Recipes By Brian Coppola

Food52

May 27, 2021

Pizza Bread (low carb)

I told you. This bread I have figured out is the bomb. The almond to gluten to water ratio is really critical. Too much gluten and you get a kind of Teflon feel (it's not bad, mind you, but it can be so much better), and too much water and you lose the shape in the bake. See the bread recipe itself for the latest. As a plain bread for a sandwich, I'd call it a 9/10. I could live with a snoodge airier, but I am now getting picky. The Texas toast version (heat bread, add butter, melt it in... melts in). Solidly 9-10/10. But ... my friends... cowabunga. The pizza bread is 10/10. There is not a chance that anyone would be able to tell this is a non-flour, low carb bread. And the sauce soaks in just the right amount.