A light and crispy low carb pizza dough made with a blend of gluten free and all purpose flour. Super delicious and with stage instructions included.
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“Necessity is the master of all invention”
This motto often comes to mind when cooking in the world of social distancing. I am actively trying not to go to the grocery store more than once a week which requires me to be inventive in the kitchen at times. A have been working on my sourdough starter which requires a lot of all purpose flour. In an attempt to use my all purpose flour sparingly, I decided to make a pizza dough from a mixture of gluten-free flour and all-purpose flour. The result was a light and crispy low carb pizza made with gluten free and all purpose flour.
The result is a sturdier crust than one that would have been made only with gluten free flour. Additionally, the crust is light with a slight chew and bite. A great option when you have different flours to play around with and want to experiment with home made pizza dough.
What is gluten free flour?
Gluten-free flour can be bought from the store and will be a blend of various gluten-free gains. I enjoy Bob’s Red Mill which is made from a blend of sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum. The blend works wonderfully in recipes with added leavening agents such as active yeast.
How can the dough be stored?
After the rest stage, cut the dough into 6 portions. Place the portioned dough in the fridge for up to one week or in the freezer for up to 3 months in air tight containers.
What is a Pizza Stone?
Pizza stones are made from clay or stone and are a great tool for making homemade pizzas or flatbreads. A pizza stone is a great way to achieve a crispy crust as the stone absorbs moisture out of your dough while the dough bakes.
I used a pizza stone, but you can make this recipe on a regular baking sheet or cast iron skillet.Print
A light and crispy low carb pizza dough made with a blend of gluten free and all purpose flour for you to enjoy and customize!
- 1 1/2 cup warm water
- 1 packet active yeast
- 2 large eggs
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 cups gluten free flour
- 2 cups all purpose flour
- Mix together warm water, yeast and sugar in a bowl or measuring cup. Let the rest mixture sit for 5 minutes covered.
- Add olive oil, salt and flours to a stand mixer fitter with a dough hook and mix for 2 mixtures on low speed.
- Add yeast mixture to the flour mixture and mix for 5 minutes on low speed.
- Add the eggs and mix for 10 minutes on low speed or until dough come together an forms a ball.
- Take the dough out of the bowl and knead for 2-5 minutes until it forms a ball.
- Oil the dough ball and place into a bowl and leave to rise for about 1 hour depending on the temperature. You want to the dough to double in size.
- Preheat the oven to 450 degrees.
- Once the dough has doubled cut it into 6 portions with a dough cutter or knife.
- Place parchment paper on a baking sheet or counter.
- Using your finger tips stretch out the dough on top of parchment paper.
- Cover with sauce cheese and toppings of your choice.
- Place pizza into the oven for 10-15 minutes and serve immediately.