4 ingredients fluffy & crispy yeast pizza dough (no gluten, not fathead, no BP)
4 ingredients fluffy & crispy yeast pizza dough (no gluten, not fathead, no BP)
by Desperate-Plane-925
7 Comments
Desperate-Plane-925
This crust is incredibly fluffy and delicious, while baking the yeasty fragrance makes the whole house smell like heaven. when I serve it to my daughter she thought we’re doing cheat day again lol .
The trick of this dough is to first cook the psyllium husk and water into a thick jelly, and then knead the almond flour into it. The Psylium jelly creates a strong structure which works like gluten, holding the gas from yeast fermentation and prevent the dough from collapsing. If you skip this step and just mix everything together, the crust will rises and then collapse and turn out gummy. It’s not even complicated just takes a few more minutes more to knead and it’s so worth it!
🍕Yield 500g dough
(one 12″ or two 9″ or three 7″ pizzas)
Ingredients:
WHOLE psylium husk (not powder) 30g
Water 300ml
Almond flour 180g
Instant yeast 2 tsp
Salt 1/4 tsp (optional)
If you’re using dry yeast, take 2 tbsp of water from the 300ml, add a drop or 2 of honey or a pinch of sugar, mix in the dry yeast and leave it at a warm place for awhile until it’s bubbly.
Ground the Psylium husk with a blender until it’s half of it’s volume. Don’t use preground powder! It’s different! Please check this video out to see the difference between whole Psylium husk, home ground and preground powder. https://youtu.be/ZDnpaM_Zbuk?si=QmX7UPVVLAUzkwQE
Mix the home ground psyllium husk and water and salt, microwave it for 1-2 mins until a thick jelly is formed. Let it cool until it’s warm to touch. Can’t use it hot otherwise it will kill the yeast.
Mix the almond flour and instant yeast or the bubbly yeast mixture together . Add the psyllium good and knead the almond flour mixture in it until the dough is homogeneous and smooth. This should be easier if you use a dough mixer. But I love to hand knead it because kneading dough is sooooooo therapeutic to me. If you do so better wear gloves because it’s very sticky. Rub the dough a little by little on the counter. This way it will break up the clumps of almond flour and make the dough smooth. It takes me about 2 songs to get a smooth dough. (Yes you’re jamming while cooking too right 😆
Put the dough on a piece of parchment paper or silicon mat. roll or press it into about 1/4 inch thick( it will rise double after baking) fold half inch of the edge in to create a raised edge if you fancy.
Let it raise for 30 mins and preheat the oven to 395F/200C. Bake only the crust for 10 mins until it gets puffy and lightly colored. Pull it out , add the pizza toppings and return to the oven bake until everything is melty and golden brown.
If you want to crispen the bottom , transfer the whole pie or the slices into a lightly oiled skillet or pan , cook it for a few minutes until the bottom is crispy.
This pizza crust tastes amazing even when it’s cold. It just turns chewier but not gummy.
TruthSerum144
This looks sooo good thanks!
mirandagirl127
Whoa! Thank you, thank you, thank you! I’m going to try this. Appreciate the detailed instructions.
Adam__33
Looks delicious 😋
PalindromicAnagram
This looks proper amazing. Almost makes me want to risk it all and try to eat some almond flour, LOL. Thanks so much for such a detailed recipe. Cheers!!!
gafromca
Does the fiber from so much psyllium cause digestive problems?
Sea-Election-9168
Wow, beautiful result. I just started using psyllium husk recently too, for waffles. It has a slight buckwheat flavor to me, quite enjoyable. I’m going to try this recipe soon!
7 Comments
This crust is incredibly fluffy and delicious, while baking the yeasty fragrance makes the whole house smell like heaven. when I serve it to my daughter she thought we’re doing cheat day again lol .
The trick of this dough is to first cook the psyllium husk and water into a thick jelly, and then knead the almond flour into it. The Psylium jelly creates a strong structure which works like gluten, holding the gas from yeast fermentation and prevent the dough from collapsing. If you skip this step and just mix everything together, the crust will rises and then collapse and turn out gummy.
It’s not even complicated just takes a few more minutes more to knead and it’s so worth it!
🍕Yield 500g dough
(one 12″ or two 9″ or three 7″ pizzas)
Ingredients:
WHOLE psylium husk (not powder) 30g
Water 300ml
Almond flour 180g
Instant yeast 2 tsp
Salt 1/4 tsp (optional)
If you’re using dry yeast, take 2 tbsp of water from the 300ml, add a drop or 2 of honey or a pinch of sugar, mix in the dry yeast and leave it at a warm place for awhile until it’s bubbly.
Ground the Psylium husk with a blender until it’s half of it’s volume. Don’t use preground powder! It’s different! Please check this video out to see the difference between whole Psylium husk, home ground and preground powder. https://youtu.be/ZDnpaM_Zbuk?si=QmX7UPVVLAUzkwQE
Mix the home ground psyllium husk and water and salt, microwave it for 1-2 mins until a thick jelly is formed. Let it cool until it’s warm to touch. Can’t use it hot otherwise it will kill the yeast.
Mix the almond flour and instant yeast or the bubbly yeast mixture together . Add the psyllium good and knead the almond flour mixture in it until the dough is homogeneous and smooth. This should be easier if you use a dough mixer. But I love to hand knead it because kneading dough is sooooooo therapeutic to me. If you do so better wear gloves because it’s very sticky. Rub the dough a little by little on the counter. This way it will break up the clumps of almond flour and make the dough smooth. It takes me about 2 songs to get a smooth dough. (Yes you’re jamming while cooking too right 😆
Put the dough on a piece of parchment paper or silicon mat. roll or press it into about 1/4 inch thick( it will rise double after baking) fold half inch of the edge in to create a raised edge if you fancy.
Let it raise for 30 mins and preheat the oven to 395F/200C.
Bake only the crust for 10 mins until it gets puffy and lightly colored. Pull it out , add the pizza toppings and return to the oven bake until everything is melty and golden brown.
If you want to crispen the bottom , transfer the whole pie or the slices into a lightly oiled skillet or pan , cook it for a few minutes until the bottom is crispy.
This pizza crust tastes amazing even when it’s cold. It just turns chewier but not gummy.
This looks sooo good thanks!
Whoa! Thank you, thank you, thank you! I’m going to try this. Appreciate the detailed instructions.
Looks delicious 😋
This looks proper amazing. Almost makes me want to risk it all and try to eat some almond flour, LOL. Thanks so much for such a detailed recipe. Cheers!!!
Does the fiber from so much psyllium cause digestive problems?
Wow, beautiful result. I just started using psyllium husk recently too, for waffles. It has a slight buckwheat flavor to me, quite enjoyable. I’m going to try this recipe soon!