Keto based diet from the FHALL Low Carb Kitchen

Not only does this Keto Gluten-Free Vegetarian Pizza look delicious, it also tastes delicious. So good that you are not going to miss the gluten. As they say, the proof of the pudding is in the eating. Enjoy!

Servings - 4 Pizzas - 32 Slices

Prep Time - 20 Mins | Cook Time - 20 Mins | Total Time - 40 Mins

Difficulty - Easy

Cuisine - Italian

INGREDIENTS

100 ml Warm almond milk, approx 100 F

7 g Dried yeast

1 Tsp maple syrup

150 ml Sparkling spring water

400 g FHALL Gluten-Free white flour, plus extra for dusting

1 teaspoon xanthan gum

1 Tbsp Zero sugar-free syrup

1 teaspoon fine sea salt

1 large free-range egg

4 Tbsp olive oil

1/2 Tsp bicarbonate of soda

2 Tsp cider vinegar

Topping

300 g Keto Lasagne and Pizza Tomato Sauce

15 g Bunch of fresh basil

1 Cup sliced olives

1 Cup sliced red onion

4 Medium Tomatoes, roughly chopped

1 Cup Green Pepper finely sliced

1 Cup mushrooms, roughly chopped

1 clove of garlic

400 g Mozzarella, grated

METHOD

Pizza Dough

Heat the milk in a small pan on low heat until lukewarm, then place 50ml into a jug with the yeast and maple syrup. Mix well and then leave it for a few minutes until it becomes frothy.

Sieve the gluten-free flour, xanthan gum and salt into a large mixing bowl.

Combine the egg with 3 tablespoons of olive oil and the remaining milk in a medium bowl.

Make a well in the middle of the flour, then pour the egg mixture into the well. Add the yeast mixture, bicarbonate of soda and vinegar and bring the whole thing together with a fork, adding the sparkling water bit by bit until it forms a smooth dough.

Lightly oil a bowl and place the dough in it. Cover with a damp tea towel and leave to prove in a warm place. This should take around 1 hour, but do not go to the next step until the dough has doubled in size.

Divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick.

Topping

Pick up the greaseproof paper and place the dough on the cooking surface. Spray some olive oil on the edges of the dough and pop it in the oven for 5 minutes.

Remove from the oven and spread the sauce, leaving a rough 2 cm gap around the edge.

Sprinkle the mozzarella, then pop in the hot oven for 8 or 9 minutes or until golden and crisp. Scatter the basil leaves on top, then serve.

SERVING SUGGESTIONS

This Pizza is delicious served with a mixed salad and some Keto salad dressing.

STORAGE

Pizza is best served fresh, but you can cover it and keep it for up to 24 hrs in the fridge and heat for 30 seconds in the microwave.