Step 1In a large bowl, mix together all of the dry ingredients. Add the lukewarm water and stir until combined. Let the dough rest in the fridge for 15–20 minutes. (This is the same dough I use in my tortilla recipe.)
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Step 1In a large bowl, mix together all of the dry ingredients. Add the lukewarm water and stir until combined. Let the dough rest in the fridge for 15–20 minutes. (This is the same dough I use in my tortilla recipe.)
Step 2Meanwhile, preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Divide the dough into 6 pieces for small crusts (or 3 for large).
Step 3Place one piece of dough between two sheets of baking paper and roll it out until very thin. Use your fingers to shape the edges into a rim that will hold the toppings.
Step 4Alternatively, you can roll the dough using a silicone mat and a non-stick silicone roller for easier handling.
Step 5Place the rolled-out crusts on a baking sheet lined with parchment paper. Optionally, sprinkle each crust with 2–4 tablespoons of grated Parmesan. This helps seal the dough and prevents it from getting soggy once toppings are added. Bake for 10–12 minutes, or until the crust is golden and crisp.
Step 6Remove from the oven, add your favorite toppings (pepperoni, mushrooms, spinach, cheese, ground beef, eggs, etc.), and bake again until the toppings are cooked to your liking.
Step 7If you don’t plan to use the crust immediately, let it cool completely and store in an airtight container or wrap for up to 2 weeks. This crust also works great in recipes like Florentine Pizza, Bolognese Pizza or Cheeseburger Pizza.