Pizza Dough low carb gluten free paleo protein crust for 2 round pizzas

BAKING MIX for LOW CARB & GLUTEN FREE PIZZA DOUGH

Dr. Almond Pizza Dough ist he perfect crust for delicious low carb & gluten free pizza!

The dough is light, mild and has more of a neutral taste – just like wheat-based pizza dough it takes on the wonderful taste of the toppings.

Our pizza dough is quick & easy to make! Depending on the desired consistency you can roll it our either thick or thin and pre-bake for 15 – 20 min. Afterwards sprinkle with your toppings and finish in the oven for another 15 – 20 min. The pre-baked pizza crust can be frozen – for example as mini pizza crusts. This way you can always make a fresh pizza by simply adding some topping and throwing it into the oven. Isn’t this good and healthy fast food??

The preparation can be made with just water or in combination with yeast – this adds the incredibly good typical pizza flavour.

INGREDIENTS: Almond flour, free-range egg white powder, golden flax seed flour (deoiled), psyllium seed husks, citrus fiber, rock salt. Contains less than 2%: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, rock salt, antioxidant ascorbic acid (vitamin C). May contain traces of shell parts, other nuts and oilseeds.

PREPARATION for 1 large baking tray (44 x 36 cm) or 2 round pizzas Ø 30 cm:

Preheat the oven to 190 °C.

1.) Pour 350 ml water into a mixing bowl. While stirring pour in the baking mix (200 g) and continue stirring for approx. 1 min.
2.) Grease baking paper with olive oil. Form the dough with wet hands or under cling film with a rolling pin into the desired shape. If the dough gets sticky, wet your hands again with water or olive oil. Place the dough together with the baking paper on a baking tray and prick several times with a fork.
3.) Bake at 190 °C for approx. 15 – 20 min in a convection oven or approx. 20 – 25 min without convection until the crust turns slightly golden brown.
4.) Pull off the crust from the baking paper shortly and put it back. Spread with tomato sauce, sprinkle with desired toppings and bake at 190 °C for approx. 15 – 20 min in a convection oven or approx. 20 – 25 min without convection.

TIP: The pre-baked pizza crust can be frozen for at least 6 months – for quick & easy homemade pizza at any time! Add toppings to the frozen crust and bake as described above.

TIPS FOR VARIATIONS:

For fluffy & thick pan pizza crust: Roll out the whole batch of dough to 32 cm Ø and pre-bake for 20 – 25 min in a pan. Add lots of toppings and bake for 20 – 25 min.

For an extra crispy & thin crust: Use only 300 ml water for the dough, coat the dough with olive oil and extend pre-baking time by approx. 5 min. Do not overload with water containing toppings such as vegetables.

Preparation with yeast: Dissolve 1 packet of dry yeast or 1/2 cube fresh yeast with 1/2.TSP honey or sugar in 350 ml warm water (max. 40 °C) and leave it covered for 30 min until the yeast forms a foam. Add the baking mix and follow the recipe above. Notice: the small amount of sugar or honey to activate the yeast will be completely removed by the yeast!

For pizza rolls: Roll out the dough to form a thin square. Sprinkle with shredded cheese and e.g. tuna, roll up, cut into slices (2 cm thick) and place upright onto baking paper. Bake at 190 °C for 20 – 30 min. Tipp: season with herbs like garlic, oregano or chilli.