trace minerals not found in refined white sugar. Cane syrup and molasses add even more flavor, color, and trace minerals. Whether it's appropriate for your dough is up to you.

Pro Tips: Pre-Bake Dough, if cooking pizza in the oven. If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle.

By baking the pizza directly on a preheated surface that provides concentrated, constant heat, you give the thinly-stretched dough the right environment to rise and bake through from the bottom while the top cooks from the ambient heat of the oven.

In-home ovens do not get as hot as the ovens at pizza restaurants, and the stone or steel underneath the crust while baking helps make the best use of temperature. Always bake your pizza pie on the lowest rack in the oven. This allows your pizza crust to get closer to the heat source, allowing it to become more crispy.

Increase your oven temperature to bake your pizza crispier

The hotter the oven, the quicker your pizza will bake, and the crispier the pizza will be. I recommend just cranking up the temperature to the hottest setting. The second thing you want to do is use a baking surface to bake the pizza to crisp the bottom faster.

Set the oven to 375 degrees. Place the baking sheet in the oven while it preheats. When preheating is complete, place the cold pizza slices on the hot baking sheet and return it to the oven. Bake for 5 to 10 minutes.