Gluten-free low-carb no rise pizza dough!
Crispy and just perfectly chewy gluten free low carb pizza dough, no need for yeast or rising! Only 13 grams of carbs with only 64 calories per little pizza crust; that is half the carbs and calories of 1 slice of thin crust pizza!!
This recipe was a result of an idea and some subsequent mad science experiments in the Pure Foods kitchen 🙂
So I was prowling the aisles at Whole Foods, always on the lookout for new ingredients, I found whole grain Teff! Teff is a tiny (poppy seed size) grain from Ethiopia, gluten free, very high in calcium and high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches.
Hmmm I thought, wonder what i could make with this?
1/2 cup Bob’s red mill whole grain Teff (not Teff flour)
1 tbsp flax meal
2 tbsp boiling water
2 tsp oil
1 cup finely riced eggplant
1 cup Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp dry oregano
1/8 tsp garlic powder
1/4 tsp stevia
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