John Myers
Ingredients for 1 servings:
- 165 g quark
- 2 eggs
- 240 g milk
- 1 tsp sugar
- 25 g yeast
- 100 g coconut flour
- 70 g golden linseed flour, fine
- 50 g almond flour, preferably blanched
- 40 g chickpea flour
- 15 g psyllium husk flour
- salt and pepper
- oregano
- basil
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes
with yeast, becomes crispy, firm and resembles “real” pizza dough
I prepared the recipe in the Thermomix, so the instructions are tailored to that. However, it will also work with any other food processor, hand mixer, or even by hand. Adjust the recipe accordingly. If necessary, grind the flaxseed, chickpeas, and almonds and set aside. Add the quark, eggs, milk, and sugar to the mixing bowl. The sugar will feed the yeast. Crumble the yeast over the mixture. Heat on level 2 for about 3-4 minutes to 37°C. In the meantime, mix the dry ingredients. If you like, you can also add grated Parmesan cheese or spices to the dough. Once the wet ingredients are well blended and the yeast has dissolved, add the dry ingredients and knead on level 2 for 3-3 minutes. Let the dough rise for 1-1.5 hours. I do this in the oven on level 2 with added steam. Then roll out the dough; this works best between two sheets of baking paper. Place the dough on a baking sheet with the baking paper on it and pre-bake it without any toppings. This amount is enough for one baking sheet. I pre-bake it in a preheated oven on the pizza setting at 225°C for about 8-10 minutes. Time and temperature vary from oven to oven, so adjust as needed. After the first pre-bake, I spread pizza sauce and a little cheese on the dough and bake it a second time for about 5 minutes at the same temperature. Then add the actual topping. My husband likes ham, diced peppers and onions, sliced mushrooms, sliced pepperoni, and, of course, more cheese on top. I then season it with a few herbs, pepper, salt, and a little chili before the pizza goes back in the oven for another 5-10 minutes. The final baking time depends largely on the moisture content of the topping and the desired brownness and crispness of the crust. Whether you can truly call the recipe low-carb is something everyone has to decide for themselves. It’s certainly not suitable for a strict ketogenic diet. However, it’s suitable for the low-carb version my husband follows. Please forgive me if it doesn’t fit other people’s idea of low-carb. I was looking for a recipe that doesn’t use traditional flour and yet contains significantly fewer carbohydrates than regular pizza dough, while still achieving a similar consistency. After some experimentation, I came up with this combination.
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