Low protein recipes | Pizza dough 2.0

Pizza dough 2.0

Number of servings: 4

Serving size: 1/4 of the recipe

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

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