I love pizza (who does not?!?!) But making a traditional pizza dough sometimes gives me a very bad conscience as I might have indigested “empty calories”. So a way of getting rid of that guilt was to come up with low carb/high protein pizza dough. And that can be done with oat and chickpea flour
- 125g oat flour (have some extra ready)
- 125g chickpea flour (have some extra ready)
- 75g yoghurt
- 75ml warm water
- 1 spoon fresh yeast
- 1 teaspoon salt
How you do it:
Just punch all ingredients together in a bowl and knead until you get a homgeneous dough. Depending on how liquid the yoghurt is (e.g. if you use goat’s milk yoghurt) you will need to add one or two extra spoon(s) of flour to get the ideal dough.
Let it ferment for min 2 1/2 hours.
Spread it on a baking pan and make your favourite pizza.(the texture will be a little bit like cookie dough but once baked it will turn very similar to crunchy thin pizza dough.
Serve and enjoy
The Chef Cat 