Ingredients
Method
- In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. If there are time constraints, make the starter with warmed water (110 degrees) and cover, letting it rise for at least 30 minutes.
- Mix the starches, Metamucil, xanthan gum, potato flakes, garlic powder and salt in bowl of standing mixer fitted with the paddle attachment. Mix water, olive oil, honey, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick cake batter.
- Cover the mixer bowl with saran wrap and let rest for 5 to 10 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.
- Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 2 to 3 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl.
- If you have a pizza stone, place it on the lowest oven rack. If not, place a rimless cookie sheet on rack (do not use insulated cookie sheet) and heat oven to 500 degrees. Allow the oven to heat for a half hour.
- For individual pizzas: Grease bottom of four 6-inch cake pans with 1 ½ teaspoons olive oil each. Turn dough onto clean, lightly starched work surface and divide in quarters. Pat each quarter into 6-inch round and pull up dough along the side to form a ½ inch lip. Transfer round to pans, cover with plastic wrap, and let dough rise for 30 minutes. Uncover dough and prick generously with fork. For a large pizza: Place a large piece of parchment paper, bigger than the pizza on all sides. Gently roll the dough into a circle shape. Cover and let rise for 10 minutes. Gently slide the parchment paper onto a peel or upside down baking sheet. Uncover dough, prick with a fork and if desired, cut the dough into 8 slices with a pizza cutter so you can easily freeze the slices not being eaten tonight. Carefully slide the pizza (and parchment) from the peel or baking sheet onto the hot stone or cookie sheet.
- Decrease oven to 425 degrees. Bake pizza on stone, or cookie sheet until dry and lightly browned, about 20 minutes.
- If serving immediately: While crust is cooking, measure out you Daiya or Follow Your Heart Vegan Mozzarella cheese (or your favorite low protein brand). We use 18 gm for individual pizza, 12 gm per slice large pizza. Add a sprinkle of garlic salt and spritz with olive oil, set aside. Add sauce and cheese onto crust. Bake on stone, or cookie sheet until cheese melts, 8 to 10 minutes. Let cool 5 minutes, then use wide spatula to slide pizza from pan to cutting board. Cut into four wedges and serve. If freezing: Cool pizza crust completely, wrap in Ziploc bag and freeze. Proceed with directions above, baking for 12 minutes.
Notes
Reader Q&A:
Q: Hello,
Do you need to bake off the dough in order to freeze?
If not, do you let rise before freezing?
I am looking for best option for making dough ahead of time to have for use in a variety of ways....crusts, sticks, bites, etc.
Thank you in advance for your reply!
Sarah A: Hi Sarah, I typically make a pizza dough and bake two crusts (1 for that night, one for the freezer). I then play with the other half of the dough. It keeps in the fridge in an oiled ziplock bag for at least three days. I might roll some out and make pizza bites if my stock is low, make a pita, or flatbread on a cast iron pan for a wrap, garlic knots, bread sticks, calzones, etc. I have even made flatbread crackers by running it through the pasta roller and Grissini. I do not freeze uncooked dough — I don’t find it rises as nicely once frozen. That being said, many members on the site do that and are very happy with the results. I will get myself organized and eventually have formal recipes up on the site for all of the above. Are you on our Facebook page? I will often throw out the rough ideas there as well before I get myself sorted and formally post on the site. Brenda
Q: Hi Brenda, what kind of yeast do you use for this recipe? A: Regular active dry yeast -- typically Fleishmans or Red Star because that is what my local grocery store carries.
Brenda
Q: Hey Brenda, I must par bake your dough? was not involved in that function during the 2017 family camp Thanks, Mike. A: Hi Mike,
Yes. If you are using a traditional sauce on the pizza, it needs to be par baked before adding sauce and cheese. Otherwise the moisture gets trapped and you get a wet gummy dough. If you are just adding veggies, you don't need to bake in advance.
