LOW CARB, DAIRY & NUT-FREE THIN CRUST PIZZA
Prep time
Cook time
Total time
Crispy, delicious and highly satisfying, this keto-friendly pizza crust is incredibly healthy as well as super-easy.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. Nut Free. Dairy Free. Vegetarian. LCHF. Grain Free. Gluten Free.
Yield: 1 x 8"crust
Ingredients
- 15g lupin flour (U.S. option HERE, or world-wide supply HERE - use code QUEENKETO5 for discount at checkout)
- 10g oat fibre (U.S. option HERE)
- 30g coconut flour (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
- ½ tsp baking powder
- ⅛ tsp fine Himalayan pink salt (U.S. option HERE)
- 1 extra large egg (55g)
- 10g extra virgin olive oil (U.S. option HERE)
- 25g cold water
Instructions
- manually beat egg, oil and water until emulsified.
- sift, weigh and mix dry ingredients, then pour them into the egg mixture and combine well, using a fork.
- wearing disposable food-safe gloves (U.S. option HERE), work the dough between your hands for a minute or so until smooth, finally shaping it into a ball.
- pre-heat oven to 220°C static (top + bottom heat) or pizza setting (fan + bottom heat).
- place a sheet of cling film over your worktop, dust it with a bit of oat fibre and position the dough ball onto the centre; flatten it using your fingertips, then dust it with a little oat fibre.
- place another piece of cling film over the dough and start spreading it outwards with a small rolling pin - you may need to reposition the cling film, and/or adjust the dough shape with your fingers a few times.
- keep turning and spreading the dough until you obtain a very thin disc measuring 20cm/8" in diameter; if you wish, you can roll the edge inwards to create a 'lip' that will contain your toppings, in which case your circle should have a diameter of about 24cm (9").
- cut a piece of non-stick baking paper, shaped the same as your pizza dough and a few cm larger.
- with one hand, and using the bottom cling film as an aid, flip the dough disk onto your other hand, then place the baking paper over it and flip it again over your oven rack.
- prick the dough all over with a fork, then bake on the lowest oven level for about 10 minutes (every oven behaves differently) until golden and unevenly puffy.
- remove from oven and let cool completely before adding your choice of toppings and baking (or grilling/broiling) for a few minutes.
Notes
Wear disposable gloves to work the dough, otherwise it will be sticking to your hands, even if you dust them with flour.
Both your tomato sauce and your crust must be cold - unless you want a soggy pizza.
This pizza crust will keep for up to 3 days if wrapped in cling film and refrigerated. It can also be frozen for later use.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Both your tomato sauce and your crust must be cold - unless you want a soggy pizza.
This pizza crust will keep for up to 3 days if wrapped in cling film and refrigerated. It can also be frozen for later use.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 1 Calories: 290 Fat: 18.5g Net Carbs: 5g Protein: 18g
Recipe by at https://staging.queenketo.com/low-carb-dairy-nut-free-thin-crust-pizza/