Recipe Pizza Bread just like at your Italian restaurant low-carb and gluten-free
pizza bread baked on a pizza stone – tasty like the one you get at your favourite Italian restaurant – and with lots of Alpine cheese on top it’s just wow! Just 1g of net carbs per slice!
- 100 g Dr. Almond Pizza Dough baking mix
- 2 Tbsp Dr. Almond Bamboo Fiber (or some more)
- 175 g water
- 150 g Alpine cheese, freshly grated (or Parmesan cheese – just as you prefer)
- 3 gloves garlic (chopped)
- some olive oil
- some Dr. Almond Premium Spices VEGETABLE FAVOURITE (or pizza herbs)
- Place the pizza stone inside the oven and preheat to 250° C.
- Mix the pizza dough (100 g, half a package) with 175 ml water.
- Divide the pizza dough into 16 small portions and form them into balls. Then wash your hands and dry completely.
- Lightly dust the balls with bamboo fiber. Sprinkle a clean work surface with bamboo fiber and use a pin roller to roll out the dough until it is super thin, flip the dough repeatedly and carefully dust it with bamboo fiber again. Roll the dough into oblong-shaped pieces.
- Now sprinkle the rolled out pieces of dough with Alpine cheese and garlic – pour a few drops of olive oil on top (variant 1) – or finally sprinkle with herbs as you like. Our ‘Vegetable Favourite’ or ‘Pizza Pizza’ herbs are particularly suitable for that.
- Now place the pizza breads on the pizza stone and bake one at a time (it’s best to use a pizza peel).
- Bake the pizza breads for about 5 minutes. Just observe the cooking process and take the pizzas out when you like the color of the crust.
- The breads taste delicious when fresh from the oven, but you can also enjoy them cold. You can also reheat them briefly, just as you prefer!
- PS: You’ll definitely need bamboo fiber to roll out the dough, otherwise you’ll have trouble to get it that thin!
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