Recipe Stone Bake Pizza low-carb gluten-free – like you get at your Italian restaurant

Today we are making history in gluten-free low-carb pizza.

With these instructions, you can quickly and easily conjure up an AUTHENTIC stone bake pizza – low-carb & gluten-free. You don’t believe? We didn’t either … until we discovered bamboo fiber!

Bamboo fiber – the new ’miracle’ product for low-carb recipes can be used for dusting and rolling doughs – it turns any sticky low-carb batter into an easily formable dough for perfect further processing – just as easy as wheat dough.

Many of you guys already know our popular gluten-free low-carb pizza dough. Just as any of our gluten-free protein bread mixes, the dough is relatively soft and sticky and is hard to roll out in a classical way with a rolling pin. ‘Rolling’ with wet hands or rather ‘pressing into shape’ works perfectly and with a layer of cling-film on top, it’ll work much better, however, it is still a very complicated procedure compared to any floured wheat dough. In addition, you cannot avoid to pre-bake the dough beforehand (on baking paper), which automatically excludes the use of a pizza stone.

Before the product launch in early 2015, we even had our pizza dough tested and approved by test bakers from our Facebook customer group (Not a member yet? What are you waiting for?).

It never failed to impress by its superb taste and nobody seemed to be really bothered by the ’two-step’ procedure (pre-heating – topping – baking until ready).

However: Those of you who have known us for quite some time, already know: we’ll NEVER stop optimizing our products! Moreover, we are constantly refining and enhancing even our bestsellers.

A while ago, we completely reworked the recipe for our pizza dough – since then, you’ll get 2 large pizzas or one large sheet pan pizza out of one package and the dough is generally much easier to handle. In addition, we have again optimized its nutritional value – even less carbs, and less calories.

Now comes the next improvement: along with our pizza dough, we offer bamboo fiber that can be used just like flour to help you roll out the dough – and the result is SIMPLY BOMBASTIC!

Not only that you’ll save the pre-baking step when using bamboo fiber to roll out the dough – you can also get it MUCH thinner and even allows you to use a REAL AUTHENTIC pizza stone. The bamboo fiber also ensures that the protein-rich dough won’t burn that easily, as firstly, it protects the surface of the pizza dough and, secondly, it also binds part of the moisture that is responsible for the so-called Maillard reaction (browning reaction of the dough).

What’s the great thing about a pizza stone? Quite simple – high heat, short baking time. The stone is preheated to a very high temperature, then the pizza is placed directly on the hot stone – the heat is almost IMMEDIATELY there where baking takes place. This way you’ll get crusty pizzas with juicy toppings. The only tricky part is to ‘transfer’ the pizza plus topping onto the stone – without losing the topping on the way… but with a little practice it’s rather easy.

FAQ:

Do I really need a pizza stone to cook this recipe?

WELL, YES AND NO! A pizza stone best achieves the desired outcome, but with a little trick or the right baking tray you’ll also get a fantastic pizza even without using a stone and without pre-baking.

Variant 1: Use a pizza pan with special aerating holes (available at our shop) – just place the dough on baking paper, slide it on the pan and bake at 250°C until done.

Variant 2: Without using any tray, just bake the pizza on an oven grid – place the well-floured pizza dough on 3 (three!!!) layers of baking paper before you put on the topping. After that, you pull the pizza plus all layers of baking paper on the oven grid (wire rack) and bake the pizza in the preheated oven (250 °C) until it gets slightly brown at the edges and the cheese has completely melted and shows a crispy crust. This way, the heat is transferred more rapidly than if placing the pizza with baking paper on a tray, as you’d also have to fully heat up the tray to the desired temperature. Baking time is a bit longer, but the result is quite impressive.

What kind of pizza stone do I need?

We recommend to use a ceramic baking stone. It’s light, relatively cheap and perfectly suited for low-carb pizza dough. Heavy, expensive pizza stones made of fire clay are better at storing heat, however, they take more time for preheating. You’d usually bake wheat pizza on a pizza stone at more than 300° C (provided that your oven withstands this extreme heat), but anyway, this high temperature is far too much for any protein-rich low-carb dough. A ceramic baking stone heats up relatively quickly and the stored heat is perfect for our pizza dough. By the way, you can order a pizza stone, thoroughly tested by our team, (click!) and a pretty cool, handy pizza peel (click) directly from our shop.

Dusting flour on the pizza stone? You really shouldn’t do… ?

Instruction manuals for many pizza stones explicitely say that you must not dust too much flour on your pizza dough, as it would burn on the hot stone. However, manufacturers assume that you’d use standard wheat dough for your pizza – wheat doughs contain protein and starch and both would easily burn at high temperatures. Bamboo fiber consists of 98% pure fibers and is much more resistant to heat. When we tested this, the bamboo fiber still looked snow-white to slightly yellowish at the bottom of the pizza after baking – so you can say, it would rather burn the pizza before the bamboo fiber gets black. Therefore: If you use bamboo fiber as ’flour substitute’, you can even dust it on a hot stone without worrying.

But banter aside, now to the heart of the matter: How to make a gluten-free low-carb stone bake pizza?