Keto Pizza by Lynn
by Gabrielle Rossi
Follow her on IG: @dj.lynsi
This recipe was submitted by one of SLO’s Yelp Elite members! She received a Farm Bag via Harvestly and utilized herbs and vegetables from Grandpa Rossi's’ Garden.
1 2/3 cups (200g) King Arthur Keto Wheat Flour
3/4 cup (170g) water, cool
1 teaspoon instant yeast
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup (1 ounce) grated Parmigiano Reggiano
1/2 teaspoon Italian Seasoning, optional;
1 teaspoon garlic, granulated
King Arthur -
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in the bowl of a stand mixer or a medium mixing bowl. Mix and knead the dough — using the dough hook on the mixer, or by hand — until it's smooth and bouncy, about 5 minutes with a machine or 7 to 10 minutes by hand.
Cover the dough and allow it to rise until it’s puffy but not quite doubled in bulk, about 60 minutes.
Drizzle olive oil onto a 12” pizza pan or a baking sheet; a darker (anodized) pan will yield a crispier crust. Transfer the dough to the pan and press it into a 12” circle. Cover the crust and allow it to rise for 30 minutes.
Meanwhile, place a rack in the middle of the oven and preheat the oven to 450°F.
Top the pizza as desired and bake for 15 to 20 minutes, or until the crust is golden brown and the cheese..
(Lynn’s direction - put all the dough ingredients into a bread maker and start o pizza dough setting - mixes and proofs - take 40 min)
1 large squash sliced 1/3 inch thick
Sea Salt to taste
Crushed black pepper to taste
1 Tablespoon Parmigiano Reggiano
(Bake 425° 10 min)
San Marzano tomatoes puréed
2 teaspoon basil leaves
2 teaspoons chopped chives
1 cup mozzarella, divided
1 teaspoon fresh chopped rosemary
Added a little ‘nduja and the smallest amount of red onion, sliced.
“Divide the dough into 3 equal parts by weight. Press them out fairly thin.Keto dough puffs up a lot while it is baking.
Top with San Marzano salsa, herbs, 1/3 c. of mozzarella for each pizza, any toppings. Bake on a pizza stone in oven at 480° for about 9-11 minutes. Less or more depending on the amount of toppings. When the pizza is done add another drizzle of olive oil and top it with the roasted squash.”