INGREDIENTS FOR 4 SERVINGS:
For the dough:
- 250 g Bake-Free low carb golden bread flour mixture
- half a packet of powdered yeast (3.5 g)
- 350 g of water (can also be a herbal drink)
- 2 g organic coconut flower sugar
- pizza spice mix, garlic granules to taste
- 6 g of Himalayan salt
For the topping:
- 1 small head of red onion (cleaned 53 g)
- 2 cloves of garlic (cleaned 7.4 g)
- 3 sun-dried tomatoes in oil (40 g)
- 60 g of olives
- 100 g of tomato sauce with basil
- 2 g of salt-free seasoning
- 40 g pea protein granules
- 90 g warm/hot water
- Himalayan salt, beechwood smoked paprika to taste
PREPARATION:
Mix the ingredients of the dough and let it rise for 30 minutes, covered, in a warm place. For the sauce, mince the red onion and garlic into small (but still chunky) pieces, then stir in the tomato sauce, salt and smoked paprika. Mix the granules with hot water, salt and salt-free seasoning and cover for 10 minutes, then mix with the vegetable tomato. Roll out the dough on a dry surface (for me it was 32x26cm) and let it rest covered for another 15 minutes, then prick it with a fork and place it on a baking sheet lined with silicone baking paper. Bake in a preheated oven at 210 degrees for 15 minutes, bottom-up. Spoon the topping over it, decorate with olives and bake for 15-20 minutes, also with bottom-top baking at 210 degrees.
