This pizza dough is just heaven. It has the perfect crunch, has an earthy taste and texture! You can prepare in advance, and add the toppings later for a quick cook.
- 250g pre-fermented reserved diversity dough
- 1 tsp slippery elm
- 1 Tbsp tigernut flour
- 1 cup arrowroot flour
- 1 Tbsp ground flax
- 1 Tbsp psyllium husk
- 1 cup hemp flour
- 1 Tbsp green banana flour
- 2 cups warm water
- 1 tsp salt
- 2-3 Tbsp apple cider vinegar
- 1 tsp bicarbonate soda
- 3 Tbsp olive oil
- 1 Tbsp crushed garlic
- 2 Tbsp oregano
- Follow steps 1 to 5 from the Original Diversity Loaf recipe on back of the Diversity Dough packet to prepare your fermented dough. (Take note of the different flours added to this recipe).
- Add the apple cider vinegar, bicarbonate soda, olive oil, garlic and oregano to the dough and mix together to form a dough.
- Roll out the pizza dough in between two pieces of baking paper into an even circle or rectangle. Carefully remove the top piece of baking paper (don't worry if the dough looks or feels a little wet).
- Place the pizza base onto a baking tray (leave the piece of baking paper underneath).
- Place into the oven at 160°C and bake on both sides until brown and crisp.
- Remove from the oven and top with your favourite toppings.
- Place it back in the oven until the toppings are cooked and ready.
- Remove the pizza from the oven, slice into pieces and serve.
Slow Cooked Lamb and Basil Pizza
- For a lower-carb option, ferment tomato paste in Kultured Wellness Kefir and then use on your pizza base
- Add slow cooked lamb, red onion, spring onion and basil
- Or simply add your favourite pizza toppings.
Recipe by Kirsty Wirth & Jordan Pie
Image by Jordan Pie