Melody's Musings

My husband and I usually make this pizza and cut it into 4 slices and split the pizza between the two of us and our 1 year old.  It's rather filling due to the fiber and protein content from the types of flour used.  It might be fun for those of you at home to use this as an initial guide and swap some of the arrowroot flour for other lower carb flours.  I do recommend some arrowroot to help with the texture as that's what gives the dough some stretch after the baking is completed so it makes a nice substitute for wheat/gluten.

Ingredients:

1 cup Lupin Flour

1 cup Arrowroot Flour

3/4 cup Water

1/2 tbsp sugar

1 baker's yeast packet

3/4 tsp salt

2 tbsp plus additional olive oil or similar oil

1/4 tsp garlic powder*

1/4 tsp dried basil *

*optional

1. Combine flour, instant yeast, sugar, garlic powder, dried basil and salt in a large bowl.
2. Mix olive oil, yeast packet and warm water in a separate container. Your water should be lukewarm and not too hot as you don't want to kill the yeast.
3. Add the wet mixture to the dry mixture stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
6. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
8. Use either your hands or a rolling pin to work the dough into 12" circle.
9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

You can find the nutrition facts for the recipe as written below.