Low Carb Pizza Dough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g sweet lupine flour
- 50 g tier nut flour
- 50 g flax flour
- 25 g soy flour
- 25 g lentil flour, red
- 1 teaspoon, heaped arrowroot flour or guar or carob flour
- 0.5 ½ pack dry yeast
- 1 teaspoon, leveled salt
- 5 tablespoon oil, neutral
- 90 ml water, lukewarm
Print Recipe
Pin Recipe Instructions
- After some trial and error, I finally developed a low carb pizza dough that comes close to a real Italian pizza!
- Mix the different types of flour with a total of 200 g with the other dry ingredients, then add the water and mix with the dough hook of the hand mixer or the food processor.
- Add the oil and continue kneading. The dough has a relatively firm to crumbly consistency. Therefore, after a short time, continue kneading with your hands into a round, firm dough.
- The dough can rest or be baked straight away.
- Simply roll out very thinly on a baking sheet with baking paper and cover as you wish.
- Bake in the very hot preheated oven at 230 ° C top / bottom heat for approx. 8 - 10 minutes.
- All ingredients are available in health food stores, flour types could be varied, but I would always stick to 4 - 5 different ones!
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