This pizza dough is just heaven. It has the perfect crunch, has an earthy taste and texture and is an incredible source of resistant starch and fibre. You can prepare in advance, and add the toppings later for a quick cook.
- 250g pre-fermented diversity dough
- 1 cup tigernut flour
- 1 1/2 cups arrowroot starch
- 1/2 cup psyllium husk
- 1/2 cup hemp flour
- 1/2 cup green banana flour
- 1 1/2 cups warm water
- 1 tsp salt
- 2 Tbsp apple cider vinegar
- 1 tsp bicarbonate soda
- 3 Tbsp olive oil
- 1 Tbsp crushed garlic
- 2 -3 tsp dried herbs. I love oregano and basil
- Mix the psyllium husk, arrowroot, hemp, banana and tiger nut flour into a large bowl and mix to combine.
- Add in the diversity dough and warm water and combine evenly. Form the mixture into a dough and place it into a glass jar or container and ferment for 24 hours.
- Preheat the oven to 170°C.
- Add the fermented to dough, garlic, salt, herbs, acv, bicarb and olive oil to a food processor and combine or stir through.
- Split the dough into small blobs and roll each out in between two pieces of baking paper to create the pizza bases.
- Place them onto pizza trays or large baking trays and pop them into the oven. Bake for 15 mins or until golden brown.
- Remove from the oven and top with your chosen pizza sauce and toppings. Place them back in the oven and cook until the toppings are 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 or use a pesto as the 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