Brenda
Q: Can you let dough rise in bowl before rolling out into pizza shapes? I’m curious why it’s rolled out first before setting to rise. Also why rise 30min for 6” but only 10 min for larger pizza? A: Low protein yeasted breads dp not do well with that initial rising step in the bowl, so that step is eliminated. The smaller pizza is more of a thicker crust so you allow the rise after it is shaped. The large NY style pizza is a thinner crust, so no rise.
Q: This is the second time I have made this pizza dough, it comes out tasting great BUT... it looks like it is not completely cooked thru and has a purpleish color inside even though the crust has a brownish color outside. I have followed
the recipe to the t. My yeast was fresh from an individual packet the rest of the ingredients came from a multi use container. My wheat starch is stored in a sealed container in the cupboard. Hoping you can help me figure out what I am doing wrong. Side note even when I make bread in the bread maker it comes out a little doughy looking on the inside. Maybe I just can’t make bread/ dough but won’t give up!! A: Are you using Metamucil, an off brand or pure psyllium husk? Off brands of metamucil add a purplish hue to the baked goods and if it is pure psyllium husk, you need to add half the amount listed (as Metamucil is half sugar, half psyllium). I am going to get a video done in next week or two with the bread. If that does not help, reach out to me and we will make it "together" on Skype, Zoom or FaceTime.
Q: Hi Brenda Do I need to make any changes to the recipe if I use quick rising yeast instead of active dry yeast? A: You would use 25% less yeast.
Q: I can’t believe we got this much rise and such a light and airy dough from a low gluten recipe. Thanks for all that you do! A: Glad you enjoyed!
Q: Do you have a video of making the pizza dough? Do you roll the pizza out to 6 inches first and then put it in the 6in pan? A: I do not have one yet, but there is a video for the bread recipe and it is pretty similar in terms of making the dough. I tend to divide the dough, form a round ball, press, roll a little to form a rough 6 inch circle, place in the pan and then press with my fingers to get it to fill the pan.
Q: After freezing a crust, when you take out to bake it do you thaw before putting the toppings on and baking? Or put the toppings on when it is frozen then baking for 12 minutes? A: I add the toppings to the frozen base.
Q: I see based off of others' questions that when replacing the Metamucil with psyllium husk powder, you need to use half the amount because Metamucil is half sugar - in that case, do you recommend adding sugar to the dry ingredients? A: We frequently use NOW psyllium husk when we cannot find Metamucil. It is half the gram weight, which is still 2 tablespoons. (2 Tbsp Metamucil = 24 gm, 2 Tbsp NOW psyllium husk = 12 gm). I do not bother adding the extra sugar -- it is not needed.
Q: Hi Brenda i currently cant find metamucil anywhere and was wondering if the NOW brand of whole psyllium husk will work and if not what will? A: I regularly use NOW in place of metamucil. It is 1/2 the weight (12 gm), which is still 2 tablespoons. -- Brenda
Q: My daughter wants pizza "lunchables", if I make mini crusts and bake them off would they be safe to eat thawed but not "cooked" again? A: I would probably pop in the air fryer or toaster oven to make them a bit fresher tasting. (Safe to thaw and eat though).
Q: Hello,
Do you need to bake off the dough in order to freeze?
If not, do you let rise before freezing?
I am looking for best option for making dough ahead of time to have for use in a variety of ways....crusts, sticks, bites, etc.
Thank you in advance for your reply!
Sarah A: Hi Sarah, I typically make a pizza dough and bake two crusts (1 for that night, one for the freezer). I then play with the other half of the dough. It keeps in the fridge in an oiled ziplock bag for at least three days. I might roll some out and make pizza bites if my stock is low, make a pita, or flatbread on a cast iron pan for a wrap, garlic knots, bread sticks, calzones, etc. I have even made flatbread crackers by running it through the pasta roller and Grissini. I do not freeze uncooked dough — I don’t find it rises as nicely once frozen. That being said, many members on the site do that and are very happy with the results. I will get myself organized and eventually have formal recipes up on the site for all of the above. Are you on our Facebook page? I will often throw out the rough ideas there as well before I get myself sorted and formally post on the site. Brenda
Q: Hi Brenda, what kind of yeast do you use for this recipe? A: Regular active dry yeast -- typically Fleishmans or Red Star because that is what my local grocery store carries.
