January 21, 2020
Pizza Dough (Dairy Free)
This recipe is adapted from Maria Emmerich's recipe on Diet Doctor. It produces a tender and chewy bread pizza base with a crispy edge. This recipe is dairy-free, nightshade-free, and can be made nut-free. The toppings you add allow you to vary the flavor profile and keep the ingredients aligned to your food sensitivities.
Servings: 8
Calories: 125kcal
Ingredients
- 5 tablespoons psyllium husk powder
- 2 teaspoons xanthan gum
- 1/2 tablespoons coconut flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 2 teaspoons apple cider vinegar
- 3 egg whites
- 2 whole eggs
Instructions
- Preheat the oven to 350°F.
- Mix all of the dry ingredients together in a large bowl.
- Boil the water.
- Add the vinegar and the eggs and egg whites to the dry ingredients, and mix well. While mixing dough with a hand mixer, add the boiling water (should take about 30 seconds). Do not over mix the dough, the consistency will be similar to Play-Doh.
- Moisten hands with a little water and shape dough into one large pizza or divide the dough evenly into 8 pieces and form 8 individual pizza rounds. The thinner you press the dough, the crispier the crust will be (and more room for toppings). Place on a parchment-lined baking sheet.
- Bake on in the oven for 30 minutes. Flip and bake for another 30-40 minutes, the dough should be firm and have some crispness to it. Keep an eye on them if you make individual rolls as it tends to cook faster.
- Allow them to cool for 10 minutes then add toppings of choice (if you make individual pizzas, you can keep the unused pizza bases in the fridge or freezer for future use, just warm/toast before using).
- Place in the oven with the broiler on low to heat and/or melt/crisp any toppings for about 5 minutes. Serve warm with olive oil drizzled on top.
Notes
Some brands of psyllium will turn your baked good purple. This will not affect the flavor. You can make this nut free by using coconut flour (use 1/3 cup in place of the 1 cup almond) and use 6 egg whites.
Some topping options are:
- Rao’s Red Sauce
- Kite hill cream cheese (mix in some garlic, oregano, and olive oil to form a dairy-free spread)
- Alfredo sauce
- Any cheese you like (mozzarella, burrata, mascarpone, and parmesan are nice options)
- Fresh tomatoes
- Fresh herbs (things like basil are especially nice to add after broiling as they can burn easily)
- Pesto
- Proscuitto
- Pancetta or bacon (cook it before adding to the pizza)
- Sausage
- Sautéed lamb with spices
- Ham
- Egg (just make sure to bake it until the egg is set)
- Grilled chicken
- Smoked salmon
- Shrimp
- Sardines
- Sautéed Mushrooms
- Sautéed fennel
- Caramelized onions
- Roasted garlic
- Marinated artichoke hearts
- Sliced olives
- Roasted bell peppers
- Thinly sliced red onion
- Arugula
- Lemon zest
Nutrition Facts
Pizza Dough (Dairy Free)
Amount per Serving
Calories
125
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Cholesterol
41
mg
14
%
Sodium
350
mg
15
%
Potassium
84
mg
2
%
Carbohydrates
9
g
3
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
59
IU
1
%
Calcium
57
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
