Ingredients:
- 1 cup lukewarm water (237 ml)
- 1 teaspoon sugar
- 2.5 teaspoon active dry yeast
- 6 ounces sourdough starter
- 1 tablespoons olive oil
- 1/2 cup coconut flour (64 g)
- 1/4 cup almond flour (24 g) (+ 3 tablespoons as needed)
- 3 tablespoons ground flax (15 g)
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2.5 ounces bread flour flour (+ 2 tablespoons as needed)
Instructions:
- Combine water, yeast, & sugar in a stand mixer to let yeast proof a bit.
- Measure in sourdough, then add flours, flax, salt, and oil.
- Knead for 5 minutes. (I added in the 3 tablespoons more almond flour, and 2 tablespoons more bread flour because my dough looked too wet.)
- Let rise for 45 minutes or so.
- Place cooking stone or baking steel 6 to 8 inches from broiler. (Second from top shelf in my oven.)
- Preheat oven to 550 degrees (or highest setting) about 30 minutes before cooking.
- Roll out dough as thin as possible on a piece and 1/2 of parchment paper - aim for about a 14” circle. (If using rolling pin, do NOT roll crust edges, so they will have more spring.)
- Slice up veggies and meats you want to use for toppings.
- Pre-bake crust 4 minutes on pan on top of pizza stone.
- Remove crust from oven. (Remove from pan, and remove parchment. You want the pizza to cook up on the hot stone or baking steel to get crisp on the bottom.)
- Top lightly with your favorite ingredients.
- Bake another 5 minutes. As needed, switch oven to broil, and broil for last minute or so, watching crust.
Carole's Notes:
We liked this!The crust was much better the second day, when I crisped it on a skillet on the oven, so I added the note about cooking it directly on the baking steel/pizza stone.
The recipe is adapted from http://carolelikesroundfood.blogspot.com/2017/10/quick-sourdough-pizza.html and https://www.sweetashoney.co/low-carb-pizza-crust/
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