May 11, 2020
Dough for LCHF pizza (with a crispy edge)
If you’re looking for dough with the most neutral (bread-like) taste and a baked crust, this is the perfect recipe for you! Of course, without grain flour, with a low carb content, and LCHF/KETO.
INGREDIENTS
INGREDIENTS (for a pizza the size of a baking tray)
- 4 egg whites (or 133 g liquid egg whites from a carton)
- 90 g BIO golden flaxseed flour Live & love
- 30 g BIO potato fiber Live & love
- 150 g Greek yogurt (10% milk fat)
- 1 teaspoon salt
- 2 tablespoons vinegar (I use apple cider vinegar)
- 1/2 packet of cream of tartar (8 g)
- pizza spices (can also be added to the dough)
- optional bamboo fibers for an additional rustic look
METHOD
Whisk the egg whites (just until they become white and frothy, no need for stiff peaks), then add the yogurt, dry ingredients, and vinegar. For this part (when I add the dry ingredients), I use the dough hook attachment on the mixer.
Place the dough between two sheets of baking paper, lightly sprinkle with potato OR bamboo fibers, and roll it out thinly, the size of a baking tray.
Once the dough is rolled out, bake it in a preheated oven for about 12 minutes at 230 degrees Celsius. Before baking, prick the center a bit with a fork so it doesn’t puff up during baking. The dough should not bake too much (the edges should not darken too much), just enough to get a light color.
Then, remove the dough, top it with your desired toppings, and return it to the oven. Bake at a high temperature – 230 degrees Celsius (or use the pizza bake function) until everything is beautifully browned and crispy.
Enjoy your meal!
MY TIPS
- Pre-baked dough (without toppings) can also be frozen (form individual pizza bases) and then thawed before use.
- For rolling the dough and added crispiness and rustic look, bamboo fibers can be used.
- Among the recipes, you’ll find a few other variations of the dough with different ingredients.
- You can watch the video tutorial for preparing LCHF pizza by clicking on the video below.
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