Low-carb pizza dough

Ingredients for 1 servings:

• 50 g sweet lupin flour
• 50 g tiger nut flour
• 50 g flaxseed flour
• 25 g soy flour
• 25 g lentil flour, red
• 1 tsp, heaped arrowroot flour or guar gum or locust bean gum
• ½ pack of dry yeast
• 1 tsp, leveled salt
• 5 tbsp oil, neutral
• 90 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

gluten-free, almost like an Italian pizza

After some experimentation, I’ve finally developed a low-carb pizza dough that comes close to a real Italian pizza! Combine the different types of flour (200g) with the other dry ingredients, then add the water and mix using the dough hook of a hand mixer or food processor. Add the oil and continue kneading. The dough has a relatively firm, crumbly consistency. Therefore, after a short time, knead it further with your hands until it forms a round, firm dough. The dough can rest or be baked straight away. Simply roll it out very thinly on a baking sheet lined with baking paper and top it with your desired toppings. Bake in a very hot, preheated oven at 230°C (top/bottom heat) for about 8-10 minutes. All ingredients are available in health food stores. Flour types can be varied, but I would always stick to 4-5 different ones!