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I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.

[Psyllium husk][1]Psyllium husk is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.

[1]: http://en.wikipedia.org/wiki/Psyllium_seed_husks/"Psyllium husk"

I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.

[Psyllium husk][1] is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.

[1]: http://en.wikipedia.org/wiki/Psyllium_seed_husks/"Psyllium husk"

I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.

Psyllium husk is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.

1
source | link

I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.

[Psyllium husk][1] is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.

[1]: http://en.wikipedia.org/wiki/Psyllium_seed_husks/"Psyllium husk"