At home I do a low carbohydrate pizza every Sunday.The base would be:
* 168G Rallado Mozarella cheese (one that does not have carbohydrates, I personally like the black package of Carrefour)
* A tablespoon (25-30g) of Philadelphia.
We put those two ingredients in a microwave bowl and put it 1 minute until we melt and mix.
WE SHOE:
* 85g of almond flour (I buy those of Happy Belly de Amazon)
* Salt to taste
Optionally (here what you want, I will put what I take and why):
* Xantana rubber, 3/4 of teaspoon of coffee (this gives the mass consistency and allows you to catch it with your hand as if it were a normal pizza.
* Nutritional yeast (this is visually as if it were oatmeal, but it is not oatmeal nor is it yeast like the one we know. It brings a lot of vitamin B and there are with B12 that are highly recommended for diabetics).It also gives a taste of cheese that is very rich.I use it for salads and many other things.
* Spells type powder, Italian spices ... anything that gives you a flavor (although in case the dough is tasty).
We mix well.If the cheese got hard again, it can be given a microwave blow without problems, but it is not usually necessary.If the Xantana rubber was thrown out, it will cost to mix (it is a thickener).
We throw an egg and here I already recommend integrating it with your hands.
The dough will be somewhat sticky, so you throw more almond flour (by eye) and keep mixing.If you are still sticky you throw a little more.In total next to 85g before, 120-150g of almond flour can fall.
You extend it (I like to extend it between 2 baking papers, so I don't man), you click with a fork and baked 10 minute (210 degrees) until it is golden brown.
We take it out and throw the ingredients we want and for the oven until we see that it is at our point.
In total 40-50 minutes from when you start until you feel to eat.
The base itself can have 13-15g of complete hydrates.The ingredients that we put on you would be there.
It is a pizza joy, it is rich, glycemia barely moves and being almonds, gives two people, and if you stretch the dough a lot, until there is plenty of.
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