The greatest low-carb pizza of all-time yeast-risen keto-friendly.
I literally cannot express how EXCITED I am to share this recipe.
3/4 cup warm water OR 1/2 cup warm water IF using xanthan gum / psyllium husks
1 1/2 tsp dry active yeast (I used quick-rise yeast)
1 tsp white sugar (THIS WILL BE EATEN BY THE YEAST, IT IS NECESSARY, it will not affect the final product)
1/4 cup (60g) 14% sour cream
2 tbsp olive oil
1 1/2 cups (168g) almond flour
1/2 cup (64g) Vital Wheat Gluten OR 1 tbsp xanthan gum & 1/4 cup ground psyllium husks
1/4 cup (30g) coconut flour
1/2 tsp salt
1-2tsp Italian spices (optional)
In a large bowl, add your warm water, yeast and sugar. Let sit for about 5min.
While waiting, combine all of your dry ingredients in a separate bowl (whisk with a fork), set aside.
In another small bowl, microwave your sour cream for roughly 20-25s (just until slightly warm).
Once your yeast has foamed (make sure it is not old!), Add your olive oil and sour cream and stir together.
Next stir in your flour until a dough begins to form.
Use your hands to knead the dough for roughly 3-4min.
Form the dough into a neat ball and place in a greased bowl. Cover with saran wrap and place somewhere warm for 40min (I usually heat my oven to a low-temp for a while before-hand then shut it off and leave the dough in there either with the door open or closed depending on how hot it is ).