On 3/7/2013 9:19 AM, Bryan wrote:

> Like you, I seriously restrict carbs, and I wonder how to make a crust that
> is ultra thin, but holds together under toppings. I know that adding gluten
> is essential.

I make my pizza crust ultra thin and my way is to not let it rise, and
to precook the crust before putting the toppings on and letting it cook
a second time.