Keto pizza/stromboli dough recipe

1 Comment

1. 

   qawsedrf12 2 years ago

   I don’t have a gluten problem. [Black Tie Kitchen’s is the best.](https://www.blacktiekitchen.com/recipes/the-perfect-low-carb-keto-pizza-crust) Yeasted and risen dough

   ingedients were all from local grocery or amazon

   Ingredients

   12g sugar (2.5 tsp)
   50ml hot water (1.69 oz) (see temperature range on yeast)
   ~1.5g (3/8 tsp = 1/4 + 1/8 tsp) active yeast
   160g almond flour (5.64 oz)
   90g wheat gluten (3.17 oz)
   40g lupin flour (1.41 oz)
   4g kosher salt (~3/4 tsp)
   (14g) gelatin (1/2oz)
   30g extra virgin olive oil (2.25 tbsp)
   170ml cold water (5.75 oz)

   Instructions
   Preparing the Yeast

   Read the instructions on your yeast and follow the instructions for best results. These are the instructions on how I prepare my yeast.

   In a decent sized cup, weigh out the required sugar.
   Heat some water until it is a few degrees hotter than your intended temperature range.
   Add hot water into the cup with sugar until you have roughly 50ml (or grams, since water is 1:1 gram to milliliter equivalent). Stir to dissolve the sugar.
   Using an instant read thermometer, continually check for when the water temperature falls within the range of ideal temperature on your yeast. For my yeast, it was 108°-110°F (42°-43°C). Once within range, add the yeast and stir to ensure the yeast is all in the water. Set aside for 10 minutes.
   In the meantime, into a food processor, combine the almond flour, wheat gluten, lupin flour, salt, and gelatin. NOTE: If your almond flour is not super fine, run it through the food processor a few times to get it there. It will help reduce any graininess texture in the final crust.
   Blend the mixture until it is evenly mixed.
   Measure out 30g of extra virgin olive oil into the food processor.
   Once the yeast has bloomed for 10 minutes (it should have a lot of foam), add it into the dry ingredients.
   Add small amounts from the 170ml of cold water into the cup with the yeast and swirl it around to get all the yeast. Then add the water to the dry ingredients. Doing this multiple times will ensure you get the maximum yeast transfer!
   Cap and run the food processor on low or ‘Dough’ setting until the dough forms a loose ball. This should take 45 seconds to a minute max. Do not over process! The friction creates heat and will impact the dough – too much processing will also make the gluten too stiff!
   Remove the dough from the food processor onto a cutting board.
   Lightly coat a large bowl or quart container with olive oil.
   Using your hands, knead the dough until it feels consistent, then roll into a ball. If you decide to split the dough, this is the perfect time to do so
   Place the dough into the oiled container.
   Cover the dough with a tea towel or a paper towel and place in a dark warm area, ideally between 80-85°F (26-29°C) for 1.5-3 hours.

   To Cook

   Preheat the oven to 450°F/232°C.
   On a baking tray, add parchment paper, then place your dough.
   Flatten out your dough using your fingertips, working from the middle outwards. Ideally, you want to make a well in the center with a raised rim on the outside for the crust.
   Place your desired toppings onto the pizza.
   Place the pizza into the oven for 10-12 minutes or until desired cooking level. (cooking time will vary depending on size)
   Remove and let cool – it will be guava lava hot!
   Cut and enjoy!

   Notes

   You can freeze the pizza dough in the pie shape for a later date! Simply use a ziploc bag.
   After the dough has risen, you can keep it in the fridge for a few days with no issue.
   You dont have to use a food processor: a stand mixer or hands work just as well, but take longer