Godzilla Pizza

Godzilla comes to New York and makes a lower carb pizza with extra protein, fiber, and B vitamins.

Almost all of the carbs in a cheese pizza come from the crust. The total estimated carbs for this pizza will be about 70, depending on sauce and toppings. This is roughly half the carbs of a normal 12” pizza. Normal meaning something Ike a New York style pizza (for the crust thickness, sauce, cheese).

Equipment:

Stand mixer with whisk and dough hook attatchments

Measuring cups and spoons

Small rubber or nonmetallic spoon or spatula

Hand whiskl

Pizza stone

Pizza peel

Large bench scraper

Thermometer

Kitchen scale that shows grams

First:

Make your Godzillaflour by measuring out and whisking together the following:

90g Spelt, wheat, 00, or”Pizza flour” (we will refer to this as “Spelt flour” below)

30g Almond flour - very low carb

20g Coconut flour - slightly fewer net carbs and significantly higher protein and fiber than wheat flour

3g Nutrional yeast - adds B vitamins

3g Vital wheat gluten flour - for the extra gluten

1/2 tsp Xantham gum - binder

This should measure out to be 147g, a little over 1 cup (1.2 cups).

An easy way to do this is set a bowl or large measuring cup on the scale before turning it on, turn on to set the tare, then select grams (if not already selected). Then add the Spelt flour and the next ingredients, stopping at the running total (90, 120, 140, 143, 146, 147).

Total grams of carbs comes out to about 77 for this mixture. Unsure of net carbs for coconut flour, possibly less than 77. But it is more than enough flour mixture to make a 12” pizza crust about 1/4” thick. If you keep it thin like this or perhaps a little thinner than 1/4 inch and trim off the excess you will end up with a cheese pizza with about 70g carbs. I have read that pizzas this size end up having 110-140 grams of carbs and tend to have thicker crusts (although this is not going to be a “thin crust” pizza because the dough will rise). So it qualifies as being keto-friendly, depending on toppings you add (possibly zero carbs), and I am assuming you would eat at most three slices (half the pie) per day.

One slice: 11 2/3 grams

Two slices: 23 1/3 grams

Three slices: 35 grams

Under 50g per day is keto-friendly although most people shoot for under 30g/day.

Ingredients:

1.2 cups Godzillaflour

1/2 tsp sea salt

2 packets active dry yeast

3/8 cup 120 degree water

1 large egg, room temperature, wisked

1/2 tsp sugar

1 tsp extra virgin olive oil plus more for drizzling on top

A little corn meal for dustingGodzila

The egg adds protein, has neglible carbs, and as in bread, should aid in rising this kind of flour mixture. Extra yeast could not hurt.

Directions:

1. Put Godzillaflour and 1/2 tsp sea salt 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 120 degrees, remove 1 1/2 TBSP water, and crack a large egg into it. Add 1/2 tsp sugar and 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 very 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 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 other than wheat flour in Godzillaflour.

10. Knead 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 no more than 1/4” thick and no wider than your pizza peel (and stone) allows. To minimize the carbs, try for a thinner than normal crust but it has to a.) not stick to the peel, b.) be substantial enough to hold the sauce, cheese, and toppings after baking. 1/4” is good. Focus on even thickness and trim off excess dough (more than a 12" circle) around the perimeter.

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 500F for 30 minutes (some say up to one full hour and that depends on your pizza stone’s thickness and composition). You can test the surface of the pizza stone using an infrared thermometer gun after about 30 minutes if you don’t want to wait a full hour. It might even be higher than 500F.

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. Parmesan can alternatively sprinkled on top right after removing from the oven.)

5. Add optional toppings. 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 sea salt on top (both are optional but improve the taste.

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). In a 500 degree oven with preheated pizza stone, 6 minutes should be just right. Crust that shows should be browned on top with cheese melted but not burned. Check the bottom, too. It should not be burned nor undercooked.

9. Carefully remove pizza using a pizza peel and large bench scraper, taking care not to touch any oven surfaces (using oven mitts would be best).

10. Optionally sprinkle with fresh grated Parmesan cheese.

11. Drizzle on some more extra virgin olive oil all over and sprinkle with your choice of Italian herbs.

12. Wait about 5 minutes before slicing.e

    
    

    

    ast could not hurt.