Brenda
Q: Hey Brenda, I must par bake your dough? was not involved in that function during the 2017 family camp Thanks, Mike. A: Hi Mike,
Yes. If you are using a traditional sauce on the pizza, it needs to be par baked before adding sauce and cheese. Otherwise the moisture gets trapped and you get a wet gummy dough. If you are just adding veggies, you don't need to bake in advance.
Brenda
Q: Can you let dough rise in bowl before rolling out into pizza shapes? I’m curious why it’s rolled out first before setting to rise. Also why rise 30min for 6” but only 10 min for larger pizza? A: Low protein yeasted breads dp not do well with that initial rising step in the bowl, so that step is eliminated. The smaller pizza is more of a thicker crust so you allow the rise after it is shaped. The large NY style pizza is a thinner crust, so no rise.
Q: This is the second time I have made this pizza dough, it comes out tasting great BUT... it looks like it is not completely cooked thru and has a purpleish color inside even though the crust has a brownish color outside. I have followed
the recipe to the t. My yeast was fresh from an individual packet the rest of the ingredients came from a multi use container. My wheat starch is stored in a sealed container in the cupboard. Hoping you can help me figure out what I am doing wrong. Side note even when I make bread in the bread maker it comes out a little doughy looking on the inside. Maybe I just can’t make bread/ dough but won’t give up!! A: Are you using Metamucil, an off brand or pure psyllium husk? Off brands of metamucil add a purplish hue to the baked goods and if it is pure psyllium husk, you need to add half the amount listed (as Metamucil is half sugar, half psyllium). I am going to get a video done in next week or two with the bread. If that does not help, reach out to me and we will make it "together" on Skype, Zoom or FaceTime.
Q: Hi Brenda Do I need to make any changes to the recipe if I use quick rising yeast instead of active dry yeast? A: You would use 25% less yeast.
Q: I can’t believe we got this much rise and such a light and airy dough from a low gluten recipe. Thanks for all that you do! A: Glad you enjoyed!
Q: Do you have a video of making the pizza dough? Do you roll the pizza out to 6 inches first and then put it in the 6in pan? A: I do not have one yet, but there is a video for the bread recipe and it is pretty similar in terms of making the dough. I tend to divide the dough, form a round ball, press, roll a little to form a rough 6 inch circle, place in the pan and then press with my fingers to get it to fill the pan.
Q: After freezing a crust, when you take out to bake it do you thaw before putting the toppings on and baking? Or put the toppings on when it is frozen then baking for 12 minutes? A: I add the toppings to the frozen base.
Q: I see based off of others' questions that when replacing the Metamucil with psyllium husk powder, you need to use half the amount because Metamucil is half sugar - in that case, do you recommend adding sugar to the dry ingredients? A: We frequently use NOW psyllium husk when we cannot find Metamucil. It is half the gram weight, which is still 2 tablespoons. (2 Tbsp Metamucil = 24 gm, 2 Tbsp NOW psyllium husk = 12 gm). I do not bother adding the extra sugar -- it is not needed.
Q: Hi Brenda i currently cant find metamucil anywhere and was wondering if the NOW brand of whole psyllium husk will work and if not what will? A: I regularly use NOW in place of metamucil. It is 1/2 the weight (12 gm), which is still 2 tablespoons. -- Brenda
Q: My daughter wants pizza "lunchables", if I make mini crusts and bake them off would they be safe to eat thawed but not "cooked" again? A: I would probably pop in the air fryer or toaster oven to make them a bit fresher tasting. (Safe to thaw and eat though).
