Low Carb, Paleo, Gluten Free and Crisp Pizza Base

So, here’s a new, improved (and simpler!) Pizza Base for those of you who enjoy a little thicker and crunchier crust! 

Pizza Base Low Carb, LCHF, Dairy Free, Gluten Free

Photo by Mind the Home

Low Carb/Gluten Free/Dairy Free Crisp Pizza Base
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Ingredients
  1. 2 dl (8,5 cups) unsweetened almond milk
  2. 2 eggs
  3. 4 tbsp melted unflavored coconut oil (if you use flavored or sented, the dough will taste coconut)
  4. 3 tbsp flavorless protein powder
  5. 4 tbsp psyllium husk
  6. 1,5 dl (3,1 cups) Potato fiber (this is low in carbs)
  7. 2 tsp baking soda
  8. 0,5 tsp salt
Instructions
  1. Whisk eggs with an electric blender until you have a nice foam.
  2. Melt coconut oil and add to the eggs together with almond milk. Whisk again.
  3. Add all the other ingredients and blend. Leave 5 minutes.
  4. Role 1/4 of the dough in your hand then put it on baking paper and put plastic film on top.
  5. Use a roller to roll the dough into rounds (about 20 cm in diameter), still with plastic film on top of the dough. Optional: use your hands to push out and shape some dough into a crust. Remove plastic film.
  6. Put the baking paper with the Pizza Base on the oven racks (not the baking tray) and bake about 12-15 minutes in preheated oven 200 C (392 F) hot air. If you don't have hot air just add 25 C (77 F) to the number.
  7. After this you remove the Pizza Base from the baking paper, put the Base back on the racks and bake additional 5 minutes.
  8. Now your Pizza Base is ready for topping and another go in the oven (on the racks without baking paper)!
Notes
  1. Pointers: - When the Pizza is ready, don't leave it on a flat ground, instead leave on a rack of some sort to allow air underneath the hot Pizza. Otherwise it will cause condensation.
  2. - If you'd like additional crisp, brush the Pizza Base with some melted coconut fat before oven!
Mind the Home http://www.mindthehome.com/
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2 Comments

    • Tack Sandra :-) Ja det är så lätt att det blir det när man bakar utan vetemjöl. Överlag tycker jag att det blir bättre att grädda det mesta på gallret och inte på plåten (bättre luftflöde)! Lycka till och hoppas du gillar, om du gör dem! :)

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