I have had my eye on this dough for a while, not least because it’s a mix of almond and coconut flour. That mix of flours to me gives a far superior result. See the original recipe here which gives guidance on using the dough to make tortillas, naan bread, pizza, cinnamon rolls, pasta, ravioli and hot pockets. All I’ve made so far is pizza. None of us like pizza made from Keto Fathead dough or cauliflower. This is just like a very good ‘normal’ pizza. One person in the household finds standard pizza boring but said this was the best pizza ever and was mooching round trying to get me to surrender my last piece. I suggested they should try chewing rather than inhaling it. The crust of this pizza was crisp without being dense. It tastes really good with a great chewy texture. We all loved it. It is easy to make as you just follow the steps and use the food processor. I really recommend it. Please note though that I doubled the quantity to make a 12 inch pizza in a cast iron skillet. I suggest that after the initial bake of the pizza base, you remove the parchment paper. Then when you do the second bake with toppings the base crisps up more. This is an accurate recipe.
My topping was made of 4 Tablespoons of tomato paste with water added which I heated up until it reduced and thickened enough to spread and not bleed into the base. If you watch the Great British Bake Off, you will know that no-one likes a ‘soggy bottom’! When the sauce was thick enough, I added a sprinkle of erythritol until the acidity was balanced. Then added Italian herbs, a little garlic powder and onion powder, salt, black pepper and red pepper flakes. I did this slowly and tasted until I liked the taste. It was spicy. The topping included a cup of sliced brown mushrooms, 3 ounces of finely sliced thick cooked ham and 5 ounces of cheese. Finally a drizzle of olive oil and a little more freshly ground black pepper. The main ingredient tomato paste is 2 Net Carbs per Tablespoon. I have to repeat that it was the best meal ever and we ate it with a spinach, rocket (arugula) and watercress salad.
Nutrition (serving is 1/8th of the basic recipe): cals 89 | fat 6g | Saturated fat 1g| Carbs 4g | Fibre 2g | Net Carbs 2g | Protein 3g |
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder (I use gluten-free)
- 1/4 teaspoon kosher salt depending on whether sweet or savory
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3-5 teaspoons water as needed
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
- Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch. (This is essential for elasticity, mine was not as sticky as it should have been)
- Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 3-4 days in the fridge). (I was able to roll this dough out but next time definitely will be lots of ‘next times’, I will make sure the dough is more sticky before I rest it)
To make pizza:
Preheat oven to 350°F/180°C/160C (fan–assisted).
Line a baking tray with a baking mat or parchment paper.
If making pizza, you’ll want to blind-bake the crust without toppings until lightly golden (10-13 minutes).
Add the toppings and bake for an additional 10-15 minutes.