S.M.A.R.T. Pizza Crusts
The first and only NUTRITIOUS, Low-Starch, Gluten-Free, Except for Egg Allergen-Free with NO Corn, Soy, Casein(Dairy), Nuts, Peanuts, Legumes, or Pulses.
Equipment
- Stand mixer
- Rolling Pin
- Parchment Paper
Ingredients
Dry Ingredients
- 137 g S.M.A.R.T. Blend
- 7 g Oat Bran
- 7 g Psyllium Husk
- 12 g active quick yeast yeast, baker's, active instant quick dry
- 10 g Sugars granulated
- 3.5 g Salt table
- 3 g Xanthan gum Bulkbarn or 1 Tbsp of apple Cider Vinegar
- .5 g Ascorbic Acid
Wet
- 1 Extra Large Egg whole, raw, fresh ( 65g of liquid egg)
- 47 g Oil sunflower, olive, avocado or if nothing else canola
- 155 g of warm water
Instructions
- Blend dry ingredients on low speed while weighing and adding everything.
- Add Oil, egg and water to dry mixture
- Once the wet ingredients are incorporated, mix on highest speed for 3 to 5 minutes until the dough sticks to the walls of the bowel.
- Divide the dough into 2, (approx 250g each)
- Sandwich between 2 pieces of parchment, using your rolling pin roll the crusts out to 10 inches (Aprox)
- Set aside to proof or rest for 20 to 30 mins should rise and double in thickness
- Bake at 400 for 4 mins
- peal off the top parchment and top your pizza crusts with your favorite toppings
- you can also pop the second crust into a freezer bag, if possible sandwich between something otherwise freezing will make twist or curl.
- Be Careful not to break the crusts while the are brittle and frozen.
- let the crust thaw naturally or in a warm oven to use from freezer, make sure it is thawed enough to be able to top without breaking it.
Notes
Notes: The dough will be very sticky and thick. It can be well dusted along with your hands and work surface, if worked into balls on the counter, or keep your hands, spatula wet to avoid it sticking.
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