LowProRecipes.com

Pizza dough 2.0

Yield

Number of servings: 4
Serving size: 1/4 of the recipe

Ingredients

  • 2 tsp (10 ml) sugar
  • 1 ¾ cup (425 ml) warm water
  • 6 g traditionnal yeast (1 ½ tsp)
  • 2 Tbsp (30 ml) olive oil
  • 350 g (3 ½ cups) Wheat starch (0454 or 2203)
  • 60 g (1/3 cup) Métamucil (or 30 g Whole psyllium Husk – 1/3 cup)
  • ½ tsp (2,5 ml) salt
  • 1 Tbsp (15 ml) Baking powder
  • Extra olive oil to brush on dough
  • Preparation

    • In a bowl, mix warm water, sugar and yeast. Let stand for 5-10 minutes to activate the yeast.
    • Meanwhile, mix together the wheat starch, Metamucil (or psyllium), salt and baking powder.
    • When the yeast is activated, add oil to the mix. Make a well in center of dry ingredients. Pour the liquid ingredients. Mix well. Knead the dough for a few minutes.
    • Place in an oiled bowl and let rise for 25-30 minutes with humidity (Heat a cup of water in the microwave oven, it creates the perfect humid place to let the dough rise).
    • Then, separate the dough into 4 servings. Flatten to obtain the desired form of pizza. Brush with oil on both sides. (Use flavored oil, garlic or herbs).
    • BBQ: On a very hot grill, place the dough and grill on each side for a few minutes. If necessary, complete the cooking with indirect heat for 5-10 minutes.
    • Eat as a flat bread or top it with your favorite pizza ingredients.
    • In the oven: Bake at 400F (200C) for 7 minutes. Top with your favorite pizza ingredients and cook another 10 minutes.

    Note: uncooked dough will keep for several days in the refrigerator in an airtight container.

    Adapted from www.cambrookefoods.com

    Nutritional facts

    • Energy
      452 kcal
    • Protein
      0.9 g
    • PHE
      32 mg
    • TYR
      20 mg
    • LEU
      52 mg
    • VAL
      41 mg
    • ILE
      32 mg
    • MET
      12 mg
    • LYS
      54 mg
    • Energy
      1809 kcal
    • Protein
      3.5 g
    • PHE
      126 mg
    • TYR
      82 mg
    • LEU
      207 mg
    • VAL
      163 mg
    • ILE
      127 mg
    • MET
      46 mg
    • LYS
      214 mg
    © Genevieve Lafrance 2022