I'll be honest, I am not a huge fan of traditional Neapolitan pizza, and I get a lot of flack for even mentioning the thought. The dough is tasteless, too salty, and has way too much gluten development and viscoelastic properties which causes the final pizza to be too soggy for my liking.
The goal was to create a nutrient dense, low carb version of Neapolitan pizza with a little more structure.
The Recipe for the ultimate pizza at home
What you need:
Farm Girl Low Carb Pizza Mix