Summary

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

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Instructions

1. After some trial and error, I finally developed a low carb pizza dough that comes close to a real Italian pizza!
2. 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.
3. 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.
4. The dough can rest or be baked straight away.
5. Simply roll out very thinly on a baking sheet with baking paper and cover as you wish.
6. Bake in the very hot preheated oven at 230 ° C top / bottom heat for approx. 8 - 10 minutes.
7. All ingredients are available in health food stores, flour types could be varied, but I would always stick to 4 - 5 different ones!