First off I need to make it loud and clear this is not my recipe. I got the recipe from one of my favorite sites right now. Gnom-Gnom.com I have not made anything that I have not loved from her site. She is a pure genius in the kitchen. I do occasionally change things according to my tastes or if I do not have an ingredient but mostly I leave all of her stuff alone. This girl knows what she is doing. You can find the entire recipe here. Please subscribe to her site, you will not be disappointed. She also has a great page on Facebook.
One of the things I love about her site is she almost always has a video that explains how to make the recipe. She often uses the same ingredients for a lot of different recipes. One of my VERY favorites is her low carb soft taco shells. Check it out here.
FOR THE GRAIN FREE PIZZA DOUGH
- 1 tablespoon active dry yeast
- 2 teaspoons inulin or maple syrup, honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)- I used honey
- 1/2 cup water lukewarm between 105-110°F
- 2 cups almond flour
- 1/3 cup golden flaxseed meal or psyllium husk–I used flaxseed meal
- 1/4 cup whey protein isolate or more almond flour (in tablespoons)
- 2 1/2 teaspoons xanthan gum or 1 1/2 tablespoon ground flax seeds- I used xanthan gum
- 2 teaspoon baking powder
- 1/2–3/4 teaspoon kosher salt depending on toppings
- 1 egg at room temperature
- 2 egg whites at room temperature
- 1 1/2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
Our keto pizza dough uses the focaccia methodology (albeit different ratios), but do check out this video for deets
Add yeast and inulin or sugar to a large bowl. Heat up water to 105-110°F, and if you don’t have a thermometer it should only feel slightly warm to the touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly if it doesn’t start again (too cold water won’t activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, psyllium husk (or flaxseed meal), whey protein isolate (or more almond flour), xanthan gum, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round.
Line a skillet or pizza pan with parchment paper, lightly oil the surface and transfer the dough. Feel free to play around with the thickness to your liking. Wet your hands (so the dough doesn’t stick!) and smooth out the top as possible. Cover with oiled cling film (saran wrap) and place in a nice and warm draft-free space for 40-60 minutes until noticeably larger in size.
Preheat oven to 350°F/180°C while the dough is proofing. And if you’re baking at high altitude, you’ll want to bake it at 375°F/190°C.
Blind bake ( this means no toppings ) the crust until fully golden, about 14-17 minutes. Remove from oven, add toppings of choice and cook for 14-18 minutes more. Serve right away! And keep in mind that you can alternatively bake the dough all the way through (about 28 mins), allow to cool, freeze and bake as needed with toppings
This really holds up well. I had two small slices ( don’t judge- I said
If you have any questions about how to make this or anything else please do not hesitate to use the contact me page on my site and ask away.