Beer Crust Deep Dish Pizza
Servings: 8 slices Prep Time: 30 mins Cook Time: 15-20 mins
1 1/4 cup Vital Wheat Gluten
2/3 cup Lupin Flour
1/2 cup Oat Fiber
3 - 4 tbsp Confectioners Swerve or sweetener of your
1 tsp Salt
1/2 tsp Xanthan Gum
2 tsp Baking Powder
1/4 tsp Baking Soda
2 tsp Italian Seasoning
1 1/4 cup Low Carb Beer (between 125 F - 130 F)
1 tbsp Instant or Quick Rise Yeast
1 tsp Honey (to activate the yeast)
2 tbsp Softened Butter
2 large Eggs, room temperature and lightly beaten
Lupin Semolina (optional)
1 1/4 cup Low Carb Marinara Sauce
2 cups Shredded Cheese
45g Pepperoni Slices
3 oz Sausage
1/2 small Yellow or Red Onion
3 mini Bell Peppers
3 tbsp Sliced Black Olives
3 oz Mushrooms, sliced
Preheat your stove to 450F.
Begin by mixing your dry ingredients: vital wheat gluten, oat fiber, lupin flour, salt, xanthan gum, baking powder, baking soda, and confectioner swerve, in a bowl and set aside.
Pour warm low carb beer to Kitchen Aid bowl or bread machine bowl. Add yeast and honey, then give a little stir. Next, add the butter and eggs, then mix again. Finally, put in the bowl of dry ingredients. If you’re using a stand mixer, first mix the ingredients with the paddle attachment until dough forms. Switch from the paddle attachment to the dough hook and, on medium speed, knead for 8 mins.
If you’re using a bread machine, use the dough function and let the machine mix and knead the dough, but remove before it starts the rise function.
Once your dough is done kneading, roll it out with a rolling pin until it is large enough to fit into the cast iron skillet. Spray your cast iron skillet with some oil and heat on medium-low to medium heat. If you have it, sprinkle some Lupin Semolina in the bottom of your cast iron.
Place dough evenly in the skillet. Now begin adding your toppings. When you’ve added all your toppings, place the pizza in the oven and bake for 15-20 minutes at 450F.
Nutritional Facts for 1 slice of Beer Crust Low Carb Pizza: 265.2 Calories, 16.6g Fat, 4.3g Net Carbs, 22.5g Protein.
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