The first picture is the dough ball before adding the cheese to it, so you could see what it should look like after adding the water. Don't forget to mix the ¾ cup of cheese to the dough ball before covering and resting.
Large pizza crust
8 T golden flax
4 T oat fiber
4 T unflavored whey protein
1 T vital wheat gluten
1 tsp baking powder
½ tsp baking soda
1 tsp garlic powder
onion powder ( sprinkle this on after the dough is pressed out)
¼ cup olive oil
¼ to ½ cup warm water
¾ cup mozzarella cheese (room temperature)
First let me say the only reason I warmed the water, let the mozzarella come to room temp and let the dough rest is because I read somewhere that it would help the gluten do it's thing (whatever that is). I thought the crust turned out excellent but I'm not sure doing all that had anything to do with it.
mix together dry ingredients, add oil and just enough warm water till ball starts to form, mix in mozzarella, try to keep it in a ball, cover and let sit 30-45 minutes
Heat oven to 500
Oil pizza pan well with olive oil, turn batter out on pan. Oil your hands and batter with olive oil, start pressing out, wet your hands with water if the dough starts sticking to them. sprinkle crust with onion powder and bake in 500* oven on bottom rack 5-10 min till lightly brown. Remove from oven, lower oven temp to 425. fill with sauce and toppings place back in oven on top rack till cheese is melted, 5-10 minutes
Tips: since the cheese only takes about 5 minutes to melt I warmed all my toppings in the microwave before adding to pizza.
I have made this twice now and think it is every bit as good as the high carb version. My husband and sister thought it was great also. My local store (publix) carries a sugar free pizza sauce and it is really good.