The Pizza Dough

Written By Laken Stewart

What You’ll Need

Yields approximately two 10” pizzas.

  • One Cozy Crumb Pizza Dough Dry Mix Package

  • One Cozy Crumb Psyllium Husk Package

  • 1 ¾ cups of lukewarm water

  • 2 tsp olive oil

  • 1 ½ tsp apple cider vinegar

Assembling and Toppings for 2 pizzas:

  • 1-2 tbsp olive oil for brushing the pizza crust

  • tomato sauce

  • fresh mozzarella cheese

  • parmesean cheese

  • anything your heart desires!

Instructions

Mixing the Dough

  • You can make this dough either using a stand mixer fitted with the dough hook attachment, or by hand.

  • Mix the Psyllium Gel: In a bowl, mix together the Cozy Crumb Psyllium Husk Package and lukewarm water. After about 30-45 seconds, a gel will form.

  • Add the olive oil and apple cider vinegar to the psyllium gel mixture.

  • Put the Cozy Crumb Dry Mix Package in a large mixing bowl.

  • Add the oil, vinegar, and psyllium gel mixture to the dry ingredients.

  • Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.

Shaping the Dough

  • Turn out the dough onto a generously floured surface (any 1 to 1 GF flour will do - if you prefer to do exactly as I do, you can grab some Millet Flour and use this)

  • Sprinkle your flour on top of dough and start shaping it into a smooth ball.

  • Divide the dough into two roughly equal portions and shape each into a ball.

  • When shaping each ball of dough it’s important that you work on a generously floured surface and with floured hands.

  • Place one ball of the pizza dough onto a generously floured surface and press down in the centre with your fingers to create a well in the middle of the ball. Then, use your fingers to gently and slowly stretch the dough into a circle, rotating the dough occasionally as you go to ensure that it doesn’t stick to your work surface.

  • Slowly and gradually increase the size of the circle, making sure that you leave a slightly raised edge (the crust), about ½-inch wide. Aim for a pizza diameter of about 10-11 inches and a fairly thin base.

  • Carefully slide the pizza dough onto a pizza stone or the backside of a sheet pan (this is what I do - if you prefer, you can shape the crust directly on the sheet pan)

  • Repeat with the other ball of pizza dough

Proofing the Dough

  • Lightly cover the crusts with a tea towel or plastic wrap and let sit in a warm place for 45 mins to an hour.

  • Once proofing starts, preheat your oven 475 degrees F.

Assembling and Baking the Pizzas

  • After your crusts are noticeably puffy in size AND your oven is thoroughly preheated, brush the outer edge of your pizzas with a small amount of olive oil.

  • Add your preferred toppings: a small layer of your sauce of choice, cheese and other toppings you like on pizza.

  • Once assembled to your liking, place your pizzas (on top of the stone or sheet pan) into the preheated oven for 12-16 mins or until the crust is golden brown. You will want them to be on the bottom rack of your oven.

  • Pull out of oven and let rest for 5-6 mins - ENJOY!

Laken Stewart
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The Pancakes