I'm making a very low-glycemic pizza for people on carb-restricted diets. (There should be only a couple grams of carbohydrate in one slice, and lots of fiber).
My first attempt (not properly measured, sorry) was a cracker style crust using stone ground whole wheat flour, some wheat gluten and lard, a bit of salt, with reasonably high hydration and a half day to rise. It was OK but not stellar.
I wonder how much gluten and lard I can add, and still produce an enjoyable crust? Other options to up the fat or protein content, like some soy flour?
Is a very thin cracker style crust the only option or are other styles feasible?