Frankenpizza, New York Style

Got the dough done. Pictures tomorrow.

Frankenpizza, New York Style

Almost all of the carbs in a cheese pizza come from the crust. The total estimated carbs for this pizza will be 67 to 70, depending on sauce and toppings. Three out of 6 slices qualify as keto-friendly but that’s all the carbs for the day, pal. With only two you get egg roll.

Frankenflour composition (for about 1 1/4 cup yielding 4 servings of pasta such as fettuccini)

75g Almond flour

36g Spelt flour

38g Coconut flour

3g Nutrional yeast

3g Vital wheat gluten flour

1/4 tsp Xantham gum (binder)

Easiest thing is to place the bowl of your food processor on a scale, then turn it on and select grams. This will set the tare to 0g. Then add each ingredient in order and if it is slightly more or less, account for that in the running total as you add the next ingredient.

Place the bowl in food processor and let it run on a lower for about a minute.

1 1/4 cups Frankenflour (same flour used to make Frankenpasta)

1 TBSP additional spelt or any other kind of wheat flour (still about 64.5 carbs)

1/2 tsp sea salt

2 packets active dry yeast

3/8 cup 110 degree water

1 large egg, room temperature, wisked

1/2 tsp sugar

1/2 tsp extra virgin olive oil

1 tsp grain-free baking powder

A little corn meal for dusting

The egg and baking powder are to aid in rising this kind of flour mixture.

1. Add 1 TBSP spelt flour to Frankenflour to aid rising since the other flours do not rise and 1/2 tsp sea salt and put these dry ingredients in the bowl of a stand mixer with whisk attachment.

2. Mix for 1 minute, lift, replace whisk attachment with dough hook.

3. Heat 3/8 cup water to about 110 degrees, remove 2 TBSP water, and crack a large egg into it. Add 1/2 tsp sugar, whisk.

4. Add two packets of active dry yeast to the water, egg, and sugar mix and stir with something nonmetallic. Let sit for 10 minutes. It should be foamy indicating yeast activity.

5. Turn on stand mixer to medium speed. Gradually add the liquid around the bowl and let run. Turn off, lift, and move contents around so the dough hook hits everything, lower, and turn back on for a few minutes. During this time, drizzle 1/2 tsp extra virgin olive oil in it.

6. Turn off mixer, lift, and scoop out the dough onto a work surface dusted with spelt flour. Knead it for 5 minutes.

7. Form a smooth ball, cover it, and let it sit for 30 minutes.

8. Knead again after 30 minutes and recover.

9. Dough should have increased in size, but likely not doubled due to their being less than half wheat flour content.

10. Gradually work in the baking powder, kneading one last time.

11. Coat hands with olive oil, form a ball, and refrigerate overnight in an airtight container that allows space for more development (increased size). This yields the best pizza dough.

Next Day

1. Lightly flour a working surface (hopefully you have a pizza peel to use) and press the pizza dough out with your fingers so it is about 1/4” thick and no wider than your pizza peel (and stone) allows.

2. Let it come up to room temperature (30 to 60 minutes). Meanwhile, place your pizza stone on the middle rack and preheat oven to 500 deg F for one full hour. If your oven goes up to 550 degrees, that would be better (and reduce baking time slightly).

3. Spread your New York Pizza sauce (I have a different recipe for that) or something like Rao’s Homemade sugar-free pizza sauce thinly over the crust almost to the edge.

4. Sprinkle evenly with whole milk low moisture mozzarella cheese. (Note: may be a mixture including some Parmesan and/or Romano, but for the mozzarella use the low moisture kind.)

5. Add optional toppings. If you would like to add some fresh basil leaves, make sure you coat them with olive oil so they don’t burn. Might want to wait and add those after baking. Up to you. If you want this to be reasonably keto (under 50g carbs per day), select other toppings like ground beef, lamb, sausage, bacon which have little to no carbs.

6. Drizzle up to 1 tsp olive oil and up to 1/4 tsp salt on top (both are optional but the extra olive oil is recommended and as stated in the previous step the fresh basil, if used, will need it).

7. Slide pizza off the pizza peel onto the middle of the piping hot pizza stone.

8. Bake for about 5 minutes (4 to 6 minutes). It should be browned on top with cheese melted but not burned. Check the bottom, too. It should not be burned nor undercooked.

Frankendough after about doubling in size and ready to refrigerate: