I've been on the keto eating plan for a while. I've tried a variety of low carb 'flours'. I find almond has too much of a cakey texture in the mouth, other mixtures haven't tasted right. This fibreflour is the closest. The pizza in the photo was easy to make. I used 250grams of FFlour, which made enough for 2, thinly rolled, pizzas. Added yeast, water , oregano, garlic granules then let it proof for about an hour, stretched out and then rolled. The texture and taste of yeast was great . On adding up the macros I realised it is almost my entire allowance of carbs for the day, but once I started eating it, I couldn't finish it. Ended up eating 2/3rds of it, fibrer probably makes it more filling. But meant I still had a few carbs left for other foods. I would recommend it as it is like eating normal flour. Looking forward to making pies and bread.
Ingredients: 250 g ultra fine fibre-flour
8gms yeast - 2 tsps of inulin or 1 tsp of raw honey
1/2 tsp garlic powder/granules
1/2 tsp oregan or marjoram
2 tsp parmesan cheese
Use tepid water with yeast and either inulin or raw honey and leave somewhere warm for about 10/15 minutes until yeast forms bubbles. Mix together flour, oregano and parmesan cheese in a mixing bowl. Add yeast and more water if necessary and knead until dough ball forms and bowl is clean. You can either make two pizzas or divide dough in two. For one pizza wrap second ball in cellophane and put in fridge. I find the perforated metal pizza plate works best but you can use a ceramic pizza dish or just a normal metal baking tray. Bake base until top is just turning brown. Turn pizza base over and either bake other side or alternatively you can put topping on side that is browned. Add sauce, mozzarella and toppings and drizzle olive oil over it and bake.
First attempt at making nan bread using 100gm of FF, (6gm)yeast, yogurt (2 tbsp) and onion seeds. It looked like nan but texture wasn't as soft, fluffy and pliable. Despite that it did puff up with air pockets. Was wonderful to have something that actually tastes bready to accompany the spinach paneer I made to go with it. It was all delicious, albeit extremely filling.
Update: Add two tsp of cream cheese for a better texture
Your experience with keto-friendly flours sounds like a great discovery! Finding a low-carb option that still gives the satisfying texture and taste of regular flour can be a game changer, especially for pizzas and breads. Speaking of satisfying meals, have you checked out Sonic foods? They offer some great low-carb meal options alongside their famous burgers and sides, making it easier to stick to your diet when dining out. It’s always refreshing to find foods that hit the spot without breaking your carb limit, just like your fiberflour recipes!
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It's great to hear that you've found a low carb flour that works for you on the keto diet! The fibreflour sounds like a versatile option, and your homemade pizza looks delicious. It's interesting to note that while the flour is high in fiber, it still has a significant amount of carbs, so it's important to be mindful of portions. It's also great that the fiber content helps make the pizza more filling. Overall, it sounds like a great alternative to traditional flour and I'm sure it will be a hit in other recipes like pies and bread. And if you're looking for a reliable way to dispose of any food waste or trash generated from your baking experiments, don't hesitate to check out trusted Trash Removal Services in your area.
thanks
The water needed is very important, I routinely use 80% water to flour. i.e. 400ml four to 500g fiberflour. Any less and the dough is tight and hard to work, any more and it's too sticky.
Hi how much water did you use for your pizza yeast starter and dough
Hi I am just wondering if this pizza base could be cooked on the stove top in a frying pan? I have done so in the past with normal pizza base dough, and don’t see why this wouldn‘t work?
Thanks
what are the quantities of yoghurt for the naan, and how much water please?
Yeast loves warm and humid, but not higher than the temp in France right now, after 45C it doesn't do so well. Thanks for your input and let us know what you prefer par baking or keeping your doughs in the fridge, or even a bit of both.
So, turns out I killed the yeast by using too hot water. Should have been warm rather than hot. Didn't rise at all. But, I went ahead anyhoo, rolled it out and it was actually lovely!! I ended up pricking the base and didn't pre- cook at all, just loaded up with cheese, sweetcorn and mushrooms and it was really nice.
Very impressed. I'm going to try rolls next time. Here's to hoping I'm more successful with the yeast!!!
Thank you
Excellent! Thanks very much!
Size of dough balls depends on how thin or thick you like: 120g for thin crust up to 160g for thick.
Hi Kat, What I do, some friends and Cambria does is to make up as much dough as you would use say over a week. Portion it into dough balls and put them in a sealed container in the fridge. They will continue to ferment very slowly, which is good for your vitamins etc. When you fancy a pizza get one out, if you have time let it come to temperature and rise again, but if you don't have time just roll it out and make your pizza. Put in the oven at its hottest setting, it just takes 5-7 minutes to cook.
I haven't tried par baking a pizza base but the above solution works just fine and maybe less hassle?
All you other bakers please wade in with your own opinions.
Guys, I'm only cooking for myself - so is it possible to either part bake a pizza base and leave it till the next day, or leave half the dough till the next day? I'm using the 250g recipe as above (thank you!)
I must admit, my first attempt doesn't look promising, but its in proving now so we'll see. (I added about quarter teaspoon of real sugar for the yeast)
(also, how long do you's cook for either side when you're pre-baking the base - thanks again) Wish me luck!
Thank you.
Yummy yummy. Made with ultra fine flour. Tried one just rolling out and putting toppings on and baking and the seond one paritally baking the base first, definitely agree that baking base first makes a more authentic pizza. Thank you for tips.
Hi dear, did you use ultrafine flour or fiber flour to make this delicious pizza?
Loving the feedback, thanks so much. Regarding keeping your carb count low: even though there's round 15g per 100 in the flour, that goes down to 8-9g with water dilution in dough and remember you need some carb to activate and feed yeast so some carb is converted to vitamins and protein in yeast cells. But the biggest issue for me is that it's difficult to eat anything with 100g of fiberflour in it (extremely satiating don't you think?)
I want to try some recipes with yeast. I've made a scone based pizza with FF and that was lovely. Yours looks very yummy.